Buttermilk

According to the Turkish Food Codex buttermilk,´´ adding water into the yogurt into the milk, yogurt or kurumaddesi been adjusted by the addition of the culture product.´´ is defined as. Obtained by adding salt to milk buttermilk culture and can be fed by hot or cold. Buttermilk is a traditional dairy product of ours for our country. ´´Foreign literature, however, drinkable yogurt (yogurt drink)´´ under the name of the very different fermented products like buttermilk were also observed. These products have different consumer appeal bean gum in order to improve the aroma, flavor and color additives or produced by the addition of fruit syrups. In fact, the production of some of the yogurt bacteria and probiotic bacteria, as well as other lactic acid bacteria are also useful.

Butter

Then the required analyzes and checks make a purchase raw milk consumption. Foreign substances are removed from the filtration process from raw milk (stalks, straw, hair, trash ...). Pasteurization of raw milk, oil is drawn from section of the separator. That will be captured in fat, in butter, set in separator, according to the desired fat content. The obtained cream was pasteurized at about 60-65 °. Pasteurized cream is provided while hardening and maturation of taking cold room at +4 ° C. Butter cream im impasted that referred tank chamber impasting. Cream kneaded with the rotary rakes on the bottom of the tank periodically, and the filters washed with water and hot water, separated cream is removed. According to the weight of packaging and boxes for sale will put gramajlanır sent to the cold room.  Rested at +4 ° C packaged and packed in butter with the arrival of the desired consistency is sent to the storage.

Cheese (Natural)

Workflow in the production process is the same as cultured white cheese. However addition of culture in use outside the production of natural cheese, cans of cheese produced in cold storage for a period of rest for 6-8 months.

Yogurt

Then the required analyzes and checks make a purchase raw milk consumption. Foreign substances are removed from the filtration process from raw milk (stalks, straw, hair, trash ...). Adjusting the fat content of milk with a variety of methods applied to the standardization process is increased dry substance. Then with the pre-heating and homogenization process improved the consistency of yogurt and the flavors in milk fat by preventing the improvement in the collection is provided on the surface. Pasteurization and applied to the formation of yogurt is cooled to a suitable temperature for the activities of the microorganisms. Mixed culture by participating in the cooled milk. Culture inoculation process can be realized separately in bulk containers can also be a standard product but a more convenient way to obtain bulk vaccine. Clot formation is observed after incubation for 2-3 hours of giving up. Coagulation was completed and offered for sale rested chilled yoghurt. Shelf life varies between 10-15 days.

Cheese

Then the required analyzes and checks make a purchase raw milk consumption. Foreign substances are removed from the filtration process from raw milk (stalks, straw, hair, trash ...). Prescriptions of the manufacturer´s production (temperature, time, quantity) under the pasteurization process applied to raw milk. Sterile cloth and canvas boats which had been sterilized previously laid again. Fermentation temperature is cooled filling süttün boats. Culture to milk, CaCl 2, and the addition of yeast is observed clot formation is done after a certain period of time. The resulting clot of slaughter and the mixing process is applied. Pulling the boat canvas cloth skewer to cloth. After a while the soft structure of the mixed and whipped for opening cloth gland. Placed on the buckets of fresh cheese of the printing plates are applied to the appropriate hardness. When the pH is provided in accordance with the cheese brine cheese and the boat is porsiyonlanır. Cheese in brine for a while, waiting to be collected and taken for microbiological and chemical checks are carried out settling chamber. Upon completion of this process is provided in a cold room held the proper pH of cheese is packaged and transported to storage.

Kashkaval Cheese

Then the required analyzes and checks make a purchase raw milk consumption. Foreign substances are removed from the filtration process from raw milk (stalks, straw, hair, trash ...). Prescriptions of the manufacturer´s production (temperature, time, quantity) under the pasteurization process applied to raw milk. Milk is cooled to the temperature of the fermentation process is done filling the tank. Addition of yeast culture and the milk is done for a certain time after the observed clot formation. After crushing and blending whey clot (P.A.S) for the construction of cottage cheese are removed from the process tank. Curd (fresh cheese), the drum and the boat lowered. Cutting of fresh cheese and pressure processes are carried out. The product according to the state of being boiled with water or dry curd cooking boiling kettle curd is cooked slowly and kneaded into a dough begins to come during cooking. Dough in the bowl lowered and it was grams and taken into molds. Dies after being rested for a while disassembled and cheese packaging - packaging - packing operations are stored according to the state after the sale and shipment.

Important definitions in the food sector

Pasteurization:

Under pH 4.5 to inactivate microorganisms in foods that is below 100 ° C, a moderate heat treatment is applied at temperatures below.

Sterilization:

Microorganisms are more resistant to heat the food 4´in pH at temperatures above 100 ° C. The intense heat treatment.

