文章基本信息

标题：Aroma Compounds of Some Traditional Turkish Cheeses and Their Importance for Turkish Cuisine
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作者：Fügen Durlu-Özkaya ; İlhan Gün
期刊名称：Food and Nutrition Sciences
印刷版ISSN：2157-944X
电子版ISSN：2157-9458
出版年度：2014
卷号：5
期号：4
页码：425-434
DOI：10.4236/fns.2014.54050
出版社：Scientific Research Publishing
摘要：Cheese is so important to the Turkish cuisine. 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 types of cheeses with different characteristics and aroma compounds, and they can be used for preparation of various foods as an additive. 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. General properties of some traditional Turkish cheeses, their aroma compounds and importance for Turkish cuisine are discussed.
关键词：Cheese; Aroma Compounds; Turkish Cuisine