Black Sea Journal of Agriculture

Yazarlar: ["Emine MACİT"]

Konular:-

DOI:10.47115/bsagriculture.1192082

Anahtar Kelimeler:Whey,Whey Cheeses,Lor,Horç,Dolaz

Özet: In parallel with the increase in the population in the world, the amount of milk production also increases and a significant part of it is processed into cheese. Whey, which is mostly a by-product of the cheese industry, has a very high nutritional value and is used in the production of different cheeses in various countries. Different whey cheeses can be produced by processes such as thickening of whey by boiling, kneading curd cheese by mixing with different brine solutions, using yoghurt, butter, Çökelek, local herbs etc. in production, maturing in different ways. Ricotta, Mysost, Primost, Mascarpone, Requesón, Serac, Brousse, Zieger, Manouri, Myzithra, Ziger, Urda, Klila etc. are famous whey cheeses in the world. In Türkiye, cheeses such as Lor Peyniri (widely), Tire Çamur Peyniri, Horç, Tort/Dolaz, Kopanisti, Armola, Sepet Loru, Kirlihanım Peyniri, Taze Keş, Sarı Keş, Antakya Sürkü, Antakya Küflü Sürkü, Sirvatka Loru, Dumas Çökeleği, Otlu Lor and Şor Loru are cheeses made from whey. Whey cheeses produced in Türkiye have been dealt with separately or in summary in the literature and gathered in a joint report with this study.

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