Historical Consumption Habits

Column preservation difficult because it is durability duration increase and transfer of facilitate for mankind. A lot old from the times since various to the products has worked.

Because of foods most of them how to make to the old ones. Cheese is also the most important food of human beings. Old culture from their heritage, even to civilization transition from the symbols is someone.

Cheese milk products in diversity - most more the one which... product has been around for centuries since all over the world different societies by consumed. One is food.

It is seen that the flavor and taste of cheese, a cultural asset, dates back to ancient history. Cheese can be produced in almost every geography and is one of the first foods that comes to mind when we think of traditional products. No matter where you go in the world, you will definitely come across cheese in different shapes, colors, flavors and structures and we can see that it is consumed by people.

According to scientific sources, there are approximately 4000 types of cheese known in the world today. The reason why there are so many types of a food whose main ingredient is milk is due to the type of milk that makes up the cheese, its fat and content characteristics, processing methods, maturation, storage periods and conditions, curd formation, yeast and differences in cheese production.

In this case, the sensory and chemical properties of the cheese create differences in its composition, color, structure (hard-soft), flavor and taste.

Although it is not known when the cheese was first made, it is stated that the cheese was formed by the coagulation of milk put into a bottle made from the stomach of a sheep by an Arab traveler named Kanana, RWMenges.

Herodotus, Hippocrates and Strabon said that cheese was obtained from mare's milk by the Scythian Turks in Russia between 600-200 BC. In another source, although not based on definitive evidence, it is stated that shepherds who lived in Mesopotamia in 8000-6000 BC discovered cheese. In addition, it is reported that Akkadians and Sumerians (4000 BC) knew milk technology very well and produced nearly 200 types of cheese.

There is evidence that cheese was made from milk from cattle in the Hittites. It is stated that dairying was advanced in Babylon (2000 BC) and cheese was consumed as a food of the nobility.

It is reported that dairying was at an advanced level during the time of the Egyptians and Assyrians and that cheese was eaten by these societies. The Romans and Greeks (1000 BC) were making many different types of cheese. There is information about cheeses made mostly from goat and sheep milk.

It is recorded that special cheese feasts were held during the Roman Empire and 27 grams of cheese were given to Roman soldiers daily. Cheese became known in the Americas through European immigrants in the early 17th century. The first cheese factory in Europe was opened in England in 1899.

The real developments in factory production technology have occurred in the last 30 years with the understanding of the role of microorganisms in cheese. Although the first time milk was turned into cheese by souring it accidentally and then deliberately was in Eurasia, cheese diversification took place in European countries.

The Greeks and Romans used fig milk, donkey milk, vinegar, and various plants to curdle milk. Some of these are camel thorn and wild saffron. They shaped the curdled milk by putting it in containers with salt in it, and sometimes they cooked it in boiling water, shaped it by hand and smoked it. In short, the technique of making smoked cheese dates back to very old times.

The Romans' "Libri Rerum In his work titled “Rusticarum”, there are statements regarding cheese making and the use of yeast obtained from rabbits and kids, vinegar and fig milk in cheese making. The traditions of storing cheese in earthenware pots, marinating it in brine, pressing it into animal skin bags, and maturing it underground or in cool caves, which have been practiced since ancient times to extend the life of cheese, support these views.

These methods used to extend the life of cheese or preserve it have been widely used throughout the world at all times.

The Turks also have a long connection with cheese, and they knew about cheese even before they settled in Anatolia, according to the Divanü written by Kaşgarlı Mahmut in 1072-1074 AD. Dictionary It has been stated that it is mentioned in Turks and that they define cheese as the anesthetizing of milk. While this expression was used in the same way during the Seljuk period, even today in some parts of Turkey the coagulation of milk is called soporification.

It is known that cheese is mentioned in one of the tales of Dede Korkut, which is also one of the works of the 13th century, and that cheese is included in the verses of the folk poet Karaca Oğlan. He mentioned that there were 400 cheese tradesmen.

All these evaluations show that traditional foods are a cultural heritage and reflect the cultural richness of their regions, thus revealing the importance of traditional products in the national and/or international food market and will become even more important in the future.

In this context, depending on the increasing consumer awareness, the fact that traditional foods that are considered natural are seen as preferred foods for maintaining a healthy and balanced life is also a determining factor in the increase in demand for such products. When consumer health comes into play, health risks that may arise from the process from the production to the consumption of traditional products constantly bring food safety to the agenda.

Although there are many definitions of cheese, the most general definition is that "cheese is a dairy product produced by coagulating milk and/or dairy product wastes of different animal species, fatty or lean, with rennet (75%) or organic acids (25%), directly or enriched with various flavors and aroma substances, and offered for consumption fresh or under different periods and conditions, depending on traditions."

Cheese diversity of a country cultural habits, nature conditions, milk giving animal from varieties and different production arising from their techniques. Cheese in production A lot important stage presence these well order temperature, culture, cutting, pressing, curd boiled, used milk variety, various of grass addition And especially in the maturation process casing from the conditions different types of cheese is being produced.

studies to be carried out for standardization purposes should be carried out on cheese diversity from the middle lifter And cultural riches suppressive sides should not be.

Due to its geographical location, Türkiye has been a center where the cultural paths of Asia, Europe, Africa, Egypt, and Mesopotamia intersect throughout history. This intersection, as in many areas, is an important factor in the shaping of traditional products and the formation of the product range.

While traditional cheeses are produced with modern methods, they have their own properties must also be preserved.