Journal of Food, Agriculture and Environment

Introducing a traditional dairy product Keş: Chemical, microbiological, and sensorial properties and fatty acid composition

Author(s):

İbrahim Çakır ^1*, Hayri Coşkun ¹, İlker T. Akoğlu ², M. Fatih İşleyen ¹, Mustafa Kıralan ², Ali Bayrak ²

Recieved Date: 2009-07-16, Accepted Date: 2009-10-12

Abstract:

In this study, it was aimed to determine the chemical, biochemical, microbiological and sensorial characteristics and fatty acid composition of Keş, traditionally produced in Bolu province in Turkey. The information on production of ‘Keş’ was collected from Bolu province in Turkey. Moreover, 20 samples were taken from the local bazaars in different periods in Bolu. These samples were taken to the laboratory, and the intended analyses were carried out. Also sensorial characteristics were described. In traditional way, first the cream of the milk is separated, and then it is processed for the yogurt. The yogurt is transferred in a cloth sack and allowed draining for one night. After that the content of the sack is dry salted and processed to obtain a cubic shape, which is called ‘Keş’, then dried under room temperature, or yogurt is churned and the whey (in Turkish, Ayran) is heated until content of the whey is precipitated. Then the precipitate is drained well and salted. After that some part of the salted precipitate is taken, shaped as cubic or conic and dried under room conditions. In the Keş samples, mean dry matter was 61.59%, ash 13.66%, protein 32.42%, fat 6.30%, salt 13.26%, acidity 0.22% and pH 3.81. The mean ripening degree was 5.76% and lipolysis value 3.62 ADV (acid degree value) for Keş samples. Microbiological analysis showed that the mean number of total aerobic bacteria was 4.50 log cfu/g, molds and yeasts 3.99 log cfu/g, Lactobacillus spp. 3.80 log cfu/g and Streptococcus spp. 3.41 log cfu/g. The Keş samples contained neither coliform bacteria nor E. coli. Water activity (a_w) of the Keş samples was 0.74 as mean of total samples. The color and appearance of Keş samples was dull-white, the structure was hard, and smell was acidic. The taste of the Keş samples was salty and acidic. The shapes of the samples were cubic, rectangular, triangle and conic. The predominant free fatty acids in the Keş samples were palmitic (C16:0) and oleic (C18:1) acids, followed by stearic (C18:0) and myristic (C14:0) acids.

Keywords:

Keş, dried yogurt, Kurut

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Journal: Journal of Food, Agriculture and Environment
Year: 2009
Volume: 7
Issue: 3&4
Category: Food and Health
Pages: 116-119

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