Cappadocia Region and Its Traditional Dairy Products

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dc.authorid0000-0001-5604-1686
dc.contributor.authorEsen, Mustafa Kadir
dc.contributor.authorGüzeler, Nuray
dc.date.accessioned2020-06-26T13:53:56Z
dc.date.available2020-06-26T13:53:56Z
dc.date.issued2019en_US
dc.departmentKapadokya Üniversitesi, Uygulamalı Bilimler Yüksekokulu, Gastronomi ve Mutfak Sanatları Bölümü
dc.description.abstractCappadocia region, located within the borders of Turkey, is one of the places where nature and history come together with most beautiful in the world. Today’s Cappadocia Region includes Nevşehir, Aksaray, Niğde, Kayseri and Kırşehir Provinces. Göreme National Park and Cappadocia, which entered the World Heritage List in 1985, became the focus of interest for tourists due to its geological structure and local architectural features. In addition to its historical and natural beauties, various traditional dairy products are produced in Cappadocia Region. Many dairy products are produced such as Çömlek cheese, Circassian cheese, Gödelek cheese, Goat cheese, Sheep cheese, Kurut cheese, Dorak yogurt, Gömürgen yogurt. Forming of the soil and then cooking and obtaining permanent forms, the pottery production has been carried out in the Cappadocia region of Avanos for many years. In addition to cultural dishes made of pottery, traditional dairy products such as Çömlek (pottery) cheese are also obtained. Besides, the traditional cheese coagulant used in the production of Çömlek cheese whose name changes according to the region is also obtained by the locals in the region. In this study, information about Cappadocia Region was given and research was carried out on traditional dairy products in Cappadocia region and in addition to research articles about some dairy products, information was collected by interview.
dc.identifier.citationESEN, M. K., & GÜZELER, N. (2019). Cappadocia Region and Its Traditional Dairy Products. Presented at the INTERNATIONAL CONFERENCE ON AGRONOMY AND FOOD SCIENCE TECHNOLOGY
dc.identifier.endpage68en_US
dc.identifier.startpage56en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12695/514
dc.institutionauthorEsen, Mustafa Kadir
dc.language.isoen
dc.relation.ispartofINTERNATIONAL CONFERENCE ON AGRONOMY AND FOOD SCIENCE & TECHNOLOGY
dc.relation.publicationcategoryKonferans Öğesi - Uluslararası - Başka Kurum Yazarı
dc.rightsAttribution-NonCommercial-ShareAlike 4.0 International
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.rights.urihttps://creativecommons.org/licenses/by-nc-sa/4.0/
dc.subjectCappadocia
dc.subjectdairy products
dc.subjecttraditional cheese
dc.subjectÇömlek cheese
dc.titleCappadocia Region and Its Traditional Dairy Products
dc.typeConference Object

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