Description
Beyaz Peynir is a low‑temperature, acid‑fermented white cheese produced by draining and hanging yoghurt‑based curds.
Technical
The process begins with inoculation of milk with Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus, which ferment lactose to lactic acid, lowering pH to ~4.5–4.8 and causing casein coagulation. Subsequent proteolysis by plasmin and microbial proteases releases peptides that develop flavor, while controlled moisture loss during hanging reduces water content from ~80 % to ~45 % and yields a soft, moist texture.
Science
Primary Reaction
Lactic acid fermentation and proteolysis of casein during drying
Sensory Profile
Aroma ()
freshmildtangycreamysubtlemilkyslightly acidiccleanfermenteddelicate