Lor Cheese Research Articles

Evaluation of the Functional and Sensory Properties of Probiotic Whey Cheese with Herbs in Vacuum or Modified Atmosphere Packaging.

Some herbs provide functional properties to foods, especially their antibacterial and antioxidant properties. On the other hand, modified atmosphere packaging is being considered as an alternative to vacuum packaging to preserve the functional and sensory properties of foods. Since the shelf life of whey cheese is quite short, different packaging methods such as modified atmosphere packaging are favoured. Besides, the addition of herbs both gives flavour to the cheese and improves its functional properties. In the present study, oregano (Origanum onites) or rosemary (Rosmarinus officinalis) was added to probiotic whey cheese (lor) containing Lactobacillus acidophilus La-5 and Bifidobacterium lactis Bb-12 under modified atmosphere packaging (MAP) (80 % CO2 and 20 % N2) or vacuum packaging. The physicochemical, microbiological and sensory properties as well as antioxidant and proteolytic activities of the cheese samples were determined. The addition of herbs did not negatively affect the viable counts of B. lactis and L. acidophilus, and the cheese samples contained at least 8 log CFU/g of both probiotic bacteria for 35 days. MAP improved the viability of B. lactis and L. acidophilus in cheese with rosemary during the first few weeks of storage compared to vacuum packaging. The addition of herbs significantly increased the total phenolic content and antioxidant activity under both MAP and vacuum. MAP improved the antioxidant activity of lor cheese with added herbs on days 14 and 28 more than vacuum packaging. Lor cheese with rosemary under MAP conditions showed the highest DPPH˙ (2,2,-diphenyl-1-picrylhydrazyl) scavenging activity and also the highest proteolytic activity throughout storage. The sample with rosemary under MAP had the highest taste and aroma scores throughout the entire storage period. Fortification with herb and MAP offers advantages in the production of whey cheese. The use of rosemary and modified atmosphere packaging makes it possible to achieve high viability of probiotic bacteria, total phenolic content, antioxidant activity and sensory acceptance in lor cheese. This is the first study in which both different herbs and different packaging methods were applied to probiotic whey cheese (lor). The study shows that the functional properties of whey cheese can be improved by using different herbs under different packaging conditions. Among the analysed properties of the product, the improvement of the viability of probiotic bacteria is particularly valuable for human health. Thus, it contributes to the science of functional food and enables the use of these parameters in some other foods.

Effect of drying temperatures and using prebiotics on the physicochemical and microbiological properties as well as consumer acceptance of probiotic-enriched Lor cheese snacks produced by vacuum drying

This study assessed the impact of drying temperatures (37 °C, 45 °C, and 55 °C) and using prebiotics (inulin or maltodextrin) on the physicochemical and microbiological properties as well as consumer acceptance of probiotic-enriched Lor cheese snacks produced by vacuum drying. The Lor cheese snacks produced using Lactobacillus acidophilus DSM 20079 as probiotic bacteria were stored at 25 °C for 60 days. The moisture content as well as aw and titratable acidity values of the Lor cheese snack produced by vacuum drying at 37 °C were higher than those produced by vacuum drying at both 45 °C and 55 °C. The highest fracture force values were determined in the Lor cheese snacks produced using maltodextrin and by vacuum drying at 55 °C. The L* and a* values decreased and the b* values of the Lor cheese snacks increased with the increasing drying temperature, while the type of prebiotic used did not significantly affect the L*, a*, and b* values. The taste, aroma, texture, and overall acceptability scores in the Lor cheese snack samples produced by vacuum drying at 45 °C and 55 °C were found to be similar. The counts of L. acidophilus were above 8.0 and 6.0 log cfu/g in the Lor cheese snacks produced by vacuum drying at drying temperatures of 37 °C and 45 °C, respectively, after 60 days of storage. In conclusion, the present study suggests that the use of maltodextrin and vacuum drying at 45 °C are suitable to produce the Lor cheese snacks considering their physicochemical and microbiological properties as well as consumer acceptance.

