The quality properties of kurut and some kurut products that produced in Iran

In this research 20 kurut, 20 traditional liquid kurut and 20 industrial liquid kurut were collected from local Iranian markets and their quality properties were analysed.The average values of surveyed kurut samples for pH, titratable acidity (as lactic acid %), moisture, fat, non-fat dry matter, protein, salt and ash were founded as 4.27±0.24, 1.40±0.29, 14.21±2.54 %, 9.17±3.10 %, 76.62±3.85 %, 51.74±3.57%, 9.77±1.44 % and 12.25±1.50 % respectively. According to the microbiological analysis results, yeast and moulds were found in all samples. In 3 samples (15 %) coliform and in 2 samples (10 %) Staphylococcus aureus were established. Escherichia coli were encountered in the non of samples.The average values of analysed traditional liquid kurut for pH, titratable acidity (as lactic acid %), moisture, fat, non-fat dry matter, protein, salt and ash were founded 4.15±0.08, 1.83±0.16, 74.56±0.21 %, 2.01±0.05 %, 23.43±0.22 %, 13.62±0.23%, 2.55±0.06 % and 2.85±0.06 % respectively. According to the microbiological analysis results, coliform were found ? 10 cfu/g in all samples. Yeast and moulds were established <10 kob/g in 17 samples (85 %) and 10-100 cfu/g in 3 samples (15 %). Escherichia coli and Staphylococcus aureus were encountered in the non of samples.The average values of analysed industrial liquid kurut for pH, titratable acidity (as lactic acid %), moisture, fat, non-fat dry matter, protein, salt and ash were founded 3.78±0.05, 1.52±0.11, 81.41±0.11 %, 1.63±0.05 %, 16.69±0.12 %, 8.57±0.26%, 1.67±0.06 % and 2.28±0.08 % respectively. According to the microbiological analysis results, coliform were found ? 10 cfu/g in all samples. Yeast and moulds were established <10 cfu/g in 19 samples (95 %) and 10-100 cfu/g in 1 sample (5 %). Escherichia coli and Staphylococcus aureus were encountered in the non of samples.