Mamak Ravak Yogurt

Mamak Ravak Yoğurdu is a traditional fermented dairy product unique to the Mamak district of Ankara, produced using time-honored methods passed down through generations. It is a protected designation of origin registered under Law No. 6769 on Industrial Property by the Turkish Patent and Trademark Office on 6 August 2021, following an application submitted on 7 January 2021. This registration was carried out by the Mamak Municipality and signifies the product’s deep-rooted connection to the Mamak district.

Definition and Characteristics

Mamak Ravak Yoğurdu is a yogurt made from cow’s milk, characterized by its porcelain-white color and firm, dense texture. Its distinctive taste and aroma result from the use of a special yogurt culture known locally as “ravak yeast.” The product’s defining features are shaped by the unique production method specific to Mamak and its continuous practice over generations. The yogurt’s consistency is determined by the fermentation duration and storage conditions, which are fundamental to its characteristic properties.

Production Process

The production of Mamak Ravak Yoğurdu is carried out under hygienic conditions in compliance with the Turkish Food Codex. Raw cow’s milk sourced from the Mamak district is typically preferred and must meet relevant regulatory standards. The production process consists of the following stages:

1. Milk Preparation: Raw milk is processed using a machine called a separator, which separates the cream (kaymak) from the skimmed milk.
2. Thermal Treatment: The separated cream is boiled in accordance with at least pasteurization standards.
3. Cooling and Inoculation: The cream is cooled to approximately 45°C and then inoculated with the ravak yeast culture, used at a rate of about 2% per five liters of milk.
4. Incubation: The inoculated milk is incubated at 45°C for 4 to 5 hours.
5. Cooling and Ripening: The yogurt is stored under refrigeration at 4–6°C for approximately three days to achieve the desired consistency.

Packaging and Storage

Mamak Ravak Yoğurdu is presented to consumers in packaging suitable for food contact, with labeling information compliant with relevant regulations. The product is transported, stored, and preserved at temperatures between 4°C and 6°C. Packaging bears the inscription “Mamak Ravak Yoğurdu” and the protected designation emblem. Where labeling on the packaging is not feasible, this inscription and emblem must be displayed in a clearly visible location within the production facility.

Geographical Link

The production of Mamak Ravak Yoğurdu is closely tied to the Mamak district. For many years, this yogurt has been prepared in the region using skilled craftsmanship and traditional methods. All stages of production occur within the geographical boundaries of Mamak, and this territorial limit is the fundamental element defining the product’s identity.

Monitoring

The production and usage conditions of Mamak Ravak Yoğurdu are regularly monitored by a control body established under the coordination of the Mamak Municipality. This body consists of at least three members, including one representative each from the Mamak Municipality, the Ankara Provincial Directorate of Agriculture and Forestry, and the S.S. Mamak Women’s Initiative Production and Operation Cooperative. Inspections are conducted at least once per year, with additional inspections carried out upon complaint or when deemed necessary. During inspections, the production method, packaging conditions, and proper use of the protected designation emblem are verified. Any identified non-compliances are reported to the relevant individuals or institutions, and appropriate corrective measures are taken. Inspection reports are regularly submitted by the Mamak Municipality to the Turkish Patent and Trademark Office.