터키 양젖 공급업체 및 가격 — 마켓 오버뷰 2026

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페코리노 로마노 치즈, 리코타 치즈, 로크포르 치즈, 만체고 치즈, +1

최종 업데이트

2026-07-16

서치 및 소싱 팀을 위한 핵심 요약

터키의 양젖 마켓 인텔리전스 페이지에는 프리미엄 공급업체 0개가 포함되어 있습니다.
터키에 대한 샘플 수출 거래 5건이 요약되어 있습니다.
터키의 양젖에 대해 수출 파트너 기업 3개와 수입 파트너 기업 0개가 매핑되어 있습니다.
도매 샘플 항목: 0건; 산지가 샘플 항목: 0건.
수출 파트너 국가 0개와 수입 파트너 국가 0개가 랭킹되어 있습니다.
페이지 데이터 최종 업데이트일: 2026-07-16.

터키 내 양젖 수출 공급업체 인텔리전스, 가격 추이 및 무역 흐름

터키의 양젖에 대해 수출 파트너 기업 3개가 추적됩니다. Supply Chain Intelligence 회사 프로필 및 분석으로 수출업체 커버리지, 파트너 품질, 경로 우선순위를 검증하세요.

터키에서의 양젖 수출 인텔리전스를 확인하세요. 샘플 공급업체 거래 5건, 월간 단가 범위, HS 코드 -의 파트너 국가 무역 흐름 패턴을 포함합니다.

스캐터 포인트는 전체 거래 데이터셋의 100.0%에서 샘플링되었습니다.

양젖의 터키 샘플 수출 공급업체 거래 기록

터키의 양젖 샘플 거래 5건에는 수출 가격과 공급업체 거래 패턴 벤치마킹을 위한 날짜, 원산지, 파트너 국가 맥락이 포함됩니다.

터키의 양젖 샘플 거래 단가(일자별): 2025-11-21: 7.39 USD / kg, 2025-11-01: 10.68 USD / kg, 2025-11-01: 4.04 USD / kg, 2025-10-17: 10.68 USD / kg, 2025-09-12: 10.68 USD / kg.

일자	신고 품목	단가	수출업체	수입업체
2025-11-21	WHI ** ** ** **** **** **** * ******** ***** * ***** * ***	7.39 USD / kg	(터키)	(미국)
2025-11-01	MER * ****	10.68 USD / kg	(터키)	(미국)
2025-11-01	MER * ****	4.04 USD / kg	(터키)	(미국)
2025-10-17	WHI ** ** ** **** **** **** * ******** ***** * ***** * ***** *** * **** ********************** * * * * **** ********************** *	10.68 USD / kg	(터키)	(미국)
2025-09-12	WHI ** ** ** **** **** **** * ******** ***** * ***** * ***** *** * **** ********************** * * * **** ********************** *	10.68 USD / kg	(터키)	(미국)

터키 내 상위 양젖 수출 공급업체 및 기업

선도 수출업체 프로필을 검토하고 터키의 양젖에 대해 추적되는 전체 수출 파트너 기업 3개와 비교하세요. Supply Chain Intelligence 회사 프로필 및 분석으로 소싱 및 수출 파트너를 더 빠르게 선별할 수 있습니다.

(터키)

최근 수출 거래: 2026-06-16

임직원 규모: 직원 501 - 1000명

산업군: 식품 제조

밸류체인 역할: 유통 / 도매식품 제조

(터키)

최근 수출 거래: 2026-06-16

임직원 규모: 직원 1000명 초과

산업군: 식품 제조기타

밸류체인 역할: 식품 제조

(터키)

최근 수출 거래: 2026-06-16

최근 수출 파트너 기업: 2

임직원 규모: 직원 1000명 초과

매출액: 매출 USD 1B 초과

산업군: 음료 제조식품 제조

밸류체인 역할: 유통 / 도매식품 제조무역

터키 수출 파트너 커버리지

3개 기업

총 수출 파트너 기업 수는 터키의 양젖 수출 네트워크 깊이를 보여주는 핵심 신호입니다.

수출업체와 수입업체는 공급망 인텔리전스 기업 프로필 및 분석을 열어 터키 내 양젖 파트너 집중도, 공급 역량 시그널, 무역 관련성을 평가할 수 있습니다.

Classification

Product TypeRaw Material

Product FormRaw (Liquid)

Industry PositionPrimary Agricultural Product

Raw Material

Market

Sheep milk in Türkiye is a significant domestic dairy raw material, largely processed into value-added products such as yogurt, butter and multiple traditional cheeses (e.g., Tulum and Van Otlu). Recent official statistics reporting indicate a year-on-year decline in sheep milk volumes in 2025 versus 2024, highlighting supply sensitivity. Production is linked to Türkiye’s large small-ruminant population, with major herds concentrated in Eastern and Central Anatolia and notable provincial concentration (e.g., Van). Seasonality is material: spring-to-early-summer is typically the strongest period for sheep-milk-based artisanal production in eastern regions, while farm-level studies in Central Anatolia show lactation/milking seasons extending from late March into autumn under managed systems.

