Traditional fermented dairy products of Turkey

Basit Öğe Kaydı
dc.authorid0000-0001-7816-6308
dc.contributor.authorİstanbullu, Özlem
dc.contributor.authorKabak, Bülent
dc.contributor.editorPuniya, Anil Kumar
dc.date.accessioned2019-05-13T09:09:09Z
dc.date.available2019-05-13T09:09:09Z
dc.date.issued2015
dc.departmentHitit Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü
dc.description.abstractFermented milks constitute an important part of the national diet in Turkey. Yogurt, ayran, cacik, and traditional cheeses have been made in individual households throughout Anatolia for centuries. e most common groups of microorganisms involved in the traditional dairy fermentations are lactic acid bacteria (LAB), such as the genera Lactobacillus, Lactococcus, Streptococcus, Leuconostoc, and Pediococcus, and yeasts. Most of these fermented products are produced by either naturally occurring microora or the “backslopping method,” which involves reintroducing part of the previous fermentation as an inoculum into the new fermentation. us, the overall microbial proles and their precise contribution to the fermentation process are not well known. is is the case for many yogurts that are produced by the backslopping method under household conditions, to meet the nutritional needs of villagers in some regions of Turkey (Kabak and Dobson 2011). is review aims to describe the production processes of the most common Turkish traditional fermented milks and to highlight some of the microbiological and biochemical properties of the fermented products.
dc.identifier.citationİstanbullu, Ö., Kabak, B. (2015). Traditional fermented dairy products of Turkey. A. K. Puniya (Ed.), Fermented Milk and Dairy Products (s. 401-426) içinde. Boca Raton: CRC Press.
dc.identifier.doi10.1201/b18987
dc.identifier.endpage426en_US
dc.identifier.isbn9781466578005; 9781138894372
dc.identifier.scopusqualityN/A
dc.identifier.startpage401en_US
dc.identifier.urihttps://doi.org/10.1201/b18987
dc.identifier.urihttps://hdl.handle.net/11491/2111
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherCRC Press
dc.relation.ispartofFermented Milk and Dairy Products
dc.relation.publicationcategoryKitap Bölümü - Uluslararası
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subject[Belirlenecek]en_US
dc.titleTraditional fermented dairy products of Turkey
dc.typeBook Part

Dosyalar

Koleksiyon

Scopus İndeksli Yayınlar Koleksiyonu
Kitap Bölümü Koleksiyonu