Bolu Manda Kaymağı

Bolu Buffalo Cream is a dairy product made from milk obtained from buffaloes raised in Bolu province, using traditional regional methods that yield a high fat and dry matter content. The product was officially registered with a geographical indication on 5 October 2020 by the Bolu Chamber of Commerce and Industry and is protected under Law No. 6769 on Industrial Property.

Bolu Buffalo Cream (Bolu Municipality)

Geographical and Ecological Basis

Bolu’s landscape, covered with forests and shaped by mountains, plateaus and wetlands, provides an ideal environment for raising buffaloes, which thrive in water-rich habitats. The buffaloes in Bolu are fed with limited amounts of artificial feed during winter and, in other seasons, with cottonseed cake, grass, hay, oats, cracked corn, wheat bran and oilseed cakes. This feeding regimen directly positively influences the composition of buffalo milk.

Product Characteristics

Bolu Buffalo Cream is consumed as a breakfast item or used in desserts. No additives or flavoring agents are used in its production. On average, approximately 10 litres of buffalo milk are required to produce 1 kg of cream.

Main components of the cream:

• Dry matter content: 60%
• Protein content (in dry matter): 3%
• Milk fat content (by weight): 60%
• Lactose content (in dry matter): 0.9%

The raw buffalo milk used in cream production contains at least 7% milk fat, 5.5% protein and 8.5% fat-free dry matter.

Production Method

The production process requires traditional knowledge and craftsmanship. The steps can be summarized as follows:

1. Milking and Filtration: Raw buffalo milk is filtered through a cloth strainer and transferred to an appropriate container. In winter, when the milk is thick, a small amount of water may be added to the bottom of the container; in summer, when the milk is more abundant and fatty, no water is added.
2. First Boiling: The milk is stirred for approximately five minutes at 90–95 °C to initiate foaming.
3. Resting: The foamed milk is cooled at room temperature for six hours.
4. Second Boiling: Two additional litres of milk are added to the cooled milk and the mixture is boiled again at the same temperature. It is then rested for another six hours.
5. Cream Collection: The cooled milk is stored in a refrigerator at 4 °C. The cream layer that forms on the surface is carefully cut with a knife and collected, then stored cold. The remaining milk is used for other dairy products.

Shelf Life and Storage

Bolu Buffalo Cream is a perishable product. It can be stored for 4–5 days in a refrigerator, and up to 6–7 days during winter months. Cold storage is mandatory.

Geographical Boundary and Oversight

The reputation, production method and craftsmanship associated with the product are intrinsically linked to Bolu province. All production stages must be carried out within this geographical boundary. Inspections are conducted at least once a year under the coordination of the Bolu Chamber of Commerce and Industry. These inspections verify that the cream is sourced from buffaloes raised in Bolu, that the production method is correctly followed, and that storage conditions are adequate.