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Production techniques and product characteristics of “Kaymak” produced in Türkiye

Yıl 2024, Cilt: 8 Sayı: 1, 32 - 38, 30.04.2024

Pınar Öz Özge Özgen Arun Harun Aksu

https://doi.org/10.30704/http-www-jivs-net.1409670

Öz

With its unique creamy structure, delicious consistency, slightly acidic taste and aroma, “kaymak” is a traditional dairy product that is consumed with honey and jam for breakfast, in the production of Turkish delight with cream and cream candy, or in Turkish desserts such as kadayif and baklava because of its many features that increase the ornamentation, flavor and nutritional value. In Türkiye, two types of “kaymak” are produced as “Afyon Kaymağı” and “Lüle Kaymağı”, especially in the Aegean region (Afyonkarahisar and its surroundings) and Central Anatolia, as well as in Ankara, Bursa, Edirne, Erzurum, Istanbul, Izmir, Kilis and Kocaeli provinces. It is also produced from buffalo milk in countries such as the Balkans, Middle East, Central Asia, Iran, Afghanistan and India. It is described by names such as “kajmak”, “kaimak”, “gemagh” or “geymar”. The fact that the “kaymak” produced by the traditional method has a very open production process to microbial contamination, is a product that does not undergo fermentation, has a high water content and is rich in usable nutrients, increases the importance of the risk of contamination after the pasteurization process. It is evaluated that “kaymak” can provide an extremely favorable environment for the development of pathogenic microorganisms that Escherichia coli, E. coli O157:H7, coliform bacteria, Listeria spp., Listeria monocytogenes, Pseudomonas spp., Salmonella spp., Salmonella-Shigella, Staphylococcus, Staphylococcus aureus, total aerobic mesophyll bacteria, total aerobic psychrophilic bacteria, yeast and mould, which cause foodborne infections and food intoxications in humans and this situation may pose a risk for public health.

Anahtar Kelimeler

Kajmak microbiological properties foodborne infections food intoxications public health.

