The manufacture and some quality characteristics of kurut a dried dairy product
Yazarlar (1)
Prof. Dr. Ufuk KAMBER Kafkas Üniversitesi, Türkiye
| Makale Türü | Özgün Makale (SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale) | ||
| Dergi Adı | International Journal of Dairy Technology (Q2) | ||
| Dergi ISSN | 1364-727X Dergi Bilgileri (2008) | ||
| Dergi Tarandığı Indeksler | SSCI | ||
| Makale Dili | İngilizce | Basım Tarihi | 05-2008 |
| Kabul Tarihi | – | Yayınlanma Tarihi | 07-04-2008 |
| Cilt / Sayı / Sayfa | 61 / 2 / 146–150 | DOI | 10.1111/j.1471-0307.2008.00362.x |
| Makale Linki | http://doi.wiley.com/10.1111/j.1471-0307.2008.00362.x | ||
| UAK Araştırma Alanları |
Veteriner Gıda Hijyeni ve Üretimi
|
||
| Özet |
| This study was designed to investigate the microbiological and chemical characteristics of kurut, a dairy product obtained by drying yogurt under the sun in rural areas of Turkey. For this purpose, 50 randomly collected kurut samples from the Kars Region were analysed for determination of their microbiological and chemical characteristics. Analysis of kurut samples showed that kurut contained on average 4.52 log10 cfu/g of aerobic mesophilic bacteria, 2.78 log10 cfu/g of aerobic mesophyl spores, 3.60 log10 cfu/g of lactic acid bacteria, 3.60 log10 cfu/g of Lactococcus, 3.94 log10 cfu/g of mould and yeast, 2.13 log10 cfu/g of Enterobacteriaceae, l.51 log10 cfu/g of sulphite‐reducing clostridia, and 1.81 log10 cfu/g of coagulase‐positive staphylococci. Coliform bacteria and enterococci bacteria were not detected in any of the kurut samples. Furthermore, chemical characteristics of the kurut were as follows: pH 4.2, acidity (lactic acid) 2.9, moisture 12.1%, fat 45.9% protein 25.5%, salt 6.7% and ash 10.0%. The quality characteristics of kurut presented here may help create a different perspective for new products to be produced in the dairy sector. |
| Anahtar Kelimeler |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları |