See discussions, stats, and author profiles for this publication at: https://www.researchgate.

net/publication/317717188

An overview of the Turkish dairy sector

Article · May 2017

CITATIONS READS

0 388

1 author:

Seval Sevgi Kırdar

Mehmet Akif Ersoy University
27 PUBLICATIONS   32 CITATIONS   

SEE PROFILE

Some of the authors of this publication are also working on these related projects:

Survival of Escherichia coli O157:H7 during processing and ripening period of Keş Cheese View project

Microbiological changes throughout ripening of Keş cheese View project

All content following this page was uploaded by Seval Sevgi Kırdar on 22 June 2017.

The user has requested enhancement of the downloaded file.


REVIEW ARTICLE
An overview of the Turkish dairy sector
Seval Sevgi Kýrdar and Oya Berkay Karaca
Received : 18 December 2016 / Accepted: 30 January 2017
Abstract: This review provides information about the milk and
milk products sector in Turkey. The Turkish food and agricultural
sector has 24,000 enterprises, of which 18%, some 4,320
enterprises, are in the dairy sector. Total raw milk production in
2015 amounted 18.5 million tons. Turkey ranks on 10th place
among world milk producers. Approximately 91-92 % of the total
raw milk production is cow’s milk production. Generally speaking,
family labor constitutes much of the workforce of the current
1,700,000 dairy farms in Turkey. The collected cow’s milk is
processed into drinking milk, cheese, yogurt, ayran and other
dairy products like butter, kefir, milk cream and ice cream. In Turkey
annual production of dairy products is: fresh milk (251,632 tons),
yogurt (1.1 billion tons), cheese (201,260 tons), butter (45,000
tons), ayran (51, 844 tons) and cream (1,383 tons). Data shows
that 35% of milk is used by family farms for their own consumption
or processing, 11% is sold by street vendors and 54% is
processed by mandiras. Dairy products are marketed in three
ways: Organized distribution (networks), with a share of 31%,
non-organized distribution (individual shops), with a share of
44%, and open distribution (bazaars), with a share of 25%.
Keywords: Milk, dairy products, evaluation, Turkey
Seval Sevgi Kýrdar (),Food Processing Department, Milk and Dairy
Products Pogramme,Vocational Higher Education School,
MehmetAkif Ersoy University, 15130 Burdur-Turkey,
Email: skirdar@mehmetakif.edu.tr
Department of Animal Products Hygiene and Technology, Health
Science Institute, 1MehmetAkif Ersoy University, 15130 Burdur-
Turkey
Oya Berkay Karaca, Hotel Management Department, Karatas School
of Tourism and Hotel Management, Çukurova University, 01903
Adana, TURKEY
Department of Biotechnology, Institute of Natural and Applied
Sciences, Çukurova University 01330 Balcalý, Adana, TURKEY
249
Indian J Dairy Sci 70(3), 2017
Introduction
The Turkish food and agricultural sector has 24,000 enterprises,
of which 18% (4,320 enterprises), are in the dairy industry. The
dairy farms, which function as the source of raw material for the
dairy industry, feature a small-scaled patrimonial structure.
According to the data derived from the latest General Agricultural
Survey (2001), there are 3 million farming facilities in Turkey, and
only 2.36% of them are specialized livestock-rearing farms (TÜÝK
2001, Anonim 2002).
Milk production in Turkey has increased over the last few years
as a result of the increased number of milking animal holdings
and higher annual milk yield per cow. In 2015, total milk production
in Turkey was 18.65 million tons. The production of raw milk is
mainly from cows (an average 91-92 % of the total raw milk
production). Generally speaking, family labor constitutes much
of the workforce of the current 1,700,000 dairy farms in Turkey.
The number of employees in the Turkish dairy sector is 477,146
(TUÝK 2015). Collected cow milk is processed into drinking milk,
cheese, yogurt, ayran(a drink made of yogurt and salt) and other
dairy products, like butter, kefir, milk cream, and ice cream (Bor et
al. 2014). The following review will provide information about
the milk and dairy production sector in Turkey.
Overview of the dairy sector
Milk production
Globally, 84% of the world’s total milk production is derived from
cows, followed by buffaloes (13%), sheep (2%) and goats (1%)
(FAO, 2014). Total milk production in Turkey was 18.5 million
tons in 2015 (Fig.1 and Table1). The production of raw milk in
Turkey is mainly from cows (92% of the total raw milk production).
Production grew by 3.3% to 663 million tons in 2014, faster than
the 0.9% growth experienced in 2013.Cow milk production was
followed by sheep milk (6.1%), goat milk (1.7%) and buffalo milk
at (0.26%) according to TUÝK (2015).
Milk production in Turkey has shown significant development.
The most milk producing provinces are Ýzmir, Balýkesir, Konya,
Aydýn, Çanakkale, Denizli and Burdur, all of which account more
than 300,000 tons of milk production per year. Turkey is a
Indian J Dairy Sci 70(3), 2017
particularly unique country, as it features a wide diversity of
dairy products, like ayran, yogurt and lots of special kinds of
cheeses. Due to increasing milk consumption, significant growth
has been seen in liquid milk production (Anonim 2015a).
In 2014, 44.4% of the herds consisted of culture breeds, 42.2% of
Cross Breeds and only 13.5% of domestic breeds. Innovations in
breeding and feeding systems have led to large increases in the
