文章基本信息

标题：The Production and Quality Properties of Liquid Kashks
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作者：Mostafa Soltani ; Nuray Güzeler
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：2013
卷号：38
期号：1
出版社：Association of Food Technology, Turkey
摘要：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).
关键词：Liquid Kashk; traditional liquid Kashk; industrial liquid Kashk; quality properties; Iran