Öztürk, Çağan BerkinAras, Ömer EdipGelir, Ahmet DenizÖzkan, Onur2024-02-022024-02-022023https://hdl.handle.net/11693/114221This work is a student project of the Department of History, Faculty of Economics, Administrative and Social Sciences, İhsan Doğramacı Bilkent University.The History of Turkey course (HIST200) is a requirement for all Bilkent undergraduates. It is designed to encourage students to work in groups on projects concerning any topic of their choice that relates to the history of Turkey. It is designed as an interactive course with an emphasis on research and the objective of investigating events, chronologically short historical periods, as well as historic representations. Students from all departments prepare and present final projects for examination by a committee, with 10 projects chosen to receive awards.Ankara : İhsan Doğramaci Bilkent Üniversitesi İktisadi, İdari ve Sosyal Bilimler Fakültesi, Tarih Bölümü, 2023.Includes bibliographical references (pages 19-20).Türkiye'nin süt sektöründeki evrim ve Ekici Peynir’ in yükselişi (1960-2000), sektöre dair önemli değişimleri özetlemektedir. Bu dönemde çiğ süt üretimi, 1962-1982 arasında gözle görülür bir artışla 2.604.000 tondan 6.404.000 tona yükselmiştir, ancak verim düşüklüğü ve düşük verimli yerli ırkların hakimiyeti, uluslararası standartlara göre düşük inek başına süt üretimini beraberinde getirmiştir. İçme sütü üretimi, şehirleşme, gelir artışı ve beslenme bilinci gibi faktörlerle tetiklenmiş, Türkiye Süt Endüstrisi Kurumu'nun kuruluşu ise özel sektörün talebi karşılamadaki yetersizliği göstermiştir. Ekici Peynir, Türkiye'nin süt sektöründeki başarı, sanayileşme, inovasyon ve marka oluşturma stratejileri ile şekillenmiştir.The evolution of Turkey's dairy sector and the rise of Ekici Cheese (1960-2000) summarize significant changes in the industry. During this period, raw milk production increased noticeably from 2,604,000 tons in 1962 to 6,404,000 tons by 1982. However, low productivity and dominance of low-yielding local breeds resulted in lower milk production per cow according to international standards. The production of drinking milk was triggered by factors such as urbanization, increased income, and awareness of nutrition. The establishment of the Turkish Milk Industry Corporation showcased the inadequacy of the private sector in meeting demand. Ekici Cheese has been shaped by Turkey's success in the dairy sector by industrialization, innovation, and brand development strategies.20 pages.TurkishCreative Commons Attribution-NonCommercial-ShareAlikehttp://creativecommons.org/licenses/by-nc-sa/4.0/Süt endüstrisiÇiğ süt üretimiPeynir sektörüEkici PeynirFason üretimSektörel sanayileşmeİnovasyonDairy IndustryRaw milk productionCheese sectorEkici CheeseOutsourced productionSectoral industrializationInnovationStudent ProjectSPB4508