Market RoleMajor producer; domestic processing-oriented market

Domestic RoleKey input for traditional cheeses and other dairy products; predominantly used in domestic processing rather than traded as raw milk.

Market GrowthMixed (recent (2024–2025) official-statistics context)recent contraction within a historically large producer base

SeasonalitySeasonal supply is strongest in spring through early summer, with reduced availability later in summer and into autumn; managed systems can extend the milking season into October.

Specification

Secondary Variety

Awassi (İvesi)
Akkaraman
Sakız (Chios) × Akkaraman crossbreds
Kıvırcık × Akkaraman crossbreds
Norduz (Van province)

Physical Attributes

Perishability requires rapid cooling and hygienic handling to prevent quality loss and non-compliance at collection/acceptance.

Compositional Metrics

Example farm study (Awassi, Harran University) reported mean fat ~6.27%, protein ~5.12%, lactose ~4.81%, dry matter ~17.44% under semi-intensive conditions.
Example regional breed study (Norduz, Van/Gürpınar) reported mean protein ~5.09% and lactose ~4.79% in mid-lactation samples, illustrating breed/period variability.

Packaging

Collection-center model: raw milk collected, filtered and cooled at milk collection centres before dispatch to processing plants; bulk chilled storage/transfer is the norm in formal channels.

Supply Chain

Value Chain

Milking → on-farm holding (clean, protected) → rapid cooling → milk collection centre (filtering/cooling) → dispatch to dairy processing plants → processing into cheeses/yogurt/butter

Temperature

Turkish Food Codex (Communiqué 2000/6) states raw milk for drinking milk not processed within 4 hours after acceptance should be cooled to ≤6°C and held until heat treatment.
Milk-collection-centre guidance summarised in sector literature describes cooling thresholds (e.g., <8°C for daily collection; <6°C when transfer to processing exceeds 24 hours).

Shelf Life

Cold-chain breaks increase bacterial growth risk and can lead to downgrading, rejection, or forced diversion to heat-treated uses.

Freight IntensityHigh

Transport ModeLand

Risks

Animal Health HighPeste des petits ruminants (PPR) outbreaks can rapidly disrupt sheep/goat production systems and trigger movement restrictions; WOAH’s 2025 report notes eight PPR outbreaks in Türkiye between 1 January 2024 and 4 July 2024.Require suppliers to evidence participation in official veterinary controls/vaccination where applicable; diversify sourcing across regions and maintain contingency plans for movement restrictions.

Food Safety MediumRaw sheep milk is a high-risk food if handled or consumed improperly; Turkish Food Codex restricts use of milk from flocks with tuberculosis/brucellosis unless heat treated, and public guidance explicitly warns against unsupervised raw milk purchase and consumption without boiling.Use approved/registered collection and processing channels; enforce heat-treatment and hygiene SOPs; avoid informal sourcing without controls.

Regulatory Compliance MediumTime–temperature and microbiological non-compliance can force product diversion or rejection: Communiqué 2000/6 specifies cooling to ≤6°C when raw milk for drinking milk is not processed within 4 hours after acceptance and a 300,000/ml total bacteria threshold when not heat processed within 36 hours.Implement continuous temperature monitoring, validated cleaning/CIP, and pre-acceptance testing aligned to buyer/plant criteria.

Logistics MediumSheep milk collection from dispersed production areas is vulnerable to cold-chain breaks; quality deterioration increases the probability of failing microbiological thresholds and losing intended-use value.Shorten collection routes, increase on-farm/collection-centre cooling capacity, and define maximum transit times with corrective actions.

FAQ

What is the most recent reported sheep milk production volume for Türkiye?Coverage of TÜİK’s 2025 raw milk production statistics reports sheep milk production of 798,701 tonnes in 2025, down from 906,945 tonnes in 2024; sheep milk was reported as 3.7% of total raw milk in 2025.

What Turkish Food Codex handling rules most commonly drive acceptance or rejection of raw milk at processing plants?Under Turkish Food Codex Communiqué 2000/6, raw milk intended for drinking milk that is not processed within 4 hours after acceptance should be cooled to no more than 6°C and held until heat treatment, and if not heat processed within 36 hours the total bacteria count should not exceed 300,000 per ml. The same communiqué states milk from healthy animals in a flock where tuberculosis or brucellosis is detected may only be used after heat treatment.

What is the main disease-related ‘stop-the-chain’ risk for sheep milk supply in Türkiye?Peste des petits ruminants (PPR) can sharply disrupt sheep and goat production and lead to movement restrictions; WOAH’s 2025 global animal health report notes eight PPR outbreaks in Türkiye between 1 January 2024 and 4 July 2024.