The airborne pollen grains of Afyon have been studied for a two_year period (1999-2000) with a Durham sampler. A total of 14 367 pollen grains belonging to 40 taxa have been identified and recorded with some unidentif...The airborne pollen grains of Afyon have been studied for a two_year period (1999-2000) with a Durham sampler. A total of 14 367 pollen grains belonging to 40 taxa have been identified and recorded with some unidentified ones. Of them, 6 732 were identified in 1999 and 7 635 in 2000. Of the total pollen grains, 69.67% were arboreal, 26.64% non_arboreal and 3.68 % unidentified. The majority of the investigated pollen grains were from Pinus, Gramineae, Cupressaceae, Platanus , Chenopodiaceae/Amaranthaceae, Quercus, Ailanthus, Moraceae, Juglans , Salix, Cedrus and Rosaceae. The highest level of pollen grains was in May.展开更多
Afyon kaymak （milk cream） is traditional dairy product of Afyon city which is a junction of Middle Anatolia and West regions and famous with its thermal tourism and food. However, challenging production process led ...Afyon kaymak （milk cream） is traditional dairy product of Afyon city which is a junction of Middle Anatolia and West regions and famous with its thermal tourism and food. However, challenging production process led Afyon kaymak to lose its importance. Although buffalo milk is the raw material of traditional Afyon kaymak, cow milk can be used in the process. In traditional process, milk is filtered with double cheesecloth and gotten into the aluminum or tinned copper milk cream pans where the capacity is around 2.5-3.0 L. Half-filled pan is warm up to 90-95 ℃. Pans are carried to cool area and left until cooling. Milk cream on the cooled pans is lined by a pin. New milked milk is added to the lined cream in pans and heated for 1 h. It is covered and held on for 6-8 h. While holding period is until afternoon on summer time, it is until mid-afternoon in winter. Covers of the pans are opened and hold in a cool place until morning and, thus, cream is chilled. Cream layer on pans are lined and gotten out of pans. Cream as circle is divided into four pieces and left to the cream package after turning down. In this review, we aimed to give some information about Afyon kaymak and its production methods.展开更多
文摘The airborne pollen grains of Afyon have been studied for a two_year period (1999-2000) with a Durham sampler. A total of 14 367 pollen grains belonging to 40 taxa have been identified and recorded with some unidentified ones. Of them, 6 732 were identified in 1999 and 7 635 in 2000. Of the total pollen grains, 69.67% were arboreal, 26.64% non_arboreal and 3.68 % unidentified. The majority of the investigated pollen grains were from Pinus, Gramineae, Cupressaceae, Platanus , Chenopodiaceae/Amaranthaceae, Quercus, Ailanthus, Moraceae, Juglans , Salix, Cedrus and Rosaceae. The highest level of pollen grains was in May.
文摘Afyon kaymak （milk cream） is traditional dairy product of Afyon city which is a junction of Middle Anatolia and West regions and famous with its thermal tourism and food. However, challenging production process led Afyon kaymak to lose its importance. Although buffalo milk is the raw material of traditional Afyon kaymak, cow milk can be used in the process. In traditional process, milk is filtered with double cheesecloth and gotten into the aluminum or tinned copper milk cream pans where the capacity is around 2.5-3.0 L. Half-filled pan is warm up to 90-95 ℃. Pans are carried to cool area and left until cooling. Milk cream on the cooled pans is lined by a pin. New milked milk is added to the lined cream in pans and heated for 1 h. It is covered and held on for 6-8 h. While holding period is until afternoon on summer time, it is until mid-afternoon in winter. Covers of the pans are opened and hold in a cool place until morning and, thus, cream is chilled. Cream layer on pans are lined and gotten out of pans. Cream as circle is divided into four pieces and left to the cream package after turning down. In this review, we aimed to give some information about Afyon kaymak and its production methods.
