Please use this identifier to cite or link to this item: https://ktisis.cut.ac.cy/handle/10488/12619
Title: White-brined cheeses
Authors: Bintsis, Thomas 
Alichanidis, Efstathios 
Uzunsoy, İrem 
Özer, Barbaros 
Papademas, Photis 
Radulovic, Zorica 
Miocinovic, Jelena 
Keywords: Batzos PDO;Feta PDO;Halitzia;Halloumi cheese;Sjenica cheese;Turkish Beyaz Peynir;Urfa cheese
Category: Animal and Dairy Science
Field: Agricultural Sciences
Issue Date: 27-Oct-2017
Publisher: Wiley
Source: Global cheesemaking technology : cheese quality and characteristics, 2017, Pages 349-367
DOI: https://doi.org/10.1002/9781119046165.ch7
Abstract: This chapter discusses various white-brined cheeses, including Batzos PDO, Turkish Beyaz Peynir, Feta, Halitzia, Halloumi, Mihalic, Sjenica, and Urfa. Turkish Beyaz Peynir is a rindless, white-coloured, close-textured variety with a salty acid taste; it may have a slight piquant flavour, especially when made from sheep's milk. A number of volatile compounds are produced by defined or wild-type lactococcal bacteria used in the manufacture of Turkish Beyaz Peynir. The geographical region of Sjenica cheese production is in the Sjenicko-Pesterska plateau, which is located in the southwestern part of Serbia and represents the biggest plateau in the Balkan, which includes the municipalities Sjenica and Tutin. Sjenica cheeses are home-made cheeses, manufactured at farms or produced in small dairy craft plants. Urfa cheese variety is mainly produced from raw sheep's milk (mainly milk of the Awassi sheep breed) or an appropriate mixture of sheep's and cow's milks.
URI: http://ktisis.cut.ac.cy/handle/10488/12619
ISBN: 9781119046165
DOI: 10.1002/9781119046165.ch7
Rights: © John Wiley & Sons, Ltd.
Type: Book Chapter
Appears in Collections:Κεφάλαια βιβλίων/Book chapters

Show full item record

Page view(s) 50

47
Last Week
0
Last month
3
checked on Aug 25, 2019

Google ScholarTM

Check

Altmetric


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.