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Geleneksel Türkiye Peynirleri ve Sınıflandırılması

Yıl 2015, Cilt: 26 Sayı: 3, 161 - 171, 01.12.2015

Öz

Süt, kapsadığı zengin besin öğeleriyle insanlar için değerli bir gıda olduğu kadar mikroorganizmalar içinde iyi bir besin kaynağıdır. Sütün muhafazasının bu nedenle zor olmasından dolayı, insanlar sütü daha dayanıklı ürünlere işlemişlerdir. Bu işleme şekillerinden birisi de “peynir”dir. İnsanoğlunun uygarlığa geçişinin ilk simgelerinden birisi olan peynir, aynı zamanda süt mamulleri içerisinde de çeşitliliği en fazla olan üründür. Bu makalede; dünyada 2000’den fazla çeşidinin olduğu sanılan peynirin Anadolu’daki çeşitlerinin bir araya getirilmesi amaçlanmıştır. Anadolu’da 130’un üzerinde peynir çeşidinin bulunduğu tespit edilmiştir. Makalede peynirlerin isimlerine, yapıldıkları yerlere ve sınıflandırılmasına yer verilmiştir

Kaynakça

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Traditional Turkey Cheeses and Their Classification

Yıl 2015, Cilt: 26 Sayı: 3, 161 - 171, 01.12.2015

Öz

Milk, which is rich in nutrients, is a valuable source of nourishment not only for human beings, but also for microorganisms. Since this makes the storage of milk difficult, people have long processed it into more durable products such as “cheese”. Cheese, an early symbol of the civilization of mankind, can lay claim to more inherent variety than any other dairy product. The aim of this article was to collate from amongst the more than 2000 varieties of cheese thought to exist worldwide the cheeses of Anatolia. It was established that more than 130 varieties of cheese are to be found in Anatolia. This study covers the nomenclature, areas of production and classification of these cheeses

