Current Developments in Food and Nutrition Research

Traditional Turkish Cheeses of Black Sea Region

Author(s): Selin Kalkan* and Evrim Gunes Altuntas

Pp: 170-198 (29)

Doi: 10.2174/9789811432361120010009

* (Excluding Mailing and Handling)

Abstract

Cheese is one of the dairy products consumed throughout the world. For this reason, the production, consumption, and variety of cheeses are increasing day by day. Cheese is a valuable dairy product from the aspects of durability and diversification that can meet the expectations of consumers from every segment of the society. France, Netherlands, and Italy are the first countries that are well-known for their cheese varieties. Moreover, with its wide range of cheese varieties, Turkey is also among these countries. Although the production methods of more than 130 Turkish cheese varieties produced in Turkey are similar, the differences between the cheeses arise from the materials used in production and the regions, in which they are produced / consumed. Each of these cheese varieties has its own unique chemical and sensory qualities including the taste, texture, and appearance. The Black Sea Region extends eastwards alongside the coastline from the east of Sakarya province to the Georgian border. Among the other regions in the country, this region comes to the forefront with its wide range of cheese varieties. There are more than 30 cheese varieties identified in the Black Sea region. The geographical and climatic conditions of this region have significant effects on these cheese varieties. The civil cheese, Imansiz cheese, Kargı tulum cheese, curry cheese, and Kolete cheese are the most popular varieties in the region. This chapter aims to give information about the structure and physical, chemical, and microbiological properties of all the traditional cheese varieties of the Black Sea region.


Keywords: Black sea region, Cheese process, Traditional cheese, Turkey.

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