Maras Ice Cream Product Description and Distinguishing Features: Maraş Ice Cream is made from the milk of goats that feed on fragrant flowers such as thyme, keven, hyacinth, and narcissus native to the Kahramanmaraş region, skillfully crafted by experienced ice cream artisans. According to folklore, Maraş Ice Cream evolved from a frozen dessert called "karsambaç" that was served in Ottoman palace kitchens. Osman Ağa, famously known as Maraşlı Osman, was a craftsman who supplied wild orchid powder (salep) to Ottoman palaces and noble households. One day, after finishing his deliveries, he buried the leftover salep combined with sugar and milk in the earth. The next day, he observed that the mixture had thickened and gained a stretchy, gum-like consistency. Recognizing the distinct flavor and texture, many people around him tasted and appreciated this new treat. This delicacy, called "salepli karsambaç" (salep-flavored frozen dessert), soon became highly sought after, leading to the creation of what is today known as Maraş Ice Cream. Among the many ice cream varieties produced in Turkey, Maraş Ice Cream stands out for its minimal volume expansion, distinctive and delightful taste and aroma, chewy yet elastic texture that is both firm and flexible, consistent shiny white color, resistance to melting, and its capability to retain these qualities over extended periods when stored at low temperatures (–18°C or lower). Maraş Ice Cream has become a renowned symbol closely associated with the city and holds a cherished place in Turkish dessert culture. Apart from the unique flavor and fragrance imparted by the goat milk and salep used in its making, a key characteristic of Maraş Ice Cream is the skill and mastery required in its preparation. The distinct qualities of this ice cream are only achieved when using goat milk sourced from the Kahramanmaraş region. The exceptional attributes of this milk arise from the natural vegetation unique to the area. Maraş Ice Cream is made exclusively from goat milk, salep, and sugar. The required standards for these ingredients are as follows: Goat Milk: The goat milk utilized in the production of Maraş Ice Cream is vital due to its pure white color, which is a result of the absence of carotene and carotenoids, and its high total solids content. What distinguishes this milk from other goat milks used in different ice cream varieties is that it is obtained from goats that freely graze on wildflowers such as thyme, keven, hyacinth, and narcissus growing naturally within the Kahramanmaraş province. The goats raised in the plateaus of Kahramanmaraş produce milk that provides the ideal texture and aroma necessary for genuine Maraş Ice Cream. As a result, this ice cream contains a minimum of 4% milk fat. All goats raised within this region and supplying milk to Maraş Ice Cream producers are tagged and recorded in the Sheep and Goat Identification System (KKKS). Salep: The salep used in Maraş Ice Cream production adheres to the criteria outlined in the Turkish Food Codex Spice Regulation. The primary active ingredient in the tubers of salep orchids is glucomannan. This glucomannan content varies significantly, ranging from approximately 7% to 61%, depending on the orchid species it originates from. When mixed with milk, this substance expands to form a thick, viscous solution. The ice cream’s firmness, elasticity, and slow melting properties are largely due to this compound. Serving as a stabilizer, salep gives the ice cream a smooth, rich, and consistent texture, helps delay melting, and prevents the formation of large ice crystals during production and storage. Moreover, salep acts as an emulsifier by binding fats, which is crucial for maintaining the creamy texture of the ice cream. Skilled Maraş Ice Cream artisans can assess the quality and consistency of salep by pinching a small amount in water between their thumb and forefinger, judging its flow and thickness. Typically, the quantity of salep incorporated into Maraş Ice Cream ranges from 0.7% to 8%, with the exact amount depending on the orchid species and its stabilizing properties. Sugar: The sugar used is refined white sugar compliant with the Turkish Food Codex Sugar Regulation. In Maraş Ice Cream production, the sugar ratio usually falls between 15% and 22%. Production Method: Goat milk supplied by producers must be delivered to the Maraş Ice Cream manufacturing facility (hereafter called the facility) without breaking the cold chain and within 4 hours after milking, as a standard practice. Upon arrival, the milk goes through a pre-filtration process, followed by pH testing and checks for any added water. In Maraş Ice Cream production, only pure 100% goat milk is used. After the pH assessment, the measured quantity of milk designated for production is pasteurized. Post-pasteurization, the goat milk is either boiled in an open vat or concentrated via an evaporator to raise the dry matter content to a minimum of 15% and up to 20%. After thickening, sugar is mixed into the milk once it cools to about 40°C, and the blend is reheated to boiling. Next, salep is added to the boiling mixture until the total dry matter reaches at least 33%, and boiling continues for an additional 3 to 5 minutes. The entire liquid mixture undergoes a second pasteurization and is then cooled to between 5°C and 10°C. This pasteurization applies to both the goat milk and the complete Maraş Ice Cream mix. Following the cooling phase, the Maraş Ice Cream mixture is placed into tanks where it is churned using cooling machines. The churning process incorporates air at levels ranging from 15% up to 30%, maintaining an outlet temperature between -5°C and -8°C. Once production is finished, the ice cream is removed from the machine and packaged. These packaged products are stored in tunnels at -40°C until their core temperature drops to between -20°C and -22°C. Without interrupting the cold chain, the products are then transported to storage areas and prepared for distribution. Properly packaged Maraş Ice Cream can be preserved for up to one year at temperatures of -18°C or below.