Traditional Cheeses of Eastern Anatolia Region in Turkey

Çelikel, Asli; Akın, Musa Serdar; Gürbüz, Semra

doi:10.2174/9789811432361120010010

Cited by 2 publications

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“…It becomes ready for consumption as a soft cheese suitable for spreading. Çamur Peyniri is stored in a cool place (Çelikel et al, 2020;Karaalioğlu et al, 2021). The visual of Tire Çamur Peyniri is presented in Figure 2, and its chemical and microbiological properties are presented in Table 3 and Table 4.…”

Section: Tire çAmur Peynirimentioning

confidence: 99%

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Türkiye's Whey Cheeses

Macit

2023

Black Sea Journal of Agriculture

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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.

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Section: Tire çAmur Peynirimentioning

confidence: 99%

“…For this reason, it is referred to as "dirty lady" (Keskin and Dağ 2020) (Figure 9). These molds are yellow-brown and purple in color and give the cheese its unique smell, taste and flavor (Çelikel et al, 2020;Hastaoğlu et al, 2021). It is matured by turning it upside down for 6-7 months.…”

Section: Kirlihanım Peynirimentioning

confidence: 99%

Türkiye's Whey Cheeses

Macit

2023

Black Sea Journal of Agriculture

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“…This cheese is generally made from non-pasteurized and skimmed cow and/or sheep milk using homemade calf rennet at 30-32 ºC without adding starter culture. For moldy civil cheese production, 70-75% civil cheese and 25-30% curd cheese, obtained from whey, are mixed, salted,and pressed into plastic drums or goat skins and ripened for three months or longer in the refrigerator or at chilly conditions (Cambaztepe et al, 2009;Cakmakci et al, 2012Cakmakci et al, , 2015Celikel et al, 2019). Molds which are naturally growing on the surface of and within the cheese during the ripening are considered important to lipid and protein breakdown that play active roles in the sensorial properties, texture, and flavor of the cheese (Benkerroum, 2016;Fox et al, 2017;Anelli et al 2019;Ritota and Manzi 2020).…”

Section: Introductionmentioning

confidence: 99%

Molds and Aflatoxins in Traditional Moldy Civil Cheese: Presence and Public Health Concerns

Onmaz

Çinicioğlu

Güngör

2021

J Hellenic Vet Med Soc

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The purpose of this study was to detect the mold biota, the contamination levels of total aflatoxin (AFB1, AFB2, AFG1, AFG2) and aflatoxin M1 (AFM1) in moldy civil cheese. A total of 100 moldy civil cheese were collected from randomly selected retailers. Mold biota was determined with conventional and ITS sequence analysis, and Aflatoxin (AF) analysis was performed usingEnzyme-Linled Immunosorbent Assay (ELISA). In the analyzed samples, Penicillium roqueforti (100%) was isolated as the dominant species followed by P. verrucosum (83%), Aspergillus flavus (17%). Fifteen (15 %) of moldy civil cheese samples contained AF with levels ranging from 12 to 378 ng/kg.Likewise, AFM1 was found in 25 (25 %) of samples (ranging from 5.46 to 141.56 ng/kg), among which 5 (5 %) were above the legal limits. Considering the presence of A. flavus, total AF and AFM1 contamination in the analyzed cheese samples it could be emphasized that moldy civil cheese might pose a hazard for public health.

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Traditional Cheeses of Eastern Anatolia Region in Turkey

Cited by 2 publications

References 0 publications

Türkiye's Whey Cheeses

Türkiye's Whey Cheeses

Molds and Aflatoxins in Traditional Moldy Civil Cheese: Presence and Public Health Concerns

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