Production of Afyon Kaymak with Traditional and Technological Methods

Journal of Food Science and Engineering 4 (2014) 115-119 D DAVID PUBLISHING Production of Afyon Kaymak with Traditional and Technological Methods Gökhan Akarca, Oktay Tomar and Abdullah Çağlar Department of Food Engineering, Faculty of Engineering, University of Afyon Kocatepe, Afyonkarahisar 03100, Turkey Received: March 14, 2014 / Published: March 20, 2014. Abstract: Afyon kaymak (milk cream) is traditional dairy product of Afyon city which is a junction of Middle Anatolia and West regions and famous with its thermal tourism and food. However, challenging production process led Afyon kaymak to lose its importance. Although buffalo milk is the raw material of traditional Afyon kaymak, cow milk can be used in the process. In traditional process, milk is filtered with double cheesecloth and gotten into the aluminum or tinned copper milk cream pans where the capacity is around 2.5-3.0 L. Half-filled pan is warm up to 90-95 C. Pans are carried to cool area and left until cooling. Milk cream on the cooled pans is lined by a pin. New milked milk is added to the lined cream in pans and heated for 1 h. It is covered and held on for 6-8 h. While holding period is until afternoon on summer time, it is until mid-afternoon in winter. Covers of the pans are opened and hold in a cool place until morning and, thus, cream is chilled. Cream layer on pans are lined and gotten out of pans. Cream as circle is divided into four pieces and left to the cream package after turning down. In this review, we aimed to give some information about Afyon kaymak and its production methods. Key words: Milk cream, kaymak, buffalo, Afyon, cow, quality. 1. Introduction Milk, which is one of the basic foods regarding the human nutrition, can be consumed in different ways and structures, by being transformed into many products in various tastes, as well as consuming directly [1]. Milk fat, one of the main quality criteria of milk, contains more fat compared to other vegetable and animal fats. The unsaturated fatty acid in milk fat is about 30%-50% [2]. When the milk is kept for a while, fat portions will move upwardly gathering on the surface. Fat globules, merge partially and form larger masses. In time, the layer gathered on the surface, becomes rich in fat and forms the cream layer structure consisting mostly of milk fat [3, 4]. Milk fat, one of the main quality criteria in the production on various milk products, is used as a raw Corresponding author: Gökhan Akarca, Ph.D., assistant professor, research field: dairy technology. E-mail: gakarca@aku.edu.tr. material per se, some regions in Turkey [5]. Kaymak is a kind of milk cream that is traditionally manufactured from buffalo or cow s milk mainly in Afyon city. This is followed by Edirne, Kocaeli, Bursa, İstanbul, Ankara and İzmir. The most important product among the fat milk originated local food products produced at these cities is kaymak [6]. Kaymak was initially consumed with Turkish desserts such as kadayif (traditional Turkish dessert) and baklava, and today became a permanent part of breakfasts [7]. Also, kaymak is consumed by mixing with milk, honey and sugar. Also, it is consumed by using in confectionery products especially unique to Afyon city, placed in wrapped lokum (Turkish delight) in kaymaklı lokum (Turkish delight with kaymak), mixed with sugar in different proportions in production of kaymaklı şeker (candy with kaymak) [8-10]. In the Turkish Food Codex Regulation, kaymak is defined as cream, which is produced with a unique method with no other substance addition, containing

