A New Analysis Method for Fresh Kashar Cheese!

A new analysis method has been developed within the framework of the Turkish Food Codex Regulation to detect the ingredients added to food products. The development of this method was completed as a result of the studies carried out within the scope of the Turkish Food Codex Food Additives Regulation and the Turkish Food Codex Cheese Communiqué.

Prohibited Components and the Necessity of the New Method
The use of melting salts, known as "Phosphate and Citrate Salts", is prohibited in kashar cheese, and a new analysis method has been developed within the framework of the Turkish Food Codex Regulation to determine whether this ban is complied with. With the studies carried out, melting salts are added under controlled conditions. and kashar cheeses produced without it were used.

Analysis Methods and Decision Criteria
Within the scope of the new analysis method, phosphorus and nitrogen rates will be taken into account in the determination of phosphate salts, while the determination of citrate salts will be based on the citric acid rate in dry matter.

• Phosphorus/Nitrogen Ratio: 0.15%
• Citric Acid Ratio in Dry Matter: 0.45% It will be decided that melting salts are used in kashar cheeses.

Beginning of Application and Food Safety
The analyzes will begin to be carried out in the relevant laboratories as of September 30, 2024. It has been announced by the Ministry that it will continue its work with determination in order to ensure food safety and protect consumer interests.

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