Over the years, the varieties of cheese have been classified on the basis of geographical region and are significantly influenced by different culinary cultures. These days, many refined manufacturing processes have been implemented for the production of traditional cheeses which utilize sterile techniques and environments.
Traditional Cheeses from Selected Regions in Asia, Europe, and South America book will reveal the production methods and quality characteristics of the lesser known cheeses. Researchers from different regions have come together to bring information about the traditional cheese in their country. The work aims at preserving the concrete cultural heritage of these traditional products. Precisely, the book discusses the characteristics, technology of cheese making and artisan culture of traditional cheese varieties in Macedonia, Croatia, Montenegro, Brazil, Iran and Turkey.
The information from this book will be of interest to cheese producers and consumers as well as academics and students on food, dairy technology, tourism and gastronomy
This book was published in January 2020.
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About the Editor:
Dr. Celile Aylin Oluk is a researcher at the Eastern Mediterranean Agriculture Research Institute. After receiving her PhD degree in dairy technology from Cukurova University, Institute of Natural and Applied Sciences, Department of Food Engineering, Dr. Oluk was appointed to Eastern Mediterranean Agriculture Research Institute and conducted breeding research in animals and crops. Her contribution to these research fields is supported by 28 peer reviewed papers, 3 book chapters and 41 monographs. She also serves as a reviewer for a number of eminent journals.
Dr. Oya Berkay Karaca is an Associate Professor/faculty member at the Biotechnology Department, Institute of Natural and Applied Sciences and School of Karata§ Tourism and Hotel Management in Cukurova University. An experienced Researcher in the field of dairy technology, Dr. Karaca has published 52 international and national articles, 53 papers and 2 book section. In addition, she took part in 20 projects as a Director/Researcher.
Keywords: Cheese, Cheese Production, Artisan cheese, Gastronomy, Dairy products, Food technology, traditional Cheese, Food science, Cheese making