Abstract:

In recent years there is an increasing demand for traditional fermented foods. Kurut, a concentrated milk product, is produced by the drying of yogurt or ayran after dewatering and adding the salt. Kurut comes from Central Asia to Turkey. It is also known as Keş, Aaruul, Jameed and Quroot in different countries. Besides the different definitions, production methods differ among regions. Studies on kurut are scarce and therefore its effects on human health are not known. In this study, a total of 25 kurut samples, produced at homes traditionally, were collected from regional markets in Bolu and some quality properties of them were investigated. The mean of pH, total acidity as lactic acid, total dry matter (DM), fat content, fat content in dry matter, protein content, protein content in dry matter, salt content, salt content in dry matter, ash content, water soluble nitrogen (WSN) content and total free amino acid (TFAA) contents were found as 4.06±0.32, 1.60±0.32 %, 66.54±8.17 %, 6.64±1.69 %, 9.91±1.87 %, 35.44±6.09 %, 53.09±4.90 %, 9.30±1.66 %, 14.28±3.57 %, 13.49±4.98 %, 0.696±0.383 % and 1.332±0.003 mg Leu/100 ml, respectively. Results showed that kurut can be beneficial for human health and further researches and studies are needed to develop standards.

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