 | This article includes a
list of references,
related reading, or
external links, but its sources remain unclear because it lacks
inline citations. (June 2022) |
| Golot cheese | |
|---|---|
| Country of origin | Turkey |
Golot or Kolot cheese is one of the most important traditional cheeses produced in the region of East Black Sea, Turkey. The average composition of Golot cheese is 43.51% total solids, 5.31% fat, 33.64% protein, and 3.12% salt. The mixture of morning and night milk is heated to 37°C and separated from the fat. An appropriate amount of rennet and yogurt whey are added to the non-fat milk and then heated until the precipitation (65-70°C). The curd is then transferred into the cheesecloth for whey drainage about 15 hours. The cheeses are placed in a 50 kg (110 lb) polypropylene bags; granular cheeses are added between each Golot cheese and waited for one week. The Golot cheeses are pressed into wooden containers with cover and ripened between 6 months and 1 year based on the consumption period.
References
Yazici, F. ve Dervisoglu, M. “Proteolysis in Golot Cheese.”[ permanent dead link] Acta Alimentaria, 31 (3), 307-313 (2002).
"The Indispensable Ingredient of Turkish Tables: Cheese." Turkish Cultural Foundation.
 | This cheese-related article is a stub. You can help Wikipedia by expanding it. |
 | This Turkish cuisine-related article is a stub. You can help Wikipedia by expanding it. |
| This article includes a
list of references,
related reading, or
external links, but its sources remain unclear because it lacks
inline citations. (June 2022) |
| Golot cheese | |
|---|---|
| Country of origin | Turkey |
Golot or Kolot cheese is one of the most important traditional cheeses produced in the region of East Black Sea, Turkey. The average composition of Golot cheese is 43.51% total solids, 5.31% fat, 33.64% protein, and 3.12% salt. The mixture of morning and night milk is heated to 37°C and separated from the fat. An appropriate amount of rennet and yogurt whey are added to the non-fat milk and then heated until the precipitation (65-70°C). The curd is then transferred into the cheesecloth for whey drainage about 15 hours. The cheeses are placed in a 50 kg (110 lb) polypropylene bags; granular cheeses are added between each Golot cheese and waited for one week. The Golot cheeses are pressed into wooden containers with cover and ripened between 6 months and 1 year based on the consumption period.
References
Yazici, F. ve Dervisoglu, M. “Proteolysis in Golot Cheese.”[ permanent dead link] Acta Alimentaria, 31 (3), 307-313 (2002).
"The Indispensable Ingredient of Turkish Tables: Cheese." Turkish Cultural Foundation.
|
| This cheese-related article is a stub. You can help Wikipedia by expanding it. |
|
| This Turkish cuisine-related article is a stub. You can help Wikipedia by expanding it. |