Kaynakça

  • Adam RC (1974). Cheese, Ege University Agricultural Faculty, Publication number: 176, Ege University Press, pp: 109-268, İzmir.
  • Ağaoğlu S, Ocak E, Mengel Z (1997). Investigations on microbiological, chemical, physical and organoleptic characteristic of Çökelek Cheeses in Van province. AU Vet Fak Derg, 44 (1), 7-13.
  • Ak S, Nergiz C (1998). Investigation of chemical composition and microbiologic quality of Tire Çamur Cheese. In: Vth Milk and Milk Products Symposium, 21-22 May, Tekirdağ, Ed: Demirci M. National Productivity Centre publications, Publication number: 621, pp: 79-89, Ankara.
  • Akgün C (1988). Traditional Turkish Cheeses and Production Techniques. Ege University, Agriculture Faculty, Agricultural Products Department, Graduation thesis, İzmir.
  • Akın S, Şahan N (1998). Investigations on chemical composition and sensory characteristic of Fresh Urfa Cheeses produced in Şanlıurfa. In: Vth Milk and Milk Products Symposium, 21-22 May, Tekirdağ, Ed: Demirci M. National Productivity Centre publications, Publication number: 621, pp: 282-298, Ankara.
  • Aksu H, Çolak H, Vural A, Erkan ME (1999). A research microbiological and chemical properties of formal cheese produced in Diyarbakır regional, YYU Vet Fak Derg, 10 (1-2), 8-11.
  • Akyüz N (1981). Composition, characteristic and comparison of Erzincan’s (Şavak) Cheese with other Cheeses. Atatürk Univ Zir Fak Derg, 12 (1), 85-111.
  • Akyüz N, Gülümser S (1984). Production techniques, composition and ripening of the Yozgat Çanak Cheese. Gıda Derg, 9 (4), 231-238.
  • Akyüz N, Tutşi MF, Mengel Z, Ocak E, Altun I (1998). Production technique and some microbiologic and chemical characteristic of the Örgü Cheese In: Vth Milk and Milk Products Symposium, 21-22 May, Tekirdağ, Ed: Demirci M. National Productivity Centre publications, Publication number: 621, pp: 328-338, Ankara.
  • Akpkent Z, Milci S, Göncü A (2009). Sold Market in Antalya Goat Çimi Cheese Chemicals and Microbiological Properties. http://suyununsuyu.blogspot.com.tr/2009/09/antalya-cimi-tulumpeyniri.html. Accessed on date 25.0.2015.
  • Microbiological Properties
  • Altun İ (1995). An Investigation on Technical and Hygienic Features of the Kelle Cheese Produced in Kahramanmaraş Elbistan District. Yüzüncü Yıl University Institute of Science, Posgraduate thesis, Van.
  • Anonymous (1993). Evliya Çelebi Seyahatnamesi, Engin Press, İstanbul.
  • Anonymous (2012). Cheeses by Country. URL http://www.cheese.com/ Accessed 02.08.2012.
  • Anonymous, (2014). FAO İstatistikleri. URL http://www.fao.org Accessed 03.05.2014.
  • Arıcı M (1988). Investigations on physical, chemical and microbiologic characteristic of the Hellim Cheese. Trakya University, Institute of Science, Edirne, Postgraduate thesis. Edirne.
  • Atasever M, Keleş M, Uçar G, Güner A (1999). An investigation on changes in ripening time of Hellim Cheese stored in different packing conditions. SÜ Vet Bil Derg, 15 (1), 55-64.
  • Bakırcı I, Andiç, S (1999). An investigation on Cecil Cheese produced in Bulanık-Muş city. YYU Vet Fak Derg. 10 (1-2), 67-71.
  • Bakırcı I, Tarakçı Z, Coşkun H (1998). An investigation on Otlu lor produced in Van and Van district. In: Vth Milk and Milk Products Symposium, 21-22 May, Tekirdağ, Ed: Demirci M. National Productivity Centre publications, Publication number: 621, pp: 195-205, Ankara.
  • Başkaya R, Atasever M, Çakmak Ö, Yıldız A (2006). Microbiological characteristics of Civil Cheese. İU Vet Fak Derg, 32 (2), 87-94.
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  • Kaptan N, Eralp M (1974). Investigations on South East Anatolia milkier and melted cheese that is one of the regional cheeses of the region. Ankara University Faculty of Agriculture, paper number 539, Ankara.
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  • Demirci M. National Productivity Centre publications, Publication number: 621, pp: 185-194, Ankara.
  • Kılıç S, Gönç S (1990). Investigations on microbiological characteristic of İzmir Tulum Cheese-I. EÜ Zir Fak Derg, 27 (3), 169-185.
  • Kılıç S, Karagözlü C, Akbulut N (1997). Microbiological changes in the Çimi Tulum Cheese during ripening period, made from goat milk. EÜ Zir Fak Derg, 34 (1), 9-15.
  • Kınık Ö, Ergüllü E, Akbulut N (1999). A study on production and some characteristic of Sepet Cheese. Gıda Derg, 24 (3), 151-161.
  • Kıvanç M (1989). Microbial flora of Kaşar Cheese consumed in Erzurum market. Gıda Derg, 14 (1), 23-30.
  • Koçak C, Aydınoğlu, G, Uslu K (1997). An investigation on proteolysis level of the Dil Cheese marketed in Ankara. Gıda Derg, 22 (4), 251-255.
  • Konar A, Güler MB (1998). Production method, chemical composition and proteolysis levels of Hatay (Testi) Cheese In: Vth Milk and Milk Products Symposium, 21-22 May, Tekirdağ, Ed: Demirci M. National Productivity Centre publications, Publication number: 621, pp: 145- 153, Ankara.
  • Kurt A (1990). Milk Technology, Atatürk University Agricultural Faculty, Publication number: 573, Atatürk University Press, Erzurum.
  • Kurt A, Çağlar A, Çakmakcı S (1991). Microbiological characteristic of the Erzincan Tulum (Şavak) Cheese. Tr J Vet Anim Sci, 16 (1), 41-50.
  • Kurt A, Çağlar A (1988). Investigations on chemical and microbiologic features of Pesküten. Gıda Derg, 13 (5), 341-347.
  • Kurt A, Demirci M, Gündüz HH (1982). Investigations on Pestigen is one of the milk products. Atatürk Univ Zir Fak Derg, 13 (3-4), 87-94.
  • Kurt A, Gündüz HH, Demirci M (1979). Investigation on Tomas Cheese. Atatürk Univ Zir Fak Derg, 10 (1-2), 37-49.
  • Kurt A, Öztek L (1976). Composition Civil Cheese which is one of the regional cheeses of Erzurum and comparison of it with other cheese types. Atatürk Univ Zir Fak Derg, 7 (4), 103-120.
  • Kurt A, Öztek L (1984). Investigations on production techniques of the Şavak Tulum Cheese. Atatürk Univ Zir Fak Derg, 15 (3-4), 65-77.
