Determination of some chemical and microbiological characteristics of Kaymak

Authors

  • Ayse Sibel Akalin Ege University, Faculty of Agriculture, Department of Dairy Technology
  • Siddik Gönç Ege University, Faculty of Agriculture, Department of Dairy Technology
  • Gülfem Ünal Ege University, Faculty of Agriculture, Department of Dairy Technology
  • Sevtap Ökten Ege University, Faculty of Agriculture, Department of Dairy Technology

DOI:

https://doi.org/10.3989/gya.2006.v57.i4.70

Keywords:

Chemical characteristics, Kaymak, Microbiological characteristics

Abstract


Kaymak is a kind of concentrated cream, which is traditionally manufactured from buffalo or cow’s milk in Turkey. It is generally consumed with honey at breakfast and some traditional Turkish desserts. The aim of this study was to determine some chemical and microbiological properties of kaymak. The samples were obtained from different dairy plants producing kaymak from cow’s milk and local markets located in Zmir. They were examined for total solids and fat contents, acidity, pH and peroxide values, as well as counts of coliform bacteria, E. coli, yeast and moulds, and Staphylococci. Chemical characteristics of the samples were generally favorable for Turkish Food Codex. However, microbiological properties of some samples were very poor. Careful considerations should be given by the kaymak industry during manufacturing and storage of the product.

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References

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Published

2006-12-31

How to Cite

1.
Sibel Akalin A, Gönç S, Ünal G, Ökten S. Determination of some chemical and microbiological characteristics of Kaymak. Grasas aceites [Internet]. 2006Dec.31 [cited 2024Apr.20];57(4):429-32. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/70

Issue

Vol. 57 No. 4 (2006)

Section

Research

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