TITLE:
Aroma Compounds of Some Traditional Turkish Cheeses and Their Importance for Turkish Cuisine
AUTHORS:
Fügen Durlu-Özkaya, İlhan Gün
KEYWORDS:
Cheese; Aroma Compounds; Turkish Cuisine
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.5 No.4,
February
13,
2014
ABSTRACT: Cheese is so important to the Turkish cuisine. It
is eaten plain as part of the traditional Turkish breakfast, used in salads,
and incorporated into cooked foods such as b?rek, pide, menemen and also used
for some traditional desserts. There are several types of cheeses with different characteristics and aroma
compounds, and they can be used for preparation of various foods as an additive. The formation of cheese aroma basically associated
with lipids, proteins and lactose content of milk, besides raw or pasteurized
milk, starter or non-starter bacteria, ripening conditions. Cheese flavoring
agent is used in a variety of products such as salads, pizza, breads. General properties of some traditional Turkish
cheeses, their aroma compounds and importance for Turkish cuisine are
discussed.