Lyophilization and Sensory Analysis of Traditional Artisan Turkish Cheeses
Türkiye boasts a rich cheese culture, shaped by its diverse geographical features and climatic conditions. Currently, 40 types of cheese in Türkiye have received geographical indication status, contributing to both the local economy and gastronomic tourism. This study aims to dry artisan Turkish che...
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IPEAK ACADEMY LTD
2025-05-01
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| Series: | International Journal of Gastronomy Research |
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| Online Access: | https://gastronomyresearch.com/index.php/ijgr/article/view/48 |
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| author | Ebru Yıldırım Celal Can Yalçıner İlkay Yılmaz |
| author_facet | Ebru Yıldırım Celal Can Yalçıner İlkay Yılmaz |
| author_sort | Ebru Yıldırım |
| collection | DOAJ |
| description | Türkiye boasts a rich cheese culture, shaped by its diverse geographical features and climatic conditions. Currently, 40 types of cheese in Türkiye have received geographical indication status, contributing to both the local economy and gastronomic tourism. This study aims to dry artisan Turkish cheeses using the lyophilization (freeze-drying) method, which is intended to improve shelf life, ease packaging and transport, and enable snack-type consumption while preserving nutritional value. To achieve this, Ezine, Kars Kaşar, Kars Gruyère, Smoked Circassian, and Divle Obruk Tulum cheeses were freeze-dried at -70°C for 24 hours using a lyophilization device. Following the drying process, the sensory properties of the cheeses were evaluated by 10 trained panelists based on attributes, such as color, odor, texture, crispness, aroma, mouthfeel, and overall acceptability. According to the results, all cheese samples received above-average scores (mean ± SD): Ezine: 4.50 ± 1.27; Smoked cheese: 4.50 ± 0.71; Kars Kaşar: 4.60 ± 0.70; Kars Gruyère: 4.09 ± 0.94; Divle Obruk: 4.82 ± 0.40. The findings obtained in this study indicated that consuming cheese in an alternative form is feasible. It was observed that the cheeses retained their color, taste, shape, and aroma, and their potential to return to their original state upon rehydration was also evaluated. This alternative form may contribute to the promotion of traditional Turkish products and increase appeal among younger generations. Further studies focusing on packaging and rehydration can be conducted for commercialization efforts in the future. |
| format | Article |
| id | doaj-art-e7ca38bc236346e789ae410c256ca8b7 |
| institution | DOAJ |
| issn | 2980-1532 |
| language | English |
| publishDate | 2025-05-01 |
| publisher | IPEAK ACADEMY LTD |
| record_format | Article |
| series | International Journal of Gastronomy Research |
| spelling | doaj-art-e7ca38bc236346e789ae410c256ca8b72025-08-20T03:13:30ZengIPEAK ACADEMY LTDInternational Journal of Gastronomy Research2980-15322025-05-0141203310.56479/ijgr-4849Lyophilization and Sensory Analysis of Traditional Artisan Turkish CheesesEbru Yıldırımhttps://orcid.org/0009-0009-7640-2341Celal Can Yalçınerhttps://orcid.org/0009-0000-6436-2279İlkay Yılmazhttps://orcid.org/0000-0001-5938-3112Türkiye boasts a rich cheese culture, shaped by its diverse geographical features and climatic conditions. Currently, 40 types of cheese in Türkiye have received geographical indication status, contributing to both the local economy and gastronomic tourism. This study aims to dry artisan Turkish cheeses using the lyophilization (freeze-drying) method, which is intended to improve shelf life, ease packaging and transport, and enable snack-type consumption while preserving nutritional value. To achieve this, Ezine, Kars Kaşar, Kars Gruyère, Smoked Circassian, and Divle Obruk Tulum cheeses were freeze-dried at -70°C for 24 hours using a lyophilization device. Following the drying process, the sensory properties of the cheeses were evaluated by 10 trained panelists based on attributes, such as color, odor, texture, crispness, aroma, mouthfeel, and overall acceptability. According to the results, all cheese samples received above-average scores (mean ± SD): Ezine: 4.50 ± 1.27; Smoked cheese: 4.50 ± 0.71; Kars Kaşar: 4.60 ± 0.70; Kars Gruyère: 4.09 ± 0.94; Divle Obruk: 4.82 ± 0.40. The findings obtained in this study indicated that consuming cheese in an alternative form is feasible. It was observed that the cheeses retained their color, taste, shape, and aroma, and their potential to return to their original state upon rehydration was also evaluated. This alternative form may contribute to the promotion of traditional Turkish products and increase appeal among younger generations. Further studies focusing on packaging and rehydration can be conducted for commercialization efforts in the future.https://gastronomyresearch.com/index.php/ijgr/article/view/48lyophilizationcheesefreeze-dryingartisangeographical indication |
| spellingShingle | Ebru Yıldırım Celal Can Yalçıner İlkay Yılmaz Lyophilization and Sensory Analysis of Traditional Artisan Turkish Cheeses International Journal of Gastronomy Research lyophilization cheese freeze-drying artisan geographical indication |
| title | Lyophilization and Sensory Analysis of Traditional Artisan Turkish Cheeses |
| title_full | Lyophilization and Sensory Analysis of Traditional Artisan Turkish Cheeses |
| title_fullStr | Lyophilization and Sensory Analysis of Traditional Artisan Turkish Cheeses |
| title_full_unstemmed | Lyophilization and Sensory Analysis of Traditional Artisan Turkish Cheeses |
| title_short | Lyophilization and Sensory Analysis of Traditional Artisan Turkish Cheeses |
| title_sort | lyophilization and sensory analysis of traditional artisan turkish cheeses |
| topic | lyophilization cheese freeze-drying artisan geographical indication |
| url | https://gastronomyresearch.com/index.php/ijgr/article/view/48 |
| work_keys_str_mv | AT ebruyıldırım lyophilizationandsensoryanalysisoftraditionalartisanturkishcheeses AT celalcanyalcıner lyophilizationandsensoryanalysisoftraditionalartisanturkishcheeses AT ilkayyılmaz lyophilizationandsensoryanalysisoftraditionalartisanturkishcheeses |