Diyarbakır İli Karacadağ Havzasında Üretilen Geleneksel Peynirler ve Karşılaşılan Sorunlar

Küçük Resim Yok

Tarih

2012

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Erişim Hakkı

info:eu-repo/semantics/openAccess

Özet

In this study, a survey was conducted to investigate the education and income status of employees, milk supply, manufactured traditional products, cheese production stages and problems encountered with the production in dairy plants in Karacadağ basin the province of Diyarbakir. As a result of the survey, it was determined that an important part of plant staffs not graduated from any primary school, mostly raw sheep's milk or a mixture of sheep-cow milk used in the traditional cheese production, the manufacturing process of the cheeses (Örgü, Dil and Lavaş cheeses) show similarity, however a great variation in applied norms (especially in time-temperature combinations) have been identified on the basis of cheese production stages in plants. Also, it was determined that the most important problems in the plants are high-quality supply of raw milk and marketing.

Açıklama

Anahtar Kelimeler

Diyarbakır Örgü peyniri, Diyarbakır Lavaş peyniri, Dil peyniri, geleneksel peynirler, peynir üretim yöntemi

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