Antakya Moldy Spring Product Description and Distinctive Features: Antakya Moldy Sürkü is produced by boiling fermented cow's milk or whey buttermilk with advanced acidity, known locally as "zahter," and wild thyme (Tymbra spicata var spicata) collected from the mountains. It is also mixed with salt, pepper paste, and optionally various spices and aromatic herbs (red chili pepper-Capsicum annum, mint-Mentha, cumin-Cuminum cyminum, coriander-Coriandrum sativum L., mahaleb-Prumus mahaleb L., allspice-Pimenta officianalis, ginger-Zingiber officinale Roscoe, coconut-Cocus nucifera L., clove-Eugenia caryophyllata Thunb., black pepper-Piper nigrum L., cinnamon-Cinnamomum sp.), and if desired, garlic is added and kneaded. Due to manual shaping, the product has a conical structure with a pear-like size, and each Sürkü ball weighs between 150-200 grams, with a base diameter of 5-7 cm. Antakya Moldy Sürkü is matured by allowing it to mold (locally referred to as "cooked") during the aging process. During this process, the appearance, taste, and aroma of the cheese undergo changes. However, unlike other moldy cheeses, Antakya Moldy Sürkü is consumed after removing the molds from the surface. Currently, there is no industrial production for Antakya Moldy Sürkü. The moisture, dry matter, fat, protein, salt, and ash content of Antakya Moldy Sürkü are approximately 54.80% (±2.45), 45.20% (±2.45), 9.50% (±3.55), 20.10% (±4.30), 6.80% (±1.56), and 6.20% (±2.02), respectively. Additionally, due to the serum proteins it contains and the proteolytic effect of molds, the maturity index is determined to be 42.3 (±15.00). It has a low pH (4.76±0.80) and high acidity (1.44±0.64 in terms of lactic acid) due to the fermentation process during production. In Turkey, there are several cheeses produced using curd (curd obtained from fermented milk by heating) or whey (curd obtained by heating the whey). These cheeses have regional characteristics and names. They are mostly produced as curd and kept fresh or stored in clay pots within tulum. Such cheeses are known as "ekşimik" in western Anatolia; "keş" in Bolu, the Mediterranean, and the Black Sea regions; "minci" or "minzi" in Trabzon; "kurçi" or "kurç" in Rize and Erzurum; and "jaji" in Bitlis. However, these cheeses are not seasoned with spices and aromatic herbs during production, and mold formation is not desired during drying. In contrast, in the production of Antakya Moldy Sürkü (Curd), mold development is encouraged to give the product its characteristic features. Antakya Moldy Sürkü can be distinguished from Antakya Sürkü and other acid-curd cheeses produced from yogurt in Turkey by its appearance, shape, color, composition, volatile and aromatic components, and sensory properties (taste, aroma). Its distinctive features can be described as follows. Production Method: Antakya Moldy Sürkü is mostly produced in households. As industrial automation for the product has not yet been implemented, manual labor plays a significant role in the production. The main production stages of Antakya Moldy Sürkü are as follows: a. Yogurt Production, b. Curd production, c. Obtaining Fresh Antakya Sürkü, d. Production of Molded Antakya Moldy Sürkü or, as locally expressed, "cooked." For the production of Antakya Moldy Sürkü, raw cow's milk is first strained, then heated to the boiling temperature. The heat-treated milk is cooled to 40-45°C and fermented with yogurt starter culture (at a rate of 1-3%). Afterward, it is incubated for approximately 3-5 hours at 40-45°C. The obtained yogurt is rested for one or more days under refrigeration conditions (4-7°C). Later, the yogurt is diluted with water in a 1:1 ratio (1 kg of yogurt to 1 kg of water) and processed into buttermilk. Buttermilk and buttermilk butter are obtained by churning. The churning process involves mechanically separating the fat in the buttermilk, which takes place at a temperature of 10-15°C. The duration of the churning process varies between 20 and 40 minutes, depending on the volume of buttermilk used and the type of churn. The churning process is terminated when phase separation occurs (when butter is formed). Subsequently, the churned buttermilk is heated without stirring to the boiling temperature in double-walled tanks or pots. At this stage, curd forms on the surface (acid-heat curd). The obtained curd is collected from the surface using a strainer, placed inside cheesecloths, and subjected to compression. Cheesecloths can be made from loosely woven muslin or other materials like American cloth or linen. Compression is achieved by placing a heavy object (such as marble or stone) on top of the cheesecloth with curd. After being pressed for 5-6 hours, the curd, from which excess water has been removed, is referred to as "çökelek." Following this stage, spices, salt, and optionally a crushed garlic clove and pepper paste are added to the curd in proportions listed in Table 3. The kneading process takes 5-10 minutes until a homogeneous distribution of ingredients is achieved. Small pieces, approximately the size of a fist, are taken from the homogeneous mass and shaped by hand into a conical or pear shape. Each Sürk ball weighs between 150-200 grams. The freshly shaped Sürk is then left to dry in the shade at an average temperature of 20-24°C for approximately 2-3 days, depending on drying conditions. Subsequently, the fresh Sürk is individually wrapped in paper and placed in glass jars or inside plastic containers for molding. Since molds develop rapidly in humid and stagnant air, these conditions are ideal for mold growth. Indeed, Sürk cheeses stored in this way rapidly develop mold spores from the surrounding environment, and molds quickly cover the entire surface. Due to storage conditions and mold development over a 3-4 week period at room temperature, the product undergoes physical, microbiological, and sensory changes, acquiring a completely different character and becoming Antakya Moldy Sürkü (Curd). Due to the drying process, there is a decrease in volume and weight in the product.