In this study, the properties of dry clotted creams produced in different drying systems (vacuum and tray drying systems) and traditional methods have been determined. Physico-chemical, color, textural, microbiological, and sensory analysis as well as fatty acid composition analysis and appearance analysis of dry clotted creams were carried out during storage. During the storage, it was observed that pH and titration acidity values of samples increased. The hardness levels of the clotted cream produced with the tray dryer were found to be higher than the vacuum and traditional methods. The highest ratio of saturated fatty acids was observed in the samples produced with a vacuum dryer. As a result, it was faund that a product similar to traditional dry cream could be produced in industrial tray drying systems. When vacuum drying was applied, more successful results were obtained against oxidation than other drying techniques. However, it was determined that some of its features were also lost. It was also determined that in this system, the dry cream production time may be shortened by at least 50 % compared to the traditional production.