They are using fats other than milk fat in cheese production to gain unfair profit and reduce unit costs

Şemsi Bayraktar, President of the Union of Turkish Chambers of Agriculture (TZOB), drew attention to the issues of cheese production and food fraud (adulteration) in Turkey through a press release. 

Emphasizing that the wide variety of cheeses increases the scale of imitation and adulteration, Bayraktar stated that the up to four-fold increase in cheese prices over the last two years has reduced consumer purchasing power, which in turn has increased the rates of fraud. 

"VARIOUS METHODS ARE BEING RESORTED TO FOR PRODUCTION"

Bayraktar used the following expressions: 

"To gain unfair profit and reduce unit costs, various methods are being resorted to in cheese production, such as using fats other than milk fat, mixing cow's milk into sheep and goat cheeses, using starch to harden the product structure, and using natamycin in amounts exceeding the permitted limits to prevent mold and yeast formation. The problem is particularly significant in processed cheeses such as toast cheese, triangle cheese, and breakfast cheese. Since these cheeses are obtained by processing various cheese varieties at high temperatures with the addition of milk powder, butter-based dairy products, and chemical substances that ensure homogeneity, they are the products most susceptible to adulteration." 

"THERE ARE NEARLY 200 VARIETIES IN OUR COUNTRY"

Pointing out that approximately 22 million tons of cheese are produced globally with an export value of 39.3 billion dollars, Bayraktar said, "Turkey ranks 9th in the world and 6th among European Union countries with a production of 723,000 tons. While the USA leads global cheese production with 6.4 million tons, it is followed by Germany with 2.5 million tons, France with 1.7 million tons, Italy with 1.2 million tons, and Russia with 1.1 million tons. With its current production, Turkey is one of the world's largest cheese producers. Our country's regional richness increases the number of cheese varieties. It is known that the number of cheese varieties produced has reached 200. While the most widely consumed cheeses in Turkey are white cheese, skin cheese, and kaşar cheese, there is also a significant diversity in terms of regional cheeses." 

"IMPORTANCE MUST BE GIVEN TO BRANDING AND PROMOTION"

Stating that Turkey has a rich cheese culture produced in various regions, Bayraktar said, "Each of our cheese varieties has its own unique production method and a unique flavor profile. 40 of these cheeses have been registered with geographical indications, and applications have been made for 18 more. Our Ezine cheese has become the first Turkish cheese to receive geographical indication registration from the European Union. However, despite all this richness, our country receives a 0.5 percent share of world cheese exports. This situation reveals how important branding and promotion are. Each of the cheese varieties in our country is of a quality that could receive EU registration. Our goal should be to bring these flavors to world consumers and to take these cheeses, which are an indispensable part of Turkish cuisine, beyond our borders by turning them into a brand." 

"IT IS NOT POSSIBLE TO COMPETE WITHOUT SOLVING THE PROBLEMS IN PRODUCTION"

Adding that it would not be possible to compete in foreign markets if the problems experienced in production are not solved, Bayraktar stated, "Our goal should be to bring our nearly 200 varieties of cheese to world consumers. Our priority should be to take effective measures against price increases in inputs, especially feed, and to implement policies that will provide sustainable income to our producers and affordable food to consumers. Raw milk prices should be updated according to changing market conditions, and our milk producers should not be victimized. A large part of the milk produced in our country is produced by small family businesses that keep our farmers in rural areas. It is family businesses that keep this sector alive. These businesses should not be alienated from production, and their survival must be ensured." 

Stating that the school milk program should be brought back to life in order to gain consumption habits in dairy products in Turkey, Bayraktar said, "Cheese should also be included in social aid by diversifying it with dairy products such as cheese. To increase cheese consumption, production costs must be reduced, and affordable, healthy products must be ensured to reach the consumer's table."