Physicochemistry, microbiology, fatty acids composition and volatile profile of traditional Söğle tulum (goat’s skin bag) cheese

Autor: Firuze Ergin, Ahmet Küçükçetin, Kübra Kocatürk, Özge Gökçe, Oguz Gursoy

Publikováno v: Anais da Academia Brasileira de Ciências, Volume: 90, Issue: 4, Pages: 3661-3674, Published: 25 OCT 2018
Anais da Academia Brasileira de Ciências, Iss 0 (2018)
Anais da Academia Brasileira de Ciências v.90 n.4 2018
Anais da Academia Brasileira de Ciências
Academia Brasileira de Ciências (ABC)
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Sogle cheese is a type of traditional tulum (goat’s skin bag) cheese produced from goat’s milk or a mixture of goat’s and sheep’s milk in Kucuk Sogle and Buyuk Sogle villages, Antalya, Turkey. This is the first study that aimed to investigate

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b37ea0d7c18c65872d1a41556cb723c9
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652018000703661&lng=en&tlng=en

Cheeses of Turkey: 1. Varieties ripened in goat-skin bags

Autor: Hayaloglu A.A., Fox P.F., Guven M., Cakmakci S.

More than ten types of Tulum cheese are produced in Turkey. Tulum cheese has a white or cream color, a high fat content, a crumbly semi-hard texture and a buttery pungent flavour. The most popular of these cheeses is Erzincan Savak Tulum which is pro

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______9491::f8002ccb12654789093809cfc6139dfc
https://hdl.handle.net/20.500.12605/11891