amount of milk that cows produce, the results of which have led
to an increase in average milk productivity, from 1,654 liters in
2000 to 2,970 liters in 2013.Milk yields vary according to breed:
3,881 kg per are mostly found in the Central and Eastern Anatolian
regions, whereas pure breeds are more dominant in the Western
regions(Bor et al.2014).
Of the total production of about 18.65 billion liters of milk, 6.5
billion liters are used by farming families for their own
consumption or processing, 2 billion liters are sold by street
vendors, over 5 billion liters are processed by mandiras (small,
simple processing establishments) and well over 3.5 billion liters
are processed by medium- and large-sized dairies. More than 2
billion liters of milk are managed outside of any formal quality
control and are unpasteurized and unpacked (Bor 2014). About
35% of the raw milk is consumed on the farm, while 54% of it goes
to traditional dairies and modern processing plants. The remaining
11% is sold on the streets. These figures are in stark contrast to
the EU, where 91.9% of the raw milk produced is sold to modern
processing plants (Demirbaº et al. 2009).
Characteristics of dairy farms
The structure of farm holdings in Turkey is inadequate for
intensive production, as most of the holdings (85%) own less
than nine animals but account 57% of the total number of animals.
The share of holdings possessing more than 50 animals is 3.6%,
and the average animal number (herd size) per holding is 5.7
heads (Anonim, 2013a). The number of small-scale ruminant
production farms amounts to 529,402, and the average number of
animals per farm is 46.8 heads; 366,082 farms raise less than 50
heads, while 163,320 farms raise more than 50 heads. Given that
over 50% of the dairy farms have 10 heads or less, the average
cost of production remains relatively high (Anonim 2013a,b).
To compare, in the EU, the share of dairy production held by
large-size enterprises is 83%. From this, it is clearly seen that the
scale of the dairy farming units in Turkey is very small. For the
improvement of sector, an expansion of economy of scale is
required.
Milk collecting
Milk collection in the EU is quite well organized and does not
present any major problems. The situation in Turkey, however, is
much more complex. Milk can be collected by mandiras, by street
250
vendors or by collectors. Farmers also have the option of bringing
their milk to the collection center located in the village. The
collection center is managed either by a local cooperative or by
the municipality, and occasionally by cooperative unions. The
milk is delivered uncooled and in a variety of containers after
each milking. In the collecting system, milk is transferred to small
collecting units (called village centers) by producers and then
transported to the big collection centers or processing units by
mediators, such as collectors, buying firms or unions. After
milking, significant economic losses occur in the milk handling
and storage steps due to interruptions in the cold chain,
particularly during the transportation stage, which involves
transporting the milk long-distances from farms to milk processing
facilities. These losses are aggravated by the tendency of
industrialists to transport the milk to distant sites where milk
prices are lower. Improper cooling tanks represent the other major
reason for the incurred losses in the milk collecting process. As
milk cooling tanks use a lot of energy, low cost and unsuitable
handling equipment is often preferred (Anonymous 2007,
Demirbaº et al. 2007).
Milk collection centers (MCCs)
MCCs are important insofar as they are the first control point for
food safety. In addition to the control criteria governing MCCs,
the traceability and monitoring of registered milk sales is also
important. This is why the enactment of premiums as an income
transfer to dairy farmers is so significant (Demirbaº et al., 2004).
However, problems arise as a result of the small number of animals
on dairy farms. Typically having only 5 to 10 cows, the farms in
Turkey are essentially small family enterprises. For production
facilities to be more efficient, improvements need to be made in
the milk market and in the registration of milk production records
in Turkey. Raw milk production is mainly unregistered and to a
large extent, is publicly sold in streets. Problems arise from the
length of the channels between producers and modern dairy
enterprises. In order to overcome such problems, milk collection
centers (MCCs) were recently established (Demirbaº et al. 2004,
Sayin et al. 2011).
As these entities work as a bridge between producers and
enterprises, they serve as a connection point in organizational
networks and help to decrease the amounts of milk sold on the
street. As such, MCCs could be affiliated to the private sector,
producer cooperatives or unions and other non-governmental
organizations. Although the mission of MCCs plays a key role in
milk marketing, they nonetheless have some problems in terms
of hygienic conditions and their relations with producers, in
addition to several marketing-related issues (Demirbaº et al., 2007,
Sayin et al. 2011)
Dairy products hold special importance in facilitating the capacity
of a healthy distribution system to regulate the supply chain.
Milk distribution from farms to consumers poses significant high
 Indian J Dairy Sci 70(3), 2017