A study on the investigation of some properties of cheeses supplied from Kastamonu local markets

In this research, some physicochemical and microbiological analyses were performed on 10 Beyaz cheeses and 10 Lor cheeses obtained from the local markets in Kastamonu in February 2022, and it was determined whether the cheeses met the standards. Moisture, fat, fat in dry matter, protein, salt, salt in dry matter, pH, and titratable acidity values in Beyaz Cheese and Lor cheese samples were determined as 61.36-69.04%, 15.29-8.86%, 39.25-28.43%, 16.61-16.72%, 1.362-0.892%, 3.63-2.87%, 5.75-4.12, 0.150-0.172%, respectively. The average numbers of total aerobic mesophilic bacteria (TAMB), lactic acid bacteria growing on MRS agar, lactobacilli, lactic acid bacteria growing on M17 agar, lactococci, yeast-mold and coliform group bacteria in Beyaz Cheese and Lor cheese samples were determined as 7.89-7.25, 7.31-6.75, 6.93-6.84, 4.20-5.07, 5.70-0.78 log cfu/g, respectively. Based on the findings of the physicochemical analysis, it was found that the cheese samples made in the local markets of Kastamonu generally met the required standards. As a result of the microbiological analysis, coliform group bacteria were found in one of the Lor cheeses. However, coliform group bacteria were detected in all Beyaz cheese samples. These results showed that hygiene could not be ensured in the Beyaz cheese samples.

A gastronomic product in Turkish culinary culture: A research on Yozgat Çanak cheese

Cheese is one of the most special and crucial nutrition groups of Turkish culinary culture. Certain cheese varieties in the Turkish cuisine culture can be listed as tulum, cottage cheese, lor, goat's skin, sheep, cow, brined, herby, cheddar, Erzincan tulum, Kars cheddar, Ezine cheese, etc. Therefore, cheese varieties are named after the production method, type of milk used, and storage conditions, and they are the products identified with the regions to which they belong. Yozgat region, located in the center of Anatolian geography, is one of the important cities that reflect the Turkish cuisine culture. Yozgat Çanak Cheese, which is a product with the geographical indication in the local cuisine of Yozgat, is a registered cheese type produced with local methods. In this context, the aim of the research study is to determine the characteristics of Çanak cheese, which is specific to Yozgat's local cuisine, in the culinary culture and to examine its production phases. The research data were obtained through face-to-face interviews held with six participants who were knowledgeable about the production of Çanak cheese and its features in the local cuisine culture. In line with the research data, the characteristics of the culinary culture such as the place, importance, usage, and consumption of Çanak cheese were tried to be revealed in all aspects and traditionally production phases were included. In the research study, it was determined that Çanak cheese is produced from cow or sheep milk, consumed at every meal, either as plain, or with grapes and phyllo bread, produced on a domestic scale in rural areas, and preferred for cooking börek and gözleme. Apart from Çanak cheese, it is seen that cheese varieties such as brined cheese and lor cheese have been widely produced. Therefore, it is thought that Çanak cheese and other gastronomic products, which have an important place in Yozgat's culinary culture, should be evaluated in order to contribute to the tourism, economy and promotion of the region.

Possibilities of using the continuous type of UV light on the surface of lor (whey) cheese: impacts on mould growth, oxidative stability, sensory and colour attributes during storage.

This research paper addresses the hypothesis that the optimum doses of a continuous type of ultraviolet (UV) light applied to the surface of lor (whey) cheese needs to be identified to maximize mould inactivation and shelf life while minimizing quality deterioration. Therefore, the mould inactivation, protein and lipid oxidation products, sensory and colour attributes of lor cheese subjected to different doses of UV light (1.617, 4.018, and 36.832 kJ/m2) in a continuous type of UV system were evaluated. UV treated samples presented mould counts lower than those of untreated ones. UV treatment at more than 4.018 kJ/m2 allowed around 0.7-2.7 log reductions on mould growth during storage. The increase in UV light dose caused significant increases in primary and secondary lipid oxidation products. In particular, the highest doses applied to the surface of cheese samples had the highest values of protein carbonyls, as well as lipid oxidation products. Strong positive correlations were recorded between lipid and protein oxidation markers. Exposure to the highest doses of UV light increased foreign flavour perception, probably due to the oxidative reactions. The results indicated that the application of UV light to the lor cheese surface allowed delaying mould growth during storage but extreme doses could induce lipid and protein oxidation reactions, leading to quality deterioration.

