Review
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Year 2023, Volume: 6 Issue: 1, 74 - 86, 01.01.2023
https://doi.org/10.47115/bsagriculture.1192082

Abstract

References

  • Ak F, Bulut, İ. 2020. Yörüklerde gıda hazırlığına bir örnek: Dolaz an example of food preparation in Yoruks: Dolaz. Yörük Araş, 2: 155.
  • Ak S, Nergiz C. 1998. Investigation of chemical composition and microbiologic quality of Tire Çamur Cheese. Milk and Milk Products Symposium, Tekirdağ, Türkiye, May 21–22, 21(22): 79-89.
  • Akgün C. 1988. Traditional Turkish cheeses and production techniques. MSc Thesis, Ege University, Faculty of Agriculture, Izmir, Türkiye, pp. 64.
  • Akpinar A, Açu M, Uysal H. 2014. Microflora contributed to ripening of cheeses produced in Aegean Region. In Proceeding 25th Scientific-Experts Congress on Agriculture and Food Industry, Izmir, Türkiye, 25-27 September, pp. 81-84.
  • Almeida KE, Tamime AY, Oliveira MN. 2008. Acidification rates of probiotic bacteria in Minas frescal cheese whey. LWT-Food Sci Technol, 41(2): 311-316.
  • Anonymous. 2010. İzmir ve yöresi peynirleri/Kopanisti. http://yengen.blogspot.com/2010/05/izmir-lezzetleri-3-kopanisti.html (accessed date: September 18, 2021).
  • Anonymous-1. 2018. Antakya Sürkü (Antakya Çökeleği) Coğrafi İşaret Sicil Belgesi. No: 330 – Mahreç İşareti. https://ci.turkpatent.gov.tr/Files/GeographicalSigns/330.pdf (accessed date: September 18, 2021).
  • Anonymous-2. 2018. Antakya Küflü Sürkü (Çökeleği) Coğrafi İşaret Sicil Belgesi. No: 359 – Mahreç İşareti. https://ci.turkpatent.gov.tr/Files/GeographicalSigns/359.pdf (accessed date: September 18, 2021).
  • Avcı AK, Akarca G, Dıraman H. 2021. Aroma formation and aroma profile cheesees and traditional Turkish Dolaz type cheese. Gıda ve Yem Bilimi Teknol Derg, (26): 22-29.
  • Blažić M, Pavić K, Zavadlav S, Marčac N. 2017. The impact of traditional cheeses and whey on health. Croatian J Food Sci Technol, 9(2): 198-203.
  • Çardak AD. 2012. Microbiological and chemical quality of Çökelek cheese, Lor cheese and Torba (strained) yoghurt. African J Microbiol Res, 6(45): 7278-7284.
  • Çelik, Yüksel Önür. 2020. Peynir altı suyu ürünlerinin gıda endüstrisinde kullanımı. Sonçağ Yayıncılık. Ankara, Türkiye, 1th ed., pp. 88.
  • Çelikel A, Akin MB, Gürbüz S. 2020. Traditional cheeses of Eastern Anatolia Region in Turkey. Bentham Science Publishers United Arab Emirates, In Traditional Cheeses from Selected Regions in Asia, Europe, and South America, 1th ed., pp. 199-230.
  • Dağ T, Keskin E. 2020. A evaluation of traditional cheeses in terms of gastronomic tourism: İzmir case. MSc Thesis, Nevşehir Hacı Bektaş Veli University, Institute of Social Sciences Gastronomy, Department of Culinary Arts, Nevşehir, Türkiye, pp. 150.
  • Demirci M, Şimşek O, Taşan M. 1994. Ülkemizde yapılan muhtelif tip yerli peynirler. Her yönüyle peynir. Trakya Üniv Tekirdağ Ziraat Fak Yay, 125: 273-281.
  • Demirci M, Şimşek O, Arıcı M. 1991. An investigation on the composition and some microbiological properties of the Lor cheeses (whey cheese) sold in the market of the Tekirdağ. Gıda, 16(5).
  • Dervisoglu M, Tarakci Z, Aydemir O, Temiz H, Yazici F. 2009. A survey on selected chemical, biochemical and sensory properties of Kes cheese, a traditional Turkish cheese. Inter J Food Propert, 12(2): 358-367.
  • Dinçel E, Alçay AÜ. 2017. Kurut and its usage in Turkish cuisine. Aydın Gastronomy, 1(2): 31-39.
  • Durlu-Özkaya F, Gün İ. 2007. Anadolu’da peynir kültürü. ICANAS, Uluslararası Asya ve Kuzey Afrika Çalışmaları Kongresi, Ankara, Türkiye, 10-15 Eylül, 10(15): 485.