Table 1 Turkish Milk Production Data (Anonymous 2015a)

Dairy animals and type of milk (x 1000 ton) 2010 2011 2012 2013 2014
cattle(‘000 head) 17.563 19.396 22.049 23.890 24.535
buffaloes 35 40 47 52 55
goats 2.583 3.033 3.502 3.943 4.401
sheeps 10.070 10.998 12.375 13.491 13.575
merino sheeps 514 563 694 796 937
cow 4.362 4.761 5.431 5.607 5.567
Buffalo milk production 35 40 47 52 55
Goat milk production 273 321 369 416 463
Sheep Milk production 792 866 974 1.062 1.069
Sheep(merino)milk production 25 27 33 39 44
Cow milk production 12.419 13.802 15.978 16.655 16.867
Cow milk delivery 6.745 7.074 7.932 7.939 8.626

Table2 Turkish Dairy Industry Data (Anonymous 2015a)

Dairy Production(x 1000 ton) 2010 2011 2012 2013 2014

Liquid Milk 1.091 1.165 1.250 1.298 1.311
Cheese from cow’s milk 473 519 539 574 604
Cheese from others milk - - 25 26 29
cream - - 25 29 31
Whole milk powder - - 35 39 51
Skimmed milk powder - - 47 40 60
Yoghurt 908 1.007 1.053 1.081 1.101
Ayran 398 459 508 560 599
Export
Cheese 27 31 35 40 43
Whey powder 9,6 15 19 33 41
Skimmed Milk Powder 0,4 8,3 0,3 3,6 13
Import
Butter 12 11 16 20 22
Cheese 5,2 5,9 6,9 8 9,6
Skimmed milk powder 9,8 2,3 0,1 0 0

risks in terms of the presence of pathogens and loss of nutritional
value. Unlike other products, milk needs a proper conservation
and monitoring system to ensure healthy conditions. In Turkey,
there are various problems regarding milk distribution from
farmers to consumers. In some regions, farmers prefer to sell
their milk directly to consumers, free of regulatory constraints.
As a response to these problems that the MCCs were established
throughout many places in Turkey. MCCs, however, are still part
of a relatively new system that has been set in place to collect
milk from producers, regulate milk quality and transport milk to
the factory (Sayin et al. 2011).
manufacturing processes are heavily labor intensive. Actors in
this segment mostly operate informally, evading taxes, employing
workers without fulfilling social security obligations, and failing
to meet sanitary standards in production. Mandiras, which
typically employ less than ten persons, have a long history in
Turkey. They process less than 10 tons of milk per day under
very basic production conditions. Mandiras are located in all
parts of Turkey, including milk production zones and remote areas.
They primarily process cow milk, and to a lesser degree, sheep
and goat milk that has not been collected by the dairy industry
(Anonymous 2007).

