APA 6th Edition Akpinar-Bayizit, A., Ozcan, T. & Yilmaz-Ersan, L. (2009). Milk-based traditional Turkish desserts. Mljekarstvo, 59 (4), 349-355. Retrieved from https://hrcak.srce.hr/45062
MLA 8th Edition Akpinar-Bayizit, Arzu, et al. "Milk-based traditional Turkish desserts." Mljekarstvo, vol. 59, no. 4, 2009, pp. 349-355. https://hrcak.srce.hr/45062. Accessed 18 Oct. 2019.
Chicago 17th Edition Akpinar-Bayizit, Arzu, Tulay Ozcan and Lutfiye Yilmaz-Ersan. "Milk-based traditional Turkish desserts." Mljekarstvo 59, no. 4 (2009): 349-355. https://hrcak.srce.hr/45062
Harvard Akpinar-Bayizit, A., Ozcan, T., and Yilmaz-Ersan, L. (2009). 'Milk-based traditional Turkish desserts', Mljekarstvo, 59(4), pp. 349-355. Available at: https://hrcak.srce.hr/45062 (Accessed 18 October 2019)
Vancouver Akpinar-Bayizit A, Ozcan T, Yilmaz-Ersan L. Milk-based traditional Turkish desserts. Mljekarstvo [Internet]. 2009 [cited 2019 October 18];59(4):349-355. Available from: https://hrcak.srce.hr/45062
IEEE A. Akpinar-Bayizit, T. Ozcan and L. Yilmaz-Ersan, "Milk-based traditional Turkish desserts", Mljekarstvo, vol.59, no. 4, pp. 349-355, 2009. [Online]. Available: https://hrcak.srce.hr/45062. [Accessed: 18 October 2019]
Abstracts 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.