  • Durmaz H, Tarakçı Z, Sağun E, Aygün O. 2004. Chemical and sensorial characteristics of Sürks. Firat Univ Saglik Bilim Derg, 18, 85-90.
  • Ekin D, 2016. The effect of modified atmosphere packaging (map) on shelf life and quality characteristics in the production of probiotic Lor cheese. MSc Thesis, Ege University, Department of Dairy Technology, Bornova, İzmir, Türkiye, pp. 138.
  • Eliuz E. 2020. The production and antimicrobial activity of Horc cheese, a natural heritage of Erdemli Yoruks. Eurasian J Forest Sci, 8(3): 258-263.
  • Erdoğmuş S, 2020. Determination of microbiological and physical chemical quality of Mud heese produced by traditional method, determination of shelf life and production of probiotic additional functional mud cheese. MSc Thesis, Tokat Gaziosmanpasa University, Graduate School of Natural and Applied Sciences Department of Food Engineering, Tokat, Türkiye, 114 s.
  • Ergüllü E. 1982. Peynir suyu ve lorun bazı özellikleri üzerinde araştırmalar. Gıda, 7(2).
  • Ergüllü E, Kinik O, Akbulut NA. 1998. A Study on Koponesti cheese production and features around Izmir. In: Demirci M, editors. Traditional Milk Products. National Productivity Centre Publications, Ankara, Türkiye, Publication number: 621, pp. 1–20.
  • Gangurde H, Chordiya M, Patil P, Baste N. 2011. Whey protein. Scholars' Res J, 1(2).
  • Güler AMB, Konar A. 2002. Some properties of surks sold in Antakya markets. Harran Üniv Ziraat Fak Derg, 6(1-2): 55-63.
  • Hastaoğlu E, Erdoğan M, Işkın M. 2021. Turkey cheese diversity map within the scope of gastronomy tourism. Atatürk Üniv Sos Bilim Enstit Derg, 25(3): 1084-1113.
  • Hatipoğlu A, Çelik Ş. 2012. Traditional cheeses produced in Karacadağ basin in Diyarbakır province and problems encountered with the production. 3. Geleneksel Gıdalar Sempozyumu. 10-12 Mayıs, Konya, Türkiye, ss. 89-92.
  • Hayaloglu AA, Fox PF. 2008. Cheeses of Turkey: 3. Varieties containing herbs or spices. Dairy Sci Technol, 88(2): 245-256.
  • Hong YH. 1983. Nutritional properties and utilization of bovine whey. J Nutri Health, 16(3): 137-145.
  • Irkin R. 2011. Shelf‐life of unsalted and light “lor” whey cheese stored under various packaging conditions: microbiological and sensory attributes. J Food Process Preserv, 35(2): 163-178.
  • Kalender M, Güzeler N. 2013. Types of Keş cheese from Anamur region and their some chemical properties. Çukurova Üniv Ziraat Fak Derg, 28(2): 1-10.
  • Kamber U. 2007. The traditional cheeses of Turkey: Marmara region. Food Rev Inter, 24(1): 175-192.
  • Kamber U. 2008. The traditional cheeses of Turkey: cheeses common to all regions. Food Rev Inter, 24(1): 1-38.
  • Karaalioğlu O, Günay E, Yuceer Y. 2021. Some physcochemical and sensory characteristics of Tire Çamur Cheese. Gıda, 46(4): 914-924.
  • Karabıyıklı Ş, Karapınar M. 2007. Identification of lactic acid bacteria in the fermentation of Kopanisti cheese. Gıda, 33(6): 311-318.
  • Karimidastjerd A, Gulsunoglu-Konuskan Z. 2021. Biological, functional and nutritional properties of caseinomacropeptide from sweet whey. Critical Rev Food Sci Nutri, 1-13.
  • Keleş A, Aygün O, Ardıç M. 2004. Some microbiological and chemical characteristics of Fresh Sürk, a traditional dairy product consumed in Hatay, Türkiye. Eurasian J Vet Sci, 20(3): 59-62.
  • Keskin, E, Dağ, T. 2020. Identity of cheese: a research on the cheeses of the Aegean Region in Turkey. J Ethnic Foods, 7(1): 1-9.
  • Kılıçel F, Tarakçı Z, Sancak H, Durmaz H. 2004. mineral and heavy metal contents of Herby Lors. Yüzüncü Yıl University J Agri Sci, 14(1): 41-45.
  • Kurt A, Gülümser S. 1987. Peynir suyu ve kullanım imkânları. Atatürk Üniversitesi Ziraat Fakültesi Dergisi, 18(1-4).
