%0 Journal Article
%T Aroma Compounds of Some Traditional Turkish Cheeses and Their Importance for Turkish Cuisine
%A F¨¹gen Durlu-£¿zkaya
%A £¿lhan G¨¹n
%J Food and Nutrition Sciences
%P 425-434
%@ 2157-9458
%D 2014
%I Scientific Research Publishing
%R 10.4236/fns.2014.54050
%X <p class=\"MsoNormal\">
	<span lang=\"EN-US\">Cheese</span><span lang=\"TR\"> is</span><span lang=\"EN-US\"> so</span><span lang=\"EN-US\"> </span><span lang=\"EN-US\">important</span><span lang=\"TR\"> to the Turkish</span><span lang=\"EN-US\"> cuisine</span><span lang=\"TR\">. 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 type</span><span lang=\"TR\">s</span><span lang=\"TR\"> of cheeses with different characteristics and aroma
compounds, and they can </span><span lang=\"TR\">be </span><span lang=\"TR\">use</span><span lang=\"TR\">d</span><span lang=\"TR\"> for preparation of various foods as an additive.</span><span lang=\"TR\"> </span><span lang=\"TR\">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.</span><span lang=\"TR\"> </span><span lang=\"TR\">General properties of some traditional Turkish
cheeses, their aroma compounds and importance for Turkish cuisine are
discussed.</span> 
</p>
%K Cheese
%K Aroma Compounds
%K Turkish Cuisine
%U http://www.scirp.org/journal/PaperInformation.aspx?PaperID=42816