Ufuk Kamber

The traditional cheeses of Turkey: cheeses common to all regions.

The production of many of our foodstuffs relies upon age-old practices and traditions. One such foodstuff is cheese, a dairy product, which forms part of mankinds ancient cultural heritage. There are thought to be more than 1400 varieties of cheese worldwide. The aim of this review was to bring together from amongst this tremendous diversity of cheese, those varieties which are produced by traditional methods and are found throughout Turkey. Six such varieties of cheese were identified in Turkey, none of which was specific to a single region and each of which was distinctive from the rest, namely: White Cheese, Kashar Cheese, Çökelek Cheese, Lor Cheese, Tulum Cheese, and Teleme Cheese. In this article, the methods of production, physical structure, appearance, and some chemical and microbiological characteristics of these cheeses are discussed.

Histopathologic, biochemical and genotoxic investigations on chronic sodium nitrite toxicity in mice.

The aim of this study was to investigate the effects of long term Sodium nitrite (NaNO2) consumption. Swiss albino mice were given NaNO2 (0, 10 and 20 mg/kg/day) as mixed in feed for 8 months. At the end of treatments, animals were sacrificed and selected organs were processed for histopathologic, imunohistochemical, biochemical and genotoxic investigations. Mild to moderate degenerative changes were observed in liver, kidney, intestine, lung and spleen of NaNO2-given mice. Inducible nitric oxide synthase and nitrotyrosine activities increased in liver and kidney of NaNO2-given mice. Proliferating cell nuclear antigen activity increased in liver. Apoptotic cell death was observed in livers of the treatment groups. Liver malondialdehyde level was higher in the treatment groups while no change was seen in kidney. Nitric oxide levels in both liver and kidney of the treatment groups were lower than those of the control group. In genotoxic investigations, the number of chromosome and chromatid breaks, chromatid association, and polyploidy increased while mitotic index decreased in NaNO2-given mice. The results showed that NaNO2 would cause histopathologic changes, nitrosative tissue damage, and lipid peroxidation in liver and kidney, as well as induce chromosomal aberrations even if it was given at low levels for long time.

The Traditional Cheeses of Turkey: “Marmara Region”

This study aimed to bring together the types of cheese in the Marmara Region of Turkey and has identified some 10 distinct types of cheese. These are: Mihalıç Cheese, Sırvatka Loru Cheese, Sepet Loru Cheese, Çerkez Cheese, Abaza Cheese, Mengen Cheese, Karabük Cheese, Trakya Kashar Cheese, Balkabağı Küp Cheese and Çoban (Shepherds) Cheese. This review covers the method of production, physical structure and appearance of the local cheeses and the chemical and microbiological properties of some.

The Traditional Cheeses of Turkey: Mediterranean Region

This review aims to bring together the types of cheese in the Mediterranean Region of Turkey and has identified some 20 distinct types of cheese. These are: Çimi Cheese, Kelle Çökelek Cheese, Ham Çökelek Cheese, Yörük Cheese, Surke Cheese, Carra Cheese, Süller Tuluk Cheese, Bez (Cloth) Kashar Cheese, Hellim Cheese, Nor Cheese, Yalvaç Küp Cheese, Parmak (Finger) Cheese, Sünme Cheese, Hatay White Cheese, Ezme Cheese, Kelle Cheese, Testi Cheese, Sütlü (Milky) Cheese, and Sütçüler Tortusu Cheese. The production, physical structure and appearance of these local cheeses and the chemical and microbiological properties of some of them will be presented.

The Traditional Cheeses of Turkey: The Aegean Region

Cheese forms part of mankinds ancient cultural heritage. Having been the cradle of a number of different civilizations, Turkey is rather rich in terms of the diversity of its cheeses and is thought to possess over 110 varieties. The aim of this study was to bring together from amongst Anatolias wealth of cheeses those belonging to the Aegean Region. In the research undertaken to this end, it was established that in the region there are 12 varieties of cheese, each one distinct from the next, namely: Koponesti Cheese, Tire Çamur Cheese, İzmir Teneke Tulum, Kırktokmak Cheese, Armola Cheese, Kirlihanim Cheese, Kuru Çökelek Cheese, Posa Cheese, Sepet Cheese, Afyon Tulum, Karaburun Lor Goats Cheese, and Kuru Ezme Cheese. In this article, the methods of production, physical structure, and appearance of the cheeses are discussed, together with some of their chemical and microbiological characteristics.

