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Dergiler / Eurasian Journal of Forest Science / 2026 / Cilt: 8 Sayı: 3

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

Elif Eliuz(MERSİN VOCATIONAL SCHOOL)0000-0003-4317-3000
Sayfa
258–263
Yayın Tarihi
2020-10-02
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⚡ TL;DR(1 Cümlede Hızlı Çıkarım)

As a result, Horc cheese technique, which is a local cheese, has been brought to the literature.

📌 3 Maddede Bu Makale

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Amaç & Hipotez:Horc cheese is a traditional whey product that has been produced by nomads (Yoruks) living in Anatolia for centuries.
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Temel Bulgular & Veri:In the study, 2.5 kg of Horc was obtained from 30 kg of whey, and the production stages of cheese were photographed.
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Sonuç & Katkı:As a result, Horc cheese technique, which is a local cheese, has been brought to the literature.
🔬Tür:Araştırma Makalesi
📍Kapsam:Genişletilmiş Akademik Örneklem
⚙️Değişkenler:Horc · Yoruk heritage · whey cheese

Abstract

Horc cheese is a traditional whey product that has been produced by nomads (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.

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Bu Makaleye Atıf Yap

Eliuz, E. (2020). The production of Horc cheese, a natural Yoruk heritage, in Erdemli district of Mersin. Eurasian Journal of Forest Science, Cilt: 8 Sayı: 3, 258–263. https://doi.org/10.31195/ejejfs.785617

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