This chapter discusses various white-brined cheeses, including Batzos PDO, Turkish Beyaz Peynir, Feta, Halitzia, Halloumi, Mihalic, Sjenica, and Urfa. Turkish Beyaz Peynir is a rindless, white-coloured, close-textured variety with a salty acid taste; it may have a slight piquant flavour, especially when made from sheep's milk. A number of volatile compounds are produced by defined or wild-type lactococcal bacteria used in the manufacture of Turkish Beyaz Peynir. The geographical region of Sjenica cheese production is in the Sjenicko-Pesterska plateau, which is located in the southwestern part of Serbia and represents the biggest plateau in the Balkan, which includes the municipalities Sjenica and Tutin. Sjenica cheeses are home-made cheeses, manufactured at farms or produced in small dairy craft plants. Urfa cheese variety is mainly produced from raw sheep's milk (mainly milk of the Awassi sheep breed) or an appropriate mixture of sheep's and cow's milks.
TY - CHAP
AU - Bintsis, T.
AU - Alichanidis, E.
AU - Uzunsoy, I.
AU - Özer, B.
AU - Papademas, Photis
AU - Radulović, Zorica
AU - Miočinović, Jelena
PY - 2017
UR - http://aspace.agrif.bg.ac.rs/handle/123456789/4499
AB - This chapter discusses various white-brined cheeses, including Batzos PDO, Turkish Beyaz Peynir, Feta, Halitzia, Halloumi, Mihalic, Sjenica, and Urfa. Turkish Beyaz Peynir is a rindless, white-coloured, close-textured variety with a salty acid taste; it may have a slight piquant flavour, especially when made from sheep's milk. A number of volatile compounds are produced by defined or wild-type lactococcal bacteria used in the manufacture of Turkish Beyaz Peynir. The geographical region of Sjenica cheese production is in the Sjenicko-Pesterska plateau, which is located in the southwestern part of Serbia and represents the biggest plateau in the Balkan, which includes the municipalities Sjenica and Tutin. Sjenica cheeses are home-made cheeses, manufactured at farms or produced in small dairy craft plants. Urfa cheese variety is mainly produced from raw sheep's milk (mainly milk of the Awassi sheep breed) or an appropriate mixture of sheep's and cow's milks.
PB - Wiley-IEEE Press
T2 - Global Cheesemaking Technology: Cheese Quality and Characteristics
T1 - White-brined cheeses
EP - 367
SP - 349
DO - 10.1002/9781119046165.ch7
ER -
@inbook{
author = "Bintsis, T. and Alichanidis, E. and Uzunsoy, I. and Özer, B. and Papademas, Photis and Radulović, Zorica and Miočinović, Jelena",
year = "2017",
abstract = "This chapter discusses various white-brined cheeses, including Batzos PDO, Turkish Beyaz Peynir, Feta, Halitzia, Halloumi, Mihalic, Sjenica, and Urfa. Turkish Beyaz Peynir is a rindless, white-coloured, close-textured variety with a salty acid taste; it may have a slight piquant flavour, especially when made from sheep's milk. A number of volatile compounds are produced by defined or wild-type lactococcal bacteria used in the manufacture of Turkish Beyaz Peynir. The geographical region of Sjenica cheese production is in the Sjenicko-Pesterska plateau, which is located in the southwestern part of Serbia and represents the biggest plateau in the Balkan, which includes the municipalities Sjenica and Tutin. Sjenica cheeses are home-made cheeses, manufactured at farms or produced in small dairy craft plants. Urfa cheese variety is mainly produced from raw sheep's milk (mainly milk of the Awassi sheep breed) or an appropriate mixture of sheep's and cow's milks.",
publisher = "Wiley-IEEE Press",
journal = "Global Cheesemaking Technology: Cheese Quality and Characteristics",
booktitle = "White-brined cheeses",
pages = "367-349",
doi = "10.1002/9781119046165.ch7"
}
Bintsis, T., Alichanidis, E., Uzunsoy, I., Özer, B., Papademas, P., Radulović, Z.,& Miočinović, J.. (2017). White-brined cheeses. in Global Cheesemaking Technology: Cheese Quality and Characteristics
Wiley-IEEE Press., 349-367.
https://doi.org/10.1002/9781119046165.ch7
Bintsis T, Alichanidis E, Uzunsoy I, Özer B, Papademas P, Radulović Z, Miočinović J. White-brined cheeses. in Global Cheesemaking Technology: Cheese Quality and Characteristics. 2017;:349-367.
doi:10.1002/9781119046165.ch7 .
Bintsis, T., Alichanidis, E., Uzunsoy, I., Özer, B., Papademas, Photis, Radulović, Zorica, Miočinović, Jelena, "White-brined cheeses" in Global Cheesemaking Technology: Cheese Quality and Characteristics (2017):349-367,
https://doi.org/10.1002/9781119046165.ch7 . .
