- Eurasian Journal of Forest Science
- Vol: 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
Authors : Elif Eliuz
Pages : 258-263
Doi:10.31195/ejejfs.785617
View : 8 | Download : 5
Publication Date : 2020-10-02
Article Type : Research
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.Keywords : Horc, Yoruk heritage, whey cheese, production