Yoğurt Hakkında Bakteriyoloji Tedkikâtı ve Türk Basili (“The Bacteriology Study on Yogurt and Turkish Bacillus”)

Yogurt has been an indispensable item of our tables since time immemorial. We are a society that loves yogurt and makes the most delicious yogurt. Yogurt is our job. Here is the book titled Yoğurt Hakkında Bakteriyoloji Tedkikâtı ve Türk Basili (“Bacteriology Study on Yogurt and Turkish Bacillus”), which was published as a 16-page book in 1924 by the Publication of Sanitation Institution, telling you the story of milk transforming into yogurt. A microorganism producing lactic acid called “Turkish Bacillus” enables the transformation of milk into yogurt. This microorganism thrives best at body temperature. The first book in the literature about the term “Turkish Bacillus” is this book written by Dr. Refik, the Director of İstanbul Sanitation Institution and a Bacteriology Professor in the Medical Faculty, and Dr. Şadi, a Bacteriology department physician. In this pamphlet-type book, the making of yogurt is explained in detail and the three types of bacilli seen in the microscopic examination of yogurt and the concept of “Turkish Bacillus” are explained. As one of the first books on yogurt, it is in our collection.