  • Musullugil S, Koca N, Üçüncü M. 2022. Kopanisti Peyniri https://lezzetler.com/kopanisti-peyniri-tarif-124910 (accessed date: October 18, 2022).
  • Okur ÖD, Güzel-Seydim Z. 2011. Determination of production method, microbial and volatile flavor components and sensory properties of traditional Dolaz cheese. J Food, 36(2).
  • Okur ÖD. 2010. Determination of traditional Dolaz cheese characteristics and standardization of the production. Ph.D. Thesis, Süleyman Demirel Univ, Grauduate School of Applied and Natural Sciences, Department of Food Engineering, Isparta, Türkiye, pp. 198.
  • Orşahin H. 2012. Quality characteristics and shelf-life of ‘Armola’ cheese. MSc Thesis, Izmir Institute of Technology, Department of Biotechnology, İzmir, Türkiye, pp. 62.
  • Pintado, M. E. & Malcata, F. X, 2000. Characterisation of whey cheese packaged under vacuum, J Food Prot, 63: 216-221.
  • Salameh C, Banon S, Hosri C, Scher J. 2016. An overview of recent studies on the main traditional fermented milks and white cheeses in the Mediterranean region. Food Rev Inter, 32(3): 256-279.
  • Sert S, Kıvanç M. 1985. Taze Civil ve Lor peynirleri üzerinde mikrobiyolojik çalişmalar. Gıda, 10(5).
  • Smithers GW. 2015. Whey-ing up the options–Yesterday, today and tomorrow. Inter Dairy J, 48: 2-14.
  • Sönmez A, Incili GK, Çalicioğlu M. 2019. Assessment of chemical properties and microbiological quality of vacuum packaged or unpackaged lor (whey) cheese sold in Elazig province. Firat Üniv Sağlik Bilim Vet Derg, 33(3): 169-175.
  • Şimşek B, Sağdıç O. 2006. Some chemical and microbiological properties of Dolaz (Tort) cheese produced in Isparta and region. Süleyman Demirel Üniv Fen Bilim Enstit Derg, 10(3): 346-351.
  • Tanış H, Aytaç B, Ertaş E, Aygan A. 2021. Investigation of faecal originated Esherichia coli, Klebsiella pneumoniae in curd cheese and their antibiotics resistance profile. Türk Doğa ve Fen Derg, 10(1): 46-51.
  • Tarakçı Z, Dervişoğlu M, Temiz H, Aydemir O. 2010. Review on Kes cheese. J Food, 35(4).
  • Tarakçı Z, Yurt B, Küçüköner E. 2003. A study on some properties of Dumas produced in Darende and it’s surround. Gıda, 28(4): 421-427.
  • Tekinşen OC, Tekinşen KK. 2005. Süt ve süt ürünleri temel bilgiler, teknoloji, kalite kontrolü. Selçuk Üniv Basımevi, Konya, Türkiye, 1th ed., pp. 249.
  • Temiz H, Aykut U, Hurşit AK. 2009. Shelf life of Turkish whey cheese (Lor) under modified atmosphere packaging. Inter J Dairy Technol, 62(3): 378-386.
  • Tsermoula P, Khakimov B, Nielsen JH, Engelsen SB. 2021. Whey-The waste-stream that became more valuable than the food product. Trends Food Science Technol, 118: 230-241.
  • Tunick MH. 2008. Whey protein production and utilization: a brief history. In: Onwulata CI, Huth PJ editors. Whey processing, functionality and health benefits. John Wiley & Sons, Inc, New York, USA, 1th ed., pp. 1-13.
  • Uçgun D, Işık N. 2018. A traditional flavor: Horc cheese. Güncel Turizm Araş Derg, 2(Ek1): 177-188.
  • Uhri A. 2017. Armola ve Kopanisti üzerinden peynirin serüveni. Gastro Metro Derg, 2017: 104-109.
  • Yerli Y, Şen A, Özbay M. 2018. A qualified research on Dolaz cheese: The Yalvaç sample. Güncel Turizm Araş Derg, 2(Ek1): 630-636.
  • Yerlikaya O, Kınık Ö, Akbulut N. 2010. Functional properties of whey and new generation dairy products manufactured with whey. Gıda, 35(4): 289-296.
  • Yoldaş M. 2017. Functuonally enhanced Armola cheese production. MSc Thesis, Ege University, Institute of Science, Department of Dairy Technology, Bornova, İzmir, Türkiye, pp. 90.
  • Zall RR. 1992. Sources and composition of whey and permeate. Springer, Dordrecht, Netherlands, 1th ed., pp. 1-72.

