CHEESE NOTIFICATION and WHAT IS SOURING IN CHEESE?

The change in the Turkish food codex cheese notification and the formation of sour taste in cheese arriving at facilities are addressed.

WHY?

The Turkish food codex cheese notification that will come into effect on January 1, 2016.

HOW?

It contains information about the types of cheeses arriving at the facility according to the Turkish food codex cheese notification, points to be considered during acceptance, and storage conditions within the facility.

IMPORTANT!

  1. The relevant notification will come into effect on January 1, 2016.
  2. With the enforcement of the Turkish food codex cheese notification, it has become mandatory to keep cheeses below 10 °C during storage, transportation, and marketing processes.
  3. Expressions such as “village cheese, traditional cheese, natural cheese, farm cheese” that may mislead consumers cannot be used on cheese labels.
  4. Cheddar cheese matured for at least 120 days can be called “old.”
  5. Cheeses will be produced in 4 groups: full-fat, semi-fat, low-fat, and fat-free.
  6. For cheeses produced from raw milk and matured before marketing, the label must clearly show the production date, the phrase “produced from raw milk,” and the maturation period. Cheeses produced from unpasteurized raw milk can only be sold after a minimum maturation period of 4 months.
  7. Flavorings such as sheep milk aroma, goat milk aroma, butter aroma cannot be used in milk and dairy products.
  8. If the sour taste formation in cheese arriving at the facility is production-related, it is due to insufficient maturation and acidity control during processing according to the product (such as closing acidity, cutting acidity).
  9. Souring caused by storage of cheese arriving at the facility: after opening canned cheese, it must be stored cold by preventing contact with air. To prevent drying and odor and to preserve moisture and aroma, the cheese from the opened can must be transferred to a storage container and its lid fully closed. Additionally, brine water should be poured over the cheese in the storage container. The brine must contact the entire surface of all cheese blocks.

NOTE: The Turkish food codex cheese notification will come into effect on January 1, 2016.