116 Production of Afyon Kaymak with Traditional and Technological Methods minimum 60% milk fat [4]. Microbiologically, it should not be soiled, rotten, moldy, rancid, and should contain no pathogenic microorganisms or toxins of pathogenic microorganisms [11, 12]. In terms of nutritional physiology, kaymak is of great importance regarding both being an energy resource and containing medium chain saturated fatty acids, linoleic and arachidonic acids, the essential polyunsaturated fatty acids, fat-soluble A, D, E, K vitamins and especially conjugated linoleic acid [7, 13]. In the production of traditional kaymak production, water buffalo milk with high fat and dry matter content is used. In this regard, kaymak has a significant importance regarding the assessing of water buffalo milk [6]. Additionally, cow milk with increased fat content by adding cream is also used [14]. In Turkey, kaymak produced with water buffalo milk unique to Afyon city is defined as Afyon kaymak [15]. Kaymak produced with water buffalo milk has a thick texture, is white in color, and has a good consistency and unique flavor. Kaymak produced from cow milk is thinner and more yellowish in color and weaker in terms of taste and flavor compared to water buffalo kaymak [16]. Water buffalo milk has a higher cream forming structure as well as containing high levels of fat and dry matter. It is more preferred by consumers due to the white color of its fat [17]. In the recent years, reduction in the number of water buffalo grew due to a decrease in the wetlands of the region caused a significant decline in the water buffalo kaymak productions. For this reason, in order to meet the demands of big cities, instead of water buffalo milk, using cow milk with increased fat milk in kaymak production gradually increased [18, 19]. 2. Kaymak Production Nowadays, kaymak production is carried out in two methods, as traditional and technological. In the traditional kaymak production (Fig. 1), fresh water buffalo milk or cow milk with increased fat milk with cream addition is used. Milk, milked from the healthy Fig. 1 Filtration of milked milk with cheesecloth Placing the milks into the pans Preheating process (70-75 C, 20-25 min) Cream addition (10%) (if cow milk is used) Heating process (90-95 C, 4-5 h) Boiling and getting paunchy Keeping the pans at a cool place (8-10 h) Scratching out the creamy layer with a needle Addition of milked and filtered milk Heating process (70-75 C, 40-45 min) Boiling and getting paunchy Cooling process (4-6 h) Keeping in the fridge (8-10 h) Scratching out the creamy layer and separation into four equal parts Turning the pieces upside down and packaging Kaymak production with traditional methods.

Production of Afyon Kaymak with Traditional and Technological Methods 117 animals, is filtered from double layered cheesecloth right after the milking and taken to 2.5-3 L kaymak pans, made from aluminum or tinned copper. Today, for this purpose, mostly stainless steel pans are used. Pans are filled up to half in order to prevent flooding and to facilitate the process. Next, milk is subjected to a preheating process up to 70-75 C. After preheating, fresh cream should be added in 10% proportions if the production is done with cow milk. There is no necessity for this process in case of using water buffalo milk [20, 21]. After preheating process, milk is heated up to 90-95 C with stirring the milk in the pans constantly. During heating process, it is important, on one hand, not to stick the milk to the pan and burn, and on the other hand to provide the evaporation of water. In this temperature, milk surge occurs which is called as becoming paunchy. Meanwhile, heating is ended and the pans are taken out of the fire. Pans are taken to a cooled place and kept overnight with a cloth covering on them. Cream layer formed is scratched out with a needle [10, 22]. Then, in the morning, freshly milked milk is filtered and poured on the pans. Pans are placed over the fire and subjected to a mild cooking process that lasts for 45 min. When the creams get paunchy pans are left to cooling and kept until noon in summer, and until mid-afternoon in winter. Cloth coverings are removed from the surface of the pans and kept overnight at a cool place in winter and in the fridge in the summer. Sometimes, small ice particles are perfused over the surface of the pans in order to solidify the cream layer. In the early hours in the morning, creamy layer is scratched around with a needle in order to cut its contact with the pan. Then the circle shaped cream is separated into four equal parts by using a needle. Every piece is turned upside down and offered for sale placing in the plastic kaymak plates [10, 14, 20]. Kaymak produced from water buffalo milk with traditional methods and known as Afyon kaymak, is also produced with technological methods (physical separation methods) due to the scarcity of water buffalo milk and traditional method being quite laborious (Fig. 2). In the majority of such productions, cow milk is used. First, milk is separated from milk fat by the help of separators based on centrifugal force system. The fat ratio of milk fat separated is standardized to 60%. Then, it is pasteurized and cooled and filled into suitable packages. This type of kaymak produced manufactured and packaged in hygienic conditions without human touch more durable than those produced with traditional methods due to slow microbiological growth [10, 21]. However, kaymak produced by using this method is significantly different than Afyon kaymak regarding both the qualities of the final product and the raw material and production method [23]. 3. Quality Parameters of Kaymak Kaymak contains higher amounts of moisture and lower amounts of fat milk [24]. For these reasons, the maximum shelf-life of kaymaks especially produced with traditional methods is 4-7 days [25, 26]. The results of some studies on kaymak are given in Table 1. According to the studies, it was found that fat ratio of the kaymak are generally not in compliance with the Turkish Food Codex Regulation [4]. Also in some studies, dry matter ratios were too low. Separation of milk fat by using separator Standardization of milk fat (60% fat ratio) Pasteurization (80-85 C, 5-10 min) Cooling (23-25 C) Packaging Fig. 2 Kaymak production with technological methods.

