Bolu Buffalo Cream Product Description and Distinctive Features: Bolu Buffalo Cream is a dairy product produced by condensing the fat of buffalo milk obtained from buffaloes raised in the province of Bolu through a region-specific production method. Bolu, with a significant portion of its land covered by forests, features mountains, plateaus, and plains in its topography. The province is rich in rainfall, and its diverse surface shapes include lakes and wetlands of various sizes due to the abundance of elevation differences. Buffaloes are animals that prefer water and wetlands. In this regard, Bolu province has fertile areas for buffalo farming due to its climate and topographical features. In Bolu, buffaloes are typically fed with small amounts of artificial feed during the winter season and mostly with cottonseed meal, grass, hay, oats, corn crumbs, wheat bran, and oilseed meals throughout the rest of the year. The feeding method directly influences the composition of buffalo milk positively.Bolu Buffalo Cream is commonly used as a breakfast item or in desserts. Production Method: Approximately 10 liters of buffalo milk are used for the production of about 1 kg of Bolu Buffalo Cream. No food additives, flavors, or flavor enhancers are used in the preparation of the product. Stages of Bolu Buffalo Cream (Approximately 1 kg) Production: Milking: The freshly milked raw buffalo milk should be processed into cream as soon as possible or placed in cold storage at 0-4 °C. Straining: About 8 liters of raw buffalo milk are filtered through a cloth strainer into a food-contact suitable container. During the summer months, since buffalo milk is more abundant, a small amount of water is added to the bottom of the container to prevent it from sticking. In this type of production, where the thickness of the cream layer can decrease, very little water should be added. In summer production, buffaloes graze in areas such as highlands and meadows, resulting in richer, creamier, and more flavorful milk, with a thicker cream layer obtained from this milk. Therefore, water is never added to the buffalo milk obtained in the summer for cream production. 1. Aeration: The raw buffalo milk taken into the container is aerated by stirring at 90-95°C for approximately 5 minutes on the stove. Resting: The aerated buffalo milk is left to cool at room temperature for about 6 hours without covering. 2. Aeration: After cooling at room temperature, an additional 2 liters of buffalo milk are added to the mixture. The mixture is aerated again on the stove at 90-95 °C for approximately 5 minutes. The buffalo milk is then left to cool at room temperature for another 6 hours. Harvesting the Cream: The milk, cooled at room temperature, is left uncovered in the refrigerator at 4 °C to allow cream formation. The cream layer formed on the milk is cut with a knife, transferred to clean containers, and stored at 4 °C. As it continues to rest, this cream mass thickens, completing the cream production. The remaining milk is used for the production of yogurt, cheese, and other dairy products. Shelf Life and Storage Conditions: Bolu Buffalo Cream has a short shelf life and must be stored in cold conditions. The product's expiration date is 4-5 days from the production date when stored in the refrigerator, and this period can extend to 6-7 days in winter months.