  • Küçüköner E, Tarakçı Z (1998). Investigations on some features of Cacik produced Van and its province. In: Vth Milk and Milk Products Symposium, 21-22 May, Tekirdağ, Ed: Demirci M. National Productivity Centre publications, Publication number: 621, pp: 175-183, Ankara.
  • Morul F, İşleyici Ö (2012). Chemical and Microbiological Properties of Divle Tulum Cheese. YYU Vet Fak Derg, 23 (2), 71-76.
  • Nanted B, Rance P, Botkine F, Dieterlen J (2002). Cheeses of the World, Rizzoli, pp: 19-25.
  • Nizamoğlu M, Yalçın S, Tekinşen OC (1989). Quality of brine White Cheeses in Konya province. Tr J Vet Anim Sci, 13, 136-142.
  • Öksüztepe G, Patır B, Dikici, A, İlhak Oİ (2009). Microbiological and chemical quality of the vacuum marketed in Elazığ Packed Fresh Cheese. FÜ Sağ Bil Derg, 23, (2), 89-94.
  • Önganer AN, Kırbağ S (2009). Microbiological quality of consumed as fresh Cottage Cheese in Diyarbakir. Erciyes Univ Fen Bil Derg, 25 (1-2), 24-33.
  • Özdemir S, Çelik Ş, Özdemir, C, Sert S (1998). Microbiological and chemical characteristic of the Karacadağ Örgü Cheese Diyarbakır In: Vth Milk and Milk Products Symposium, 21-22 May, Tekirdağ, Ed: Demirci M. National Productivity Centre publications, Publication number: 621, pp: 21-22, Ankara.
  • Özer İ (1970). Chemical Composition of domestic processed cheese and bacteriological studies on properties. AÜ Vet Fak Derg, 17 (3), 327-351.
  • Öztek L (1974). Studies on Production, Composition and Maturation of Kaşar Cheese Produced in Kars and its Comparison with Other Cheeses. Atatürk University Agriculture Faculty Press, Publication number: 240, PhD thesis, Erzurum.
  • Öztelli C (1983). Karacaoğlan (Life and all poems), Özgür Press, Istanbul.
  • Öztürk H (1971). Research on Production and Characteristic of Antalya Çimi Cheese and Antalya Dairying. Ege University Agriculture Faculty Graduation thesis, Izmir.
  • Pekel M, Korukluoğlu M (2009). Microbiological cube of cheese produced in the Sivas region chemical quality and determination of mold flora. Anadolu Tar Bil Derg, 24 (1), 1-7.
  • Robuchon J, Yamada T, Maruyama YK (2000). French Cheeses: The Visual Guide to More than 350 Cheeses from Every Region of France, Publish DK pub Merchandise, Revited edition Limited Availability.
  • Sancak YC (1990). Physical Chemical and Microbiologic Characteristic of Ripened Consumed Van Otlu Cheeses in Sold Region Van. Ankara University Institute of Science, PhD thesis, Ankara
  • Sancak H, Sancak YC (1995). Investigation on microbiologic, chemical, physical and organoleptic characteristic of brine white cheese consumed in Van market. YYÜ Sağ Bil Ens Derg, 1 (2), 106-113.
  • Sardo P, Rubino R, Piumatti G (2001). Italian Cheese: Two Hundred Traditional Types: A Guide to Their Discovery and Appreciation, Publish Slow Food, pp: 130, International.
  • Şahin E (1997). The Effects of Various Ripening Conditions on Quality of the Çomlek Cheese, Made From Different and Raw Milk. Selçuk Üniversity Medicine Sci. Enst, PhD thesis, Konya.
  • Şen MC (1991). Determination of microbiologic and chemical features of the Mihalıç Cheese, consumed in Bursa region. Uludağ University Veterinary Faculty Food Hygiene and Technology Department, PhD thesis. Bursa.
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  • Şimşek O (1986). Investigations on Organoleptic, Physical Chemical and Microbiologic Characteristic of Imported and Regional White Cheeses. Ankara University Institute of Science, Postgraduate thesis, Erzurum.
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  • Tekinşen OC, Atasever M, Keleş A, Uçar G (1999). Effects of the use of cow's and ewe's milk and different salting techniques on the quality properties of Maraş Cheese. Tr J Vet Anim Sci, 23 (Ek2), 213-226.
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  • Ulutaş Z (1989). Production Echniques, Composition and Comparison of the Kars Gravyer Cheese with Other Signifant Cheeses. Atatürk University, Institute of Science, Postgraduate thesis, Erzurum.
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  • Uysal H, Kavas G, Akbulut N (1998a). A study on production and characteristic of Çerkez Cheese. In: Vth Milk and Milk Products Symposium, 21-22 May, Tekirdağ, Ed: Demirci M. National Productivity Centre publications, Publication number: 621, pp: 96-105, Ankara.
  • Uysal H, Akbulut N, Kavas G, Kesenkaş H (1998b). A study on production and characteristic of Abaza Cheese. In: Vth Milk and Milk Products Symposium, 21-22 May, Tekirdağ, Ed: Demirci M. National Productivity Centre publications, Publication number: 621, pp: 126-132, Ankara.
  • Ünsal A (1997). When Milk Slept “Turkish Cheeses”, Bank of Yapı Kredi Publications, Istanbul, pp: 49-81, 216-244.
  • Yalçın S (1986). Microbiologic and Chemical Composition of White Cheeses and Their Organoleptic Relationship, Consumed Ankara and Regions. Ankara University Faculty of Veterinary Medicine, PhD thesis, Ankara.
  • Yalçın S, Ardıç M, Nizamlıoğlu M (2007). Some quality attributes of Urfa Cheeses. Atatürk Univ Vet Bil Derg, 2 (3), 90-95.
  • Yaygın, H (1971). Investigations on production and characteristic of Tulum Cheese. EÜ Zir Fak Derg, 8 (1), 91-123.
  • Yazıcı F, Dervişoğlu M, Temiz H (1998). Organoleptic, physical, chemical and microbiologic characteristic of the Külek Cheese. In: Vth Milk and Milk Products Symposium, 21-22 May, Tekirdağ, Ed: Demirci M. National Productivity Centre publications, Publication number: 621, pp: 133-145, Ankara.
  • Yetişmeyen A, Yıldız F (2003). Determination of chemical and sensory characteristics and microbiological of Urfa Cheese. Gıda Derg, 28 (3), 287-294.
  • Yöney Z (1955). Production technique and composition of the Mihalic Cheese and it is comparison with other cheeses. Ankara University Faculty of Agriculture, Publication number: 76 Ankara University Press, Ankara.
Toplam 116 adet kaynakça vardır.