Investigation of Some Microbial and chemical Properties of Different Cheeses

In this research article, microbiological and chemical analyses were performed on samples of kashar, chechil, Lor and white cheeses produced in the region of Kars. The samples were microbiologically evaluated in means of total mesophilic aerobic bacteria, coliform group bacteria, Enterobacteriaceae, Staphylococci and Micrococci, yeast/ mold, Salmonella spp., Escherichia coli and Listeria monocytogenes. Chemical analyses of the cheese samples were carried out using a pH meter and recorded. The acidity and salt content of the samples were determined by titration, the fat content using the Gerber method and the moisture content by the gravimetric method. The physico-chemical analyses were completed and investigated for compliance with Turkish standards.
 Of the examined white cheese samples, 8% contained L. monocytogenes, while 48% in terms of salt content and 28% in terms of moisture content did not meet Turkish standards. Of the Lor cheese samples, 4% contained L. monocytogenes, while 20% in terms of salt content and 28% in terms of moisture content did not meet Turkish standards. Of the kashar cheese samples, 28% in terms of salt content and 40% in terms of moisture content did not meet Turkish standards. Of the chechil cheese samples, 60% in terms of salt content and 40% in terms of moisture content did not meet Turkish standards. According to the results obtained, many of the cheese samples might pose a microbiological risk and moreover, were not in compliance with the related standars.

Possibilities for using microwave-vacuum drying in Lor cheese production

The effect of microwave-vacuum drying on Lor cheese characteristics was studied at 5 kPa vacuum and microwave powers of 189 and 315 W. Samples dried at 189 W and 315 W were designated L30 and L50, respectively. Concentration effect of drying was observed in total dry matter, total protein, fat, ash and salt content of the samples. The cut-off point of shelf life was reached in all cheese samples on the 15th day of storage based on total mesophilic bacteria counts (<5.0 log cfu g−1). The joint impact of osmotic effect and microwave-vacuum drying was observed in pH, colour, microbiological and sensory attributes of the samples. The higher microwave power (315 W) caused less progress in acidity when compared with L30 and control Lor cheese and a higher inhibitory effect on yeast counts. L30 was scored highest in aroma/flavour and general acceptability with a novel structure and ripened flavour.

The Usability of Lor Cheese in Some Dairy-Based Desserts of Turkish and International Cuisines

ABSTRACT Lor cheese, a soft and grainy cheese with excellent nutritional value, is traditionally made from either whey or blends of both milk and whey. This research aimed to determine the effect of using lor cheese in some dairy-based dessert’s recipes (Revani, Tiramisu, Cheesecake, and Ricotta cake) from Turkish and International cuisines. It intended to increase the nutritional value of the desserts, to create some new alternatives and to decrease calories and cost of the desserts as well as protecting textural and sensory properties. According to the sensory results, revani and Tiramisu filled with lor cheese had higher scores compared to the control samples. This study also demonstrated that lor cheese could be replaced with ricotta, mascarpone, and cream cheese as a dairy ingredient for these desserts in terms of conferring an acceptable taste and reduced-fat alternative that provides functional properties for the desserts when compared to the control.