Mandiras According to the estimates of the State Planning Organization

there are around 3,700 mandiras, and they are responsible for
Mandiras are traditional milk processing facilities that mainly processing around 57% of the raw milk supplied to the industry.
manufacture feta type cheese, yogurt and ayran. Their Generally employing ten or fewer employees, mandiras represent

251
Indian J Dairy Sci 70(3), 2017
Fig.1. Total Raw Milk production
(million tons) (TUÝK 2015)
66% of the total employment in the dairy sector. From an efficient
management point of view, the Turkish milk industry, with its
collectors, collection centers, mandiras, street vendors and
middlemen, is a big employment system (Budak 2009).
Mandiras do not operate an organized milk collection system nor
do they have a formal distribution system for their processed
products. Farmers deliver their milk directly to the mandiras,
whose main focus is processing the milk into white cheese, yogurt
and ayran. The output is normally put on the market at bazaars,
small groceries and a limited number of wholesale stores. As a
result of their low price and traditional taste, the cheese produced
by mandiras has a strong local market position. The larger dairies,
however, see the practices of mandiras as unfair competition,
given the very low overhead costs mandiras enjoy due to the
lack of milk quality control, no investment in equipment, absence
of additional costs to ensure adequate sanitary conditions and
evasion of tax payments (Anonim 2007, Taºdan et al. 2012).
Dairy sector support services
The main professional organizations in Turkey supporting the
dairy sector are: Cattle Breeders Association of Turkey (CBAT);
Union of Dairy, Beef and Food Industrialists of Turkey (SETBIR);
Cooperative Unions; Union of Agriculture Chambers (ZOB);
Turkish Veterinary Medical Association (VHB); and Milk, Meat
and Stud Cattle Breeders Association (TÜSEDAD).
The cattle breeders association of Turkey (CBAT)
The head office of the Cattle Breeders Association is located in
Ankara. CBAT was established in 1995, and in 1998, sixteen
provincial associations established an offshoot to the CBAT,
the Turkish Cattle Breeders Central Association (CBCA).
Union of dairy, meat and food industrialists of Turkey (SETBIR)
All dairies are members of SETBIR, which was established in
1976 by leading industrialists and producers engaged in the
Turkish livestock sector. Its primary goal is to raise public
252
awareness about common problems facing the industry and to
initiate joint actions to address these issues. Since its inception,
SETBIR has proved to be quite successful in its endeavours and
has become a respected institution within the agribusiness
community. To date, SETBIR has launched a considerable number
of activities in support of the Turkish dairy, beef and food
industries. One of its priorities has been to upgrade the
technological level of processing plants and modernize them in
order to meet EU standards. Moreover, SETBIR has made efforts
to promote the integration of production and processing facilities
within the projects it supports. (Anonim 2007)
Cooperative
There are two main cooperative central unions concerned with
animal production:
• The Central Union of Development Cooperatives (Köy-Koop)
was founded as a union in 1971 but was temporarily closed by
the military in 1980, allegedly for having interfered in politics. In
1991, the union was reopened. The range of activities supported
by Köy-Koop includes the production of fruit and vegetables,
rice, olives and olive oil, honey and tomato paste and kilim-carpet
weaving, the building of greenhouses and milk production and
processing. The main activity of the regional delegations is the
management of the milk collection centers, the work of which
entails milk collection and cooling, quality control and milk sales.
The milk is delivered to the collection centers either by the milk
producers themselves or by collectors. The transport from the
collection center to the dairy is operated either by the dairy itself
or by specialized transporters (Anonim 2007). Seasonal excess
milk is sold to smaller artisanal processing units, such as the
mandiras. The union does not sell milk to street vendors. Tenders
take place every three months to fix milk prices (Anonim 2007,
Budak 2009).
• The Central Union of Animal Cooperatives (Hay-Koop) was
founded in 2003 and has its head office in Ankara. It provides
specific support to members who intend to boost their animal

