Textural Structure of Kuru Kaymak Dry Clotted Cream

Year 2016, Volume: 14 Issue: 2, 189 - 195, 01.06.2016

Metin Atamer Ebru Şenel Adnan Hayaloğlu Barbaros Özer

Abstract

Kuru kaymak is a traditional dairy product native to Nevşehir Kaymaklı , Sivas, Erzincan provinces in Turkey. No information is available on manufacturing technology and characteristics of kuru kaymak in the literature. The textural structure of different types of kaymak products including kuru kaymak cannot be explained with only ‘creaming’. Kuru kaymak is a lipid-protein complex of which proteins constitute up to 20% of dry weight. Among the manufacturing stages, especially heat treatment and foam formation play an important role in determining the textural structure. As a result of these stages, proteins and lipids become associated with each other. In this article, the manufacturing stages and their effects on the formation of texture of kuru kaymak are explained

Keywords

Kuru kaymak, Foam formation, Protein-protein interactions

Kuru Kaymağın Tekstürel Yapısı

Abstract

Kuru kaymak, Nevşehir Kaymaklı , Sivas, Erzincan yörelerinde üretilen geleneksel bir süt ürünüdür. Literatürde kuru kaymağın üretim teknolojisi ve karakteristik özelliklerine ilişkin bilgi bulunmamaktadır. Kuru kaymağın da dahil olduğu farklı tipteki kaymak ürünlerinin tekstürel yapısı sadece kremalaşma esas alınarak açıklanamaz. Kuru kaymak, ağırlığının %20’sine kadar protein içeren bir lipid-protein kompleksidir. Üretim aşamaları içerisinde özellikle ısı uygulaması ve köpük oluşumu tekstürel yapının belirlenmesinde önemli rol oynar. Bunun sonucunda protein ve lipidler birbiri ile ilişkili duruma gelmektedir Bu makalede, yukarıda anılan üretim aşamaları ve bu aşamaların tekstürel yapı üzerine etkileri açıklanmıştır

Keywords

Kuru kaymak, Köpük oluşumu, Protein-protein interaksiyonları

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