Diyarbakır’da Tüketime Sunulan Süt ve Ürünlerinde Aflatoksin M1 düzeylerinin ELISA ile Belirlenmesi Üzerine Bir Araştırma

In this study, the contamination levels of Aflatoxin M1 of 248 sterilized/UHT milk, Beyaz Cheese, Cecil Cheese, Cokelek, Cream Cheese, Lor Cheese, Van Otlu (herbed) Cheese, Van Otlu Lavash Cheese and butter samples from randomly selected market and supermarkets from Diyarbakir province center were determined by ELISA method. The average AFM1 contamination value of the cheese and butter samples investigated was 133.51 ng/kg; while the minimum and maximum values were 50 and 595.31 ng/kg, respectively. On the other hand, the average AFM1 value of 13 sterilized milk samples was 52.59 ng/kg; minimum and maximum values were determined as 25.97 and 80.0 ng/kg, respectively. In the study, the AFM1 results of 34 samples (13.7%) of sterilized milk, Cecil Cheese, Cokelek, Cream Cheese, Lor Cheese, Van Otlu Cheese, Van Otlu Lavash Cheese and butter samples were exceeded the limits set by the European Commission for AFM1 (50 and 250 ng/kg). The results of the analysis show that the milk and dairy products those were offered for consumption in Diyarbakir had a limited potential for consumers in terms of AFM1.

Use of egg white protein powder based films fortified with sage and lemon balm essential oils in the storage of lor cheese

Edible film was produced by adding 3 % sorbitol (w/v) to egg white protein powder (EWPP). The first group of lor cheese samples was coated with a film fortified by sage essential oil (SEO) and the second group of samples was coated with films enriched by adding lemon balm essential oil (BEO) at various concentrations [0.5 %, 1 %, 2 % (v/v)]. The films were labeled as EWPPSEO(0.5), EWPPSEO(1), EWPPSEO(2), EWPPBEO(0.5), EWPPBEO(1), EWPPBEO(2) to indicate the type and the concentration of the additive. The third batch of the lor cheese samples was coated exclusively with non-fortified EWPP and the fourth batch was uncoated. All of the cheese samples were artificially contaminated with Escherichia coli O157:H7 (E. coli O157:H7), Listeria monocytogenes (L. monocytogenes) and Staphylococcus aureus (S. aureus). Viable cell counts of these species, yeasts and moulds were determined after the cheese production. All the samples were stored at +4 °C. Their physicochemical and microbiological properties were examined on the 1st, 7th, 15th and 30th day of the storage. Thereat significant (P&lt;0.05) relationships between the increase in the essential oil concentrations and the increase in film thickness, water vapor permeability, inner and outer hardness, decrease in the weight loss, improvement in fat barrier property, and microbial counts during storage were found. These properties were found to be significantly affected in the 2 % (v/v) SEO and BEO samples, while the effects of other additive concentrations were insignificant (P&gt;0.05). Physicochemical and antibacterial properties were more significant in SEO at all concentrations compared to BEO. However, the antifungal effect of BEO was higher than that of SEO. The antifungal effect of BEO was the same at 1 % (v/v) and 2 % (v/v) concentrations. E. coli O157:H7 was the most resistant microorganism to the essential oils while L. monocytogenes was the most sensitive. EWPP showed a bacteriostatic effect on the microorganisms and bactericidal effects were determined on the 30th day of the storage against L. monocytogenes and yeast-moulds.

Microbiological and chemical quality of kelek cheese, Lor cheese and Torba (strained) yoghurt

