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Cheese from Turkey
Beyaz peynir is among the most produced industrial cheeses in Turkey, a white, brined block cheese with a salty, acid taste. In the pilot-plant make cited, pasteurised milk is cultured and renneted at 32 °C, cut, pressed into a curd sheet (teleme) and cut into blocks. The blocks are salted in strong brine and ripen in weaker brine in the cold for weeks to months.
| Whole cow milk | Pasteurised at 65 °C for 30 min in one make[yaman2023] |
| Mesophilic starter (Lactococcus lactis subsp. lactis and subsp. cremoris)0.002 % | [yaman2023] |
| Calcium chloride0.2 % | [yaman2023] |
| Rennet | A chymosin product (CHY-MAX) in the make cited[yaman2023] |
| Salt16 % NaCl brine, then 12 % brine | [yaman2023] |
| Starter | mesophilic Lactococcus lactis cultures |
Total time across the recorded steps: 2.1 months – 3.3 months
What changes: The milk is held at 65 °C for 30 minutes
Output: pasteurised milk.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Beyaz peynir is among the most produced industrial cheeses in Turkey, a white, brined block cheese with a salty, acid taste. In the pilot-plant make cited, pasteurised milk is cultured and renneted at 32 °C, cut, pressed into a curd sheet (teleme) and cut into blocks. The blocks are salted in strong brine and ripen in weaker brine in the cold for weeks to months. Made in 6 steps over 2.1 months – 3.3 months. The longest step, ripen in brine in the cold, takes 2.1–3.3 months (Güven M 2006) and runs at 4–8 °C (Yaman H 2023). Salt is 16 % (Yaman H 2023). Lactococcus lactis subsp. lactis and subsp. cremoris does most of the fermenting.
| Main step | 2.1–3.3 monthsReported[guven2006][yaman2023] | Ripen in brine in the cold |
|---|---|---|
| Temperature | 4–8 °CReported[yaman2023][guven2006] | Ripen in brine in the cold |
| Salt | 16 %Reported[yaman2023] | Cut into blocks and brine |
| Acidity | pH 6.4Reported[yaman2023] | Add starter and rennet |
Beyaz peynir is pressed into a flat curd sheet (teleme) before it is cut into blocks. Brine strength matters. In a nine-week trial, brines stronger than 14 g NaCl per 100 g water went with less proteolysis and lower acceptability than a 12 g brine.
The pilot-plant make used pasteurised cow milk (65 °C for 30 min) and ripened the cheese in 12 % brine at 4 °C; the salt trial ripened it at 7 ± 1 °C for 9 weeks.
Every number is labelled with how it is known. How this atlas is made
The TÜRKPATENT specification for the regional style Kırklareli Beyaz Peyniri says it has been made since the 18th century. That name was filed on 6 July 2018 and registered as a protected origin name, No. 636, on 23 December 2020.
