Structures of production and marketing of milk and milk products in the Hatay province

small and medium scale-firms running business in dairy industry were investigated in Hatay region. In this research, structures of production and marketing of firms were investigated and recommendations for solution were presented. In the investigated firms, milk, yogurt, butter, ayran, çökelek and other dairy products have been produced. 56.3 % of the firms have idle capasity problem. Difficulties in inadequacy of raw materials and marketing are the most outstanding problems causing idle capasity. The most important problems of the investigated firms for obtaining raw milk are spoiled milk, milk without fat, water added milk and inadequacy of milk. In general capasity usage rates for products in the firms are 97.6 % for fresh milk, 95.5 % for yogurt, 20.2 % salted yogurt, 15.4 % white cheese, 15.2 % çökelek, 14.6 % künefe cheese, 14.5 % for tongue cheese, 13.90 % carra cheese, 12.70 % fork sürk, 10.3 % for kashar cheese and 3.3 % for butter. Finns have bought daily milk of cow, sheep and goat that amounts are; 5970.38, 16.0 and 10.5 kg respectively. The most important problems of firms are idel capasity, marketing problem, inadequacy of raw milk, capital and qualified manpower. Keywords: Firms, Milk and Milk Produtcs, Production, Marketing, Structures, II