Türkiye's Whey Cheeses

Year 2023, Volume: 6 Issue: 1, 74 - 86, 01.01.2023
https://doi.org/10.47115/bsagriculture.1192082

Abstract

In parallel with the increase in the population in the world, the amount of milk production also increases and a significant part of it is processed into cheese. Whey, which is mostly a by-product of the cheese industry, has a very high nutritional value and is used in the production of different cheeses in various countries. Different whey cheeses can be produced by processes such as thickening of whey by boiling, kneading curd cheese by mixing with different brine solutions, using yoghurt, butter, Çökelek, local herbs etc. in production, maturing in different ways. Ricotta, Mysost, Primost, Mascarpone, Requesón, Serac, Brousse, Zieger, Manouri, Myzithra, Ziger, Urda, Klila etc. are famous whey cheeses in the world. In Türkiye, cheeses such as Lor Peyniri (widely), Tire Çamur Peyniri, Horç, Tort/Dolaz, Kopanisti, Armola, Sepet Loru, Kirlihanım Peyniri, Taze Keş, Sarı Keş, Antakya Sürkü, Antakya Küflü Sürkü, Sirvatka Loru, Dumas Çökeleği, Otlu Lor and Şor Loru are cheeses made from whey. Whey cheeses produced in Türkiye have been dealt with separately or in summary in the literature and gathered in a joint report with this study.

