Traditional Denizli yanik kokulu (Burnt-scented) strained yogurt production and determination of quality characteristics

This study investigated the quality characteristics of Denizli Yanık Kokulu strained yogurts (1st, 7th, 14th, and 30th days) produced by the traditional method during storage. The milk was cooled to 45±2ºC at room temperature after the pasteurization process was completed for 15-20 minutes at 92±2ºC in a burnt pot, the bottom of which was attached with milk, using the traditional method. At this temperature, the milk fermented from Denizli burnt-smelling strained yogurt was left for fermentation for approximately 2-3 hours. As a result of the fermentation process, the yogurts were cooled in the refrigerator, poured into cloth bags the next day, and filtered for 24 hours. pH, titration acidity, total dry matter, fat, protein, lactose, ash, mineral substance (Ca, Na, Mg, K, and P), aroma substances and amino acids, and texture analyzes were made in the produced yogurts. The pH, titration acidity, dry matter, fat, protein, lactose, and ash values of the yogurt samples were 3.68±0.03-3.48±0.01, respectively; 1.62±0.01-1.93±0.03; 27.43±0.39-28.82±0.90%; 11.56±0.05-12.33±0.12%; 11.05±0.15-13.00±0.34%; 3.11±1.89-4.54±1.19%; It ranged from 0.64±0.07 to 0.76±0.10%. Na, Ca, Mg, K, and P values were determined in the mineral content of the yogurt samples. It was found to be Ca 574.87±43.50-28.84±88.84 mg/kg, Mg 91.09±7.78-94.23±7.53 mg/kg, Na 268.56±8, 70-280.47±9.43 mg/kg, P 1148,00±2.00-1265.14±83.00 mg/kg, and K 1113.50±17.27-1176.92±105, 48 mg/kg. In the analysis of aroma substances in Denizli Yanık Kokulu strained yogurts, the values for acetaldehyde are 0,32±0,03-0,60±0,29mg/kg, for acetone is 8,50±0,57-9,77±0,05mg/kg, for diacetyl is 0,181-0,118 mg/kg and acetoin content were found out between 1, 96±0,64-2,54±1,09 mg/kg. Totally 17 amino acids were identified in yogurts. In the texture analysis of Denizli Yanık Kokulu strained yogurts, the hardness was determined as 1.546,81-2.375,55g, the consistency as 42.162,55-62.428,48g.sec, the external stickiness as -2.023,47-3.120,57g and the internal stickiness as -23.66,30-47.52,51g.sec. Denizli Yanık Kokulu strained yogurt is a concentrated type of yogurt with a yellowish color, sooty taste, odor, sour, unsalted, hard, and smooth structure with a cheesy aroma. Since it is a traditional product, it should be protected with GI due to its economic contribution to the regional economy.