Kaynakça

  • Akalın, A. S., Gönç, S., Ünal, G. & Ökten, S. (2006). Determination of some chemical and microbiological characteristics of Kaymak. Grasas y Aceites, 57(4), 429-432.
  • Akalın, A. S., Tokuşoğlu, Ö., Gönç, S. & Ökten, S. (2005). Detection of biologically active isomers of conjugated linoleic acid in Kaymak. Grasas y Aceites, 56(4), 298-302.
  • Albay, Z., & Şimşek, B. (2019). Determination of some characteristics of clotted cream (kaymak) produced by cinnamon and cinnamon essential oil. Paper presented at the X. International Multidisciplinary Congress of Eurasia (IMCOFE), Prague YSU 2019 Congresses Proceedings and Abstracts Book, Young Scholars Union (pp. 191-203). Prague, Czechia.
  • Anlı, E. A., & Gürsel, A. (2013). Some properties of kaymak produced from physically separated milk fat. Journal of Biological Sciences Research, 6, 33-39.
  • Bilir-Ormancı, F. S. (2020). Milk hygiene and technology. Ankara, Türkiye: Nobel Medical Bookstores. Istanbul Turkey.
  • Bodyfelt, F. W. (1988). The sensory evaluation of dairy products. USA: Avi Book 598.
  • Cretenet, M., Even, S., & Loir, Y. (2011). Unveiling Staphylococcus aureus enterotoxin production in dairy products: A review of recent advances to face new challenges. Dairy Science and Technology, 91, 127–150.
  • Çon, A. H., Gökçe, R., & Gürsoy, O. (2000). A research on determining the storage time of Afyon Cream packaged in different ways. Milk Microbiology and Additives, VI. Milk and Dairy Products Symposium (pp. 557-566). Tekirdag, Türkiye.
  • Early, R. (1991). The technology of dairy products. New York, ABD: Blackie; VCH Publishers, Glasgow. Eralp, M. (1969). Butter and cream technology. Ankara, Türkiye: Ankara University Faculty of Agriculture Publication.
  • Erkmen, M., & İzmen, E. R. (1942). Dairy Farming Republic of Türkiye Ministry of Agriculture Publications. 553, Istanbul, Türkiye: Orhan Alkay Printing House.
  • Erol, İ., & İşeri, Ö. (2004). Staphylococcal enterotoxins. Journal of Ankara University Faculty of Veterinary Medicine, 51, 239-245.
  • Erol, İ. (2007). Food hygiene and microbiology. Ankara, Türkiye: Pozitif Printing.
  • Fagundes, H., Pompeu, L. D., Corassin, C. H., & Oliveira, C. A. F. (2011). Microbiological analysis and somatic cell counts in raw milk from farms of São Paulo State, Brazil. African Journal of Microbiology Research, 5, 3542-3545.
  • Galvano, F., Galofaro, V., Angelis, A., Galvano, M., Bognanno, M., & Gavano, G. (1998). Survey of the occurence of Aflatoxin M1 in dairy products marketed in Italy. Journal of Food Protection, 61(6), 738-741.
  • Hamzaçebi, Y. (1973). Research on the hygienic quality of cream offered for sale in Afyon and its surroundings. Ankara, Türkiye: Olgun Kardeşler Printing House.
  • Hasdoğan, H. (2004). Determination of some chemical and microbiological properties of cream offered for consumption in breakfast halls of Van province. Master of science thesis, Yüzüncü Yıl University, Van, Türkiye.
  • İnal, T. (1990). Milk and dairy products hygiene and technology. Istanbul, Türkiye: Final offset. İpekçioğlu, V., & Gürler, Z. (2017). Determination of some pathogenic bacteria in Afyon Kaymak consumed in Afyonkarahisar. Kocatepe Veterinary Journal, 10(4), 354-357.
  • İzmen, E. R., & Eralp, M. (1967). Research on Lule Cream. Ankara University Faculty of Agriculture Publications: 291 Studies: 180. Ankara, Türkiye: Ankara University Press.
  • Kocaoğlu, E. A. (2009). A study on some properties of kaymak sold in Ankara. Master of Sciences Thesis, Ankara University, Ankara, Türkiye.
  • Kocatürk, K., Gökçe, Ö., Ergin, F., Küçükçetin, A., & Gürsoy, O. (2019). Some properties and conjugated linoleic acid contents of products produced by traditional methods and marketed as buffalo cream. Academic Food, 17(4), 476-484.
  • Korkmaz, O. (1990). Yesterday and today of Afyon Cream. Our Town , Afyon Municipality Bulletin, 6(21), 29-30. Kurt, A., & Özdemir, S. (1988). Chemical composition and microbiological quality of creams commercially produced in Erzurum. Food, 13(3), 205–208.