References

  • Ak F, Bulut, İ. 2020. Yörüklerde gıda hazırlığına bir örnek: Dolaz an example of food preparation in Yoruks: Dolaz. Yörük Araş, 2: 155.
  • Ak S, Nergiz C. 1998. Investigation of chemical composition and microbiologic quality of Tire Çamur Cheese. Milk and Milk Products Symposium, Tekirdağ, Türkiye, May 21–22, 21(22): 79-89.
  • Akgün C. 1988. Traditional Turkish cheeses and production techniques. MSc Thesis, Ege University, Faculty of Agriculture, Izmir, Türkiye, pp. 64.
  • Akpinar A, Açu M, Uysal H. 2014. Microflora contributed to ripening of cheeses produced in Aegean Region. In Proceeding 25th Scientific-Experts Congress on Agriculture and Food Industry, Izmir, Türkiye, 25-27 September, pp. 81-84.
  • Almeida KE, Tamime AY, Oliveira MN. 2008. Acidification rates of probiotic bacteria in Minas frescal cheese whey. LWT-Food Sci Technol, 41(2): 311-316.
  • Anonymous. 2010. İzmir ve yöresi peynirleri/Kopanisti. http://yengen.blogspot.com/2010/05/izmir-lezzetleri-3-kopanisti.html (accessed date: September 18, 2021).
  • Anonymous-1. 2018. Antakya Sürkü (Antakya Çökeleği) Coğrafi İşaret Sicil Belgesi. No: 330 – Mahreç İşareti. https://ci.turkpatent.gov.tr/Files/GeographicalSigns/330.pdf (accessed date: September 18, 2021).
  • Anonymous-2. 2018. Antakya Küflü Sürkü (Çökeleği) Coğrafi İşaret Sicil Belgesi. No: 359 – Mahreç İşareti. https://ci.turkpatent.gov.tr/Files/GeographicalSigns/359.pdf (accessed date: September 18, 2021).
  • Avcı AK, Akarca G, Dıraman H. 2021. Aroma formation and aroma profile cheesees and traditional Turkish Dolaz type cheese. Gıda ve Yem Bilimi Teknol Derg, (26): 22-29.
  • Blažić M, Pavić K, Zavadlav S, Marčac N. 2017. The impact of traditional cheeses and whey on health. Croatian J Food Sci Technol, 9(2): 198-203.
  • Çardak AD. 2012. Microbiological and chemical quality of Çökelek cheese, Lor cheese and Torba (strained) yoghurt. African J Microbiol Res, 6(45): 7278-7284.
  • Çelik, Yüksel Önür. 2020. Peynir altı suyu ürünlerinin gıda endüstrisinde kullanımı. Sonçağ Yayıncılık. Ankara, Türkiye, 1th ed., pp. 88.
  • Çelikel A, Akin MB, Gürbüz S. 2020. Traditional cheeses of Eastern Anatolia Region in Turkey. Bentham Science Publishers United Arab Emirates, In Traditional Cheeses from Selected Regions in Asia, Europe, and South America, 1th ed., pp. 199-230.
  • Dağ T, Keskin E. 2020. A evaluation of traditional cheeses in terms of gastronomic tourism: İzmir case. MSc Thesis, Nevşehir Hacı Bektaş Veli University, Institute of Social Sciences Gastronomy, Department of Culinary Arts, Nevşehir, Türkiye, pp. 150.
  • Demirci M, Şimşek O, Taşan M. 1994. Ülkemizde yapılan muhtelif tip yerli peynirler. Her yönüyle peynir. Trakya Üniv Tekirdağ Ziraat Fak Yay, 125: 273-281.
  • Demirci M, Şimşek O, Arıcı M. 1991. An investigation on the composition and some microbiological properties of the Lor cheeses (whey cheese) sold in the market of the Tekirdağ. Gıda, 16(5).
  • Dervisoglu M, Tarakci Z, Aydemir O, Temiz H, Yazici F. 2009. A survey on selected chemical, biochemical and sensory properties of Kes cheese, a traditional Turkish cheese. Inter J Food Propert, 12(2): 358-367.
  • Dinçel E, Alçay AÜ. 2017. Kurut and its usage in Turkish cuisine. Aydın Gastronomy, 1(2): 31-39.
  • Durlu-Özkaya F, Gün İ. 2007. Anadolu’da peynir kültürü. ICANAS, Uluslararası Asya ve Kuzey Afrika Çalışmaları Kongresi, Ankara, Türkiye, 10-15 Eylül, 10(15): 485.
  • Durmaz H, Tarakçı Z, Sağun E, Aygün O. 2004. Chemical and sensorial characteristics of Sürks. Firat Univ Saglik Bilim Derg, 18, 85-90.
  • Ekin D, 2016. The effect of modified atmosphere packaging (map) on shelf life and quality characteristics in the production of probiotic Lor cheese. MSc Thesis, Ege University, Department of Dairy Technology, Bornova, İzmir, Türkiye, pp. 138.