Figure 2 Production of milk and dairy
products (tons)(TUÝK, 2015)
production. Hay-Koop gives particular emphasis to milk and meat
production. According to a Hay-Koop administrator, the milk
collected by Hay-Koop amounts to about 1.5 - 2.0 million tons
per year, which represents about 40 to 54%of the industrial milk
(Anonim 2007, Budak 2009).
The dairy market
Dairy products are marketed in three ways: Organized distribution
(networks), with a share of 31%, non-organized distribution
(individual shops), with a share of 44%, and open distribution
(bazaars and the like), with a share of 25%. In Turkey annual
production of dairy products can be broken down into the
253
Indian J Dairy Sci 70(3), 2017
following components: fresh milk (251,632 tons), yogurt (1.1
billion tons), cheese (681,085 tons), butter (45,000 tons), ayran
(51,844 tons) and cream (1,383 tons) (Fig.2) (TUÝK 2015).
The dairy market remains relatively fragmented. Overall, the
largest dairy player by value is Unilever, which is predominantly
involved in ice cream manufacturing, with 18% of the total formal
dairy market. Unilever is followed by domestic players Sütaº,
Pinar Süt and AK Gida. The level of fragmentation varies
depending on the segment. In the ice cream segment, Unilever
accounts for almost 75% of sales. However, in other segments,
like yogurt and drinking milk, there is greater fragmentation. Sütaº,
the market leader in yogurt, has just a 22% share, while the market
Indian J Dairy Sci 70(3), 2017
leader in drinking milk, Pinar Süt, has only a 17% share. The
cheese market is even more fragmented, with the share of the
market leader, Sütaº, being only 12%, and the largest eight
companies accounting for only 30% of the market (Anonymous
2014a,b, Anonymous 2015a).
Industrial milk is mostly processed by the ten largest dairies. The
pasteurized milk share, already minor, is decreasing, while ultra-
high temperature (UHT) milk, which is largely whole fat milk,
packaged in 1-liter Tetrapak cartons, has a predominant share
and is expanding. The market size of UHT milk is estimated to be
600,000 tons and accounts for a 44% share of the total Turkish
milk market, as measured on a tonnage basis. Of that share, 93.0%
consists of plain milk, 4.8% of flavored milk, 1% of fortified milk
and 0.9% of skim milk, with organic milk commanding only a very
small market share at 0.2%. To date, sales of non-packaged milk
have increased by 2.0 tons, pasteurized milk sales have remained
unchanged and UHT milk sales have fallen by 2.0 tons. The
market share of the three milk categories last year were 54%,
2.0%, and 44.0%, respectively (Anonim 2014a,b, Anonim 2015a,b).
Cheese is by far the largest segment of the dairy market, with
traditional white, semi-soft, fetatypecheese accounting for the
majority of sales (Fig.2). As the largest segment in the Turkish
dairy market, cheese has a roughly 33% market share, with
traditional white cheese dominating the market in sales, followed
by “Kashar”. Total turnover in the cheese category, which
increased by 12% last year, amounted to TL 1.3 billion, of which
35% was contributed by salted white cheese, 40% by Kashkaval
and 15% by spreadable cheeses (Astley 2014, Anonymous
2015a).
Yogurt and Ayranre present the third highest share of the dairy
sector, at 18% in total (Fig.2) According to Turkstat, there are
currently 1,350 processors in the Turkish dairy markets, with the
majority engaged in traditional-style production methods
(Mandiras) and concentrated mostly on ayran and feta type white
cheese products. These production characteristics result in lower
prices for those households that lack easy access to huge retail
chains located in urban centers. The quality and food safety of
traditional processing methods vary and largely remain outside
the supervision of the government. The yogurt market’s total
turnover in 2014 amounted to TL 1.1 billion on 321 thousand
tons of product sold. Tonnage and sales decreased by 7% and
0.4%, respectively, last year. While sales of homogenized yogurt
