Cheeses of Turkey: 1. Varieties ripened in goat-skin bags
Lait, 87 2 (2007) 79-95
Published online: 2007-06-05
Articles citing this article
The Citing articles tool gives a list of articles citing the current article.
The citing articles come from EDP Sciences database, as well as other publishers participating in CrossRef Cited-by Linking Program. You can set up your personal account to receive an email alert each time this article is cited by a new article (see the menu on the right-hand side of the abstract page).
Cited article:
This article has been cited by the following article(s):
1109 (2025)
https://doi.org/10.1016/B978-0-443-15956-5.00022-1
Biofilm and microstructure of small ruminant skin used in making traditional dairy products
Asma Senoussi, Laura Tuminello, Haroun Chenchouni, Sara Panseri, Margherita Caccamo, Ouarda Aissaoui‐Zitoun, Mohammed Nasser‐Eddine Zidoune and Stefania CarpinoInternational Journal of Dairy Technology 78 (3) (2025)
https://doi.org/10.1111/1471-0307.70041
Review of the main traditional cheese-making in the Mediterranean basin
Férial Aziza Benyahia, Adel Bouali, Batoul Meghzili, Esma Foufou, Sami Saadi, Lamia El-Mechta and Ouarda Aissaoui ZitounJournal of Ethnic Foods 12 (1) (2025)
https://doi.org/10.1186/s42779-025-00292-4
Isolation and identification of lactic acid bacteria from artisanal Turkish cheeses, and evaluation of γ-aminobutyric acid (GABA) production potential
Neslihan Ayağ, Elif Dağdemir, Bülent Çetin and Ali Adnan HayaloğluInternational Dairy Journal 161 106132 (2025)
https://doi.org/10.1016/j.idairyj.2024.106132
Presence of Salmonella spp., Listeria monocytogenes and Staphylococcus aureus in halloumi sold in Northern Cyprus
Fatma Işın Mahan, Beyza Hatice Ulusoy, Fatma Kaya Yıldırım and Canan HecerAnkara Üniversitesi Veteriner Fakültesi Dergisi 72 (3) 251 (2025)
https://doi.org/10.33988/auvfd.1483008
1009 (2025)
https://doi.org/10.1016/B978-0-443-15956-5.00001-4
Microbial screening of animal skin bags used in traditional cheesemaking
Asma Senoussi, Ouarda Aissaoui-Zitoun, Haroun Chenchouni, Sana Senoussi, Zineddine Saoudi, Concetta Pediliggieri, Mohammed Nasser-Eddine Zidoune and Stefania CarpinoInternational Journal of Food Microbiology 411 110549 (2024)
https://doi.org/10.1016/j.ijfoodmicro.2023.110549
A geographically-registered Arapgir purple basil pesto sauce prepared with four different cheese varieties: Comparison of physical, bioactive and rheological properties
K. Altay, D. Sahingil and A.A. HayalogluFood Chemistry Advances 4 100587 (2024)
https://doi.org/10.1016/j.focha.2023.100587
(2024)
https://doi.org/10.2139/ssrn.4791169
427 (2024)
https://doi.org/10.4018/979-8-3693-3490-4.ch024
Biochemical and physicochemical characteristics and volatile profiles of Erzincan Tulum cheese coagulated by herb-fortified artisanal lamb rennet
Ayla Arslaner and Özgenur TürkmenSmall Ruminant Research 240 107368 (2024)
https://doi.org/10.1016/j.smallrumres.2024.107368
Sensory Profile of Semi-Hard Goat Cheese Preserved in Oil for Different Lengths of Time
Stefani Levak, Ivica Kos, Samir Kalit, Iva Dolenčić Špehar, Darija Bendelja Ljoljić, Ante Rako and Milna Tudor KalitSustainability 15 (20) 14797 (2023)
