The changes in katik keş samples produced by different methods and stored at different temperatures

In this study, the changes during the storage of Katık Keş samples produced by different methods and stored at different degrees were investigated. The samples produced by straining (S method) and heating (I method) of yoghurt were divided into two groups and the first group was stored at 4 C and the second group at 24 C for 90 days. Chemical, biochemical, microbiological, physical and sensory analyzes were carried out during storage. According to the results obtained; the difference in method affected the dry matter, fat, protein, salt and pH values of the Katık Keş samples (P<0.05). Storage temperatures did not affect the dry matter, fat and protein values of the S and I samples (P>0.05), but affected the salt, acidity and pH values (P<0.05). While the production methods did not affect the proteolysis and lipolysis values of the both samples, the highest proteolysis and lipolysis values were obtained from all the samples stored at 24 C. While the method difference did not affect the water activity (aw), coliform, mold and Lactobacillus bulgaricus numbers, it did affect the yeast and Streptococcus thermophilus numbers (P<0.05). Similarly, storage temperature had no effect aw value, coliform and mold numbers. The method difference in terms of color properties affected the outer surface L* value and the inner surface L* and a* values (P<0.05). Storage temperature affected outer surface L*, a* and b* values and inner surface a* values only in S samples (P<0.05). Hardness, adhesiveness, springiness, gumminess, and chewiness values were found to be high in I samples (P<0.05). In terms of sensory properties, the samples produced by the S method and stored at 4 C were preferred the most. As a result, the samples produced by straining, salting and then drying (S method) of yogurt and stored at 4 C have emerged as the most suitable production and storage method for the production of Katık Keş.