TRADITIONAL DAIRY PRODUCTS IN HATAY PROVINCE
Oya Berkay Karaca, Seval Sevgi Kırdar
Strony: 339-347
Opublikowano: 6 Jun 2016
Wyświetlenia: 3,072
Pobrania: 666
Citations: 6 (Google Scholar)
Citations: 4 (OpenAlex)
Streszczenie: Dairy products have been very important components in the Turkish diet for centuries especially cheese which is a principle food and a tradition for breakfast. Traditional dairy products are becoming more popular in Turkey due to the turning back to the “natural alimentation”. They are differing between regions in Turkey according to the geographical location, cultural differences and traditional customs and values. Many factors are influencing the consumption of traditional dairy products such as; migration of the people from rural to urban areas, nostalgia, renewal of the nutrition habits, agro-turism, interest on products of free from additives. Most of the traditional products is produced only in the rural areas and some of them are about to be forgotten. Lack of the interdisciplinary collaboration between farmer, producer and the consumer triangle, hygienic and sanitary conditions in the production and storage conditions constitute the main problems. In the Hatay province of Turkey is mainly processed into some traditional dairy products such as; Salted yoghurt, Carra cheese, Surk cheese, Künefe cheese, Sünme cheese, Hatay Dil cheese, Ezme cheese. The aims of this review were to introduce traditional dairy products produced in the Hatay province of Turkey and to characterize the processing stages and to describe their compositional characteristics.
Słowa kluczowe: traditional dairy products, manufacturing technology, yoghurt, cheeses
Cytowanie artykułu: Oya Berkay Karaca, Seval Sevgi Kırdar. TRADITIONAL DAIRY PRODUCTS IN HATAY PROVINCE. Journal of International Scientific Publications: Agriculture & Food 4, 339-347 (2016). https://www.scientific-publications.net/en/article/1001048/
Powrót do spisu treści tomu
© 2026 The Author(s). This is an open access article distributed under the terms of the
Creative Commons Attribution License https://creativecommons.org/licenses/by/4.0/, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. This permission does not cover any third party copyrighted material which may appear in the work requested.
Disclaimer: The Publisher and/or the editor(s) are not responsible for the statements, opinions, and data contained in any published works. These are solely the views of the individual author(s) and contributor(s). The Publisher and/or the editor(s) disclaim any liability for injury to individuals or property arising from the ideas, methods, instructions, or products mentioned in the content.
