Comparative investigation of yogurt fermentation techniques in anatolia from past to present and determination of product characteristics

This research aims to systematically examine and document traditional yogurt fermentation techniques in different regions of Anatolia and to standardize these techniques on scientific grounds. The basis of the research is to examine the traditional knowledge systems passed down from generation to generation in local communities in interaction with modern food science and gastronomy discipline. In the first phase of the research, an in-depth document analysis was conducted. In the second stage, semi-structured interviews were conducted with twenty traditional yogurt producers in various regions of Anatolia. As a result of the interviews, eighteen different yogurt fermentation techniques were discovered and optimized with scientific methods and standardized recipes. In the fourth stage, physical, chemical and microbiological analyses of traditional yogurt fermentation techniques were carried out and compared with industrial production yogurt. It was revealed that the type of yeast used caused significant changes in the basic chemical parameters such as pH value, dry matter, fat, protein and ash content of yogurt. In addition, in terms of physical properties, it was determined that yeast materials had statistically significant effects on quality criteria such as water holding capacity, serum separation, viscosity, color, hardness and consistency of yogurt. Microbiological analysis revealed that the levels of mesophilic aerobic bacteria, Lactococcus ssp., Lactobacillus ssp., Lactobacillus delbrueckii subsp. bulgaricus (L. Bulgaricus) and Streptococcus thermophilus (S. Thermophilus) in yogurt samples produced by traditional methods showed a wide variation according to the yeast type used. In particular, the fact that these bacteria were not detected at all in some samples revealed that the related products did not carry the starter culture characteristics required for microbiological recognition as yogurt. This situation raises the need for standardization of traditional production methods and is important for food safety. The sensory characteristics of traditional yogurts were examined and evaluated in terms of appearance, odor, taste and flavor, texture and general liking parameters to examine consumer perception and organoleptic properties in depth. The results of the sensory evaluation showed that the yogurt samples fermented with village butter, jade and grape clusters were the three most appreciated yogurt types by the panelists in terms of visual integrity, characteristic odor, taste harmony and texture consistency. On the other hand, yogurt samples fermented using sage, sesame and April rain were the least appreciated products. Especially the yogurt sample fermented with sage was the least appreciated technique by the panelists due to the low scores it received in all parameters. The research reveals that traditional brewing techniques are not only a production method but also a cultural heritage that embodies social solidarity, cultural identity and local knowledge systems. In this respect, the research offers interdisciplinary theoretical contributions in the fields of gastronomy, food science, sociology, cultural anthropology and oral history.