Cilt 26, Sayı 3, Sayfalar 161 - 171 2015-12-01

Geleneksel Türkiye Peynirleri ve Sınıflandırılması
Traditional Turkey Cheeses and Their Classification

Ufuk KAMBER [1]

242 631

Süt, kapsadığı zengin besin öğeleriyle insanlar için değerli bir gıda olduğu kadar mikroorganizmalar içinde iyi bir besin kaynağıdır. Sütün muhafazasının bu nedenle zor olmasından dolayı, insanlar sütü daha dayanıklı ürünlere işlemişlerdir. Bu işleme şekillerinden birisi de “peynir”dir. İnsanoğlunun uygarlığa geçişinin ilk simgelerinden birisi olan peynir, aynı zamanda süt mamulleri içerisinde de çeşitliliği en fazla olan üründür. Bu makalede; dünyada 2000’den fazla çeşidinin olduğu sanılan peynirin Anadolu’daki çeşitlerinin bir araya getirilmesi amaçlanmıştır. Anadolu’da 130’un üzerinde peynir çeşidinin bulunduğu tespit edilmiştir. Makalede peynirlerin isimlerine, yapıldıkları yerlere ve sınıflandırılmasına yer verilmiştir
Milk, which is rich in nutrients, is a valuable source of nourishment not only for human beings, but also for microorganisms. Since this makes the storage of milk difficult, people have long processed it into more durable products such as “cheese”. Cheese, an early symbol of the civilization of mankind, can lay claim to more inherent variety than any other dairy product. The aim of this article was to collate from amongst the more than 2000 varieties of cheese thought to exist worldwide the cheeses of Anatolia. It was established that more than 130 varieties of cheese are to be found in Anatolia. This study covers the nomenclature, areas of production and classification of these cheeses
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Konular
Diğer ID JA79AJ39SJ
Dergi Bölümü Makaleler
Yazarlar

Yazar: Ufuk KAMBER
Kurum: Kafkas Üniv. Vet Fak., Besin Hij ve Tekn AD, Kars, Turkey

Bibtex @ { vanvetj251045, journal = {Van Veterinary Journal}, issn = {2149-3359}, address = {Yüzüncü Yıl Üniversitesi}, year = {2015}, volume = {26}, pages = {161 - 171}, doi = {}, title = {Geleneksel Türkiye Peynirleri ve Sınıflandırılması}, language = {tr}, key = {cite}, author = {KAMBER, Ufuk} } @ { vanvetj251045, journal = {Van Veterinary Journal}, issn = {2149-3359}, address = {Yüzüncü Yıl Üniversitesi}, year = {2015}, volume = {26}, pages = {161 - 171}, doi = {}, title = {Traditional Turkey Cheeses and Their Classification}, language = {en}, key = {cite}, author = {KAMBER, Ufuk} }
APA KAMBER, U . (2015). Geleneksel Türkiye Peynirleri ve Sınıflandırılması. Van Veterinary Journal, 26 (3), 161-171. Retrieved from http://dergipark.gov.tr/vanvetj/issue/23565/251045
MLA KAMBER, U . "Geleneksel Türkiye Peynirleri ve Sınıflandırılması". Van Veterinary Journal 26 (2015): 161-171 <http://dergipark.gov.tr/vanvetj/issue/23565/251045>
Chicago KAMBER, U . "Geleneksel Türkiye Peynirleri ve Sınıflandırılması". Van Veterinary Journal 26 (2015): 161-171
RIS TY - JOUR T1 - Geleneksel Türkiye Peynirleri ve Sınıflandırılması AU - Ufuk KAMBER Y1 - 2015 PY - 2015 N1 - DO - T2 - Van Veterinary Journal JF - Journal JO - JOR SP - 161 EP - 171 VL - 26 IS - 3 SN - 2149-3359-2149-8644 M3 - UR - Y2 - 2017 ER -
EndNote %0 Van Veterinary Journal Geleneksel Türkiye Peynirleri ve Sınıflandırılması %A Ufuk KAMBER %T Geleneksel Türkiye Peynirleri ve Sınıflandırılması %D 2015 %J Van Veterinary Journal %P 2149-3359-2149-8644 %V 26 %N 3 %R %U