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

Yıl 2013, Cilt: 38 Sayı: 1, 1 - 7, 01.02.2013

Mostafa Soltani Nuray Güzeler

Öz

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).

Anahtar Kelimeler

Liquid Kashk, traditional liquid Kashk, industrial liquid Kashk, quality properties, Iran

Sıvı Kashk Üretimi ve Kalite Özellikleri (İngilizce)

Öz

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.

Anahtar Kelimeler

Sıvı kashk, geleneksel sıvı kashk, endüstriyel sıvı kashk, kalite özellikleri, İran

Kaynakça

• St-Onge MP, Farnworth ER, Jones, PJH. 2000. Consumption of fermented and nonfermented dairy products: effects on cholesterol concentrations and metabolism. Am J Clin Nutr, 71 (3), 674-681. 2. Roesch R, Juneja M, Monagle C, Corredig M. 2004. Aggregation of soy/milk mixes during acidification. Food Res Int, 37 (3), 209-215.
• Guzel-Seydim ZB, Kok-Tas T, Greene AK, Seydim AC. 2011. Review: Functional properties of kefir. Crit Rev Food Sci, 51 (3), 261-268.
• Tamime A, Robinson R. 1999. Yogurt: Science and Technology. Woodhead Publishing, Abingdon, England, 791 p.
• Oghbaei M, Prakash J. 2008. Nutritional and functional properties of kashk: fermented sheep milk. J Food Sci Tech Nepal, 4, 38-42.
• Ghorban Shiroodi S, Mohammadifar, MA, Ghorbani Gorji E, Ezzatpanah H, Zohouri N. 2012. Influence of gum tragacanth on the physicochemical and rheological properties of kashk. J Dairy Res, 79 (1), 93-101.
• Karabulut I, Hayaloglu, AA, Yildirim H. 2007. Thin-layer drying properties of kurut, a turkish dried dairy by-product. Int J Food Sci Tech, 42 (9), 1080-1086.
• Kamber U. 2008. The manufacture and some quality properties of kurut, a dried dairy product. Int J Dairy Technol, 61 (2), 146-150.
• Radiati LE, Padaga MC. 1995. Processing of dried yogurt (kishk). Bulettin of Animal Science, Special edition, 409-412.
• Soltani M, Güzeler N. 2009. Some quality properties of kuruts that produced in Iran. J Sci Eng (Published by Çukurova University), 20 (1): 168-176. 11. ISIRI. Traditional liquid kashk. 1994. No: 2452, Institute of Standard and Industrial Researchs of Iran, Tahran, Iran.
• ISIRI. Industrial liquid kashk. 2003. No: 6127, Institute of Standard and Industrial Researchs of Iran, Tahran, Iran.
• AOAC, Official Methods of Analysis. 1990. 15thed. The Association of Official Agricultural Chemist. P. O. Box: 540, Washington DC. USA.
• AOAC, Official methods of Analysis. 1992. Association of Official Analytical Chemists, Washington DC. USA.
• Bradley RL, Arnold E, Barbano DM, Semerad RG, Smith DE, Vines BK. 1992. Chemical and physical methods. In: Standard Methods For The Examination of Dairy Products, Marshall RT (ed), 16thed, Am. Publ. Health Assoc, Washington DC, pp. 433-529.
• Harrigan W.F. 1998. Laboratory Methods in Food Microbiology. Academic Press, London, UK, 533 p.
• APHA, American Public Health Association. 1995. Standard Methods for the Examination of Dairy Products, 15thed. Washington DC. USA.
• Tribby D. 2009. Yogurt. In The Sensory Evaluation of Dairy Products, Clark S (Chief ed), Springer Science + Business Media, LLC, 233 Spring Street, New York, NY 10013, USA, pp. 191-223.
• Tamime AY, Kalab M, Davies G. 1991. The effect of processing temperatures on the microstructure and firmness of labneh made from cow milk by the traditional method or by ultrafiltration. Food Structure, 10 (4), 345-352.
• Sahan N, Say D. 2003. A study on the production of salted yogurt. GIDA, 28 (1): 31-37.
• Güler, Z. 2007. Changes in salted yogurt during storage. Int J Food Sci Tech, 42 (2), 235-245.
• Al-Kadamany E, Toufeili I, Khattar M, Abou-Jawdeh Y, Harakeh S, Haddad T. 2002. Determination of shelf life of concentrated yogurt (labneh) produced bu in-bag straining of set yogurt using hazard analysis. J Dairy Sci, 85 (5), 1023-1030.
• Ozer BH, Stenning RA, Grandison AS, Rabinson RK. 1999. Rheology and microstructure properties of labneh (concentrated yogurt). J Dairy Sci, 82 (4), 682-689.
• Akdemir Evrendilek G. 2007. Survival of Escherichia coli O157:H7 in yogurt drink, plain yogurt and salted (tuzlu) yogurt: Effects of storage time, temperature, background flora and product properties. Int J Dairy Technol. 60 (2), 118-122.
• Nsabimana C, Jiang B, Kossah R. 2005. Manufacturing, properties and shelf life of labneh: a review. Int J Dairy Technol, 58 (3), 129-137.
• Say D, Sahan N. 2002. The microbiological properties of labneh (concentrated yogurt) stored with oil at room and refrigerator temperatures. Milchwissenschaft, 57 (9-10), 528-531.
• Couto Campos AK, Soares Cardonha AM, Galvao Pinheiro LB, Ferreira NR, Medeiros De Azevedo PR, Montenegro Stamford TL. 2009. Assessment of personal hygiene and practices of food handlers in municipal public schools of natal, Brazil. Food Control, 20 (9), 807-810.
• Sahan N, Var I, Say D, Aksan E. 2004. Microbiological properties of labneh (concentrated yogurt) stored without vegetable oil at room or refrigeration temperatures. Acta Aliment Hung, 33 (2), 175-182.
• Morandi S, Brasca M, Lodi R, Cremonesi P, Castiglioni B. 2007. Detection of classical enterotoxins and identification of enterotoxin genes in staphylococcus aureus from milk and dairy products. Vet Microbiol, 124 (1-2), 66-72.
• Kirdar S, Gun I. 2002. Microbiological, chemical and physical properties of strained yogurt consumed in Burdur market. GIDA, 27 (1): 59-64.
• Caglar A, Ceylan ZG, Kokosmanli M. 1997. A study for chemical and micribiological of strained yoghurt. GIDA, 22 (3): 209-215.
• Yazici F, Akgun A. 2004. Effect of some protein based fat replacers on physical, chemical, textural, and sensory properties of strained yogurt. J Food Eng, 62 (3), 245-254.
• Kirdar S, Gun I. 2001. Manufacturing of strained yogurt in Burdur. GIDA, 26 (2): 99-107.
• Tekinsen KK, Nazimoglu M, Bayar N, Telli N, Koseoglu I.E. 2008. Some microbiological and chemical properties of strained (pouch) yogurt produced in Konya. Eurosian J Vet Sci (Published by Selçuk University), 24 (1): 69-75.
• Tondo EC, Guimaraes MCM, Henriques JAP, Ayup MAZ. 2000. Assessing and analysing contamination of a dairy products processing plant by staphylococcus aureus using antibiotic resistance and PFGE. Can J Microbiol, 46 (12), 1108-1114.