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Journals / Food Health and Technology Innovations / 2025 / Cilt: 8 Sayı: 17

THE REVIEW ON KURUT: MANUFACTURING AND PREFERENCE STRATEGIES

Seval Sevgi Kırdar(BURDUR MEHMET AKİF ERSOY UNIVERSITY, VOCATIONAL SCHOOL OF FOOD, AGRICULTURE AND LIVESTOCK, FOOD TECHNOLOGY PR.)
Zeynep Karakaya(Burdur Mehmet Akif Ersoy University Healt Sciences Institute)
Pages
769–788
Publication Date
2025-12-29
DOI
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

Beyond being a significant element of traditional culinary culture, kurut continues to be valued today as a functional and natural food.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Kurut is a traditional food made from fermented milk products, primarily produced in Central Asia and Anatolia.
📊
Key Findings & Data:The main raw materials used are yogurt or buttermilk.
💡
Conclusion & Impact:Beyond being a significant element of traditional culinary culture, kurut continues to be valued today as a functional and natural food.
🔬Design:Derleme
📍Scope:Comprehensive Sample
⚙️Variables:Fermented Milk Products · Kurut · Production Techniques

Abstract

Kurut is a traditional food made from fermented milk products, primarily produced in Central Asia and Anatolia. The main raw materials used are yogurt or buttermilk. Through processes of straining, salting, and drying, kurut is transformed into a low-moisture product with a long shelf life. This nutritious food is high in protein and minerals, particularly calcium. Its low water activity makes it resistant to microbial spoilage, which has contributed to its status as a staple food in nomadic societies. Kurut production is prevalent in Central Asia, including countries such as Kazakhstan, Kyrgyzstan, Uzbekistan, and Turkmenistan, as well as in Iran, Afghanistan, and the eastern and southeastern regions of Anatolia. In Turkey, it is produced in areas such as Erzurum, Kars, Van, and Ağrı, often under different names and using various methods. Although production techniques can vary by region, they typically involve churning yogurt to create buttermilk, separating the butter, straining the remaining mixture, salting it, and then drying it into small pieces. In general, kurut has a firm texture and a salty, sour taste. It is commonly used in soups and sauces or eaten directly. Beyond being a significant element of traditional culinary culture, kurut continues to be valued today as a functional and natural food.

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Cite This Article

Kırdar, S. S., Karakaya, Z. (2025). THE REVIEW ON KURUT: MANUFACTURING AND PREFERENCE STRATEGIES. Food Health and Technology Innovations, Cilt: 8 Sayı: 17, 769–788. https://ajindex.com/articles/1586190

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