Article citationsMore>>

I. Gün, O. Güneser, Y. Karagül-Yüceer, Z. Güzel-SeydIm, F. Torun and S. Cakici, “DetermInatIon of Aroma ActIve Compounds of Cokelek Cheese Produced from DIfferent Methods by Gas Chromatography Olfactometry (GCO),” III. TradItIonal Foods SymposIum, Konya, 10-12 Mayis 2012, p. 531.

has been cited by the following article:

• 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.