The Turkish dairy sector is less developed than elsewhere in Europe, with packaged products a relative novelty. However, flavoured milks, kefir and yoghurt are driving growth, as Elena Ruiu reports.

Turkey is rife with urban legends about the kebab maker who slips donkey meat into his mince to lower costs or the sausage maker whose sucuk (spicy beef sausage) is actually made of horse meat. Turns ...