“Kashkaval Cheese”, produced using domestic and national starter cultures developed by TÜBİTAK Marmara Research Center (MAM), took its place on the shelves

Kashkaval Cheese, produced using domestic and national starter cultures developed by TÜBİTAK Marmara Research Center, was developed by analyzing microorganisms obtained from the microbial heritage of Anatolia. Through the studies carried out within TÜBİTAK MAM, these microorganisms were transformed into starter cultures suitable for kashkaval cheese production and compatible with industrial processes. The cultures were standardized to preserve the aroma and structure of traditional kashkaval cheese.

Domestic starter cultures contributed to reducing foreign dependency by offering an alternative to imported products. Successful results were obtained in basic parameters such as acidification, aroma formation and textural structure, demonstrating their applicability on an industrial scale. This development is considered an important achievement in terms of both product quality and food supply security. Binvezir Kashkaval Cheese was offered to consumers across Turkey and went on sale at BİM stores.