Afyon Buffalo Yogurt Product Description and Distinctive Features: Afyon Buffalo Yogurt, also known as Afyonkarahisar Buffalo Yogurt, is a traditional fermented dairy product made from the whey that remains after producing buffalo cream. This yogurt is crafted using the milk of Anatolian buffaloes raised in the Afyon region. In this area, buffalo milk is primarily utilized for making cream; however, yogurt made from buffalo milk also holds considerable importance. Once the cream is skimmed off the top of the milk during cream production, the leftover liquid—commonly referred to as buffalo whey—is used in the preparation of this distinctive yogurt. The Anatolian buffalo, a native breed classified as a subgroup of river buffaloes derived from Mediterranean buffaloes, is a domesticated species well-suited to the environmental conditions of our country. A key factor influencing the unique qualities of the final product is the feeding practices of these animals. In Afyon province, Anatolian buffaloes are fed not only on natural pastures and meadows enriched by the region’s distinct climate and geography but also on supplementary feed such as bran, dry clover, and seasonal wetland plants like fresh reeds known as "frig." As a result, the composition of milk from these buffaloes fluctuates based on factors such as diet, lactation period, and seasonal variations. Nevertheless, the milk consistently falls under the category of high-fat milk due to its rich fat content. During the process of buffalo cream production, a large share of the milk fat is extracted into the cream, which results in a lower fat content in the remaining whey compared to the original buffalo milk. While buffalo milk typically contains at least 7% fat, the fat level in the whey varies between 3% and 4%, depending on seasonal conditions and the specific production methods used. The composition of buffalo milk, the production techniques applied, and the variations in fat content all play a role in shaping the final characteristics of the product. Afyon Buffalo Yogurt, also referred to as Afyonkarahisar Buffalo Yogurt, is defined by the Turkish Food Codex Fermented Dairy Products Regulation as a fermented dairy product that contains a minimum of 3% milk fat. Due to its fat content, it does not fall into the standard categories of full-fat, low-fat, or fat-free yogurt.