Talas Zincidere Dry Cream Product Description and Distinguishing Features: Talas Zincidere Dried Cream is a dairy delicacy made by concentrating milk fat through specialized methods. It features a porous, sponge-like texture and is commonly shaped into cylindrical rolls. The color of Talas Zincidere Dried Cream ranges from pure white to various shades of yellow. About 15 liters of fresh milk are required to produce approximately 1 kilogram of this dried cream. The product contains a minimum of 55% dry matter and at least 60% milk fat by weight. Importantly, during the production process, no food additives, artificial flavors, or flavor enhancers are used. Throughout its history, Talas Zincidere Dried Cream has been especially recognized by locals with this name, as it is traditionally made in the Zincidere neighborhood of the Talas district. It is commonly enjoyed as a breakfast delicacy or incorporated into various desserts. Talas Zincidere Dried Cream stands out due to the distinctive ingredients used, combined with a unique production technique and expert craftsmanship. This specialty is closely tied to the Talas district in the Kayseri province, where it has been produced for many years. Production Method: Talas Zincidere Dried Cream adheres to strict food hygiene standards throughout every phase from production to delivery. The key steps involved in producing Talas Zincidere Dried Cream are outlined below: Milking: Freshly obtained cow's milk undergoes heat treatment as quickly as possible. If the milk is not immediately processed into cream, it must be stored within a cold chain at 0-4 °C. Approximately 15 liters of raw milk are needed to produce around 1 kg of cream. Critical factors affecting the quantity and quality of milk, milk fat, and cream include the breed of the cow, its diet, lactation period, seasonal variations, and ambient temperature. Straining: The raw milk is filtered through a clean cloth or sieve into containers that are suitable for direct food contact. Cream Formation: The raw milk is placed in shallow, production-appropriate containers and gently heated on a stove until it reaches about 90 °C. Once this temperature is achieved, the milk is stirred continuously for roughly 20 minutes to form a cream layer on the surface. To further improve cream formation, a small portion of milk is carefully scooped with a food-safe ladle and poured back into the container multiple times. This step requires skilled hands to develop a foamy surface, giving the cream its characteristic porous texture. Afterwards, by lowering the temperature to 50-60 °C, the cream layer that has partially formed on the milk’s surface consolidates further, developing a porous texture. The cream, which is the milk’s fat-rich portion, forms on top by gathering a large amount of milk fat in the form of curds. After heating, the milk with the cream layer is allowed to cool for at least 3 hours. Cream Collection and Processing: The cream that sticks to the edges of the containers is carefully separated by slicing it with a knife. Skill is required to collect the cream in layers without breaking them apart. The moist cream is then placed on clean, food-safe sieves, bowls, or grids to allow the milk to drain off. The cream layer, which meets all technical and food safety standards, is dried appropriately over the course of about one day. The final dried cream is usually offered to customers either rolled into cylinders or cut into flat layers. Storage Conditions and Distribution: The storage, transport, and delivery of Talas Zincidere Dried Cream take place in cool environments below 10 °C, free from odors, and under clean, dry conditions. It is packaged in food-safe materials that comply with relevant regulations and includes accurate labeling before reaching consumers.