CURD SCALDED TURKISH CHEESE TECHNOLOGY


BODUR A. E. , Bilgücü E.

1 st International Congress on Food Technology, Antalya, Turkey, 3 - 06 November 2010, pp.171

  • Publication Type: Conference Paper / Full Text
  • City: Antalya
  • Country: Turkey
  • Page Numbers: pp.171
  • Çanakkale Onsekiz Mart University Affiliated: Yes

Abstract

Cheese is a dairy product which has maximum variety. Today, very few types of cheese can be produced by continuous system. Production is largely based on labor. As a rule, how much otomation in the production of cheese is made, so much hygienic and standard products can be obtained, because the majority of transactions are performed in a hygienic conditions. Cheese produced by scalded curd constitutes an important group of cheese consumed in Turkey. Kaşar, Dil, Örgü, Çerkez, Antep and Çeçil cheese types are major curd scalded cheese varieties produced and consumed in Turkey. From these cheese types, kaşar cheese is known and consumed around the country while others are generated and consumed locally. Recently, due to the rapidly increasing number of market chains, most of these types of cheese have been taken to all parts of the country and have begun to be recognised and consumed around the country. In this study, the industrial production methods of Turkish cheese produced by scalding curd in the factory section according to today’s technology will be explained. In production line common and different applications will be displayed. What stage of production is still based on labor, in order to adapt to machine production, what changes are made according to traditional methods also will be announced.