History of Milk
Human beings have been drinking milk for 5 thousand years. The first records on this subject had been found in the Ur City of Sumerian Civilization which was established between Dicle and Fırat Rivers. Although there were some improvements about milk fermentation until the end of 19th century, all the secrets of milk fermentation had been revealed by scientific studies of French microbiologist and chemist Louis Pasteur in 1860. Louis Pasteur and Robert Koch, German physicist with the help of microscope discovered the existence of many pathogenic bacteria. Thus, cholera and other infectious diseases might be prevented. Pasteur, as a result of his long term stuides found the fact that, if beer or wine is boiled at 60 °C for a few minutes period, disease causing bacterias dies and the nature of the product looses nothing. Today, all kinds, including dairy products, particularly fruit juices, canned vegetables, beverages, and foodstuffs such as wine and beer, "pasteurization" process applied to these so-called. Pasteurization is one of the healthiest methods in preventing spread of diphtheria, tuberculosis and other diseases.
  • Prevents bone resorption.
  • Effective against microbial infections.
  • Cures the Diarrhea.
  • Fixes to the stomach discomfort.
  • It regulates the digestive system.
  • Prevents Ulcer.
  • Gives energy to the brain.
  • Prevent tooth decay.
  • Prevents chronic bronchitis.
  • Lowers blood pressure.
  • Fatless milk, lowers cholesterol.
  • It helps preventing Cancer.
The most important factors affecting the composition of the milk are as follows:
  • Supply Chain
  • Climate
  • Animal type and race
  • Diseases
  • Seasonal changes
  • Lactation period
  • Environmental factors
Milk’s processes include gliding in factories, clearance of foreign substances, extracting unwanted odors (deoderizasyon), standardization and homogenization of milk geçmektedir. Pasteurased milk types are like distilled drinking milks those are boiled under a certain degree without causing any changes in natural features of milk. Their resisting period lasts 2 days in case stored in low temperatures. Long lasting milk types are defined by the customers as sterilised, can and UHT. Through a special technology, by keeping the milk under 135-150 degrees temperature for 2-4 seconds, all disease-causing and milk decomposing factors are destroyed completely. Aseptically filled carton boxes are supplied to the market. Without needing to cold storage condition chains, they can last up to 4 months and they do not include any additive substances. We must be careful while consuming such processed milk types :
  • Processed drinking milks should not be boiled at homes.
  • Pasteurized milk must be stored in refrigerator until consuming.
  • Long-life milk must be stored in the refrigerator after opening its package.
  • Treated drinking milk, in order not to reduce its durability, should not be stored in any other types of pots except its own package.
  • While buying processed milk, production and expiry dates must be checked carefully.
What we know about milk and what we don’t
Question : Is long-lasting durability of milk, due to the additive substances?
Answer : NO… In order to improve durability of the milk, no additives are added. The specific technological process, aseptic filling and packaging of milk make it long-lasting.
Question : Do processed milk types have less nutritional values?
Answer : NO… Loss of nutritional values is hardly any with the sutiable heating processes.
Question : Do we need to boil processed drinking milk?
Answer : NO… Since, the processed milk is already boiled and re-boiling will cause extra nutritional value losses, you don’t need to boil it.
Question : Milk is necessary only for infants, patients and children?
Answer : NO… because of its nutrient ingredients must be consumed by people from any age groups.
Question : Is it enough to consume a glass of milk daily?
Answer : NO… For enough and a balanced diet in a day must be consumed at least;
  • Babies 750 ml
  • Children 300-350 ml
  • Youth 350 ml
  • Adults and elderly people 250-400 ml
  • Adults and elderly people 500 ml
Question : Instead of milk, can we consume any other dairy products at same quantity?
Answer : YES… You can consume same amount of yoghurt, cheese, ayran etc. having similar quantities or nutrient values. For example, a glass of milk is equivalent to two matchbox cheese.
Question : Is it the milk sold in streets having the right nutrient values, the freshest and the cheapest?
Answer : NO… Since street milk is boiled at home, its nutrient igredients are lost in considerable amounts. These milks are extracted their fat or added water causing nutritive value losses, also to prevent deterioration in short time, people add carbonate. Campering to processed milk, by considering boiling costs at home, it is apparent that streets milk is not cheaper than processed milk.
General information about Milk
High-quality milk protein that contains the vital amino acids, essential fatty acids containing milk fat, many minerals, many vitamins all make milk a basic foodstuff. Milk is a crucial source in terms of Calcium, phosphorus and riboflavin (B2). It is also an energy source via its protein, fat and carbohydrate. 2 glasses of daily milk helps preventing osteoporosis in women if drunk during the pre-period of menopause. Thanks to its protein content, covers the tooth enamel and protects against tooth decay caused by acidic foods. According to the recent researches, drinking 3 glasses of milk daily helps reduction of blood pressure and prevents colon cancer. Milk is a healthy drink through its mineral, phosphorus, protein and vitamin contents.

If you can’t drink milk, instead you can substitute with;
A bowl of yoghurt or 1 piece baby/infant yoghurt or 2 karper cheese or 2 matchbox size cheese especially cheddar cheese or 1 ice cream (of course unopened package and reliable brand) or a portion of broccoli.

