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Quark cheese is a fermented soft fresh cheese categorised under acid-rennet coagulated cheeses. In this study, alternative raw materials such as kefir and yayik buttermilk were used to produce Quark cheese in comparison with the cheese produced by the acidification of skim milk with mesophilic lactic culture. Samples were kept individually under 35°C and 100°C for coagulum formation. Obtained cheeses, were evaluated in terms of some physicochemical, microbiological and sensorial properties in addition to the volatile and peptide profiles. Quark produced from kefir and buttermilk was determined to have preferred properties directly affect the cheese characteristics.

In this study, different ratios (A-0%, B-25%, C-50%, D-75%) of kefir were used in the ice cream mix in order to obtain functional ice cream enriched with probiotic bacteria. There was no difference between the chemical and physical properties of the samples (P<0.05), except for acidity and overrun values (P>0.05). Kefir containing samples showed probiotic properties during 90-day storage when the probiotic bacterial counts were considered. In terms of texture and flavor properties, sample D had the lowest scores, while B and C had similar scores compared to sample A in sensory evaluation. As 2 a result, B and C were identified as probiotic products with acceptable properties during 90-day storage.

Patent and Trademark Office in 2018, and it was stated that the content of the product consisted of a mixture of salep and the milk of goats fed with plants such as thyme, tragacanth, hyacinth, and crocus grown in Kahramanmaras province. The distinctive features of the product are that it has a chewy elastic structure, homogeneous white color, less overrun, and is more resistant to melting, and can maintain its properties for a long time at −18°C or lower temperatures (Republic of Turkey Ministry of Industry & Technology, Turkish Patent & Trademark Office, 2018). On the other hand, Maras type ice cream is defined as "ice cream produced with Maras ice cream technique, consisting of milk, sugar, salep, and/or other permitted additives and/or flavorings" according to the Turkish Food Codex Notification on Ice Cream (Republic of Turkey Ministry of Agriculture & Forestry, 2004). Goat's milk used in the production of Maras ice cream has an important role in obtaining its unique flavor. Another important factor in the formation of the characteristic taste and texture of the product is salep obtained from the tubers of wild orchids. It was reported that there are at least 80 different species belonging to 10 different