Turkish Food Codex Communiqué on Fermented Dairy Products (Communiqué No: 2009 / 2009) was issued by the Ministry of Food, Agriculture and Rural Affairs in 25. This Communiqué regulates the principles that must be followed in order to ensure that fermented dairy products are produced, processed, packaged, stored, stored, transported and presented to consumers with appropriate techniques and under hygienic conditions.

According to the Communiqué, yogurt is a fermented dairy product where fermentation cultures of streptococcus thermophilus and lactobacillus bulgaricus bacteria are used specifically during fermentation.

In the annexes mentioned, fat ratios for yoghurt and ayran are given (Annex 1) and yoghurt and ayran must be within these limits in terms of fat content. In the annexes of the Communiqué, the features that yoghurts should carry are explained. (Appendix 2). Some of these features are:

• Total specific microorganism at least 10 million (cfu / g)
• Total added microorganisms 1 million (cfu / g) indicated on the label

Microbiological values ​​of fermented dairy products are given in the annexes of the Communiqué (Annex 3). Accordingly, the yoghurt, fruit yogurt, buttermilk and other fermented dairy products should have the following microbiological values:

• Coliform bacteria 2 cfu / g-ml in 9 sample, 3 cfu / g-ml in 95 sample
• Yeast (except probiotic) 2 in 100 sample, 3 in 1000 sample
• Mold 2 in 100 sample, 3 in 1000 sample
• E. coli 5 percentage below 3 according to Most Probable Number (EMS) method in sample

In advanced laboratories, studies are carried out to determine the total number of specific microorganisms in yoghurt within the scope of microbiological analyzes. These studies are based on standards published by national and international organizations. The standards considered for yogurts are:

• TS 1330 Yogurt
• TS ISO 7889 Yogurt - Counting of characteristic microorganisms - 37 grade colony counting technique
• TS ISO 9232 Yoghurt - Determination of microorganisms (lactobacillus bulgaricus and streptococcus thermophilus) in yogurt (Turkish with English Abstract)