  • Metin, M. (2005). Milk technology, composition and processing of milk. Izmir, Türkiye: Ege University Press. Muratoğlu, K. (2010). A study on toxigenic characteristics and antibiotic resistance of Staphylococcus aureus strains isolated from foods. PhD thesis, Istanbul University Istanbul, Türkiye.
  • Öksüz, Ö., Kurultay, Ş., Şimşek, O., & Gündoğdu, A. (2000). A Research on the determination of some chemical and microbiological properties of cream consumed in the center of Tekirdag province. Milk Microbiology and Additives, VI. Milk and Dairy Products Symposium Papers Book (pp. 567-570). Tekirdag, Türkiye.
  • Öncü, N. A. (2012). Evaluation potential growth of L. monocytogenes stored at refrigerated and abuse temperature for the shelf life of “Kaymak”. Master of Science Thesis, Istanbul, Türkiye.
  • Özbek, Ç., Güzeler, N., & Kalender, M. (2021). Aroma profiles and mineral composition of Buffalo kaymak collected from markets in the Çukurova region of Türkiye. International Journal of Agriculture, Environment and Food Sciences, 5(4), 666-674.
  • Özcan-Yılsay, T., & Akpınar-Bayizit, A. (2002). Determination of microbiological properties and some pathogenic microorganisms of kaymak presented for consumption in Bursa. Uludağ University Faculty of Agriculture Journal, 16, 77-86.
  • Pamuk, Ş. (2017). Production of traditional Afyon Kaymağı. Ataturk University Journal of Veterinary Sciences, 12(1), 84-89.
  • Ray, B., & Bhunia, A., (2016). Fundamental food microbiology. 5th ed. Ankara, Türkiye: Nobel Academic Publishing Education Consultancy Ltd.
  • Schelin, J., Wallin-Carlquist, N., Thorup-Cohn, M., Lindqvist, R., & Barker, G. C. (2011). The formation of Staphylococcus aureus enterotoxin in food environments and advances in risk assessment. Virulence, 2, 580-592.
  • Seçkin, A. K., Gürsoy, O., Kinik, Ö., & Akbulut, N. (2005). Conjugated linoleic acid (CLA) concentration, fatty acid composition and cholesterol content of some Turkish dairy products. Lebensmittel-Wissenschaft und Technologie (Food Science and Technology), 38, 909-915.
  • Şenel, E. (2011). Some carbonyl compounds and free fatty acid composition of Afyon Kaymağı (clotted cream) and their effects on aroma and flavor. Grasas y Aceites, 62(4), 418-427.
  • Tekinşen, O. C., Atasever, M., & Keleş, A. (1997). Dairy products: Production and control. Konya, Türkiye: Selcuk University Press.
  • Tekinşen, O. C., (2000). Dairy technology. Konya, Türkiye: Selcuk University Press.
  • Tekinşen, O. C., & Nizamlıoğlu, M. (2004). Milk chemistry. Konya, Türkiye: Selcuk University Press.
  • Tekinşen, O. C. (2005). Milk and dairy products, basic information technology quality control. Konya, Türkiye: Selcuk University Press.
  • Tomar, O., & Akarca, G. (2018). Microbiological properties of Afyon Kaymak sold in Afyonkarahisar province. European Journal of Science and Technology, 14, 102-109.
  • TFC (2003): Turkish food codex communique on cream and Turkish cream (2003/34;25242) (Internet). (Cited: August 13, 2023). Retrieved from: https://www.resmigazete. gov.treskiler/2003/09/20030927.htm#7
  • TFC (2011): Turkish Food Codex Regulation on Microbiological Criteria (2011/28157) (Internet). (Cited: August 13, 2023). Retrieved from: https://www.mevzuat.gov.tr/mevzuat MevzuatNo=15690&MevzuatTur=7&MevzuatTertip=5
  • TURKISH PATENT (2009): Turkish Patent and Trademark Office Afyon Cream Geographical Indication Registration Certificate (Internet). 2009 (Cited: August 13, 2023). Retrieved from: https://ci.turkpatent.gov.tr/Files/GeographicalSigns/efb0cea3-456c-4b46-b922-c9a51d316b2f.pdf
  • TSI (2008): Turkish Standards Institution Cream and Kaymak Standard TS 1864 (Internet). (Cited: August 13, 2023). Available from: https://intweb.tse.org.tr/standard/standard/Standard.aspx?081118051115108051104119110104055047105102120088111043113104073087080052086054106119054114112049
  • Üçüncü, M. (2018). Dairy and dairy products technology. Izmir, Türkiye: Meta Basım Printing Services.
  • Yılmaz, M. (1998). Production of Afyon cream from buffalo and cow milk and determination of some properties of the produced cream. Master of Science Thesis, Pamukkale University Denizli, Türkiye.
  • Yöney, Z. (1970). Milk and dairy products. Ankara University Faculty of Agriculture (publication number: 421, textbook: 148) Ankara, Türkiye: Ankara University Press.