https://doi.org/10.3390/su152014797
TENEKE TULUM PEYNİRLERİNİN BAZI FİZİKOKİMYASAL VE DUYUSAL ÖZELLİKLERİNİN BELİRLENMESİ
Cengiz ŞEN, Muhammed Ali DOĞAN and Yonca YUCEERGıda 48 (6) 1160 (2023)
https://doi.org/10.15237/gida.GD23048
(2023)
https://doi.org/10.2139/ssrn.4617494
The influence of ripening of semi-hard goat cheese in oil on its physicochemical composition and sensory properties
S. Levak, S. Kalit, I. Dolenčić Špehar, B. Radeljević, A. Rako and M. Tudor KalitJournal of Dairy Science 106 (12) 8493 (2023)
https://doi.org/10.3168/jds.2023-23533
Diversity of the Microbiota of Traditional Izmir Tulum and Izmir Brined Tulum Cheeses and Selection of Potential Probiotics
Ziba Güley, Vincenzo Fallico, Raul Cabrera-Rubio, Daniel O’Sullivan, Mariarosaria Marotta, Vincenzo Pennone, Sandra Smith and Tom BeresfordFoods 12 (18) 3482 (2023)
https://doi.org/10.3390/foods12183482
Identification of Streptococcus infantarius subsp. infantarius as the species primarily responsible for acid production in Izmir Brined Tulum Cheese from the Aegean Region of Türkiye
Ziba Güley, Vincenzo Fallico, Raul Cabrera-Rubio, Paul D. Cotter and Tom BeresfordFood Research International 160 111707 (2022)
https://doi.org/10.1016/j.foodres.2022.111707
Modification of fast-slow differential agar medium for selective isolation of potential starter lactic acid bacteria from cheese
Ziba Güley, Vincenzo Fallico and Tom BeresfordMethodsX 9 101922 (2022)
https://doi.org/10.1016/j.mex.2022.101922
Determination of some characteristic properties in traditional Kargı Tulum cheese
Şeyma YILDIRIM and Fatih ÖZBEYFood Science and Technology 42 (2022)
https://doi.org/10.1590/fst.58122
Effects of the Autochthonous Probiotic Bacteria Lactobacillus plantarum B and Lactococcus lactis Subsp. lactis S1 on the Proteolysis of Croatian Cheese Ripened in a Lambskin Sack (Sir iz Mišine)
Marija Vrdoljak, Milna Tudor Kalit, Iva Dolenčić Špehar, Biljana Radeljević, Marko Jelić, Sandra Mandinić, Jadranka Frece and Samir KalitFermentation 8 (8) 382 (2022)
https://doi.org/10.3390/fermentation8080382
A Fuzzy Approach Analysis of Halloumi Cheese in N. Cyprus
İhsan Erol Özçil, İsmet Esenyel and Ahmet İlhanFood Analytical Methods 15 (1) 10 (2022)
https://doi.org/10.1007/s12161-021-02075-4
Metagenomics and volatile profile of Turkish artisanal Tulum cheese microbiota
Yekta Gezginc, Tuğba Karabekmez-Erdem, Hazel Dilşad Tatar, Elif Coşkun Dağgeçen, Sermet Ayman and İsmail AkyolFood Bioscience 45 101497 (2022)
https://doi.org/10.1016/j.fbio.2021.101497
Samsun Piyasasında Deri ve Plastik Bidonda Satışa Sunulan Tulum Peynirlerinin Bazı Kalite Özellikleri
Mustafa EVREN and Esra TUTKUN ŞIVGINANADOLU JOURNAL OF AGRICULTURAL SCIENCES 334 (2021)
https://doi.org/10.7161/omuanajas.905733
Türkiye'nin Coğrafi İşaretli Peynirleri
Songül ÇAKMAKÇI and Mehmet Ali SALIKAkademik Gıda 19 (3) 325 (2021)
https://doi.org/10.24323/akademik-gida.1011229
Effect of ripening time on peptide dynamics and bioactive peptide composition in Tulum cheese
H.İ. Öztürk and N. AkınJournal of Dairy Science 104 (4) 3832 (2021)
https://doi.org/10.3168/jds.2020-19494
