Çaycuma Manda Yogurt

Çaycuma Buffalo Yogurt is a dairy product made from the milk of Anatolian buffaloes raised in the Çaycuma district. The district’s climatic conditions and rich plant flora, combined with the free-range grazing of buffaloes on pastures throughout the year, influence the quality and yield of the milk, which is reflected in the yogurt.

Çaycuma Buffalo Yogurt (Generated by Artificial Intelligence)

Distinctive Characteristics

The product differs due to the influence of local natural and human factors and is produced using traditional methods requiring skill, developed over many years of cultural knowledge accumulation. The use of milk from Anatolian buffaloes raised in Çaycuma and their year-round free-range grazing on pastures are decisive factors in determining the quality and yield of the milk. The production methods are based on traditional knowledge passed down through generations, distinguishing Çaycuma Buffalo Yogurt from other products.

Physical and Chemical Properties

• Physical Properties: Water content 80–86%, dry matter content 14–20%
• Chemical Properties: Fat content 2–8%, protein 4–8%, lactose 2–5%, mineral content 0.8–1.2%, acidity (L.A.) 0.9%

Ingredients

1. Milk from Anatolian buffaloes
2. Yogurt culture (Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus) or previously prepared buffalo yogurt starter

Production Method

The milk used in production is obtained from Anatolian buffaloes grazed year-round on Çaycuma pastures. The milk is boiled; after reaching boiling point, it is kept boiling for 15 to 20 minutes until approximately one-quarter of its volume has evaporated. The boiled milk is then left to cool until it reaches the fermentation temperature of 39–40 ºC, which takes about four hours. During fermentation, symbiotic cultures or previously prepared buffalo yogurt are used, and the culture must contain at least 10⁶ CFU/g of microorganisms. For approximately one liter of milk, one teaspoon of buffalo yogurt is mixed with warm milk and added gently without disturbing the curd. The fermentation vessel is wrapped in blankets or similar materials to prevent heat loss and maintain a constant temperature, and left undisturbed for about four hours. After fermentation, the yogurt is refrigerated for one day before being offered for consumption.

Promotional Activities

The product is visually displayed in large clay jars placed outside commercial establishments. This practice is carried out particularly by businesses in Çaycuma that trade in buffalo yogurt to attract customer attention and increase product awareness.

Clay Jar Placed Outside a Shop for Promotion Purposes (AA)

Buffalo Farming in Çaycuma

Buffalo farming holds a significant place within livestock production in the region. Buffaloes graze on natural pastures for 11 months of the year and consume only dried grasses grown and harvested by villagers during the remaining month. This feeding pattern affects both the yield and quality of the milk.

Inspection

The production of Çaycuma Buffalo Yogurt is inspected at least once a year under the coordination of the Çaycuma Chamber of Commerce and Industry, with participation from experts of the District Directorate of Agriculture and Forestry and local universities. Inspections verify whether the milk is sourced from Anatolian buffaloes raised in the region and whether production methods comply with established standards.