Yıl 2024, Cilt: 8 Sayı: 1, 32 - 38, 30.04.2024

Pınar Öz Özge Özgen Arun Harun Aksu

https://doi.org/10.30704/http-www-jivs-net.1409670

Öz

Kaynakça

  • Akalın, A. S., Gönç, S., Ünal, G. & Ökten, S. (2006). Determination of some chemical and microbiological characteristics of Kaymak. Grasas y Aceites, 57(4), 429-432.
  • Akalın, A. S., Tokuşoğlu, Ö., Gönç, S. & Ökten, S. (2005). Detection of biologically active isomers of conjugated linoleic acid in Kaymak. Grasas y Aceites, 56(4), 298-302.
  • Albay, Z., & Şimşek, B. (2019). Determination of some characteristics of clotted cream (kaymak) produced by cinnamon and cinnamon essential oil. Paper presented at the X. International Multidisciplinary Congress of Eurasia (IMCOFE), Prague YSU 2019 Congresses Proceedings and Abstracts Book, Young Scholars Union (pp. 191-203). Prague, Czechia.
  • Anlı, E. A., & Gürsel, A. (2013). Some properties of kaymak produced from physically separated milk fat. Journal of Biological Sciences Research, 6, 33-39.
  • Bilir-Ormancı, F. S. (2020). Milk hygiene and technology. Ankara, Türkiye: Nobel Medical Bookstores. Istanbul Turkey.
  • Bodyfelt, F. W. (1988). The sensory evaluation of dairy products. USA: Avi Book 598.
  • Cretenet, M., Even, S., & Loir, Y. (2011). Unveiling Staphylococcus aureus enterotoxin production in dairy products: A review of recent advances to face new challenges. Dairy Science and Technology, 91, 127–150.
  • Çon, A. H., Gökçe, R., & Gürsoy, O. (2000). A research on determining the storage time of Afyon Cream packaged in different ways. Milk Microbiology and Additives, VI. Milk and Dairy Products Symposium (pp. 557-566). Tekirdag, Türkiye.
  • Early, R. (1991). The technology of dairy products. New York, ABD: Blackie; VCH Publishers, Glasgow. Eralp, M. (1969). Butter and cream technology. Ankara, Türkiye: Ankara University Faculty of Agriculture Publication.
  • Erkmen, M., & İzmen, E. R. (1942). Dairy Farming Republic of Türkiye Ministry of Agriculture Publications. 553, Istanbul, Türkiye: Orhan Alkay Printing House.
  • Erol, İ., & İşeri, Ö. (2004). Staphylococcal enterotoxins. Journal of Ankara University Faculty of Veterinary Medicine, 51, 239-245.
  • Erol, İ. (2007). Food hygiene and microbiology. Ankara, Türkiye: Pozitif Printing.
  • Fagundes, H., Pompeu, L. D., Corassin, C. H., & Oliveira, C. A. F. (2011). Microbiological analysis and somatic cell counts in raw milk from farms of São Paulo State, Brazil. African Journal of Microbiology Research, 5, 3542-3545.
  • Galvano, F., Galofaro, V., Angelis, A., Galvano, M., Bognanno, M., & Gavano, G. (1998). Survey of the occurence of Aflatoxin M1 in dairy products marketed in Italy. Journal of Food Protection, 61(6), 738-741.
  • Hamzaçebi, Y. (1973). Research on the hygienic quality of cream offered for sale in Afyon and its surroundings. Ankara, Türkiye: Olgun Kardeşler Printing House.
  • Hasdoğan, H. (2004). Determination of some chemical and microbiological properties of cream offered for consumption in breakfast halls of Van province. Master of science thesis, Yüzüncü Yıl University, Van, Türkiye.
  • İnal, T. (1990). Milk and dairy products hygiene and technology. Istanbul, Türkiye: Final offset. İpekçioğlu, V., & Gürler, Z. (2017). Determination of some pathogenic bacteria in Afyon Kaymak consumed in Afyonkarahisar. Kocatepe Veterinary Journal, 10(4), 354-357.
  • İzmen, E. R., & Eralp, M. (1967). Research on Lule Cream. Ankara University Faculty of Agriculture Publications: 291 Studies: 180. Ankara, Türkiye: Ankara University Press.
  • Kocaoğlu, E. A. (2009). A study on some properties of kaymak sold in Ankara. Master of Sciences Thesis, Ankara University, Ankara, Türkiye.
  • Kocatürk, K., Gökçe, Ö., Ergin, F., Küçükçetin, A., & Gürsoy, O. (2019). Some properties and conjugated linoleic acid contents of products produced by traditional methods and marketed as buffalo cream. Academic Food, 17(4), 476-484.
  • Korkmaz, O. (1990). Yesterday and today of Afyon Cream. Our Town , Afyon Municipality Bulletin, 6(21), 29-30. Kurt, A., & Özdemir, S. (1988). Chemical composition and microbiological quality of creams commercially produced in Erzurum. Food, 13(3), 205–208.
  • Metin, M. (2005). Milk technology, composition and processing of milk. Izmir, Türkiye: Ege University Press. Muratoğlu, K. (2010). A study on toxigenic characteristics and antibiotic resistance of Staphylococcus aureus strains isolated from foods. PhD thesis, Istanbul University Istanbul, Türkiye.
