| dc.contributor.author | Kamber, Ufuk | |
| dc.contributor.author | Terzi, Goeknur | |
| dc.date.accessioned | 2020-06-21T15:18:00Z | |
| dc.date.available | 2020-06-21T15:18:00Z | |
| dc.date.issued | 2008 | |
| dc.identifier.issn | 8755-9129 | |
| dc.identifier.uri | https://doi.org/10.1080/87559120701762237 | |
| dc.identifier.uri | https://hdl.handle.net/20.500.12712/19540 | |
| dc.description | WOS: 000252328800003 | en_US |
| dc.description.abstract | This study aims to bring together the types of cheese produced in the Southeastern Anatolia Region, which is rich in dairy products. Five different types of cheese were identified within this remit. These are: Urfa White Cheese, Antep Skma Cheese, rg (Eritme) Cheese, Otlu Cheese, and Knefe Cheese. Despite the relatively low number of types of cheese, the Region's cheese is renowned throughout Turkey. This publication covers the production, physical structure, and appearance of local cheeses, and the chemical and microbiological properties of some of the cheeses. | en_US |
| dc.language.iso | eng | en_US |
| dc.publisher | Taylor & Francis Inc | en_US |
| dc.relation.isversionof | 10.1080/87559120701762237 | en_US |
| dc.rights | info:eu-repo/semantics/closedAccess | en_US |
| dc.subject | cheese | en_US |
| dc.subject | variety | en_US |
| dc.subject | Turkey | en_US |
| dc.subject | southeast Anatolia region | en_US |
| dc.subject | traditional | en_US |
| dc.title | The traditional cheeses of Turkey: Southeast anatolia region | en_US |
| dc.type | review | en_US |
| dc.contributor.department | OMÜ | en_US |
| dc.identifier.volume | 24 | en_US |
| dc.identifier.issue | 1 | en_US |
| dc.identifier.startpage | 62 | en_US |
| dc.identifier.endpage | 73 | en_US |
| dc.relation.journal | Food Reviews International | en_US |
| dc.relation.publicationcategory | Diğer | en_US |