118 Production of Afyon Kaymak with Traditional and Technological Methods Table 1 Chemical and microbiological properties of kaymak determined by some researchers. Researchers Properties Kurt and Öksüz et al. Yilsay and Şanlı and Çon et al. [16] Özdemir [6] [14] Bayazit [19] Gürsel [23] Dry matter (%) 41.99-77.08 62.73-66.97 63.50-74.00-52.63-71.78 Fat (%) 18.00-35.50 55.18-61.11 59.70-68.60-53.00-70.00 Protein (%) 5.88-12.15-2.97-4.30 - - Acidity (lactic acid %) 0.23-0.66 0.12-0.44 0.17-0.58-0.050-0.272 Coliform (log CFU/g) 1.48-3.34 1.30-5.90 2.69-3.90 0-5.43 0-4.87 Yeast/mould (log CFU/g) 2.23-4.26 2.30-4.98 2.77-4.40 2.11-6.20 0-7.16 Total aerobic mesophilic bacteria counts (log CFU/g) 3.68-6.52 3.51-7.77 3.23-4.74 2.7-6.35 0-7.43 Coagulase positive staphylococci (log CFU/g) 0.00-3.20 0.60-4.20 1.00-2.92 0-5.44 - Salmonella-Shigella (log CFU/g) - - - 0-4.25 - E. coli - - - +/two samples - CFU: colony-forming unit. The low dry matter and fat ratios can be explained with using cow milk in production of kaymak. Also, in some studies, protein values of the samples were examined and it was found that protein values depending on dry matter content showed differences. Also, acidity values of the kaymak samples showed differences. The different acidity values can be explained with performing the researches of different seasons. When the microbiological results were examined, it was seen that in some studies, total aerobic mesophilic bacteria, yeast and mold, coliform bacteria, Salmonella and Shigella and coagulase positive Staphylococcus counts were considerably high. Also, E. coli was detected in some samples. Generally, the high counts of this microorganism are regarded as an indication that the hygiene and sanitation rules during production and storage could not be provided [27]. The high counts of yeasts and molds are the indications of hygienic conditions applied during production, and also of importance as these microorganisms cause unwanted taste and flavor on a food product rich in terms of fat and protein such as kaymak, due to their proteolytic and lipolytic acitivites [28, 29]. The high counts of coagulase-positive staphylococci increase the possibility of pathogenic Staphylococcus species found in kaymak and causes kaymak to be out of compliance with the conditions explained in food regulations [11]. In addition, availability of these bacteria in food or in food businesses is an indication of shortcomings in staff hygiene practices [30]. It is a known fact that, coliform group bacteria, impairs the quality of milk and milk products and affects the human health adversely [31, 32]. In a general evaluation, the microbiological qualities of the samples used in the researches were found to be low. 4. Conclusions When the studies on kaymak are examined, it was seen that the most of the establishments producing Afyon kaymak are small family businesses, the education levels of persons engaged in the production are insufficient, production is conducted under unhygienic conditions and productions are not made with a standard method. For this reason, the production should be modernized and regulated with a standard method, the packaging materials and production conditions should be suitable for hygiene and the products should be stored and offered to sale suitable for cold chain [17, 19]. References [1] F. Galvano, V. Galofaro, A. Angelis, M. Galvano, M. Bognanno, G. Gavano, Survey of the occurrence of aflatoxin M1 in dairy products marketed in Italy, J. Food Protec. 61 (1998) 738-741. [2] T. Özcan, F. Erbil, E. Kurdal, Importance of milk in human nutrition, in: Symposium of Drinking Milk,

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