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 $236
Printed Copy: US $171
Library License: US $516
ISSN: 2717-5421 (Print)
ISSN: 2717-543X (Online)
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.

Contributors

Editor(s):
Celile Aylin Oluk
Eastern Mediterranean Agricultural Research Institute
Yuregir, Adana
Turkey


Oya Berkay Karaca
Çukurova University, Karatas School of Tourism and Hotel Management
Hotel Management Department
01903 Bahce, Adana
Turkey




Contributor(s):
Aslı Çelikel
Tourism Faculty, Gastronomy and Culinary Art
Mardin Artuklu University
Mardin
Turkey


Cem Karagözlü
Faculty of Agriculture, Department of Dairy Technology
Ege University
Bornova – İzmir
Türkiye


Débora Parra Baptista
Faculty of Food Engineering
Food Technology Department
University of Campinas, SP
Brazil


Deni Kostelac
Faculty of Food Technology and Biotechnology, University of Zagreb
Department of Biochemical Engineering
Pierottijeva 6, HR 10000 Zagreb
Croatia


Dushica Santa
Faculty of Agricultural Science and Food
Ss Cyril and Methodius University, 16-ta Makedonska brigada No 3
Skopje
Republic of Macedonia


Erhan Sulejmani
Faculty of Food Technology and Nutrition
University of Tetova
Tetovo
Republic of Macedonia


Ebru Şenel
Faculty of Agriculture, Department of Dairy Technology
Ankara University
Ankara
Turkey


Evrim GUNES ALTUNTAS
Biotechnology Institute 06135
Ankara University
Ankara
Turkey


Gözde Konuray
Faculty of Agriculture, Department of Food Engineering
Cukurova University
Turkey


Iva Čanak
Faculty of Food Technology and Biotechnology, University of Zagreb
Department of Biochemical Engineering
Pierottijeva 6, HR 10000 Zagreb
Croatia


İlyas Erdem Tonguç
Faculty of Agriculture, Department of Dairy Technology
Ege University
Bornova – İzmir
Türkiye


Jadranka Frece
Faculty of Food Technology and Biotechnology, University of Zagreb
Department of Biochemical Engineering
Pierottijeva 6, HR 10000 Zagreb
Croatia


Kirdar Seval Sevgi
University Burdur Food Agriculture and Livestock Vocational Higher Education School
Burdur Mehmet Akif Ersoy
Burdur
Turkey


Ksenija Markov
Faculty of Food Technology and Biotechnology, University of Zagreb
Department of Biochemical Engineering
Pierottijeva 6, HR 10000 Zagreb
Croatia


Karina Silva Chaves
UFMT, Campus Universitário do Araguaia
Federal University of Mato Grosso
Barra do Garças, MT
Brazil


Marija Vrdoljak
Petra Krešimira IV 30
University of Applied Sciences ˝Marko Marulić˝
HR-22300 Knin
Croatia


Mirecki Slavko
University of Montenegro
Biotechnical Faculty
Podgorica
Montenegro


Marko Jelić
Petra Krešimira IV 30
University of Applied Sciences ˝Marko Marulić˝
HR-22300 Knin
Croatia


Maria Cecília Enes Ribeiro
FATEC
Faculty of Technology of São Paulo State
Capão Bonito, SP
Brazil


Mayara Souza Queirós
Faculty of Food Engineering
Food Technology Department
University of Campinas, SP
Brazil


Mostafa Soltani
Faculty of Pharmacy, Tehran Medical Sciences, Islamic Azad University
Department of Food Sciences and Technology
Tehran
Iran
/
Tehran Medical Sciences, Islamic Azad University
Nutrition and Food Sciences Research Center
Tehran
Iran


Mehmet Güven
Agricultural Faculty, Cukurova University
Department of Food Engineering
01330 Adana
Turkey


Mihriban Korukluoğlu
Faculty of Agriculture, Department of Food Engineering
Uludag University
Turkey


Musa Serdar Akin
Faculty of Engineering Department of Food Engineering
Harran University
Sanliurfa
Turkey


Mutlu Buket Akın
Faculty of Engineering, Department of Food Engineering
Harran University
Şanlıurfa
Turkey


Natasha Mateva
Institute of Animal Science
Ss Cyril and Methodius University, blv. Ilinden 92a
Skopje
Republic of Macedonia


Nayil Dinkci
Faculty of Agriculture Department of Dairy Technology
Ege University
35100 Bornova-Izmir
Turkey


Oya Berkay Karaca
Karatas Scholl of Tourism and Hotel Management, Hotel Management Department
Cukurova University
01903 Bahce, Adana
Turkey


Sandra Mojsova
Faculty of Veterinary Medicine
Ss Cyril and Methodius University, Lazar Pop-Trajkov 5-7
Skopje
Republic of Macedonia


Selin Kalkan
Faculty of Engineering, Department of Food Engineering 28200
Giresun University
Giresun
Turkey


Semra Gürbüz
Tourism Faculty, Gastronomy and Culinary Art
Mardin Artuklu University
Mardin
Turkey


Sonja Srbinovska
Faculty of Agricultural Science and Food
Ss Cyril and Methodius University, 16-ta Makedonska brigada No 3
Skopje
Republic of Macedonia


Tansu Taşpinar
Agricultural Faculty, Cukurova University
Department of Food Engineering
01330 Adana
Turkey


Tuba Şanli
Faculty of Agriculture, Department of Dairy Technology
Ankara University
Ankara
Turkey


Vesna Levkov
Institute of Animal Science
Ss Cyril and Methodius University, blv. Ilinden 92a
Skopje
Republic of Macedonia


Zerrin Erginkaya
Faculty of Agriculture, Department of Food Engineering
Cukurova University
Turkey


Željko Jakopović
Faculty of Food Technology and Biotechnology, University of Zagreb
Department of Biochemical Engineering
Pierottijeva 6, HR 10000 Zagreb
Croatia




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