The manufacture and some quality characteristics of kurut, a dried dairy product

Kamber, Ufuk

doi:10.1111/j.1471-0307.2008.00362.x

Cited by 23 publications

(19 citation statements)

References 7 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…delbrueckii subsp. bulgaricus.Lactobacillus usually predominated in the traditional naturally-fermented milk Gadaga et al, 2001;Isono et al, 1994;Kamber, 2008;Naersong et al, 1996;Uchida et al, 2007). In this study, Lactobacillus was also considered as dominant LAB strains, which accounted for 35.1% of the total isolates.…”

mentioning

confidence: 99%

Identification and characterization of the dominant lactic acid bacteria from kurut: The naturally fermented yak milk in Qinghai, China

Sun

Liu

Wei

et al. 2010

J. Gen. Appl. Microbiol.

View full text Add to dashboard Cite

Forty-three samples of kurut, a kind of traditional naturally-fermented yak milk, were collected in Qinghai, China. One hundred and forty-eight lactic acid bacterial (LAB) strains were isolated and identifi ed from the kurut samples according to phenotypic characterization and 16S rRNA gene sequence analysis. Among them, 52 isolates belonged to the Lactobacillus strains. Ninety-six isolates were resolved to coccoid LAB. The results showed that these isolates belonged to fi ve genera and thirteen different species and subspecies. Moreover, Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus were the predominant population in these samples. This paper systematically studied the composition of LAB in kurut, which may provide raw data for further study involving probiotics strain selection and starter culture design for industrialization production of traditional fermented milk in the future. lactic acid bacteria (LAB). The presence of fermentative LAB is crucial to the intrinsic properties of fermented dairy products (Ehrmann et al., 2002;Tamine and Robinson, 1988). LAB have a long history of safe use, especially in the dairy industry. They play a major role in the production of fermented food, such as the key fl avor, texture and preservative qualities (Ahmad and Irene, 2007;Atrih et al., 2001;Messens and Vuyst, 2002). Recently, some of them have been completely sequenced (Altermann et al., 2005;Guchte et al., 2006;Pridmore et al., 2004). Therefore, comparative genomic analysis can help us to understand the genetic and biological diversity in LAB (Makarova and Koonin, 2007;Makarova et al., 2006;Morita et al., 2008). Key Words-identifiAs yet, information on microbiological composition of kurut is scant. Thus, it is necessary to select LAB strains with benefi cial function and stabile fermentation properties from the traditional fermented milk products, and then use them to design the starter cultures for commercial production. Based on this point, this study was undertaken to enumerate, isolate, identify and characterize the dominant microorganisms from kurut samples obtained from Qinghai, using the conventional method and 16S rRNA sequence analyses. Materials and MethodsSample collection. A total of 43 samples of kurut were collected from scattered households in Qinghai Province of China with temperature ranging from 10.8 C to 39.3 C. At each location, approximately 500 ml kurut were taken aseptically into sterile glass bottles after through mixing in the bulk kurut container. The pH values of these samples were determined at the sampling site using a calibrated portable pH-meter (pH100, Extech, USA). The kurut was collected within 15 min at ambient temperatures, and kept on ice during a 2 h transport. The operation for collection of all kurut samples was completed within 48 h. The microbiological analysis was carried out immediately after the samples arrived at the laboratory.Reference Enumeration of microorganisms. The 10 1 dilution was made by diluting 1 ml of kurut within 9 ml of physiol...

show abstract

mentioning

confidence: 99%

Identification and characterization of the dominant lactic acid bacteria from kurut: The naturally fermented yak milk in Qinghai, China

Sun

Liu

Wei

et al. 2010

J. Gen. Appl. Microbiol.

View full text Add to dashboard Cite

show abstract

“…İstenilen kıvama gelen süzme yoğurt 40-60 gram büyüklüğünde parçalara bölünerek elle şekil verilip, temiz bezler üzerine konularak düz bir zemin üzerinde 1-2 hafta iyice kuruyuncaya kadar güneşte bırakılarak kurutulmaktadır. Kurutlar serin ve kuru yerde muhafaza edilmektedirler [12], [19]. Kaynaklar [17] (kob/g) [18] (kob/g) [13] (kob/g)…”

Section: Yoğurttan Kurut üRetimiunclassified

“…Kuru ve sert bir yapıya sahip olan kurut, havanda dövülmek veya rendelenmek suretiyle toz haline getirilerek Türk yemek kültüründe çorba, mantı, makarna ve bazı yöresel yemeklerin hazırlanmasında kullanılmaktadır. Ayrıca kurut, sütün mayalanmasında kullanıldığı gibi su ilave edilerek içecek olarak ve bazı yörelerde de peynir gibi tüketilmektedir [12], [19], [22].…”

Section: Kurutun öZellikleri Ve Tüketim şEkliunclassified

“…Artık madde olan ayranın mevcut şartlarda en iyi şekilde değerlendirilmesi, hayvansal protein kaynaklarının yetersiz olduğu durumda halkın protein ihtiyacını karşılaması, ihtiyacından fazla üretildiği zaman ürünün pazarlarda ve marketlerde satışının yapılarak ek gelir elde edilmesi kurutun önemli bir süt ürünü olduğunu göstermektedir [17]. [12], [19], [22].…”