To assess the level of contamination of milk products such as, Cokelek cheese (n = 25), Lor cheese (n = 25) and Torba (strained) yoghurt (n = 25) samples were examined for microbiological and chemical quality. In Cokelek cheese samples, 96, 56, 56, 56, 24, 8, 8, 4, 4 and 44% of yeast and mould, total coliform, fecal coliform, Escherichia coli, Bacillus cereus, Clostridium perfringens, E. coli O157, Listeria monocytogenes, Salmonella andStaphylococcus aureus, respectively, were found as contaminants. In Lor cheese samples, 92, 68, 68, 68, 12, 12, 12, 4, 4 and 56%, respectively, of these contaminants were observed, and in Torba yoghurt samples, the percentage was 84, 60, 60, 60, 44, 8, 12, 4, 4 and 32%, respectively. The mean weight of dry matter (DM), fat, protein, ash, salt and titratable acidity of lactic acid (LA) were found to be 60.83 ± 10.18, 15.43 ± 4.61, 25.95 ± 7.10, 4.04 ± 0.67, 2.90 ± 0.61 and 0.49 ± 0.18 g/100 g, respectively and the mean pH was 3.83 ± 0.70 in Cokelek cheese and the same constituents were 34.59 ± 4.11, 4.78 ± 1.00, 14.98 ± 2.82, 2.86 ± 0.35, 1.69 ± 0.30 and 0.57 ± 0.13 g/100 g, respectively, in Lor cheese with a pH of 4.85 ± 0.66. The mean values of DM, fat, protein, ash and LA content in Torba yoghurt were 22.15 ± 4.39, 8.20 ± 3.34, 9.93 ± 1.66, 0.96 ± 0.36 and 1.59 ± 0.33 g/100 g, respectively and the pH was 3.75 ± 0.33. These data show poor standardisation and safety of these products. Key words: Cokelek cheese, Lor cheese, Torba yoghurt, quality.

Morphological, molecular, and mycotoxigenic identification of dominant filamentous fungi from moldy civil cheese.

Moldy Civil is a mold-ripened variety of cheese produced mainly in eastern Turkey. This cheese is produced with Civil cheese and whey curd cheese (Lor). Civil cheese has had a geographical presence since 2009 and is manufactured with skim milk. In the production of Moldy Civil cheese, Civil cheese or a mixture of Civil and Lor cheese is pressed into goat skins or plastic bags and ripened for 3 months or longer. During the ripening period, natural contaminating molds grow on the surface of and inside the cheese. In this study, 186 mold strains were isolated from 41 samples of Moldy Civil cheese, and 165 of these strains were identified as Penicillium roqueforti. Identification and mycotoxicologic analyses were conducted using morphotypic and molecular methods. PCR amplicons of the ITS1-5.8S-ITS4 region were subjected to sequence analysis. This research is the first using molecular methods on Moldy Civil cheese. Mycotoxicologic analyses were conducted using thin-layer chromatography, and random amplified polymorphic DNA genotypes were determined using the ari1 primer. Of 165 isolates, only 28 produced no penicillic acid, P. roqueforti toxin, or roquefortine.

Comparison of quality characteristics of Çökelek and Lor cheeses

The objective of this study was to compare some quality characteristics of Cokelek (cottage cheeselike) and Lor (whey cheese) cheeses during a storage period of 21 days. Cokelek and Lor cheeses significantly (P < 0.05 , P < 0.01) showed differences in terms of the examined parameters and storage period. Mean value of lipolysis in Cokelek cheese was higher (P < 0.01) than that of Lor cheese. Also storage time affected (P < 0.01) the values of lipolysis in two experiments. It was found that αs1 casein was hydrolyzed much faster than those of γ-casein and β-casein in the Cokelek and Lor cheeses, the γ-, β-, and αs1 casein levels in two cheeses remained relatively constant during storage. There were no significant differences in water-soluble N (WSN), trichloroacetic acid soluble N (TCA-SN) and phosphotungstic acid soluble N (PTA-SN) contents of the two experiments, but the storage time significantly (P < 0.01) affected these parameters. The counts of coliforms, lactic acid, proteolytic, psycrotrophic bacteria and yeasts-molds between Cokelek and Lor cheese samples were found to be significant (P < 0.01), but total aerobic mesophilic bacteria (TAMB) and Salmonella thermophilus counts were not significant statistically. Storage time significantly (P < 0.01) affected the examined microbiological parameters. Sensory evaluations of the experimental cheeses showed differences in terms of cheese types and storage period.

