Geleneksel gıdalardan çeçil peynirinin üretimi ve özellikleri
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Date
2011-11-24
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Uludağ Üniversitesi
Abstract
Türkiye peynir çeşidi açısından zengin olmayan bir ülke olarak bilinmektedir. Çünkü geleneksel peynir çeşitlerimizin birçoğu üretildikleri bölgede sınırlı kalmış ve yörenin sosyoekonomik koşullarının değişmesine bağlı olarak unutulmaya başlamıştır. Çeçil peyniri özellikle Kars, Erzurum çevresinde yaygın olarak üretilen ve tüketilen geleneksel gıdalarımızdan birisi olup Ülkemizin çeşitli yörelerinde Kars Çeçil peyniri, Erzurum Civil peyniri, Trabzon Tel peyniri gibi değişik isimlerle üretilmektedir. Çeçil peyniri çoğunlukla aile işletmelerinde ilkel koşullarda üretilmektedir ve üretiminde genellikle asit pıhtılaştırma yöntemi uygulanmaktadır. Çeçil peyniri standart kalitesi olmayan, protein içeriği yüksek, mikrobiyolojik kalitesi kötü bir peynir çeşididir. Avrupa Birliği’ne uyum sürecinde, bu tip geleneksel gıdalarımızın, original özellikleri korunarak ürün kalitesinin geliştirilmesi gerekmektedir. Ayrıca çiğ süt kalitesi, üretim tekniği ile ambalajlama, depolama ve pazarlama koşullarının da iyileştirilmesi gerekmektedir. Geleneksel peynirlerimiz içinde önemli bir yere sahip Çeçil peynirinin incelendiği bu derlemede, çeşitli yörelerimizde geleneksel olarak üretilen ve değişik isimlerle bilinen Çeçil peynirinin yapım tekniklerini, bileşimini üretici ve tüketicilere tanıtmak ve son yıllarda fabrikalarda da üretilmeye başlanan bu ürünün endüstriyel alana aktarımına yardımcı olmak amaçlanmıştır.
Turkey is known for its not rich cheese varieties. Because, some of traditional cheese is produced only limited area and most of them is forgotten depending on the changing of socioeconomic status. Cecil cheese is one of the most important traditional foods, which produced and consumed especially in Kars -Erzurum and theirs surrondings and Cecil cheese is known also as ‘Kars Cecil cheese’ ‘Erzurum Civil cheese’ ‘Trabzon Tel cheese’ in different region of Turkey. Cecil cheese is mainly produced in farms under primitive conditions and usually acid coagulation technique is preferred for making of the cheese. Cecil cheese isn’t standard in quality, its content of protein is high and have poor microbiological quality. During the entegration process of European Union (EU), it is necessary to improve the quality of these traditional foods with preserving their original peculiarity. Also, the conditions of marketing and storing, packing with production technigue, the quality of raw milk in production of Cecil cheese is required to be made better. The aim of this review which is discussed Cecil cheese as a most important traditional food is to introduce product techniques contents of Cecil cheese that are known different names, traditional producing in many province to producer and consumer also to help these product which is recently produced in modern plants, transferred industry.
Turkey is known for its not rich cheese varieties. Because, some of traditional cheese is produced only limited area and most of them is forgotten depending on the changing of socioeconomic status. Cecil cheese is one of the most important traditional foods, which produced and consumed especially in Kars -Erzurum and theirs surrondings and Cecil cheese is known also as ‘Kars Cecil cheese’ ‘Erzurum Civil cheese’ ‘Trabzon Tel cheese’ in different region of Turkey. Cecil cheese is mainly produced in farms under primitive conditions and usually acid coagulation technique is preferred for making of the cheese. Cecil cheese isn’t standard in quality, its content of protein is high and have poor microbiological quality. During the entegration process of European Union (EU), it is necessary to improve the quality of these traditional foods with preserving their original peculiarity. Also, the conditions of marketing and storing, packing with production technigue, the quality of raw milk in production of Cecil cheese is required to be made better. The aim of this review which is discussed Cecil cheese as a most important traditional food is to introduce product techniques contents of Cecil cheese that are known different names, traditional producing in many province to producer and consumer also to help these product which is recently produced in modern plants, transferred industry.
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Keywords
Çeçil peyniri, Kimyasal, Biyokimyasal, Mikrobiyolojik özellikler, Cecil cheese, Chemical, Biochemical, Microbiological properties
Citation
Elmalı, G. ve Uylaşer, V. (2012). "Geleneksel gıdalardan çeçil peynirinin üretimi ve özellikleri". Uludağ Üniversitesi Ziraat Fakültesi Dergisi, 26(1), 83-92.