探索土耳其酸奶:产品特性的综合研究。

IF 1.2 3区 农林科学 Q2 AGRICULTURE, DAIRY & ANIMAL SCIENCE
Çağla Özbek, Mustafa Kadir Esen
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引用次数: 0

摘要

本研究探讨土耳其酸奶品种,强调其文化意义、历史根源和地域多样性。土耳其酸奶传统上是用动物和植物为基础的凝固剂制成的,它已经从中亚和奥斯曼帝国的起源发展成为一个充满活力的产业。根据质地、脂肪含量和风味进行分类,并受 rkiye的地理多样性的影响。独特的区域类型表现出不同的感官和营养特征。该研究还强调了将传统方法与现代生产相结合,确保土耳其酸奶在当今市场上的保存和创新。土耳其酸奶品种具有丰富的多样性和文化意义,为美食领域提供了宝贵的见解。研究结果强调了地方酸奶独特的感官和营养特征,这可以激发创新的烹饪应用。例如,厨师和产品开发人员可以将Antakya盐渍酸奶或Tavas烟熏羊酸奶等传统酸奶融入现代食谱,创造出既正宗又有创意的新菜肴。这项研究还揭示了以酸奶为基础的产品,如ayran和keul,在当代美食中作为可持续和营养替代品的潜力。此外,了解传统的生产方法为保存和复兴手工技术开辟了道路,培养了对当地食物遗产的更深层次的欣赏。通过弥合传统与创新,这项研究有助于烹饪作为一门艺术和科学的发展,提高土耳其美食的全球知名度。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Exploring Turkish yoghurts: a comprehensive study on product characteristics.

This study explores Turkish yoghurt varieties, emphasizing their cultural significance, historical roots, and regional diversity. Traditionally made with animal- and plant-based coagulants, Turkish yoghurt has evolved from its origins in Central Asia and the Ottoman Empire into a dynamic industry. Variations are classified by texture, fat content, and flavour, shaped by Türkiye's geographical diversity. Unique regional types exhibit distinct sensory and nutritional traits. The study also highlights the integration of traditional methods into modern production, ensuring the preservation and innovation of Turkish yoghurt in today's markets. Turkish yoghurt varieties have rich diversity and cultural significance, offering valuable insights into the gastronomy field. The findings emphasize the unique sensory and nutritional characteristics of regional yoghurts, which can inspire innovative culinary applications. For instance, chefs and product developers can incorporate traditional yoghurts like Antakya Salted Yoghurt or Tavas Smoked Sheep Yoghurt into modern recipes, creating novel dishes that balance authenticity and creativity. The study also sheds light on the potential of yoghurt-based products such as ayran and keş to serve as sustainable and nutritious alternatives in contemporary gastronomy. Additionally, understanding traditional production methods opens avenues for preserving and reviving artisanal techniques, fostering a deeper appreciation for local food heritage. By bridging tradition and innovation, this research contributes to the development of gastronomy as both an art and a science, enhancing the global visibility of Turkish cuisine.

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来源期刊
Journal of Dairy Research
Journal of Dairy Research 农林科学-奶制品与动物科学
CiteScore
3.80
自引率
4.80%
发文量
117
审稿时长
12-24 weeks
期刊介绍: The Journal of Dairy Research is an international Journal of high-standing that publishes original scientific research on all aspects of the biology, wellbeing and technology of lactating animals and the foods they produce. The Journal’s ability to cover the entire dairy foods chain is a major strength. Cross-disciplinary research is particularly welcomed, as is comparative lactation research in different dairy and non-dairy species and research dealing with consumer health aspects of dairy products. Journal of Dairy Research: an international Journal of the lactation sciences.
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