Milk-based traditional Turkish desserts


AKPINAR BAYİZİT A., ÖZCAN T., YILMAZ ERSAN L.

MLJEKARSTVO, vol.59, no.4, pp.349-355, 2009 (Peer-Reviewed Journal) identifier identifier

  • Publication Type: Article / Article
  • Volume: 59 Issue: 4
  • Publication Date: 2009
  • Journal Name: MLJEKARSTVO
  • Journal Indexes: Science Citation Index Expanded, Scopus
  • Page Numbers: pp.349-355

Abstract

Traditional foods are the reflection of cultural inheritance and affect the lifestyle habits. Culture can be viewed as a system of socially transmitted patterns of behaviour that characterises a particular group. Despite the fact of globalisation, these are key elements to accurately estimate a population's dietary patterns and how these have been shaped through time. In Turkey, a meal with family or friends traditionally ends with a dessert, which is a testimony to the hosts' hospitality or to the housewife's love and affection for her husband and children, since sweets and desserts are important elements of Turkish cuisine. However, the consciousnesses of nutrition and healthy eating, due to rapid change in popular life style and dietary patterns, has contributed to the increased interest in traditional foods with potential health benefits, with increased uncertainty for dessert consumption. Dairy desserts are extensively consumed due to their nutritive and sensoric characteristics. Some of traditional dairy desserts are Mustafakemalpasa, Gullac, Kazandibi, Hosmerim and Tavukgogsu, which are mainly made from milk or fresh cheese, and the current paper discusses their manufacturing processes and composition.