The determination of volatile profile during the ripening period of traditional Tulum cheese from Turkey, produced in Anamur in the Central Taurus region and ripened in goatskin
Didem Sözeri Atik, Nihat Akın, Havva Ceren Akal and Celalettin KoçakInternational Dairy Journal 117 104991 (2021)
https://doi.org/10.1016/j.idairyj.2021.104991
The Interaction of Food Industry and Environment
Maria Aspri and Dimitrios TsaltasThe Interaction of Food Industry and Environment 119 (2020)
https://doi.org/10.1016/B978-0-12-816449-5.00004-7
Diversity of non-starter lactic acid bacteria in autochthonous dairy products from Western Balkan Countries - Technological and probiotic properties
Amarela Terzić-Vidojević, Katarina Veljović, Maja Tolinački, Milica Živković, Jovanka Lukić, Jelena Lozo, Đorđe Fira, Branko Jovčić, Ivana Strahinić, Jelena Begović, Nikola Popović, Marija Miljković, Milan Kojić, Ljubiša Topisirović and Nataša GolićFood Research International 136 109494 (2020)
https://doi.org/10.1016/j.foodres.2020.109494
The effects of packaging materials on the fatty acid composition, organic acid content, and texture profiles of Tulum cheese
Oktay Tomar, Gökhan Akarca, Veli GÖK and M. Yusuf ÇağlarJournal of Food Science 85 (10) 3134 (2020)
https://doi.org/10.1111/1750-3841.15404
Physicochemical, microbiological characterization and proteolysis of Algerian traditional Bouhezza cheese prepared from goat’s raw milk
Hacène Medjoudj, Lamia Aouar, Meriem Derouiche, et al.Analytical Letters 53 (6) 905 (2020)
https://doi.org/10.1080/00032719.2019.1685531
KEFİR STARTERİ KULLANILARAK ÜRETİLEN TULUM PEYNİRLERİNDE OLGUNLAŞMA BOYUNCA MEYDANA GELEN DEĞİŞMELER
Sümeyra ESER, Hayri COŞKUN and Ercan SARICAGıda 45 (4) 710 (2020)
https://doi.org/10.15237/gida.GD20050
Microbial Cultures and Enzymes in Dairy Technology
Şebnem Öztürkoğlu Budak, Celalettin Koçak, Peter A. Bron and Ronald P. de VriesAdvances in Medical Technologies and Clinical Practice, Microbial Cultures and Enzymes in Dairy Technology 182 (2018)
https://doi.org/10.4018/978-1-5225-5363-2.ch010
KEÇİ SÜTÜNDEN FARKLI PIHTILAŞTIRMA YÖNTEMLERİ İLE ÜRETİLEN TULUM PEYNİRLERİNİN OLGUNLAŞTIRILMASI ESNASINDA MEYDANA GELEN DEĞİŞMELER
Hayri Coşkun and Merve DemirtaşGıda 43 (5) 835 (2018)
https://doi.org/10.15237/gida.GD18073
Determination of the microbial flora in traditional İzmir Tulum cheeses by Denaturing Gradient Gel Electrophoresis
Burcin Karabey, Didem Eroglu, Caner Vural, et al.Journal of Food Science and Technology 55 (3) 956 (2018)
https://doi.org/10.1007/s13197-017-3003-z
Proteolysis, microbiology, volatiles and sensory evaluation of Algerian traditional cheese Bouhezza made using goat’s raw milk
Hacène Medjoudj, Lamia Aouar, Mohammed Nasreddine Zidoune and Ali Adnan HayalogluInternational Journal of Food Properties 1 (2018)
https://doi.org/10.1080/10942912.2017.1375515
The effects of starter cultures on chemical, biochemical and sensory properties of low‐fat Tulum cheeses during ripening
Omer Faruk Celik and Zekai TarakciInternational Journal of Dairy Technology 70 (4) 583 (2017)
https://doi.org/10.1111/1471-0307.12377
