The Traditional Cheeses of Turkey: The Aegean Region

Kamber, Ufuk

doi:10.1080/87559120701762195

Cited by 18 publications

(27 citation statements)

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“…[1] Mihalic cheese has been also known as Maglıç, Mahlıç, Kelle, or Manyas. [2] Mihalic is a hard, brined, and slightly acidic cheese and its color changes from cream to light yellow. [1] It has a sharp taste and odor and a 3-4 mm diameter rind.…”

Section: Introductionmentioning

confidence: 99%

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Physicochemical and Sensory Properties of Mihalic Cheese

Aday

Yüceer

2014

International Journal of Food Properties

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Mihalic is a hard, brined and quite salty cheese. In this study, selected physical, chemical, and sensory properties of 15 Mihalic cheese samples (matured more than six months) in vacuum packaging were investigated using representative samples collected from its major production area in northwestern Turkey. Aroma-active compounds were analyzed by solid phase microextraction and determined by gas chromatography-olfactometry. Average dry matter and fat contents of the cheese were 60.4 and 27.4 g/100 g cheese, respectively. Significant differences were observed among the cheese samples for hardness, adhesiveness, chewiness, and gumminess. Sulfurous, free fatty acids, and barny/animal were major sensory descriptors for the cheese. Methional (boiled potato), (E,E)-2,4-nonadienal (fatty, stale), diacetyl (buttery), 1-octen-3-one (mushroom), ethyl butyrate (sweet, bubble gum), and butyric acid (rancid) were common aroma-active compounds found in Mihalic cheese.

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Section: Introductionmentioning

confidence: 99%

“…[1] It has a sharp taste and odor and a 3-4 mm diameter rind. [1,2] A photograph of Mihalic cheese and a flow diagram of its production are given in Figs. 1 and 2.…”

Section: Introductionmentioning

confidence: 99%

Physicochemical and Sensory Properties of Mihalic Cheese

Aday

Yüceer

2014

International Journal of Food Properties

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“…It is named Sepet (basket) cheese because the appearance of the surface of Sepet cheese has a basketweave impression. Baskets, made from stalks collected near rivers and moist areas, are used in the production of this cheese (Kamber, 2008). A photograph of Sepet cheese and a flow diagram of its production are given in Figures 1 and 2, respectively.…”

Section: Introductionmentioning

confidence: 99%

Physicochemical, textural, volatile, and sensory profiles of traditional Sepet cheese

Ercan

Korel

Yüceer

et al. 2011

Journal of Dairy Science

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Characterization of traditional cheeses is important for the protection of diversity of tradition and contributing baseline data for further research and quality control. Sepet cheese is a traditional cheese and specific to the Aegean region of Turkey. In this study, 52 Sepet cheese samples were analyzed to characterize the physicochemical, textural, volatile compounds, and sensory profiles. The changes in the physicochemical and volatile compositions were investigated during production and ripening periods. The average dry matter (DM; 55.16%), fat-in-DM (45.80%), protein (29.18%), salt-in-DM (12.88%), water activity (0.83), pH (5.50), titratable acidity (1.69%), ripening and lipolysis indices (11.06 and 6.36), firmness (212.20 N), springiness (0.62), cohesiveness (0.57), adhesiveness (0.48 Nmm), and chewiness (66.87 N) values of Sepet cheese samples were determined. Hexanoic, octanoic, decanoic, and butyric acids, which were responsible for the cheesy, waxy, goaty odors, were the most abundant volatile compounds in these cheeses. Most of the volatile compounds increased significantly during production and ripening. Significant changes in most of the physicochemical characteristics were observed up to the third month of ripening. As a result of the descriptive sensory analysis, Sepet cheeses were described with descriptors such as free fatty acid, animal like, sulfurous, creamy, cooked, and whey, and aromatics with high salty basic taste.

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“…In spite of the fact that ewe's milk in particular is preferred for the production of Izmir Tulum Cheese, in general a mix of ewe's, goat's and cow's milk is used (Figure 1). The production of both types takes place between the months of March and July, when milk is plentiful (Kamber, 2008).…”

Section: Introductionmentioning

confidence: 99%