Physico-chemical and microbiological changes occurring in Kuru Kaymak (a traditional dairy product in Turkey) during storage
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Authors
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Metin YILDIRIM
Nigde Ömer Halisdemir University
http://orcid.org/0000-0002-6637-916X
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Ezgi Demir Özer
Department of Gastronomy and Culinary Arts, School of Applied Science, Cappadocia University, MustafapaÅŸa YerleÅŸkesi, 50420 NevÅŸehir, Turkey
Keywords:
Kuru Kaymak, Physicochemical and microbiological properties, Storage, Traditional foodsAbstract
The aim of this study was to determine the changes in some physicochemical and microbiological properties of Kuru Kaymak (KK) (Dry Clotted Cream) during 30 days of storage at 4°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 non-compliance with hygienic rules in production. Considering the properties examined, it was concluded that KK could be stored for more than 30 days at 4°C without any noteworthy deterioration.
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