The effect of different drying systems on microbiological and physico-chemical properties of nevşehir cream

Kaymakli dry cream is a dairy product produced by drying traditional cream on a sieve in the shade. In this study, it is aimed to keep the color change to a minimum, to reduce the drying time, oxidation formation and quality loss, and to increase the quality value of the product, by applying different drying systems to Kaymaklı dry cream dried by traditional methods. Kaymaklı cream was dried in 75 ± 5 hours, in vacuum oven drying system in 14 hours, in room temperature drying in 16 hours, in modified oven drying system in 22 hours, in 30 °C oven drying system in 27 hours, at 27±3 °C. Physico-chemical and microbiological analyzes of the samples were made every hour during drying. Although a decrease was observed in the L* value and a* value during the drying period, an increase in the b* value was observed. In addition, it was determined that the % dry matter and TBA values of the samples increased during the drying process (P<0,05). According to the texture analyzes made during the drying period, in dried cream samples; Hardness, flexibility, gumminess, stickiness, chewiness, elasticity and external stickiness values were found in modified oven-dried cream sample compared to Kaymakli dry cream (P<0,05). According to the results of microbiological analysis, during the drying process; While an increase was observed in the number of coliform bacteria, yeast and mold, and lactic acid bacteria, it was determined that the total number of aerobic bacteria decreased in the samplesdried in a vacuum oven and in a modified oven, and an increase in the samples dried in a room temperature and 30 °C oven (P<0,05). Considering the analyzes and results, it has been observed that drying in vacuum and modified oven provides advantages on product quality and organoleptic properties such as time saving, less oxidation, less color change.