Section: Kurutun öZellikleri Ve Tüketim şEkliunclassified

See 1 more Smart Citation

Dried Yoghurts: Kurut and Kashk

Say¹,

Soltani²,

Güzeler³

2015

Pamukkale J Eng Sci

View full text Add to dashboard Cite

Kurutma işlemi ile gıdalardan suyun uzaklaştırılması eski zamanlardan beri bilinen bir yöntemdir. Kurutma yöntemleri arasında güneşte kurutma yöntemi; ucuz, oldukça kolay uygulanabilen, az işçilik ve daha az ekipman gerektiren bir muhafaza yöntemidir. Kurutulmuş yoğurt (Kurut), yoğurt veya ayranın kurutulmuş şeklidir. Ülkemizin Doğu ve Güneydoğu Anadolu Bölgesi'nde sütün bol olduğu yaz dönemlerinde yapılır ve kışın tüketilir. Kurutulmuş yoğurtlar, sıcak su içine konulup iyice yumuşatıldıktan sonra ezilerek ya da rendelenerek tüketilmektedir. Kurutulmuş yoğurt (Kashk) İran'da geleneksel olarak kuru şekilde ve endüstriyel olarak sıvı şekilde üretilmekte ve tat verici bir gıda maddesi olarak çeşitli yemeklerin hazırlanmasında kullanılmaktadır. İran standardına göre kuru kashk, evde yapılan yoğurt, ayran veya yayıkaltı suyundan elde edilmektedir. Geleneksel sıvı kashk, kuru kashk'ın öğütülmesi ile endüstriyel sıvı kashk ise endüstriyel olarak üretilen yoğurttan üretilmektedir. Kurutulmuş süt ürünleri olan kurut ve kuru kashk'ın protein ve mineral oranı yüksek, yağ ve su oranı ise düşüktür. Bu çalışmayla Türkiye'de ve İran'da üretilen kurutulmuş yoğurtların üretim metotları ve bazı özellikleri özetlenmiştir.The removal of water from the foods by the drying process is a known method since ancient times. Among drying methods, drying under sun is a method that cheap, quite easily implemented, needing less labour and equipment. Drying yoghurt (Kurut) is a form of dried yoghurt or buttermilk. Kurut is made with plenty of milk in summer seasons and consumed in winter in eastern and southeastern region of our country. Dried yoghurt is consumed with pasting after softened thoroughly by into hot water or granulating. Drying yoghurt (Kashk) is manufactured traditionally in dried form and produced industrially in liquid form in Iran and it is used flavoring agents as a food ingredient in the preparation of various food. According to Institute of Standard and Industrial Researches of Iran, dried kashk is obtained by heating of homemade yoghurt, yoghurt drink or the remaining buttermilk. Traditional liquid kashk is produced by milling of dried kashk and industrial liquid kashk is also produced by industrially produced yoghurt. Kurut and dried kashk as dried milk products are high in protein and mineral contents, but their fat and water content are low level. With this study it was summarized some characteristics of these products with the production methods of dried yoghurt produced in Turkey and Iran.

show abstract

“…Ivano(2004) thought raw material and production condition are important factors of dairy quality safe [3] . Ufuk(2008) determined dairy production and quality factors by analyzing microbiological and chemical characteristics [4] . Lolkema [5] (1968), Baky [6] (1987), Bandekar [7] (1998), Smit [8] (2005), Joseph [9] (2006) and Mukhopadhyay [10] (2006) respectively proposed dairy quality control methods from different technical aspects.…”

Section: Introductionmentioning

confidence: 99%

Regulation mechanism research on hidden irregularity of dairy processing enterprises based on Principal-agent Theory

Fan

2010

2010 International Conference on Management Science &Amp; Engineering 17th Annual Conference Proceedings

View full text Add to dashboard Cite

Frequent dairy products quality safe accidents make the government and consumers concern more about hidden irregularities in dairy supply chain. As a very important link in dairy supply chain, the behavior of dairy processing enterprise influences dairy products quality. It's necessary for government to apply fit regulation mechanism to prevent against hidden irregularity of dairy processing enterprises. The purpose of this paper is designing effective hidden irregularity regulation mechanism of dairy processing enterprise based on the basic of Principal-agent Theory to prevent hidden irregularity. In this paper, it assumes that government is first principal, regulation department is secondary principal and enterprise is the agent, then we create and analyze hidden irregularity regulation model. Finally, the optimal regulation mechanism and relative properties are obtained. The results indicate that the impact factors of hidden irregularity of processing enterprises are award incentive, excess income, penalty amount and finding probability. Only government increases the supervision intensity and strength against inferior dairy products and provides award incentive for regulation department, regulation department will find irregularity actively and enterprise will choose regularity strategy. The paper supplies theoretical basis and practical guide to promote dairy products quality for government.

show abstract

The manufacture and some quality characteristics of kurut, a dried dairy product

Cited by 23 publications

References 7 publications

Identification and characterization of the dominant lactic acid bacteria from kurut: The naturally fermented yak milk in Qinghai, China

Identification and characterization of the dominant lactic acid bacteria from kurut: The naturally fermented yak milk in Qinghai, China

Dried Yoghurts: Kurut and Kashk

Regulation mechanism research on hidden irregularity of dairy processing enterprises based on Principal-agent Theory

Contact Info

Product

Resources

About