SHELF-LIFE OF UNSALTED AND LIGHT “LOR” WHEY CHEESE STORED UNDER VARIOUS PACKAGING CONDITIONS: MICROBIOLOGICAL AND SENSORY ATTRIBUTES

ABSTRACT The shelf life of unsalted and light Turkish whey cheese “Lor ” in various packaging conditions of atmospheric air, vacuum and modified atmosphere packaging (MAP) (80%CO2/20%N2; MAP1 and 60%CO2/40%N2; MAP2) under refrigeration (4C) was investigated and compared with each other for a period of 25 days. MAP1 was the most effective for inhibiting growth of total viable count, yeast and mold, and Enterobacteriaceae microflora in Lor cheese samples until 20 days of refrigerated storage. Yeasts and molds were inhibited effectively under MAP2 packages as well. Vacuum-packaged samples gave a lower lactic acid bacteria count at a given sampling day than the other packages. MAP and vacuum packages were not found effective on psychrotrophic bacteria counts. Results show an increase in the shelf life of MAP packaged Lor whey cheese, confirming that inhibitory effects on some of the microorganism groups are responsible for the spoilage phenomena. Refrigeration condition with MAP combination of Lor cheese had good sensory characteristics for 20 days of storage, while control samples were unacceptable after 10–15 days of storage. PRACTICAL APPLICATIONS The modified atmosphere packaging (MAP) of foods has considerably increased recently. MAP with CO2 was found very effective on spoilage microorganisms because of its bacteriostatic effect. Generally, Lor cheese is packaged in atmospheric air or vacuum conditions in Turkey; there is no any research about the extending the shelf life of Lor cheese, and it has a very short shelf life although it is vacuum-packaged. Modified atmosphere packages of unsalted and light Lor cheese were found effective on microbial and sensory qualities of it and MAP packages could be used for Lor cheese, to give better results than vacuum packaging together with good sanitary conditions, during the packaging process.

Determination of Conjugated Linoleic Acid (CLA, c9, t11 and t10, c12 18:2) and α-Tocopherol in a Dairy Dessert Hosmerim

In this research, conjugated linoleic acid (CLA) as the total of cis-9, trans-11, and trans-10, cis-12 isomers of conjugated linoleic acid and α-tocopherol contents of traditional Turkish dessert “Hosmerim” were determined by Gas-liquid chromatography (GC) with a flame ionization detector (FID) and reversed phase high performance liquid chromatography (RP-HPLC) with UV detection respectively, during 7 days of storage. Processing of lor cheese into hosmerim resulted in 1.5-fold increase in CLA concentration. The contents of CLA and α-tocopherol were found as 7.13 ± 0.06 mg/g lipid and 0.73 ± 0.03 mg/100 g, respectively, after manufacturing of the product. Hosmerim was evaulated as a good source of CLA and α-tocopherol though both nutraceutical compound decreased during 7 days of storage (p < 0.01).

Effect of some technological parameters on microbiological, chemical and sensory qualities of Civil cheese during ripening

The objective of this research was to determine the effects of different ripening methods [brine salting, dry salting, incorporating with Lor cheese (LR) and vacuum packaging] of Civil cheeses on its microbiological, chemical and sensory properties. Civil cheeses were analysed on the 2nd, 30th, 60th and 90th day of ripening. Chemical compositions of the cheeses were significantly different. While the highest dry matter and titratable acidity values were determined on dry salted cheeses, the highest fat and fat in dry matter contents were found in Civil cheese ripened together with LR. The water‐soluble nitrogen and ripening index values were lower in cheese ripened incorporating with LR. Excessive proteolysis was not seen in any of cheese samples. The ripening in different methods affected microbiological and sensory properties of Civil cheese. Panellists preferred vacuum packaging and dry‐salting cheeses compared to the other samples on the 90th day of ripening.

