Abstract:

The main purpose of this research is to evaluate Turkey's geographically indicated cheeses within the scope of functional foods. For this purpose, using the Turkish Patent and Trademark Office, Turkey's 18 geographically marked cheeses were examined, and information was given about the production methods of cheeses, the functional properties of the milk used in its production, health benefits, minerals and heavy metals in its content. Among the cheeses examined within the scope of the research, the cheese varieties with the lowest salt content were Antakya künefelik cheese with 0.02% and Urfa cheese with 0.09-0.30%, Erzurum Gögermiş with 1.0-5.5% of the leanest cheese type, and Van herbed cheese when considering the richness of mineral substances. and Diyarbakir knitted cheese were found to be the richest cheese varieties. As a result of the research, the production methods of especially Van herbed cheese, Antakya Sürkü, Erzincan tulum, Ezine cheese, Kargı tulum cheese, Kırklareli white cheese, Kars cheddar, Malkara old cheddar cheese and Erzurum civil cheeses, the mineral substances in their content, their positive effects on health, the characteristics of the milk used. It has been concluded that, it can be evaluated within the scope of functional foods due to the spices and various herbs added to it. Key Words: Cheese, Geographical Indication, Functional Foods JEL Classification: M31

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