Exploring Turkish yoghurts: a comprehensive study on product characteristics

Abstract

This study explores Turkish yoghurt varieties, emphasizing their cultural significance, historical roots, and regional diversity. Traditionally made with animal- and plant-based coagulants, Turkish yoghurt has evolved from its origins in Central Asia and the Ottoman Empire into a dynamic industry. Variations are classified by texture, fat content, and flavour, shaped by Türkiye’s geographical diversity. Unique regional types exhibit distinct sensory and nutritional traits. The study also highlights the integration of traditional methods into modern production, ensuring the preservation and innovation of Turkish yoghurt in today’s markets. Turkish yoghurt varieties have rich diversity and cultural significance, offering valuable insights into the gastronomy field. The findings emphasize the unique sensory and nutritional characteristics of regional yoghurts, which can inspire innovative culinary applications. For instance, chefs and product developers can incorporate traditional yoghurts like Antakya Salted Yoghurt or Tavas Smoked Sheep Yoghurt into modern recipes, creating novel dishes that balance authenticity and creativity. The study also sheds light on the potential of yoghurt-based products such as ayran and keş to serve as sustainable and nutritious alternatives in contemporary gastronomy. Additionally, understanding traditional production methods opens avenues for preserving and reviving artisanal techniques, fostering a deeper appreciation for local food heritage. By bridging tradition and innovation, this research contributes to the development of gastronomy as both an art and a science, enhancing the global visibility of Turkish cuisine.