Comparison of various physicochemical properties of marketed and traditionally produced milk jams

In this thesis, examines the comparative analysis of milk jams produced by registered brands and sold on the market, compared to those traditionally produced using different types of milk (buffalo, Jersey, and Holstein). The aim of the study is to analyze the physicochemical, rheological and sensory properties of milk jams produced using both commercial and traditional production methods, thereby revealing the differences between milk jams. In the study, firstly, the list of companies and their products that have registered brands was taken from the database of the Turkish Patent and Trademark Office, Republic Of Türkiye Ministry of Industry and Technology. Sample products have been provided which milk jams listed in the table and sold in the market . The information about the ingredients, production methods and packaging methods of these products were examined and recorded. Then, home-type milk jams were prepared using the traditional method of boiling in open containers (pots) with three different types of milk (Buffalo milk, Jersey cow milk, Holstein cow milk). In traditional produced milk jams, production was completed by boiling the total amount of product in an open pot until 70% of the water in it evaporated. The same process was applied to all 3 types of milk.