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The aim of this study is to determine the factors affecting the consumption preferences of Erzincan tulum cheese labeled with geographical indications of consumers residing in Erzincan. In the research, face-to-face interviews were conducted with 271 consumers residing in Erzincan. The collected data were used to create descriptive statistics and frequency tables. Factors affecting Tulum cheese consumption were determined by multi-linear regression analysis. It was concluded that the dependent variable, the amount of Tulum cheese consumption, was affected by parameters such as the presence of acquaintances living in the village, the average income of the family, the average monthly expenditure of the family, the frequency of consumption of white cheese, the frequency of consumption of cheddar cheese, the amount of consumption of white cheese, the amount of consumption of cheddar cheese, the price of Tulum cheese, the brine of Tulum cheese, the geographical indication of Tulum cheese, and the sales point of Tulum cheese. The explanation rate of the variables in the consumption of tulum cheese in the created model was at the level of 77.50%, and it was determined that it was significant according to the analysis of variance (ANOVA) solution. As a result, it is suggested that informative studies about the product for Tulum cheese and explaining its benefits in terms of health will contribute to the increase in the amount of consumption. [ABSTRACT FROM AUTHOR]

Cheese is a nutritious food that has been consumed since ancient times. Cheese, which is produced with different techniques in almost every culture, in every region, goes through many technical stages. With the development of technology, cheese production has also been modernized. Cheese has become a valuable food item in all societies engaged in agriculture. Cheese produced in many parts of the world also shows us the food, beverage and agricultural culture of those regions. Cheese, which is an indispensable food item in world cuisine, is a part of the cultural richness of countries. Some of the factors affecting the diversity of cheese are the importance given to the culture and cuisine of that country. Cheese has a very important place in terms of human health. Cheese has important nutritional values such as vitamin D, protein, calcium and zinc. Due to the diversity of vegetation and climate in Turkey, there may be differences in the structure of milk, which is the raw material of cheese. In addition to milk, production techniques and the flora of the region have also led to the diversity of the cheeses produced. This variety attracts the expansion of the industrial and traditional cheese market and the interest of those who are looking for different cheeses. In this research, it is aimed to determine the characteristics of cheese varieties that differ according to regions in Turkey and to create cheese routes that are thought to be effective in determining new destinations in domestic tourism. In accordance with this purpose; The production and characteristics of a total of 75 cheese varieties in seven geographical regions of Turkey were investigated. Comparison of the nutritional elements of 21 of them was made. In the continuation of the research, the most industrially produced white cheese (4), cheddar cheese (6), string cheese (6), tulum cheese (7), herbed cheese (6), boiled cheese (6), the technical analysis of 35 industrial cheeses. characteristics and differences were investigated. When the results are evaluated, the variety of cheese in our country, the type of milk used (cow, sheep, goat), the methods of forming clots (acid, shirden, yeast), the rate of fat (full fat, low fat, etc.), salt rate (low salt, salty). Cheese variety has developed due to many factors such as milk, unsalted), processing of milk (pasteurized, raw), herbs and spices used, ripening time (ripe, fresh), climate, air temperature, habits, natural microflora, traditions and possibilities. When the nutritional values of the local cheeses produced in Turkey were compared, it was seen that Trakya old kashar cheese had the highest energy value and Erzurum civil cheese had the lowest energy value. [ABSTRACT FROM AUTHOR]

Citrus reticulata Blanco crude flowers extracts (CFE) at four different concentrations (1, 2, 3 and 4%, v/v) were used as natural milk coagulant instead of rennet to apply for Cheddar cheese making from buffalo milk. The physicochemical properties of Cheddar cheeses were compared with cheese made with 0.002% (v/v) rennet (control cheese). Physicochemical properties of Cheddar cheese showed that cheese made with 1% and 2% of CFE had a crumbly and slightly softer texture/appearance. While cheeses containing 3 and 4% crude flowers extracts had semi-hard texture/appearance of curd similar to rennet added cheese. Protein analysis shows that crude flowers extracts made cheese had significantly higher protein content than control. The Cheddar cheese with 3% and 4% CFE were preferred by panelists instead of 1% and 2% CFE for their taste, texture/appearance and overall acceptability. Conclusively, crude flowers extracts coagulated Cheddar cheese fulfills the compositional requirement with acceptable organoleptic characteristics and at the same time provides nutritional health benefits.

In this study, 20 dairies in Kars province, values of the efficiency put forward by Data Envelopment Analysis method was attempted. Three inputs and one output used and output-oriented model is established. Efficiency scores are obtained by the dairies. Analysis is solved using the method in two different ways, CCR and BCC method. Differences between methods were compared. The results of the CCR model are found to be applicable. Potential improvements were obtained for inefficient enterprises. Considering an annual capacity of milk processing enterprises divided into four groups according to the size scale. Efficiency scores of groups were compared. In study 6 decision making unit found efficient, two in the first group, two in second group, one in the third and one in the fourth group. In the calculation one effective decision making unit found from each group. Improvements were calculated for the inactive decision making units. BCC model results were found not suitable in practice. Improvements were calculated to inefficient enterprises take on efficiency frontier and direction of returns to scale according to the results of the CCR model. [ABSTRACT FROM AUTHOR]