White cheese


Gursoy O., KESENKAŞ H. , Yilmaz Y.

HANDBOOK OF CHEESE IN HEALTH: PRODUCTION, NUTRITION AND MEDICAL SCIENCES, no.6, pp.183-191, 2013 (Refereed Journals of Other Institutions) identifier

  • Publication Type: Article / Article
  • Publication Date: 2013
  • Doi Number: 10.3920/978-90-8686-7660-0_12
  • Title of Journal : HANDBOOK OF CHEESE IN HEALTH: PRODUCTION, NUTRITION AND MEDICAL SCIENCES
  • Page Numbers: pp.183-191

Abstract

White brined (or pickled) cheeses are ripened and stored in brine and they are manufactured in almost every part of the world under various names and by different processing methods. White cheeses are widely produced and popular in the Mediterranean countries, the Balkans, the Middle East and the eastern Europe. Traditionally, they are produced from ovine or caprine milk. White brined cheeses have generally a unique acidic and salty taste and soft to semi-hard texture without a rind. General properties and production technologies of Feta and Beyaz Peynir (Turkish white cheese), brined cheeses with a significant economic value, are reviewed in this chapter.