Talas Zincidere Dry Cream Product Description and Distinguishing Features: Talas Zincidere Dried Cream is a dairy product produced by condensing milk fat using appropriate techniques. It has a porous, sponge-like structure and is typically rolled into a cylindrical shape. The color of Talas Zincidere Dried Cream can be white or shades of yellow.Approximately 15 liters of raw milk are used in the production of about 1 kg of Talas Zincidere Dried Cream.In Talas Zincidere Dried Cream, the dry matter content is at least 55%, and the weight ratio of milk fat is at least 60%.In the production of Talas Zincidere Dried Cream, no food additives, flavors, or flavor-enhancing food components are used. In the history of Talas Zincidere Dried Cream, it is particularly known as Talas Zincidere Dried Cream among the locals due to its production in the Zincidere neighborhood of the Talas district. Talas Zincidere Dried Cream is typically consumed as a breakfast item or used in desserts. Talas Zincidere Dried Cream is a product that differentiates itself in terms of the components used in its production, with a unique production method and skillful craftsmanship. Talas Zincidere Dried Cream is associated with the Talas district in Kayseri province, where it has a long history. Production Method: Talas Zincidere Dried Cream follows food hygiene requirements at all stages from production to market. The production stages of Talas Zincidere Dried Cream are as follows: Milking:Freshly milked cow's milk is subjected to heat treatment as soon as possible. If the milk is not immediately processed into cream, it should be placed in a cold chain at 0-4 °C. Approximately 15 liters of raw milk are used for the production of about 1 kg of cream. Factors such as the breed of the milking animal, its nutrition, lactation period, seasonal conditions, and ambient temperature are crucial for obtaining the desired milk/milk fat and cream quantity.Straining:Raw milk is passed through a clean cloth or filter into suitable containers for contact with food. Cream Formation: The raw milk, placed in shallow containers suitable for production, is heated on a stove until it reaches approximately 90 °C. After reaching this temperature, it is stirred for about 20 minutes to create a cream layer on the surface of the milk. To enhance cream formation, a small amount of milk is taken from the container using a food-contact-safe ladle or similar tool and poured back into the container, repeating this process several times. Skillful craftsmanship is crucial at this stage. This process creates foam on the surface, resulting in a porous structure for the cream. Later, by reducing the temperature to 50-60 °C, the partially formed cream layer on the surface of the milk binds further, achieving a porous structure. Cream, essentially the fat-rich part of milk, is formed as a layer on the surface by collecting a significant portion of the milk fat in the form of curds. After boiling, the milk with the formed cream is left to cool for at least 3 hours. Cream Collection and Processing: The cream layer adhering to the edges of the containers is separated by cutting with a knife. Collecting the cream in layers without tearing it apart requires skill. The wet cream is placed on food-contact-safe clean sieves, bowls, and/or grates for the milk to drain. The cream layer, meeting the minimum technical and food hygiene requirements, is appropriately dried over about one day. The obtained dried cream is usually presented to consumers in rolled form or cut into layers. Storage Conditions and Market Supply: The storage, transportation, and market supply stages of Talas Zincidere Dried Cream are carried out in cool environments below 10 °C, free from odors, in clean and dry conditions. Talas Zincidere Dried Cream is presented to consumers in food-contact-safe packaging, complying with relevant regulations and featuring proper label information.