  • Eliuz E. 2020. The production and antimicrobial activity of Horc cheese, a natural heritage of Erdemli Yoruks. Eurasian J Forest Sci, 8(3): 258-263.
  • Erdoğmuş S, 2020. Determination of microbiological and physical chemical quality of Mud heese produced by traditional method, determination of shelf life and production of probiotic additional functional mud cheese. MSc Thesis, Tokat Gaziosmanpasa University, Graduate School of Natural and Applied Sciences Department of Food Engineering, Tokat, Türkiye, 114 s.
  • Ergüllü E. 1982. Peynir suyu ve lorun bazı özellikleri üzerinde araştırmalar. Gıda, 7(2).
  • Ergüllü E, Kinik O, Akbulut NA. 1998. A Study on Koponesti cheese production and features around Izmir. In: Demirci M, editors. Traditional Milk Products. National Productivity Centre Publications, Ankara, Türkiye, Publication number: 621, pp. 1–20.
  • Gangurde H, Chordiya M, Patil P, Baste N. 2011. Whey protein. Scholars' Res J, 1(2).
  • Güler AMB, Konar A. 2002. Some properties of surks sold in Antakya markets. Harran Üniv Ziraat Fak Derg, 6(1-2): 55-63.
  • Hastaoğlu E, Erdoğan M, Işkın M. 2021. Turkey cheese diversity map within the scope of gastronomy tourism. Atatürk Üniv Sos Bilim Enstit Derg, 25(3): 1084-1113.
  • Hatipoğlu A, Çelik Ş. 2012. Traditional cheeses produced in Karacadağ basin in Diyarbakır province and problems encountered with the production. 3. Geleneksel Gıdalar Sempozyumu. 10-12 Mayıs, Konya, Türkiye, ss. 89-92.
  • Hayaloglu AA, Fox PF. 2008. Cheeses of Turkey: 3. Varieties containing herbs or spices. Dairy Sci Technol, 88(2): 245-256.
  • Hong YH. 1983. Nutritional properties and utilization of bovine whey. J Nutri Health, 16(3): 137-145.
  • Irkin R. 2011. Shelf‐life of unsalted and light “lor” whey cheese stored under various packaging conditions: microbiological and sensory attributes. J Food Process Preserv, 35(2): 163-178.
  • Kalender M, Güzeler N. 2013. Types of Keş cheese from Anamur region and their some chemical properties. Çukurova Üniv Ziraat Fak Derg, 28(2): 1-10.
  • Kamber U. 2007. The traditional cheeses of Turkey: Marmara region. Food Rev Inter, 24(1): 175-192.
  • Kamber U. 2008. The traditional cheeses of Turkey: cheeses common to all regions. Food Rev Inter, 24(1): 1-38.
  • Karaalioğlu O, Günay E, Yuceer Y. 2021. Some physcochemical and sensory characteristics of Tire Çamur Cheese. Gıda, 46(4): 914-924.
  • Karabıyıklı Ş, Karapınar M. 2007. Identification of lactic acid bacteria in the fermentation of Kopanisti cheese. Gıda, 33(6): 311-318.
  • Karimidastjerd A, Gulsunoglu-Konuskan Z. 2021. Biological, functional and nutritional properties of caseinomacropeptide from sweet whey. Critical Rev Food Sci Nutri, 1-13.
  • Keleş A, Aygün O, Ardıç M. 2004. Some microbiological and chemical characteristics of Fresh Sürk, a traditional dairy product consumed in Hatay, Türkiye. Eurasian J Vet Sci, 20(3): 59-62.
  • Keskin, E, Dağ, T. 2020. Identity of cheese: a research on the cheeses of the Aegean Region in Turkey. J Ethnic Foods, 7(1): 1-9.
  • Kılıçel F, Tarakçı Z, Sancak H, Durmaz H. 2004. mineral and heavy metal contents of Herby Lors. Yüzüncü Yıl University J Agri Sci, 14(1): 41-45.
  • Kurt A, Gülümser S. 1987. Peynir suyu ve kullanım imkânları. Atatürk Üniversitesi Ziraat Fakültesi Dergisi, 18(1-4).
  • Musullugil S, Koca N, Üçüncü M. 2022. Kopanisti Peyniri https://lezzetler.com/kopanisti-peyniri-tarif-124910 (accessed date: October 18, 2022).
  • Okur ÖD, Güzel-Seydim Z. 2011. Determination of production method, microbial and volatile flavor components and sensory properties of traditional Dolaz cheese. J Food, 36(2).