Influence of Brine Concentration and Ripening Temperature on Quality of Sharri Cheese
Xhavit Ramadani, Mergim Mestani, Tahire Maloku Gjergji, Tarik Dizdarevic and Ibrahim MehmetiInternational Journal of Dairy Science 12 (5) 310 (2017)
https://doi.org/10.3923/ijds.2017.310.317
Global Food Security and Wellness
Seda Karasu Yalçin and Z. Yesim OzbasGlobal Food Security and Wellness 277 (2017)
https://doi.org/10.1007/978-1-4939-6496-3_14
Cheese
A. Adnan HayalogluCheese 997 (2017)
https://doi.org/10.1016/B978-0-12-417012-4.00039-9
Farklı Süt Çeşitleri ile Üretilen İzmir Tulum Peynirlerinin Bazı Fizikokimyasal Özellikleri ve Aroma Bileşikleri
Aslı AKPINAR, Oktay YERLİKAYA, Özer KINIK, et al.Ege Üniversitesi Ziraat Fakültesi Dergisi 54 (1) 27 (2017)
https://doi.org/10.20289/zfdergi.297939
Farklı Modifiye Atmosfer Koşulları ile Paketlenen Sepet Peynirinin Fizikokimyasal ve Duyusal Özellikleri
Aslı Akpınar, Oktay Yerlikaya, Özer Kınık, Harun Raşit Uysal and Figen KorelEge Üniversitesi Ziraat Fakültesi Dergisi 149 (2017)
https://doi.org/10.20289/zfdergi.387141
Lipolysis profile of some non-European raw milk cheese varieties: a review
Aikaterini GEORGALAActa agriculturae Slovenica 108 (2) (2017)
https://doi.org/10.14720/aas.2016.108.2.5
Volatile compound profiling of Turkish Divle Cave cheese during production and ripening
S. Ozturkoglu-Budak, A. Gursoy, D.P. Aykas, et al.Journal of Dairy Science 99 (7) 5120 (2016)
https://doi.org/10.3168/jds.2015-10828
250 (2016)
https://doi.org/10.1002/9781118951620.ch13
The effect of addition of black cumin (Nigella sativa L.) and ripening period on proteolysis, sensory properties and volatile profiles of Erzincan Tulum (Şavak) cheese made from raw Akkaraman sheep’s milk
Yusuf Cakir, Songul Cakmakci and Ali Adnan HayalogluSmall Ruminant Research 134 65 (2016)
https://doi.org/10.1016/j.smallrumres.2015.12.004
Changes in the composition and sensory properties of Croatian cheese in a lamb skin sack (Sir iz mišine) during ripening
Milna Tudor Kalit, Samir Kalit, Ivančica Delaš, Nikolina Kelava, Danijel Karolyi, Dubravka Kaić, Marija Vrdoljak and Jasmina HavranekInternational Journal of Dairy Technology 67 (2) 255 (2014)
https://doi.org/10.1111/1471-0307.12117
Dairy Microbiology and Biochemistry
A Hayaloglu and P McSweeneyDairy Microbiology and Biochemistry 134 (2014)
https://doi.org/10.1201/b17297-8
Aroma Compounds of Some Traditional Turkish Cheeses and Their Importance for Turkish Cuisine
Fügen Durlu-Özkaya and İlhan GünFood and Nutrition Sciences 05 (04) 425 (2014)
https://doi.org/10.4236/fns.2014.54050
Utilization and characterization of small ruminants’ milk and milk products in Turkey: Current status and new perspectives
A.A. Hayaloglu and Y. Karagul-YuceerSmall Ruminant Research 101 (1-3) 73 (2011)
https://doi.org/10.1016/j.smallrumres.2011.09.027
Cheeses of Turkey: 2. Varieties ripened under brine
Ali A. Hayaloglu, Barbaros H. Ozer and Patrick F. FoxDairy Science and Technology 88 (2) 225 (2008)
https://doi.org/10.1051/dst:2007014
Cheeses of Turkey: 3. Varieties containing herbs or spices
Ali A. Hayaloglu and Patrick F. FoxDairy Science and Technology 88 (2) 245 (2008)
https://doi.org/10.1051/dst:2007015