increased by 0.1% on a turnover basis, those of cream-top yogurt
increased by 1.3% on the samemeasure. Improved sales in the
latter segment boosted its market share by one percentage point,
from 28% to 29%. The fruit yogurt market, which contributed a
9% share, has shrunk by 8% to date (Astley 2014, Anonymous
2014a,b, TUÝK, 2015).
Among all the dairy products produced in Turkey, yogurt is
second in terms of quantity produced. As traditional dairy
products, Ayran and yogurt are consumed in almost all parts of
254
Turkey. Ayran production has shown a relatively high production
increase (as a side note, Ayran consumption rises in the summer).
Yogurt has an important place in Turkish culture, as it is seen
from the fact that after drinking milk, yogurt utilizes the most
amount of milk collected by dairies. The annual consumption of
yogurt increased by 1,101.321 tons or by 2.7% in 2013 and
increased slightly in 2014. Yogurt consumption per capita was
30.6 kg in 2014 (TUÝK 2015).
The Ayran market’s turnover amounted150 million TL in sales of
69 thousand tons in 2015. This segment’s turnover grew by 9%
in 2013, while its tonnage was up by 4%. Bottled Ayran sales,
accounting for 55% of total turnover, were up by 12%. At 40%,
the share of individual portion packaged Ayran products
increased by 2% to date. Multipack products accounted 4% of
the market’s total turnover last year (Anonim 2015a).
As a segment of the dairy sector, ice cream has been on a rapid
growth trend, reaching 24% of dairy product sales, and is expected
to double its sales by 2018 to EUR 2.5 billion. Ice cream has
become increasingly popular in recent years, almost doubling in
the last five years, reaching EUR 1.2 billion in sales in 2013
(Anonim 2015b).
Milk powder is an important dairy product in the view of the
impact it has on the dairy market in Turkey. Once the amount of
surplus milk has been determined, milk powder producers are
subsidized, on the condition that the milk used in the production
of milk powder is bought at a reference price (Anonymous 2015b,
Gülaç 2015).
Butter, a key product in Turkish dairy foreign trade, shows
significant production growth every year (Fig.2). In 2014, butter
production increased by 15%, reaching 45,670 tons (TUÝK, 2015).
The major export markets for Turkish-produced butter are Iraq,
Azerbaijan, the United Arab Emirates and Kuwait (Anonim 2011,
Anonim 2015a)
The “School Milk Project”, which is still in effect, was launched
by the Ministry of Food, Agriculture and Livestock in 2011 to
boost domestic demand and improve processing methods. The
project also seeks to improve consumption habits and to promote
the habit of life-long milk drinking esspecially in the younger
generations (Gülaç 2015)
Milk and milk products consumption
During 2014 consumption of dairy products was on average110.7
kg per capita (milk equivalent), with increment of 1.7% in
comparison to the 2013 (Anonymous 2015a).
Australia ranks first in consumption of liquid milk, at 107 kg per
capita annually. Annual per capita consumption of milk in the EU
is 89 kg, 83 kg in the US and 26 kg in Turkey. Germany has the
highest annual cheese consumption, 22 kg per capita. Average
View publication stats
per capita cheese consumption in the EU is 18 kg, 15 kg in the US,
12 kg in Australia and 10 kg in Turkey. The leading country for
ice cream consumption is New Zealand, 28.1 liters per capita
annually, while per capita consumption in the US is 25 liters, 15
liters in Scandinavia and 2.5 liters in Turkey (Anonymous 2013a).
Conclusions
Dairy industry is an important part of the animal production sector,
holding considerable potential and serving an important role in
the Turkish economy. In the EU, the share of dairy production
held by large-size enterprises is 83%. From this, it is clearly seen
that the scale of the dairy farming units in Turkey is very small.
For the improvement of sector, an expansion of economy of scale
is required. About 35% of the raw milk is consumed on the farm,
while 54% of it goes to traditional dairies and modern processing
