Journals / Gıda / 2013 / Cilt: 38 - Sayı: 1

The Production and Quality Properties of Liquid Kashks (in English)

Sıvı Kashk Üretimi ve Kalite Özellikleri (İngilizce)

Journal
Gıda
Pages
1–7
Publication Date
2013-02-01
DOI
—
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AI Summary & Key Takeaways

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

Results showed that the quality properties of both traditional liquid kashk and industrial liquid kashk samples were in compliance with the standards set by Institute of Standard and Industrial Researchs of Iran (ISIRI).

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Liquid kashk is a fermented dairy product produced under two types of traditional liquid kashk and industrial liquid kashk in Iran.
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Key Findings & Data:Dried Kashk-a traditional concentrated yogurt type dairy product- is used for traditional liquid kashk production.
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Conclusion & Impact:Results showed that the quality properties of both traditional liquid kashk and industrial liquid kashk samples were in compliance with the standards set by Institute of Standard and Industrial Researchs of Iran (ISIRI).
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Sıvı kashk · geleneksel sıvı kashk · endüstriyel sıvı kashk

Abstract

Liquid kashk is a fermented dairy product produced under two types of traditional liquid kashk and industrial liquid kashk in Iran. The basic raw material of both liquid kashks is yogurt. Dried Kashk-a traditional concentrated yogurt type dairy product- is used for traditional liquid kashk production. Industrial liquid kashk is produced by concentration of yogurt produced industrially. This research was designed to introuduce the production methods and to determine quality properties of liquid kashks. For this purpose, 30 traditional liquid kashks and 30 industrial liquid kashks were randomly collected from 10 provinces of Iran and their chemical, microbiologic and sensory properties were analysed. Results showed that the quality properties of both traditional liquid kashk and industrial liquid kashk samples were in compliance with the standards set by Institute of Standard and Industrial Researchs of Iran (ISIRI).

Özet

Sıvı kashk fermente bir süt ürünü olup, endüstriyel sıvı kashk ve geleneksel sıvı kashk olmak üzere iki şekilde üretilmektedir. Her iki sıvı kashk’ın temel hammaddesi yoğurttur. Geleneksel sıvı kashk üretiminde kashk geleneksel olarak üretilen yoğurdun konsantre edilmesiyle elde edilen bir süt ürünü kullanılmaktadır. Endüstriyel sıvı kashk endüstriyel olarak üretilen yoğurdun konsantre hale getirilmesiyle üretilmektedir. Bu araştırma sıvı kashklerin üretim yönteminin tanıtılması ve kalite özelliklerinin belirlenmesi üzerine planlanmıştır. Bu amaçla, 30 adet geleneksel sıvı kashk ve 30 adet endüstriyel sıvı kashk İran’ın 10 eyaletinden tesadüfi olarak toplanmış ve kimyasal, mikrobiyolojik ve duyusal özellikleri incelenmiştir. Elde edilen sonuçlara göre, geleneksel sıvı kashk ve endüstriyel sıvı kashk örneklerinin kalite özellikleri, İran Standart ve Endüstriyel Araştırmalar Enstitüsü (ISIRI) tarafından belirtilen standartlar ile uyumlu olduğu belirlenmiştir.

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Cite This Article

SOLTANİ, M., GÜZELER, N. (2013). The Production and Quality Properties of Liquid Kashks (in English). Gıda, Cilt: 38 - Sayı: 1, 1–7. https://ajindex.com/articles/39541

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