Researchers from the Vice Presidency of Life Sciences at TÜBİTAK Marmara Research Center analyzed the cultures isolated from Anatolia according to their technological characteristics and developed a culture suitable for the traditional sour yogurt flavor and with a long shelf life. With this culture developed at MAM, yogurt with a traditional sour flavor, for which production trials have been completed at Tarım Kredi Süt ve Süt Ürünleri facilities, has taken its place on the shelves.

The strains (subspecies) of each species of bacteria show different characteristics. In addition to the variety of strains contained in the cultures, the usage rates of the cultures also significantly affect the properties of the yogurt obtained. Thanks to technological property tests and TÜBİTAK MAM expertise, it is possible to predict the properties of the yogurt that will be produced by the selected cultures and to develop cultures according to the targeted properties. In order for the cultures to be used in industrial yogurt production, the growth kinetics of the cultures are determined and the medium and incubation conditions that maintain the appropriate culture ratio on an industrial scale are optimized in order to create the yogurt culture combination that provides yogurt production with the desired characteristics in the laboratory on an industrial scale. These studies have also been successfully completed by TÜBİTAK MAM researchers.

Thanks to the expertise of TÜBİTAK MAM, yogurts with traditional sour taste, produced with the yeast of these lands in accordance with our traditional taste, have taken their place on the shelves of all BİM stores across our country.