Physico-chemical and microbiological changes occurring in Kuru Kaymak (a traditional dairy product in Turkey) during storage

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dc.authoridDemir Ozer, Ezgi/0000-0002-3525-5172
dc.contributor.authorOzer, Ezgi Demir
dc.contributor.authorYildirim, Metin
dc.date.accessioned2024-11-07T13:31:23Z
dc.date.available2024-11-07T13:31:23Z
dc.date.issued2022
dc.departmentNiğde Ömer Halisdemir Üniversitesi
dc.description.abstractThe aim of this study was to determine the changes in some physico-chemical and microbiological properties of Kuru Kaymak (KK) (Dry Clotted Cream) during 30 days of storage at 4 degrees C. Kuru Kaymak samples were produced in a local family business on a small scale using the traditional method. The dry matter, fat, protein, lactose and ash content, and the water activity value of KK samples on the 30th day were 97.4%, 64.2%, 23.5%, 4.40%, 1.69% and 0.59, respectively. Unlike other high-fat dairy products, Kuru Kaymak samples were found to contain a fairly high amount of protein (23.5%). The free fatty acid value showed an enormous increase of 266.7% from 0 to 30 days. Yeast and mould counts of KK samples were below the countable level (<2 log cfu/g) throughout storage. The presence of coliform bacteria in KK samples showed that there was contamination due to noncompliance with hygienic rules in production. Considering the properties examined, it was concluded that KK could be stored for more than 30 days at 4 degrees C without any noteworthy deterioration.
dc.description.sponsorshipNigde Omer Halisdemir University Scientific Research Projects Fund
dc.description.sponsorshipThe authors thank Nigde Omer Halisdemir University Scientific Research Projects Fund for financial support. Prof. Dr. Zeliha YILDIRIM (Nigde Omer Halisdemir University, Nigde, Turkey) is acknowledged for critical reading of the manuscript. Additionally, the authors thank Research Assistant Tuba SAKIN SAHIN (Nigde Omer Halisdemir University, Niode, Turkey) for her help in microbiological analysis.
dc.identifier.doi10.33785/IJDS.2022.v75i01.009
dc.identifier.endpage67
dc.identifier.issn0019-5146
dc.identifier.issn2454-2172
dc.identifier.issue1
dc.identifier.startpage62
dc.identifier.urihttps://doi.org/10.33785/IJDS.2022.v75i01.009
dc.identifier.urihttps://hdl.handle.net/11480/14811
dc.identifier.volume75
dc.identifier.wosWOS:000764883900009
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.language.isoen
dc.publisherIndian Dairy Assoc
dc.relation.ispartofIndian Journal of Dairy Science
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20241106
dc.subjectKuru Kaymak
dc.subjectPhysico-chemical and microbiological properties
dc.subjectStorage
dc.subjectTraditional foods
dc.titlePhysico-chemical and microbiological changes occurring in Kuru Kaymak (a traditional dairy product in Turkey) during storage
dc.typeArticle

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