Erzincan tulum peynir
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Tarih
2017
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Tulum peyniri, Trakya dışında birçok yörede kuru ve salamuralı tipte üretilen ve Türkiye'ye özgü bir peynir çeşididir. Türkiye'de beyaz peynir ve kaşar peynirinden sonra en fazla üretilen peynirdir. Tulum peyniri geleneksel olarak keçi ya da koyun derisinden yapılan tulumlarda, obruk, mağara ya da son yıllarda soğuk hava depolarında bekletilerek olgunlaştırıldıktan sonra tüketime sunulur. Erzincan tulum peyniri, Orta Anadolu ve batı da Erzincan tulum peyniri, ülkenin doğusunda ise Şavak tulum peyniri olarak bilinen kuru tipteki bir peynirdir. Halk tarafından beğenilerek tüketilen Erzincan tulum peyniri halen genellikle küçük çaplı işletmelerde hijyenik olmayan şartlarda üretilmekte ve halk sağlığı açısından potansiyel tehlike oluşturmaktadır. Standart bir üretim tekniğinin olmaması, piyasada farklı kalite ve lezzette peynirlerin olmasına sebep olmaktadır. Bu peynir çeşidine özgü duyusal niteliklerin bilimsel yöntemlerle incelenerek, standart üretim tekniğinin belirlenmesi; hem halk sağlığının hem de piyasa değerinin korunması için önem arz etmektedir
Tulum cheese which has also dry and brine types is produced in many regions except Thrace and it is a kind of cheese which is unique to Turkey. It is the most produced cheese in Turkey after kashar and white cheese. Tulum cheese is put on the market after it is matured traditionally in bags made of goat or sheep skin, kept in caves or cold storages in recent years. Erzincan Tulum cheese is known as Erzincan Tulum cheese in central Anatolia and in the west of Turkey, but in the east it is known as a Şavak Tulum cheese which is a dry type of cheese. Erzincan tulum cheese, which is consumed popularly by the public, it is still usually produced with unhygienic conditions in small-scale dairies and poses a potential danger for public health. The lack of a standard production technique leads to different quality and flavor of cheeses on the market. By examining the specific sensory qualities of this cheese with a scientific method, the standard production technique is determined; it is important for the protection of both public health and market value
Tulum cheese which has also dry and brine types is produced in many regions except Thrace and it is a kind of cheese which is unique to Turkey. It is the most produced cheese in Turkey after kashar and white cheese. Tulum cheese is put on the market after it is matured traditionally in bags made of goat or sheep skin, kept in caves or cold storages in recent years. Erzincan Tulum cheese is known as Erzincan Tulum cheese in central Anatolia and in the west of Turkey, but in the east it is known as a Şavak Tulum cheese which is a dry type of cheese. Erzincan tulum cheese, which is consumed popularly by the public, it is still usually produced with unhygienic conditions in small-scale dairies and poses a potential danger for public health. The lack of a standard production technique leads to different quality and flavor of cheeses on the market. By examining the specific sensory qualities of this cheese with a scientific method, the standard production technique is determined; it is important for the protection of both public health and market value
Açıklama
Anahtar Kelimeler
Veterinerlik, Nitelik, Property, Üretim, Production
Kaynak
Atatürk Üniversitesi Veteriner Bilimleri Dergisi
WoS Q Değeri
Scopus Q Değeri
Cilt
12
Sayı
2
Künye
Tekinşen, K. K., Akar, D. (2017). Erzincan Tulum Peynir. Atatürk Üniversitesi Veteriner Bilimleri Dergisi, 12(2), 218-226.
