Afyon Buffalo Yogurt Product Description and Distinctive Features: Afyon Buffalo Yogurt / Afyonkarahisar Buffalo Yogurt; a fermented dairy product produced from the whey left over from the production of buffalo cream using the buffalo milks obtained from Anatolian buffaloes raised in the province of Afyon. Buffalo milk in the region is generally used in cream production, and buffalo yogurt production holds a significant place alongside cream production. After skimming the cream layer from the surface of the milk used in cream production, the remaining whey, referred to as buffalo whey, is used to produce yogurt. The native breed known as Anatolian buffalo, a subgroup of river buffaloes originating from Mediterranean buffaloes, is a farm animal that has adapted to our country's conditions. One of the factors contributing to the characteristic features of the product is the feeding method of these buffaloes. Anatolian buffaloes in the Afyon province are nourished not only in pastures and meadows with their unique flora due to the harsh climate and geographical location of the region but also with feed, bran, dry clover, and fresh reeds called "frig" grown in wetlands depending on the season. Therefore, the composition of the Anatolian buffalo milks raised in the Afyon region varies according to the feeding method of buffaloes, lactation, and seasonal characteristics, but they fall into the category of fatty milk depending on the state of milk fat. In the production of buffalo cream, since a significant portion of the milk fat is present in the composition of the cream, the fat content of whey is lower compared to buffalo milk. While buffalo milk contains at least around 7% milk fat, whey can contain between 3-4% milk fat depending on the season and production technique. The composition of buffalo milk, the production method used, and the variation in fat content all reflect on the composition of the product. Afyon Buffalo Yogurt / Afyonkarahisar Buffalo Yogurt; according to the Turkish Food Codex Fermented Dairy Products Regulation, it is a fermented dairy product containing at least 3% milk fat, falling outside the categories of full-fat, low-fat, and fat-free yogurt in terms of milk fat content.