Characterization and some properties of the production method of traditional Kökez strained yoghurt

In the first part of this study, the characterization of the production method of traditional Kökez strained yoghurt of 3 different producers in August 2010 in Kökez village of Burdur province and the basic parameters in the production process were revealed. In the second part of the study, some chemical and microbiological properties, volatile components and organic acid contents of Kökez strained yogurt samples (n=12) obtained from Burdur Municipality Food Market in 3 different months (September, October and November 2020) were determined. As a result of the study, it was determined that some producers producing yoghurt in the village carried out yoghurt production by passing a significant level of mechanization to meet the increasing demand comfortably, but the villagers producing in lower quantities made production with less mechanization or at home conditions. It was detemined that the heat treatment (95-99C) and heat treatment time (15-30 minutes) applied to the milk during yoghurt production by 3 different strained yogurt producers participating in the study were different. It was found that the yogurt produced in the previous batch was used as the starter culture in the production, and the straining cloths were suspended or they were kept in the form of stacking. As a result of the chemical analysis of strained yoghurt samples (n=12), average dry matter, protein, fat, fat in dry matter, ash, pH and acidity values were 25.07±2.47%, 9.91±1.22%, 7.51±0.51%, 30.23±3.47%, 0.59±0.07%, 3.77±0.09 and 1.87±0.10%, respectively. The average L*, a* and b* color values of the samples were 90.92±0.95, -2.35±0.23 and 9.26±0.27, respectively. Ethanol, acetaldehyde, ethyl acetate, acetone, acetoin and diacetyl were the main volatile components in strained yogurt samples. The acetaldehyde contents of the samples varied between 17.67-36.64 mg/kg. It was determined that the concentration of lactic acid, which is the most dominant organic acid in Kökez strained yoghurts, varied between 21.20 and 34.43 mg/g. Average lactobacillus spp., lactococcus spp., total aerobic mesophilic bacteria and yeast-mold counts of strained yoghurt samples were 9.22±0.13, 8.49±0.14, 8.29±0.18 and 3.60±0.30 log cfu/g, respectively. Results indicated that there were significant differences among the producers in terms of the physico- chemical properties and composition of Kökez strained yoghurts (p<0.05).