Commercial Sterilization:

Applied in the food, all pathogens (micro-organism to cause disease), normal storage conditions, the destruction of spoilage microorganisms that can be sized and the other over 100 ° C. A heat treatment applied. 

Absolute Sterilization:

Heat treatment applied to a density of foods HANDLED no living organism.

Mention of Milk

Milk is the world´s most useful beverages first place that includes 87% water, 0.75% mineral matter, 3.40% protein, 4.70% lactose, 3.50% fat and 0.35% vitamin ratio of components. Throughout the world cows, goats, sheep, buffalo, animal milks consumed. It contains phosphorus and B group vitamins and prevent cancer development through sfingolipidler. Besides the positive effect of stomach upsets, the tension, regulation of the digestive system, many benefits to the human body include the brain, such as energy-giving. In general, milk freezing point -0.5 ° C and the boiling point of 100.1 ° C, respectively. Doesn’t clot with temperature, clot with Ph. Kapakazein plays a role in clotting process. Vitamins and minerals having of milk in general: Ca, P, K, Na, Cl, Mg, S, and B1, B2, B8, B12, and vitamin C.

Uses of Honey

• The use of table (Honeycombed, filtered, cream honey, fruit honey, flavored honey, honey with nuts, bee milk, honey with pollen, honey with propolis, etc.). 
• The use of nutrients or as a sweetener in food industry,
• The use of anti-staling and sweetener pastry and baking,
• Sugar, confectionery, candy, jam and marmalade industry,
• Milk, yogurt, ice cream industry,
• Alcoholic and soft drinks industry,
• Pharmaceutical industry (cough syrup, etc.) are used.

The microorganisms don’t increase in honey because;

• Sugar concentration is very high.
• The enzymes in honey cause the formation of H202.

Note: Heated seen or have little or no antimicrobial activity of honey.

Crystallization of Honey

Some definitions and provisions of the "Honey-standard" given in 2000/39 numbered "Honey in" Communiqué crystallized honey "or subjected to any of the methods of crystallization for the crystallization of honey şekerleşmiş whole or in part without being subjected to any processing, consistency, fondant cream and honey" is defined as. As we have seen deterioration in honey, but honey is obtained şekerlenmesi vegetable sources is a natural phenomenon that can occur. However, the majority of consumers consider it to be crystallized honey honey, which is fraudulent as a result of ignorance. This error, leading to difficulties in marketing of our country, especially honey. The reality is, many natural and quality of honey şekerlenmeye very quickly, even immediately after the filtering process can start even.

Honey on the crystallization or not crystallization; honey, water, rates of glucose and fructose, honey, storage temperature, storage temperature fluctuation and the amount of solid particles such as pollen in honey is effective. Increase in the proportion of honey, glucose, fructose ratio decreased supports crystallization. However, more recent studies in determining the tendency of honey crystallization glucose / water ratio is emphasized. Accordingly, the glucose / water ratio of 1.7 to honey not crystallization lower this ratio to 2.1 as soon as the high honey crystallization reported.

To avoid crystallization of honey, some methods have been proposed or is not legal or practical application is far from most. Consumers want to make the liquid honey, which is crystallized honey pot, warm water temperatures exceeding 38 ° C within the authority.

The Physical Properties of Honey

a) Color Feature 

Honey color shows a large variation that is black color is obtained depending on the source of water . In addition, heated and kept open for a long time honey cause changing the color.

b) Viscosity

Feature of the structure of honey, also called resistance or viscosity, fluidity, is closely related to the water content present in honey. Possible to reduce the viscosity of honey by heating.

c) Light rotation

Return to right and left polarized light honey, honey varies according to sources. Nectar honeys light to the left, right, returns in the secretory honeys. Returns sugar called sucrose in the right light. This feature helps the recognition of fake honey.

The Chemical Structure of Honey

In general, honey contains approximately %80 sugar and %17 water. The remaining 3% consists mainly of enzymes, including other valuable items. There are iron, copper, potassium, calcium, magnesium, phosphorus, silicon, aluminum, chromium and valuable minerals such as nickel and cobalt. Honeys of sectory is rich in terms of minerals. Because of this property for the purpose of treatment is generally preferred to not crystallize and are used in. A portion of the structure of enzymes in the honey consist of bee secretion glands and plants is a part. Enzymes are the most valuable substance of honey. Natural and unheated honey in the amount of enzyme is high quality and very valuable in these honeys.Honey is heated percentage losses in the value of the enzyme.

What is honey?

According to in 2000/39 numbered of honey notification of Turkish Food Codex, honey is a sweet substance that is some species of bees living on floral nectar secretion plants or plants unique ingredients, stirring after collecting cores stored in honeycombs defeated amendment. As is clear from definition, honey must be pure and natural.