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

Hayaloglu A. A., Fox P. F., GÜVEN M., Cakmakci S.

LAIT, cilt.87, sa.2, ss.79-95, 2007 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 87 Sayı: 2
  • Basım Tarihi: 2007
  • Doi Numarası: 10.1051/lait:2007006
  • Dergi Adı: LAIT
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.79-95
  • Anahtar Kelimeler: Turkish cheese, Tulum cheese, goat's skin bag, ripening, LACTIC-ACID BACTERIA, SAVAK TULUM CHEESE, MICROBIOLOGICAL QUALITY, MOLDS
  • Atatürk Üniversitesi Adresli: Evet

Özet

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 produced mainly in the eastern region of Turkey and is now produced in many factories; it has higher economic value than the other varieties of Tulum cheese. Some aspects of this cheese are reviewed, i.e., milk used, thermal treatment of the milk, rennet and starters, manufacturing technology, chemical composition and biochemical changes during ripening. The second most widely consumed type of Tulum cheese is Izmir Brined Tulum, the technology and characteristics of which are also discussed in some detail. The other varieties of Tulum cheese are consumed mainly in the region where they are produced and it is very difficult to find them throughout Turkey. They are not well characterized and are discussed only briefly. However, there is increasing interest at present in the manufacture of the other types of Tulum cheese and they have gained an economic value.