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World Journal of Engineering
Research and Technology

( An ISO 9001:2015 Certified International Journal )

An International Peer Reviewed Journal for Engineering Research and Technology

ISSN 2454-695X

Impact Factor : 5.924

ICV : 79.45

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Seval Sevgi Kirdar*


Local Whey cheeses, known by various names, are produced using different production techniques and different milk types according to the regions. The word kopanisti, derived from the Greek kopaniso, is kopanistos, and when translated into Turkish, it gains the meaning of "crushed, kneaded, beaten". Copanisti cheese, produced in Karaburun and Çe?me regions where animal husbandry was advanced in the years 1950-1960, was exported only to the Greek islands due to the lack of transportation. Kopanisti cheese on both the peninsula and the Greek islands shows that this product is the product of cultural interaction between Turks and Greeks. Kopanisti Cheese is made from the lor obtained from the whey released in the production of Sepet cheese from goat's milk. Cheese has yogurt consistency; its color varies between dark yellow and light brown. It has a taste reminiscent of Roqueforti cheese and appeals to a particular consumer segment due to its a salty, bitter taste with its acid flavor and sharp aroma. This review will focus on the production and properties of Turkish and Greek kopanisti cheese.

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