  • Öksüz, Ö., Kurultay, Ş., Şimşek, O., & Gündoğdu, A. (2000). A Research on the determination of some chemical and microbiological properties of cream consumed in the center of Tekirdag province. Milk Microbiology and Additives, VI. Milk and Dairy Products Symposium Papers Book (pp. 567-570). Tekirdag, Türkiye.
  • Öncü, N. A. (2012). Evaluation potential growth of L. monocytogenes stored at refrigerated and abuse temperature for the shelf life of “Kaymak”. Master of Science Thesis, Istanbul, Türkiye.
  • Özbek, Ç., Güzeler, N., & Kalender, M. (2021). Aroma profiles and mineral composition of Buffalo kaymak collected from markets in the Çukurova region of Türkiye. International Journal of Agriculture, Environment and Food Sciences, 5(4), 666-674.
  • Özcan-Yılsay, T., & Akpınar-Bayizit, A. (2002). Determination of microbiological properties and some pathogenic microorganisms of kaymak presented for consumption in Bursa. Uludağ University Faculty of Agriculture Journal, 16, 77-86.
  • Pamuk, Ş. (2017). Production of traditional Afyon Kaymağı. Ataturk University Journal of Veterinary Sciences, 12(1), 84-89.
  • Ray, B., & Bhunia, A., (2016). Fundamental food microbiology. 5th ed. Ankara, Türkiye: Nobel Academic Publishing Education Consultancy Ltd.
  • Schelin, J., Wallin-Carlquist, N., Thorup-Cohn, M., Lindqvist, R., & Barker, G. C. (2011). The formation of Staphylococcus aureus enterotoxin in food environments and advances in risk assessment. Virulence, 2, 580-592.
  • Seçkin, A. K., Gürsoy, O., Kinik, Ö., & Akbulut, N. (2005). Conjugated linoleic acid (CLA) concentration, fatty acid composition and cholesterol content of some Turkish dairy products. Lebensmittel-Wissenschaft und Technologie (Food Science and Technology), 38, 909-915.
  • Şenel, E. (2011). Some carbonyl compounds and free fatty acid composition of Afyon Kaymağı (clotted cream) and their effects on aroma and flavor. Grasas y Aceites, 62(4), 418-427.
  • Tekinşen, O. C., Atasever, M., & Keleş, A. (1997). Dairy products: Production and control. Konya, Türkiye: Selcuk University Press.
  • Tekinşen, O. C., (2000). Dairy technology. Konya, Türkiye: Selcuk University Press.
  • Tekinşen, O. C., & Nizamlıoğlu, M. (2004). Milk chemistry. Konya, Türkiye: Selcuk University Press.
  • Tekinşen, O. C. (2005). Milk and dairy products, basic information technology quality control. Konya, Türkiye: Selcuk University Press.
  • Tomar, O., & Akarca, G. (2018). Microbiological properties of Afyon Kaymak sold in Afyonkarahisar province. European Journal of Science and Technology, 14, 102-109.
  • TFC (2003): Turkish food codex communique on cream and Turkish cream (2003/34;25242) (Internet). (Cited: August 13, 2023). Retrieved from: https://www.resmigazete. gov.treskiler/2003/09/20030927.htm#7
  • TFC (2011): Turkish Food Codex Regulation on Microbiological Criteria (2011/28157) (Internet). (Cited: August 13, 2023). Retrieved from: https://www.mevzuat.gov.tr/mevzuat MevzuatNo=15690&MevzuatTur=7&MevzuatTertip=5
  • TURKISH PATENT (2009): Turkish Patent and Trademark Office Afyon Cream Geographical Indication Registration Certificate (Internet). 2009 (Cited: August 13, 2023). Retrieved from: https://ci.turkpatent.gov.tr/Files/GeographicalSigns/efb0cea3-456c-4b46-b922-c9a51d316b2f.pdf
  • TSI (2008): Turkish Standards Institution Cream and Kaymak Standard TS 1864 (Internet). (Cited: August 13, 2023). Available from: https://intweb.tse.org.tr/standard/standard/Standard.aspx?081118051115108051104119110104055047105102120088111043113104073087080052086054106119054114112049
  • Üçüncü, M. (2018). Dairy and dairy products technology. Izmir, Türkiye: Meta Basım Printing Services.
  • Yılmaz, M. (1998). Production of Afyon cream from buffalo and cow milk and determination of some properties of the produced cream. Master of Science Thesis, Pamukkale University Denizli, Türkiye.
  • Yöney, Z. (1970). Milk and dairy products. Ankara University Faculty of Agriculture (publication number: 421, textbook: 148) Ankara, Türkiye: Ankara University Press.
Toplam 43 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Veteriner Bilimleri (Diğer)
Bölüm Derleme Makaleler
Yazarlar

Pınar Öz 0000-0002-6474-7061

Özge Özgen Arun 0000-0002-9741-1580

Harun Aksu 0000-0001-5948-2030

Yayımlanma Tarihi 30 Nisan 2024
Gönderilme Tarihi 25 Aralık 2023
Kabul Tarihi 23 Ocak 2024
Yayımlandığı Sayı Yıl 2024 Cilt: 8 Sayı: 1

Kaynak Göster

APA Öz, P., Özgen Arun, Ö., & Aksu, H. (2024). Production techniques and product characteristics of “Kaymak” produced in Türkiye. Journal of Istanbul Veterinary Sciences, 8(1), 32-38. https://doi.org/10.30704/http-www-jivs-net.1409670

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