Exploring Turkish yoghurts: a comprehensive study on product characteristics.

Area of Science:

• Food Science
• Gastronomy
• Cultural Anthropology

Background:

• Turkish yoghurt boasts deep historical roots tracing back to Central Asia and the Ottoman Empire.
• Traditional production methods utilize diverse animal- and plant-based coagulants.
• Regional variations in Türkiye are influenced by geography, leading to unique textures, fat content, and flavors.

Purpose of the Study:

• To explore the rich diversity of Turkish yoghurt varieties.
• To emphasize their cultural significance, historical origins, and regional distinctiveness.
• To investigate the integration of traditional methods into modern production for preservation and innovation.

Main Methods:

• Exploration of Turkish yoghurt varieties.
• Analysis of cultural significance and historical roots.
• Classification based on texture, fat content, and flavor influenced by geographical diversity.

Main Results:

• Turkish yoghurt exhibits significant regional diversity with unique sensory and nutritional traits.
• Traditional methods are being integrated into modern production, fostering preservation and innovation.
• Regional yoghurts offer inspiration for innovative culinary applications in gastronomy.

Conclusions:

• Turkish yoghurt varieties possess rich diversity and cultural significance, providing valuable insights for gastronomy.
• Unique sensory and nutritional characteristics of regional yoghurts can inspire novel culinary creations.
• Bridging tradition and innovation in Turkish yoghurt production enhances its global visibility and preserves local food heritage.