The production of Horc cheese, a natural Yoruk heritage, in Erdemli district of Mersin

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Eurasian Journal of Forest Science
Volume:8 Issue:3
The production of Horc cheese, a natural Yoruk heritage, in Erdemli district of Mersin

The production of Horc cheese, a natural Yoruk heritage, in Erdemli district of Mersin

Pages : 258-263

View : 36 | Download : 14

Publication Date : 2020-10-02

Article Type : Research Paper

Abstract :Horc cheese is a traditional whey product that has been produced by nomads insert ignore into journalissuearticles values(Yoruks); living in Anatolia for centuries. Recently, it is produced in the villages of Erdemli district of Mersin, albeit rarely. In this study, different producers were reached and the Horc production technique was researched and applied with a manufacturer. In the study, 2.5 kg of Horc was obtained from 30 kg of whey, and the production stages of cheese were photographed. As a result, Horc cheese technique, which is a local cheese, has been brought to the literature.
Keywords : Horc, Yoruk heritage, whey cheese, production

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