December 8, 2022
Turkish Ministry of Agriculture and Forestry's Communiqué for the Food Codex on Fermented Dairy Products was published in the Official Gazette and thereafter became enforceable.|The Communiqué specifies the product qualities needed for the sanitary and hygienic production, packaging, storage, transportation, and marketing of fermented milk products. The definition of kefir product was reorganised in response to the communiqué's amendment. There was also a definition of the determination of the requirements for the Turkey specific product known as strain yoghurt.
|The standards for the product were controlled, and new provisions were added for the heat-treated fermented milk product.|While the rate of salt that can be added to ayran was 1 percent, this rate was reduced to 0.8 percent.|The label information for the products covered by the Communiqué must now include a description of the side cultures that may be added in addition to the starter cultures used in their creation.
|Another rule established in the Communiqué stated that only the enzyme lactase could be utilised in products.
|It is now required by law to list the names of the animal species from which the milk was obtained on the label of any goods that contain milk from more than one species of animal.
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