The optimization of some important parameters of "katik keş" production

In this study, it is aimed to optimize some important production parameters of Katik Keş, which is traditionally obtained by straining, salting and drying yoghurt. In the production of Katık Keş, firstly the optimization of the dry matter amount and secondly the optimization of the fat content were studied. The samples whose dry matter and fat content were optimized were subsequently stored at refrigerator temperature for 90 days, and some chemical, biochemical, physical, microbiological and sensory properties were examined. In the study, ideal dry matter ratio was determined as 75% for the Katik Keş samples. In order to reach this dry matter ratio, the samples were dried in a drying cabinet with a fan speed of 0,5 m/s and a drying temperature of 25 °C for 42 hours intermittently. In fat optimization studies, Katik Keş samples with three different fat ratios (8%, 18% and 30%) were produced, and the samples were dried under the conditions determined before. At the end of the drying, it was determined that the most preferred sample was the sample with 30% fat content. Katık Keş samples were produced again for the storage study, taking into account the 75% dry matter and 30% fat rates. Produced samples were stored for 90 days and analyzes were made by taking samples every 30 days. At the end of 90 days of storage, it was determined that the Katık Keş samples had approximately 72,81% dry matter, 28,50% fat, 27,36% protein, 6,67% salt, 0,77% acidity, 4,17 pH and 0,76 water activity. At the end of the storage, the water-soluble nitrogen value of the samples was 0,09% and the acidity value (ADV) was 2,12%. Coliform bacteria were not determined in the samples. The number of yeasts and molds decreased during storage. The color values of the samples were found to be L*-external value 83,97, a*-external value 1,50 and b*-external value 17,51. The hardness value of the samples was determined as 1737,25g, outer stickiness 43,87mJ, inner stickiness 0,52, elasticity 9,66mm, gumminess 898,32g and chewiness 85,22 mJ. Sensorially, the samples got 4 points out of 5 points in terms of taste and 3,94 points in terms of general acceptability. The results showed that the Katık Keş samples could be stored in the vacuum package under refrigerator conditions for at least three months without much change in their properties and without spoiling.