Editors: Celile Aylin Oluk, Oya Berkay Karaca

Series Title: Current Developments in Food and Nutrition Research

Traditional Cheeses from Selected Regions in Asia, Europe, and South America

Volume 1

eBook: US $129 Special Offer (PDF + Printed Copy): US $219.5
Printed Copy: US $155
Library License: US $516
ISBN: 978-981-14-3235-4 (Print)
ISBN: 978-981-14-3236-1 (Online)
Year of Publication: 2019
DOI: 10.2174/97898114323611200101

Introduction

This book serves as a treatise on lesser known ethnic varieties of cheese made in regions ranging from Mesopotamia to Europe and America. Cheese experts from different countries including Brazil, Croatia, Iran, Macedonia, Montenegro and Turkey bring together a rich blend of information about the traditional cheese in each region. The contributors describe the chemical and microbial characteristics, production technology and artisan culture of cheese making for each local variety.

The simple and systematic presentation of the information makes this a useful reference for a wide readership interested in food, dairy technology, and gastronomy, such as producers, consumers, academics and students. The book also represents an effort to bring forth knowledge about a culinary facet of the concrete cultural heritage of local communities which can benefit tourism and sustainability programs that involve the promotion of traditional dairy products.

Preface

- Pp. i-ii (1)
Celile Aylin Oluk and Oya Berkay Karaca
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List of Contributors

- Pp. iii-iv (2)
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Characteristics of Traditional Cheeses Produced in the Republic of North Macedonia

- Pp. 1-52 (52)
Natasha Mateva, Vesna Levkov, Sonja Srbinovska, Dushica Santa, Sandra Mojsova and Erhan Sulejmani

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Montenegrin Traditional Cheeses

- Pp. 53-70 (18)
Slavko Mirecki and Kirdar Seval Sevgi

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Traditional Cheese Maturing in Lambskin Sacks from Dalmatian Region

- Pp. 71-83 (13)
Jadranka Frece, Deni Kostelac, Marija Vrdoljak, Iva Čanak, Željko Jakopović, Marko Jelić and Ksenija Markov

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Brazilian Traditional Cheeses

- Pp. 84-129 (46)
Maria C. E. Ribeiro, Débora P. Baptista, Mayara S. Queirós, Karina S. Chaves and Oya B. Karaca

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Manufacturing Method and Physicochemical Properties of Lighvan and Koozeh (Koopeh) Cheeses

- Pp. 130-141 (12)
Mostafa Soltani

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Traditional Cheeses of Marmara Region in Turkey

- Pp. 142-169 (28)
Nayil Dinkci

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Traditional Turkish Cheeses of Black Sea Region

- Pp. 170-198 (29)
Selin Kalkan and Evrim Gunes Altuntas

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Traditional Cheeses of Eastern Anatolia Region in Turkey

- Pp. 199-230 (32)
Asli Çelikel, Mutlu Buket Akin and Semra Gürbüz

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Traditional Cheeses in Southeastern Anatolia Region in Turkey

- Pp. 231-253 (23)
Mutlu Buket Akin and Musa Serdar Akin

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Traditional Cheeses of the Central Anatolia Region in Turkey

- Pp. 254-276 (23)
Ebru Şenel and Tuba Şanli

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Traditional Cheeses of the Aegean Region in Turkey

- Pp. 277-306 (30)
Cem Karagözlü and İlyas Erdem Tonguç

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Traditional Cheeses of Mediterranean Region in Turkey

- Pp. 307-336 (30)
Oya Berkay Karaca, Tansu Taspinar and Mehmet Güven

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Microbiological Quality of Traditional Turkish Cheeses

- Pp. 337-362 (26)
Zerrin Erginkaya, Gözde Konuray and Mihriban Korukluoğlu

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Subject Index

- Pp. 363-372 (10)
Celile Aylin Oluk and Oya Berkay Karaca
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