White cheese


Gursoy O., KESENKAŞ H. , Yilmaz Y.

HANDBOOK OF CHEESE IN HEALTH: PRODUCTION, NUTRITION AND MEDICAL SCIENCES, ss.183-191, 2013 (Diğer Kurumların Hakemli Dergileri) identifier

  • Basım Tarihi: 2013
  • Doi Numarası: 10.3920/978-90-8686-7660-0_12
  • Dergi Adı: HANDBOOK OF CHEESE IN HEALTH: PRODUCTION, NUTRITION AND MEDICAL SCIENCES
  • Sayfa Sayıları: ss.183-191

Özet

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.