Exploring the position of dımız as a local product in Sivas cusine and its usage in milk dessert

Milk and dairy products are crucial for human nutrition. Known with other names in neighbouring provinces, 'dımız' is a dairy product that is not recognised countrywide in Turkey. It is commonly used in Çepni/Sivas cuisine. The locals consume dımız on its own or add it in other dishes. Although there are differences in terms of production, dımız is often likened to heavy cream. The present study collects knowledge on the production and uses of dımız in the town of Çepni in the Sivas province through interviews with local women. One of the methods used was oral interviews, one of the qualitative research techniques. Participants were selected by means of snowball sampling. The semi-structured interview technique was used for the interviews. Within the scope of the study, recipes for magnolia and tiramisu were prepared using dımız instead of heavy cream before the flavour profile analysis (FPA), a descriptive sensory analysis technique. The data collected were then evaluated using a spider web diagra.m. The evaluations showed that the tiramisu recipe using dımız was more popular (8.53) when compared to the recipe using heavy cream (8.34). As for the magnolia pudding recipes, the overall acceptance rate was 8.50 for the recipe using dımız and 9.17 for the one using cream. Key words: Dımız, Gastronomy, Cusine, Culture, Milk and Dairy Product