İSMAİL ŞAHİN - While the "Turkish Food Codex Cheese Communiqué" prepared by the Ministry came into force after being published in the Official Gazette, the communiqué dated 2015 was abolished. Within the scope of the communiqué, it is prohibited to use proteins other than milk protein, starch and starch-based products, gelatin, soy products and animal and vegetable oils other than milk fat in cheese production. Only in flavored fresh cheeses, starch can be used as a stabilizer in the amount allowed by technology. Cheeses produced from raw milk or milk with a mild heat treatment, whose curds have not been boiled, will not be allowed to be placed on the market without ripening for at least 4 months.
It will be seen on the label
With the regulation, the rules regarding cheese labels have also changed. The oiliness class and ripening status of the products will be stated on the labels along with the product name. The production date of the cheeses that are ripened and put on the market will be included in the form of day, month and year. In addition, the ripening period will have to be stated on the label. Qualifications such as "village cheese", "traditional cheese", "natural cheese" and "farmhouse cheese" cannot be used on the labels. In cheeses produced by mixing milk obtained from different animal species, the types of milk used will be listed in order from most to least according to their quantities.
It has become mandatory to keep cheeses at temperatures below 10 degrees during storage, transportation and marketing. It is also prohibited to place melted cheese on the market in bulk and to offer curd directly to the consumer. A period of time was given until April 30, 2027 to comply with the new provisions.
'It will be healthier'
Ali Kahraman from Ezine Kahraman Peynircilik stated that the new communiqué will prevent adulterated production. Pointing out that citizens can now eat healthier cheese, Kahraman said, "Cheese has a production cost. They will no longer be able to deceive people just because it is cheap." Pointing out that the 4-month ripening condition is also important, Kahraman said, "In our region, the villagers make a lot of cheese. They make it today and sell it in the market tomorrow. But these cheeses may contain Brucella disease, which passes from animals to humans and causes great damage to the liver. This disease dies in the brine in 4-5 months." Mehmet Altınkılıç from Altınkılıç cheesemaking also pointed out that these bans existed before and said, "Inspections will probably be increased. Classic cheese already has 6-7 months of ripening. If dairy products are transported at temperatures above 10 degrees, the chain will be broken and it will produce bacteria."
Tevfik Keskin, Chairman of the Central Union of Turkish Agricultural Milk Producers, expressed their support for the new rules and said, "If the fat-milk ratio in the cheese is low, you cannot call it cheese. It is a step taken in terms of safe food. Its importance for the consumer is even greater."
Stop deceiving citizens
Cheese producers stated that the new rules in cheese production are aimed at protecting producers and citizens. Halim Egi, Chairman of the Board of Directors of Sancak Süt, pointed out that the communiqué in question will prevent additives in cheese production and said: "If we say cheese, it should be with milk protein. For example, we sell fresh cheddar from milk fat for 500 TL per kilo. However, fresh cheddar with additives sells it for 350 TL. Thanks to this communiqué, lowering the price of cheese by cheating and deceiving the citizens will no longer be possible. Those who make such production will either lower the price of cheese and deceive the citizens." "It will have to reduce the price to the price I sold it at or it will stop producing cheese. The price of the product without additives will not change."
Stating that they produce cheese from raw milk using natural yeast, Egi said, "It needs to be rested for at least 4 months for bad bacteria to die and good bacteria to form. Again, the citizens are protected."
