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

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