Английская Википедия:Golot cheese
Шаблон:Short description Шаблон:No footnotes
Шаблон:Infobox Cheese 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 Шаблон:Convert 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
Шаблон:Reflist Yazici, F. ve Dervisoglu, M. “Proteolysis in Golot Cheese.”Шаблон:Dead link Acta Alimentaria, 31 (3), 307-313 (2002).
"The Indispensable Ingredient of Turkish Tables: Cheese." Turkish Cultural Foundation.
Шаблон:Turkish cheeses Шаблон:Cuisine of Turkey
Шаблон:Cheese-stub
Шаблон:Turkey-cuisine-stub