Ayrıntılar

Diğer ID JA79AJ39SJ
Bölüm Makaleler
Yazarlar

Ufuk Kamber Bu kişi benim

Yayımlanma Tarihi 1 Aralık 2015
Gönderilme Tarihi 1 Aralık 2015
Yayımlandığı Sayı Yıl 2015 Cilt: 26 Sayı: 3

Kaynak Göster

APA Kamber, U. (2015). Traditional Turkey Cheeses and Their Classification. Van Veterinary Journal, 26(3), 161-171.
AMA Kamber U. Traditional Turkey Cheeses and Their Classification. Van Vet J. Aralık 2015;26(3):161-171.
Chicago Kamber, Ufuk. “Traditional Turkey Cheeses and Their Classification”. Van Veterinary Journal 26, sy. 3 (Aralık 2015): 161-71.
EndNote Kamber U (01 Aralık 2015) Traditional Turkey Cheeses and Their Classification. Van Veterinary Journal 26 3 161–171.
IEEE U. Kamber, “Traditional Turkey Cheeses and Their Classification”, Van Vet J, c. 26, sy. 3, ss. 161–171, 2015.
ISNAD Kamber, Ufuk. “Traditional Turkey Cheeses and Their Classification”. Van Veterinary Journal 26/3 (Aralık 2015), 161-171.
JAMA Kamber U. Traditional Turkey Cheeses and Their Classification. Van Vet J. 2015;26:161–171.
MLA Kamber, Ufuk. “Traditional Turkey Cheeses and Their Classification”. Van Veterinary Journal, c. 26, sy. 3, 2015, ss. 161-7.
Vancouver Kamber U. Traditional Turkey Cheeses and Their Classification. Van Vet J. 2015;26(3):161-7.

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