During The Muş Gastronomy Days, The President Of The Turkey Federation Of Cooks And Chefs, Bayram Özerk, Was The Honored Guest At Our University's "Çay Bahane Sohbetleri"
In attendance were our Rector, Professor Dr. Mustafa Alican, Vice-Rector Professor Dr. Yaşar Karadağ, General Secretary Harun Demir, university staff, and students.
Özerk, in his discourse, underscored the presence of 100 varieties of cheese both produced and potentially producible in Muş. He elaborated on their efforts concerning the milk sourced from Muş, emphasizing the notable quality of goat, sheep, and cow milk, given the region's predominant livestock economy. "Both personally, as a native of Muş, and as a federation, we attach profound significance to this matter," Özerk remarked.
He detailed a collaborative study with an expert German chef focusing on the spectrum of cheese varieties feasible from Muş's milk sources. Özerk asserted that their study revealed the potential for 100 distinct types of cheese. He indicated ongoing research efforts, noting the endorsement of our Rector, Professor Dr. Mustafa Alican, for continued research and development endeavors, jointly undertaken by the university and the federation.
Concluding his address, Özerk conveyed their gratification at the university's hospitality, affirming the pivotal role of these initiatives in showcasing Muş. Accordingly, he extended appreciation, particularly to our Rector, Professor Dr. Mustafa Alican, and the entire university staff.
In response, our Rector expressed gratitude to Özerk for their support of the Muş Gastronomy Days and participation in the "Tea Excuse Talks," affirming the university's commitment to providing comprehensive support, both tangible and intangible, to initiatives fostering the advancement of Muş.