Shelf life of Turkish whey cheese (Lor) under modified atmosphere packaging

In this study, the shelf life of Lor cheese stored under different atmosphere compositions was assessed and compared. Lor cheeses were held in four different atmospheres containing: vacuum packaging (VP), 40% CO2/60% N2, 60% CO2/40% N2 and 70% CO2/30% N2 (modified atmosphere packaging). Control cheeses were stored in air. All cheese samples were kept in the refrigerator at 4°C for 45 days and investigated for physicochemical, microbiological and sensory properties. The acidity index value was significantly higher ( P &lt; 0.05) in the control and vacuum packaged samples than in those stored for the same period under CO2. Microbiological results showed that modified atmosphere packaging delayed microbial growth compared with air and VP samples. Of the three modified atmospheres, gas mixtures 60% and 70% CO2 were the most effective for inhibition of growth of micro‐organisms. Sensory evaluation (odour and taste) results showed that Lor cheese packaged under modified atmosphere packaging (60% CO2/40% N2 and 70% CO2/30% N2 ) retained good characteristics for 45 days of storage, while vacuum and control samples were sensorily unacceptable after 10 days of storage.

The trace metal levels in milk and dairy products consumed in middle Anatolia—Turkey

In this study, aluminium (Al), lead (Pb), cadmium (Cd), selenium (Se) and arsenic (As) contents in milk and different dairy product samples were measured. Pb, Cd, As, Al and Se contents in the milk and different dairy products ranged from 0.054 mg/kg (milk powder)-1.100 mg/kg (Kaşar cheese), 0.009 mg/kg (whey powder and yogurt)-0.051 mg/kg (Tulum cheese), 0.010 mg/kg (whey powder)-0.146 mg/kg (butter), 2.848 mg/kg (ice cream)-8.778 (drained yogurt) and n.d. (ice cream, milk and whey powder, yogurt, ayran and Lor cheese)-0.434 mg/kg (Tulum cheese), respectively. The 75% of White and Kaşar cheeses, 50% of Lor and 12.5% of Tulum cheese samples contained higher Pb according to the legal limits established by the Turkish Food Codex and European Communities regulation and 12.5% of Tulum cheese sample contained Cd. It was concluded that Pb contents of milk and dairy products from this region might be highly hazardous to human.

The Traditional Cheeses of Turkey: Cheeses Common to All Regions

The production of many of our foodstuffs relies upon age-old practices and traditions. One such foodstuff is cheese, a dairy product, which forms part of mankind's ancient cultural heritage. There are thought to be more than 1400 varieties of cheese worldwide. The aim of this review was to bring together from amongst this tremendous diversity of cheese, those varieties which are produced by traditional methods and are found throughout Turkey. Six such varieties of cheese were identified in Turkey, none of which was specific to a single region and each of which was distinctive from the rest, namely: White Cheese, Kashar Cheese, Çökelek Cheese, Lor Cheese, Tulum Cheese, and Teleme Cheese. In this article, the methods of production, physical structure, appearance, and some chemical and microbiological characteristics of these cheeses are discussed.

The Traditional Cheeses of Turkey: Middle and Eastern Black Sea Region

Our research in the Black Sea Region revealed 34 distinct types of cheese, making it the richest region in Turkey for its types of cheese. These types of cheese are: Aho Cheese, Ayran Cheese, Ayran Kırması Cheese, Civil Cheese, Çökelek of Cabaltı Cheese, Eridik Cheese, Giresun Bitter Cheese, Gorcola Cheese, İmansiz Cheese, Kadina Cheese, Kargı Tulum Cheese, Karın Kaymağı Cheese, Keş Cheese, Kolete Cheese, Külek Cheese, Küp Çökelek Cheese, Kurçi Cheese, Minzi Cheese, Minzi Kurut Cheese, Oğma Cheese, Tonya Kashar Cheese, Broken Kashar with Lor Cheese, Şor Cheese, Süt Kırması Cheese, Tekne Cheese, Teleme Cheese, Telli Cheese, Telli Creamy Cheese, Tulum Kashar Cheese, Yayla Cheese, Yer Cheese, Yumme Cheese, and Yusufeli Molded Villagers Cheese. This publication covers the making, physical structure and appearance of local cheeses and the chemical and microbiological properties of some of the cheeses.