Turkey bans starch and gelatin in cheese production

The Ministry of Agriculture and Forestry has enacted a new regulation banning the use of starch, gelatin, soy products, and fats other than milk fat in cheese manufacturing. The decree, published in the Official Gazette, also prohibits descriptive labels such as "village cheese" and "natural cheese," requiring existing facilities to adapt by April 30, 2027.

Prohibited ingredients and additives

Under the updated Turkish Food Codex Cheese Communiqué, which replaces the 2015 version, only milk protein is permitted for cheese production. The ban extends to animal and vegetable fats that are not derived from milk. A limited exception allows starch usage solely in flavored fresh cheeses, where it serves as a stabilizer within technologically permissible amounts.

Strict maturation requirements

Cheeses produced from raw milk or thermized milk—defined as a mild heat treatment applied before pasteurization to reduce bacterial counts—cannot be sold unless they undergo at least four months of ripening if their curd has not been boiled. For unripened varieties intended for sale, the raw milk must undergo thermal processing equivalent to pasteurization standards.

Labeling specifications and restrictions

New rules mandate that product labels clearly state the fat content class and ripening status alongside the product name. Ripened cheeses must display the production date in day, month, and year format, along with the mandatory indication of the ripening period. Terms like "traditional cheese," "farm cheese," "village cheese," and "natural cheese" are strictly forbidden on packaging.

For cheeses made from mixed animal milks, the label must list the milk types in descending order of quantity. Flavored cheeses face composition limits: total flavoring cannot exceed 6 percent, while flavored fresh cheeses are capped at 15 percent. If sugar is added to flavored fresh cheese, the additional sugar ratio must appear on the label. Kashar cheese aged for at least 120 days may carry the designation "old."

Labels for unboiled-curd cheeses made from raw or thermized milk without pasteurization-equivalent heat treatment must include the phrase "produced from raw milk." This text must match the product name's font size but be no smaller than 3 millimeters. Descriptive terms regarding texture or usage, such as "spreadable," "ultrafiltration," "triangle," or "suitable for toast/pizza," are allowed only if they do not form the primary product name or appear in larger font than the official name.

Storage conditions and compliance timeline

The regulation requires cheese to be stored and transported at temperatures below 10 degrees Celsius. Selling melted cheese in bulk or offering curd directly to consumers is prohibited. Existing food operators have until April 30, 2027, to meet these new standards. Products released before this deadline can remain on shelves until their expiration dates, except for sliceable melted cheese, which must be withdrawn after April 30, 2027, if non-compliant.