plants. The remaining 11% is sold on the streets. These figures
are in stark contrast to the EU, where 91.9% of the raw milk
produced is sold to modern processing plants
In Turkey, the number of modern milk processing plants has
increased over recent years. Many high-tech investments related
to the dairy processing industry have been made, particularly in
the last decade. Parallel to the recent increase in the number of
processing firms, the amount of milk produced and processed
has also increased. With Turkey being the largest producer of
milk and dairy products in the region, the government should
encourage new investments in the Turkish dairy sector.
References
Anonymous (2002) Regional activity centre for cleaner production
Mediterranean action Plan.http://www.cprac.org/, Accessed26
February 2016
Anonymous (2007) Overview of the Turkish dairy sector within the
framework of EU, accession, Food and Agriculture Organization of
the United States, Rome, July, 201p
Anonymous (2011) Milk and dairy product sector report. West
Mediterranean Development Agency, 16p, http://baka.org.tr/uploads/
1303486719SUT-URUNLERi-TURK CE-KATALOG .pdf
9,Accessed 28 February 2016
Anonymous (2013a) Turkey’s dairy sector:painful growing but new
opportunities ahead?,http://www.informaecon.com/
MCSTurkeyDairyAug2013.pdf>),Accessed25 February 2016
255
Indian J Dairy Sci 70(3), 2017
Anonymous (2013b) Turkey’s dairy production is increasing, http://
eng.pinar. com.tr/pdf/sut/ pinar sut2013/pdf/en-7.pdf, Accessed 25
February 2016
Anonymous (2014a)Compilation of some presentations from the IDF
World Dairy Summit Bulletin of the International Dairy Federation
No:473
Anonymous (2014b)Is dairy delight to be found in Turkey? Rabobank
Industry Note: 459, 8p,https://far.rabobank.com/en/sectors/dairy/
dairy-delight-turkey.htm,Accessed25 February 2016
Anonymous (2015a) Food outlook biannual report on global food markets,
http://www.fao.org/3/a-i4581e.pdf,Accessed 26 February 2016
Anonymous (2015b)The World Dairy Situation,
www.fil.idf.org,Accessed26 February 2016
Astley M (2016) Turkish dairy sector “very attractive” investment
opportunity, http://www.dairyreporter.com/Markets/Turkish-dairy-
sector-very-attractive-invest ment-0pportunity, Accessed 26 February
2016
Bor Ö (2014)Economics of Dairy Farming in Turkey, Inter. J Food and
Agri. Eco2: 49-62
Bor Ö, Ismihan M, Bayaner A (2014) Asymmetry in farm-retail price
transmission in the Turkish fluid milk market, New Medit2: 2-8
Budak DB (2016)Agripolicy, An assessment of the competitiveness of
dairy food chain in Turkey, Report,http://www.euroqualityfiles.net/
AgriPolicy/Report% 202.1/Turkey %20 gripo licy% 20 D2-
1.pdf,Accessed 26 February 2016
Demirbaþ N, Kenanoðlu Z, Uysal ÖK, Karagözlü C (2004) In: Dairy
Industry in the European Union and Evalution of the present Situation
in Turkey, New Medit2:1-7
Demirbaº N, Çukur F, Tosun D, Gölge E (2007) The knowledge and practise
in milk collection centres in Turkey, Food safety, Agrifood Industry
Hitech18: 1-3
Demirbaº N, Tosun D, Çukur F, Gölge E (2009) Practices in Milk Collection
centres for Quality Milk Production: A case from the Aegean region
of Turkey, New Medit 3: 21-27
FAO (2014) Food and Agriculture Organization of the United Nations,http:/
/www.fao.org/ agriculture/dairy-gateway/milk-production/en/
#.VtGtKH2LTMw,Accessed 26 February 2016.
Gülaç ZN (2015) Milk and dairy products ýn Turkey report’s, TEPGE
No:256, ISBN:978-605-9175-27-2. p20
Sayýn C, Mencet MN, Karaman S (2011) The roles of milk collection
centers in milk distribution channels in Turkey: A case study of
Antalya, African J Agri. Res6: 174-180
Taþdan K, Ýriboy S, Çeliker SA, Gül U, Ýçöz Y, Berkum SV (2016)Sectoral
analysýs: Dairy, tomato, cereal, poultry,http://
arsiv.agri.ankara.edu.tr /economy /100221257325231. pdf)Accessed
15 February 2016
TUÝK (2001) Agricultural holdings, http://www.tuik.gov.tr/VeriBilgi. do?
alt_id=1003, Accessed 31 Janunary 2016
TUÝK (2015) Livestock statistics, https://biruni.tuik.gov.tr/
hayvancilikapp/hayvancilik.zul Accessed 31 Jaunary2016