If your skin is dry;
If your skin is dry a mask made of egg yolk and milk will be much helpful. While egg yolk will feed up your skin, milk will moisturize it, provide softness and tightness. Applying the mask once in a week will be sufficient. Preperation of the mixture is so easy. Ingredients : 1 piece of egg yolk and 2 spoons of milk. Preparetion : Mix egg yolk and milk in a glass, well. Cover your face with the mixture. If necessary put a thin cloth over the face and await 15 minutes. Then clean your face with a handkerchief. Then wask you face with temper and then cold water.
Milk Statistics
  • Yearly milk consumption in Finland 139 liters, in England 100 liters, in Italy 63 liters, while in Turkey only 24 liters.
  • May the 21st is World Milk Day.
  • Milk producers are spread geographically in Turkey as follows : Aegean Region (38.8%) and the Marmara region (26.5%) which have more shares in terms of production facilities.
  • Milk production in Turkey's total agricultural production has a share of 8.5%
  • Milk production has a value of 16% in the food processing industry.
  • EU countries on average, per capita consumption of milk and dairy products in 331 liters / year. This value in our country, unfortunately, is 171 liters / year.
  • Turkey is World’s the 10th richest country in terms of cattlee existence. However, 72nd in terms of the the average milk yield from per cow.
History of yogurt
Sufficient amount of information is not available about how the yogurt was first produced. However, we witness the word yoghurt in books written in 10th century, Divan-I Lügat-it Turk by Mahmut of Kashgar and Kutadgu Bilig by Yusuf Has Hacip from Balas Gum. The earliest information about the spread of yoghurt in Europe is witnessed in the French History of Medicin. In 16th Century, French King, Fransuva I, had Febrile diarrheal disease. No doctor could treat the King except the doctor from Ottoman Empire through yoghurt. As a result of this incident yoghurt had been known in a wider geographical area and yogurt production in the new world had started. Our national food yoghurt was known in Europe in the beginning of 1800s, while in America just 70-80 years ago. In early 1900s, yoghurt was approved as a medicine and was sold in pharmacy shops in pasteurized form. Currently, many nations claims that, they were the first produced yoghurt and they adopt it. It is not certainly known which nation yoghurt belongs to. Although, it is claimed that yogurt is a Turkish word, it is unquestionable that “yog-urt is an Armenian word.
General Information on Yogurt
Yogurt in terms of its ingredients is very alike to milk. Other daily products have huge differences in terms of additives to their material milk. However, yoghurt has not that amount of difference. Yoghurt is a source of rich carbohydrates (lactose), protein, fat, vitamins, calcium and phosphorus. It is easy to digest. Also suitable for consumption of lactose intolerance people. Antibiotics produced by Laktik acid bacterias and antimicrobial materials protect people against M.Os. Because of that reason, yogurt is an abundant and cheap fermented product which must be consumed daily by each age group of people. Yogurt has another important function, reducing food consumption. It is popular since it keeps the body fit without putting on weight. The studies revealed two significant functions in reducing food consumption by affecting bowel actions. For example, it has been observed that , a person who can drink 2 kg of milk easily, can hardly eat 1,5 kg yogurt. Its second function in reducing food consumption is its effects to bowel actions. As a result of the relevant studies, it is observed that milk acid in yogurt helps bowel in digesting and lowers nutrient loss amount via influencing bowel mucosa.
Yogurt Statistics
Turkey is in the first rank in yogurt consumption with annual consumption of 24 kg. For that reason, yogurt is considered as the national food of Turkey. Yogurt is named as Joghurt in Germany, yoghurt in France, Britain, the Netherlands, Norway, Sweden and Hungary, yoghurttti in Finland, jugurt in Russia, yogurt in Balkan countries. Yoghurt in Europe, especially in the last 40-50 years, evolved as a special food and beverage and especially fruit yogurt became widespread. Chocolate, vanilla, cherry, strawberry, raspberry yogurts are the most preferred types of fruit yogurt. Although, in our country we also produce fruit yogurt, since it is not suitable our eating habits fruit yogurt action is not popular.
Yoghurt Types
  • Silivri type: Dry material rate is high and crust formation is thick.
  • Flavored yogurt: It is a yoghurt type prepared with some types of aroma or fruit mixtures to be able to cover sour taste of yogurt or to offer new tastes.
  • Winter Yogurt: Generally are made at homes and locally.
  • Bag yogurt: It is made of fatless milk and ayran. Then filtered through cloth bags
  • Kurut: Very durable and made of fatless milk or ayran.
  • Kefir: Obrained through cow, sheep and goat milk
KURUT was one of the most essential food resources of Turks in Central Asia. At that time, sometimes long journey on horseback, sometimes in the tent, sometimes on the road to eat "Kurutd" was prepared. It was being consumed together with sometimes buttermilk, sometimes soup, sometimes made of a variety of dishes. Kurut which a very long durability life was not easy to prepare. You can obtain 1 kg Kurut out of 15-16 kg milk. In making Kurut low-fat milk or buttermilk is used and they are filtered in bags. After dried in the sun in small parts, it becomes ready to consume. Kurut, still used in some provinces.
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