Author/Authors :
KESENKAŞ, Harun Ege Üniversitesi - Ziraat Fakültesi - Süt Teknolojisi Bölümü, Turkey , DİNKÇİ, Nayil Ege Üniversitesi - Ziraat Fakültesi - Süt Teknolojisi Bölümü, Turkey , KINIK, Özer Ege Üniversitesi - Ziraat Fakültesi - Süt Teknolojisi Bölümü, Turkey
Title Of Article :
Properties of Köy Cheeses Produced In Different Dairies
Abstract :
Semi-hard and a little salty Köy cheese is usually consumed fresh or unripened in Ödemiş, Tire, Bayındır and Torbalı which are administrative districts of Izmir. In this study Köy cheeses were produced in three dairy plants located in above mentioned districts and, chemical, microbiological and sensory properties of these cheeses were investigated. Proteolysis and lipolysis levels of cheeses were also determined during 90 days of ripening.
NaturalLanguageKeyword :
Köy cheese , traditional products , ripening
JournalTitle :
The Journal Of Ege University Faculty Of Agriculture