  • Okur ÖD. 2010. Determination of traditional Dolaz cheese characteristics and standardization of the production. Ph.D. Thesis, Süleyman Demirel Univ, Grauduate School of Applied and Natural Sciences, Department of Food Engineering, Isparta, Türkiye, pp. 198.
  • Orşahin H. 2012. Quality characteristics and shelf-life of ‘Armola’ cheese. MSc Thesis, Izmir Institute of Technology, Department of Biotechnology, İzmir, Türkiye, pp. 62.
  • Pintado, M. E. & Malcata, F. X, 2000. Characterisation of whey cheese packaged under vacuum, J Food Prot, 63: 216-221.
  • Salameh C, Banon S, Hosri C, Scher J. 2016. An overview of recent studies on the main traditional fermented milks and white cheeses in the Mediterranean region. Food Rev Inter, 32(3): 256-279.
  • Sert S, Kıvanç M. 1985. Taze Civil ve Lor peynirleri üzerinde mikrobiyolojik çalişmalar. Gıda, 10(5).
  • Smithers GW. 2015. Whey-ing up the options–Yesterday, today and tomorrow. Inter Dairy J, 48: 2-14.
  • Sönmez A, Incili GK, Çalicioğlu M. 2019. Assessment of chemical properties and microbiological quality of vacuum packaged or unpackaged lor (whey) cheese sold in Elazig province. Firat Üniv Sağlik Bilim Vet Derg, 33(3): 169-175.
  • Şimşek B, Sağdıç O. 2006. Some chemical and microbiological properties of Dolaz (Tort) cheese produced in Isparta and region. Süleyman Demirel Üniv Fen Bilim Enstit Derg, 10(3): 346-351.
  • Tanış H, Aytaç B, Ertaş E, Aygan A. 2021. Investigation of faecal originated Esherichia coli, Klebsiella pneumoniae in curd cheese and their antibiotics resistance profile. Türk Doğa ve Fen Derg, 10(1): 46-51.
  • Tarakçı Z, Dervişoğlu M, Temiz H, Aydemir O. 2010. Review on Kes cheese. J Food, 35(4).
  • Tarakçı Z, Yurt B, Küçüköner E. 2003. A study on some properties of Dumas produced in Darende and it’s surround. Gıda, 28(4): 421-427.
  • Tekinşen OC, Tekinşen KK. 2005. Süt ve süt ürünleri temel bilgiler, teknoloji, kalite kontrolü. Selçuk Üniv Basımevi, Konya, Türkiye, 1th ed., pp. 249.
  • Temiz H, Aykut U, Hurşit AK. 2009. Shelf life of Turkish whey cheese (Lor) under modified atmosphere packaging. Inter J Dairy Technol, 62(3): 378-386.
  • Tsermoula P, Khakimov B, Nielsen JH, Engelsen SB. 2021. Whey-The waste-stream that became more valuable than the food product. Trends Food Science Technol, 118: 230-241.
  • Tunick MH. 2008. Whey protein production and utilization: a brief history. In: Onwulata CI, Huth PJ editors. Whey processing, functionality and health benefits. John Wiley & Sons, Inc, New York, USA, 1th ed., pp. 1-13.
  • Uçgun D, Işık N. 2018. A traditional flavor: Horc cheese. Güncel Turizm Araş Derg, 2(Ek1): 177-188.
  • Uhri A. 2017. Armola ve Kopanisti üzerinden peynirin serüveni. Gastro Metro Derg, 2017: 104-109.
  • Yerli Y, Şen A, Özbay M. 2018. A qualified research on Dolaz cheese: The Yalvaç sample. Güncel Turizm Araş Derg, 2(Ek1): 630-636.
  • Yerlikaya O, Kınık Ö, Akbulut N. 2010. Functional properties of whey and new generation dairy products manufactured with whey. Gıda, 35(4): 289-296.
  • Yoldaş M. 2017. Functuonally enhanced Armola cheese production. MSc Thesis, Ege University, Institute of Science, Department of Dairy Technology, Bornova, İzmir, Türkiye, pp. 90.
  • Zall RR. 1992. Sources and composition of whey and permeate. Springer, Dordrecht, Netherlands, 1th ed., pp. 1-72.
There are 65 citations in total.

Details

Primary Language English
Subjects Food Engineering
Journal Section Reviews
Authors

Emine Macit 0000-0001-6734-1633

Publication Date January 1, 2023
Submission Date October 20, 2022
Acceptance Date December 18, 2022
Published in Issue Year 2023 Volume: 6 Issue: 1

Cite

APA Macit, E. (2023). Türkiye’s Whey Cheeses. Black Sea Journal of Agriculture, 6(1), 74-86. https://doi.org/10.47115/bsagriculture.1192082

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