The aim of this study is to provide an overview of the specificities (milk characteristics, production process, ripening biochemistry, composition, and sensory properties) and novelties of the world-famous traditional cheeses of the Eastern Mediterranean (EM). The EM area is remarkably heterogeneous (11 countries—Egypt, Israel, Lebanon, Syria, Türkiye, Cyprus, Greece, Albania, Montenegro, Bosnia and Herzegovina, and Croatia) in terms of cheese production, but there are some common features that can be associated with EM which are connected to the difficult geoclimaticconditions (hilly terrain and hot summers). Cheesemakers resort to some preservation methods, such as high salt content (in white-brined cheeses), high total solids content (in hard cheeses), the use of hot water in the treatment of the curd (in pasta filata cheeses), the addition of some local herbs with antimicrobial properties, and the use of animal skin sacks for cheese ripening. Due to the high proportion of whey as a by-product, whey is traditionally used in EM for the production of whey cheeses. Preserving the production of traditional EM cheeses is critical to maintaining their cultural significance and meeting the demand of consumers interested in the provenance, craftsmanship, and nutritional value of these unique products.

The mineral and trace elements of Kargı Tulum cheese are investigated during the ripening period of 90 days. Calcium, potassium, phosphorus, sodium, magnesium, manganese, copper, zinc and iron quantities were determined by simultaneous...

Koumiss (koumyss, kumiss, kumys, kumyz, kimiz or coomy) has been popular in Kyrgyzstan, Kazakhstan, Mongolia, and the Turkic, Mongolian, and Caucasian peoples of Russia: Altay, Bashkortostan, Buryatia, Dagestan, Kabardino-Balkaria, Kalmykia, Karachaevo-Cherkessia, Tatarstan, Tyva, Chuvashia, and Saha (Yakutia). Many countries in numerous Central Asian countries provide Koumiss therapeutic services, which are primarily provided by small and medium-sized accommodation firms that are particularly active in rural areas of those countries. Koumiss is classified as a functional food due to its nutritional and medicinal properties. Many health benefits of koumiss include high probiotic content; antibacterial and antifungal characteristics; regulation of immunity; maintenance of a healthy gastric-intestinal system; regulation of cholesterol and sugar levels; regulation of blood pressure; and induction of some important vitamins. The objective of this review is to provide a comprehensive summary of the health benefits of koumiss.

The aim of this study was to compare daily yield, milk composition and somatic cell count after increasing milking frequency from twice to three times a day. The study also includes the effect of other factors such as: the sequence of...

A research on the pollution parameters of buttermilk