Varieties and quality of dairy products, especially cheeses in TurkeyReportar como inadecuado




Varieties and quality of dairy products, especially cheeses in Turkey - Descarga este documento en PDF. Documentación en PDF para descargar gratis. Disponible también para leer online.

Mljekarstvo : journal for dairy production and processing improvement, Vol.37 No.5 May 1987. -

The milk production in Turkey amounts 5.5 million ton-year. This production comprises cow-s, sheep-s, goat-s and buffalo-s milk. These milk either of one species or more are used for production of milk products. In Turkey, butter and yoghurt production are on very high level. Yoghurt is the best known and very popular milk product. Generally set yoghurt is produced. There is very low production of flavoured yoghurt. A dried type of yoghurt is called Kurut. In Marmara district, Silivri yoghurt is produced from sheep-s milk. This type has a, very good consistency. Ayran is typical milk product, produced from yoghurt. In production of Ayran, the equal amount of water and yoghurt are mixed, and 1-1,5 % NaCl is added. Butter is one of the oldest milk products. Cream is used as raw material for butter production. In villages, butter can be home-produced from yoghurt also.

dairy products; cheeses; varieties; quality



Autor: Metin Atamer - ; Faculty of Agriculture, Department of Dairy Tech., Ankara, Turkey

Fuente: http://hrcak.srce.hr/



DESCARGAR PDF




Documentos relacionados