The Traditional Cheeses of Turkey: Eastern Anatolia Region

The production of the majority of the foodstuffs in our diet is based upon ancient methods and traditions. Cheese, one of the principal dairy products, is also an ancient cultural heritage. It is estimated that there are more than 110 varieties of cheese in Turkey. The present study is aimed at reviewing, as part of Turkeys rich cheese culture, the varieties in the Eastern Anatolia Region. In this context, 19 distinct varieties have been identified in the Region. These are: Gravyer Cheese, Erzincan Tulum Cheese, Kars Kashar Cheese, Civil Cheese, Şor Cheese, Herb Cheese, Herb Lor Cheese, Cacık Cheese, Malatya Çökelek Cheese, Yaprak (Leaf) Cheese, Dövme (Battered) Cheese, Motal Cheese, Karın Kaymağı (Belly cream), Tomas Cheese, Şavak Cheese, Saçak (Eave) Cheese, Göçer (Nomad) Cheese, Pestigen Cheese, and Bitlis Küp (Jar) Cheese. Here, the production methods as well as the physical, chemical and microbiological properties of these cheeses are presented.

The Traditional Cheeses of Turkey: Central Anatolian Region

The making of the majority of cheeses is based on ancient traditions. Anatolia possesses a rich cheese-making culture and this review aims to collate the Central Anatolian Region cheese varieties. Research carried out in this context shows that there are 16 different varieties of cheese in this region. These are: Divle Tulum Cheese, Küp (Jar) Cheese, Gölbaşı Tulum Cheese, Çanak (Pan) Cheese, Gödelek Cheese, Çömlek (Pot) Cheese, Kayseri Pot Cheese, Küpecik Cheese, Çökelek With Pepper, Çepni Tulum Cheese, Ayaş Basma (Pressed) Cheese, Pesküten, Konya Molded Cheese, Ereğli Cloth Tulum Cheese, Karaman Tulum Cheese, and Ekşi (Sour) Cheese. In this publication, the production methods of these cheeses, as well as their properties, and for some, the chemical and microbiological properties are presented.

The Traditional Cheeses of Turkey: Southeast Anatolia Region

This study aims to bring together the types of cheese produced in the Southeastern Anatolia Region, which is rich in dairy products. Five different types of cheese were identified within this remit. These are: Urfa White Cheese, Antep Sιkma Cheese, Örgü (Eritme) Cheese, Otlu Cheese, and Künefe Cheese. Despite the relatively low number of types of cheese, the Regions cheese is renowned throughout Turkey. This publication covers the production, physical structure, and appearance of local cheeses, and the chemical and microbiological properties of some of the cheeses.

The Traditional Cheeses of Turkey: Middle and Eastern Black Sea Region

Our research in the Black Sea Region revealed 34 distinct types of cheese, making it the richest region in Turkey for its types of cheese. These types of cheese are: Aho Cheese, Ayran Cheese, Ayran Kırması Cheese, Civil Cheese, Çökelek of Cabaltı Cheese, Eridik Cheese, Giresun Bitter Cheese, Gorcola Cheese, İmansiz Cheese, Kadina Cheese, Kargı Tulum Cheese, Karın Kaymağı Cheese, Keş Cheese, Kolete Cheese, Külek Cheese, Küp Çökelek Cheese, Kurçi Cheese, Minzi Cheese, Minzi Kurut Cheese, Oğma Cheese, Tonya Kashar Cheese, Broken Kashar with Lor Cheese, Şor Cheese, Süt Kırması Cheese, Tekne Cheese, Teleme Cheese, Telli Cheese, Telli Creamy Cheese, Tulum Kashar Cheese, Yayla Cheese, Yer Cheese, Yumme Cheese, and Yusufeli Molded Villagers Cheese. This publication covers the making, physical structure and appearance of local cheeses and the chemical and microbiological properties of some of the cheeses.