The Turkish Food Codex Fermented Dairy Products Communiqué regulates the principles to be followed in order to ensure that fermented milk products are produced, processed, packaged, stored, stored, transported and presented to consumers with appropriate techniques and hygienic conditions.
According to the notification;
Yogurt: A fermented milk product in which symbiotic cultures of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus are specifically used in fermentation .
Ayran is defined as a fermented milk product prepared by adding water to yogurt or by adding cultures of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus to milk whose dry matter content has been adjusted.
According to the Turkish Food Codex Communiqué on Fermented Dairy Products, fermented milk products must contain specific microorganisms alive, active and in the number specified in Annex-2 until the end of their shelf life. In addition, the phrase 'The specific microorganisms included in Annex-2' are alive, active and post-fermentation heat treated fermented milk products that do not provide the specified number of products cannot be named with specific product definitions.
Relevant standards;
"Specific Microorganism Count" analysis in our internationally accredited laboratories; We make yoghurt and ayran.
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