Use of colostrum in local cuisine

In recent years, it is known that the consumption of packaged and processed foods has increased, especially with the increase in industrialization. In this context, the demand for traditional and local foods is increasing. In line with this demand, the concept of protecting, developing and re-emerging products belonging to the local culinary culture is gaining importance. Within the scope of the research, it was aimed to increase the awareness of products that already exist in Turkish culinary culture but are gradually being forgotten and to determine the level of appreciation by consumers. Within the scope of the study, firstly the content of milk, the use of milk in Turkish culinary culture, colostrum, the content of colostrum, its use in the world and finally the examples of its use in Turkish cuisine were examined in detail. A detailed literature review was made and reported. In this context, the five most well-known examples, namely; bulama, hangel with colostrum, colostrum pastry, ağuz and colostrum cookie were taken into consideration and their standard recipes were created. The application of the dishes in question was carried out in accordance with their standard recipes, and sensory analyses were carried out with 14 panelists who are specialized in sensory analysis by receiving training in the fields of gastronomy and culinary arts, food engineering and nutrition and dietetics. While sensory analyses were being made, flavor profile analysis scale and hedonic scale evaluation scale were used. As a result of the analyses, according to Flavor Profile Analysis, Colostrum Cookie was the most liked product with an average score of 8.78. According to Hedonic Scale Scale, Colostrum Pastry took the first place with an average score of 4.4. In the assessments made; Hangel with colostrum took the second place with 8.21 points, Colostrum Pastry took the third place with 8.07 points. Bulama and Ağuz were in the last place in the taste ranking with 8 points. As a result, it is seen that mouth milk has gained the appreciation of consumers. It is recommended that activities be carried out in order to introduce mouth milk and its recipes, which can be described as a flavor that is about to be forgotten today, to public and private institutions, chefs and university programs that provide gastronomy education.