DRIED YOGHURTS: KURUT AND KASHK


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SAY D. , Soltani M., GÜZELER N.

PAMUKKALE UNIVERSITY JOURNAL OF ENGINEERING SCIENCES-PAMUKKALE UNIVERSITESI MUHENDISLIK BILIMLERI DERGISI, cilt.21, ss.428-432, 2015 (ESCI İndekslerine Giren Dergi) identifier

  • Cilt numarası: 21 Konu: 9
  • Basım Tarihi: 2015
  • Doi Numarası: 10.5505/pajes.2015.47048
  • Dergi Adı: PAMUKKALE UNIVERSITY JOURNAL OF ENGINEERING SCIENCES-PAMUKKALE UNIVERSITESI MUHENDISLIK BILIMLERI DERGISI
  • Sayfa Sayıları: ss.428-432

Özet

The removal of water from the foods by the drying process is a known method since ancient times. Among drying methods, drying under sun is a method that cheap, quite easily implemented, needing less labour and equipment. Drying yoghurt (Kurut) is a form of dried yoghurt or buttermilk. Kurut is made with plenty of milk in summer seasons and consumed in winter in eastern and southeastern region of our country. Dried yoghurt is consumed with pasting after softened thoroughly by into hot water or granulating. Drying yoghurt (Kashk) is manufactured traditionally in dried form and produced industrially in liquid form in Iran and it is used flavoring agents as a food ingredient in the preparation of various food. According to Institute of Standard and Industrial Researches of Iran, dried kashk is obtained by heating of homemade yoghurt, yoghurt drink or the remaining buttermilk. Traditional liquid kashk is produced by milling of dried kashk and industrial liquid kashk is also produced by industrially produced yoghurt. Kurut and dried kashk as dried milk products are high in protein and mineral contents, but their fat and water content are low level. With this study it was summarized some characteristics of these products with the production methods of dried yoghurt produced in Turkey and Iran.