Publication:
The Traditional Cheeses of Turkey: Southeast Anatolia Region

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dc.contributor.authorKamber, Ufuk
dc.contributor.authorTerzi, Goeknur
dc.date.accessioned2020-06-21T15:18:00Z
dc.date.available2020-06-21T15:18:00Z
dc.date.issued2008
dc.departmentOMÜen_US
dc.department-temp[Kamber, Ufuk] Univ Kafkas, Fac Vet Med, Dept Food Hyg & Technol, Kars, Turkey -- [Terzi, Goeknur] 19 Mayis Univ, Fac Vet Med, Dept Food Hyg & Technol, Samsun, Turkey --en_US
dc.description.abstractThis study aims to bring together the types of cheese produced in the Southeastern Anatolia Region, which is rich in dairy products. Five different types of cheese were identified within this remit. These are: Urfa White Cheese, Antep Skma Cheese, rg (Eritme) Cheese, Otlu Cheese, and Knefe Cheese. Despite the relatively low number of types of cheese, the Region's cheese is renowned throughout Turkey. This publication covers the production, physical structure, and appearance of local cheeses, and the chemical and microbiological properties of some of the cheeses.en_US
dc.identifier.doi10.1080/87559120701762237
dc.identifier.endpage73en_US
dc.identifier.issn8755-9129
dc.identifier.issue1en_US
dc.identifier.startpage62en_US
dc.identifier.urihttps://doi.org/10.1080/87559120701762237
dc.identifier.urihttps://hdl.handle.net/20.500.12712/19540
dc.identifier.volume24en_US
dc.identifier.wosWOS:000252328800003
dc.language.isoenen_US
dc.publisherTaylor & Francis Incen_US
dc.relation.journalFood Reviews Internationalen_US
dc.relation.publicationcategoryDiğeren_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectCheeseen_US
dc.subjectVarietyen_US
dc.subjectTurkeyen_US
dc.subjectSoutheast Anatolia Regionen_US
dc.subjectTraditionalen_US
dc.titleThe Traditional Cheeses of Turkey: Southeast Anatolia Regionen_US
dc.typeReviewen_US
dspace.entity.typePublication

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