Türkiye's Whey Cheeses
| Autor: | MACİT, Emine |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2022 |
| Předmět: | |
| Zdroj: | Volume: 6, Issue: 1 74-86 Black Sea Journal of Agriculture |
| ISSN: | 2618-6578 |
| Popis: | 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. Ricotta in Italy, Argentina and America, Mysost, Primost, Gjestost, Grubransdalsost in Norway, Schottenziegr, Hudelziger, Mascarpone in Switzerland, Requesón in Spain, Serac, Brousse, Broccio, Greuil, Zieger, Schottenzieger, Schabzi in France, Manouri in Greece, Myzithra, Anthotyros, Ziger in Romania, Urda, Klila in Tunisia, Urda in Israel, Requeijão do Norte in Brazil, Ricotta fresca could be examples of cheeses made from whey. In Turkey, cheese such as Lor Peyniri (widely), Tire Çamur Peyniri, Horç, Tort/Dolaz, Kopanisti, Armola, Sepet Loru, Kirli Hanım 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 Turkey have been dealt with separately or in summary in the literature and gathered in a joint report with this study. |
| Databáze: | OpenAIRE |
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