• KURUT (DRIED YOGURT)
•Instructor : Prof.Dr. Sevim KAYA
•Submitted by : GÜL ARGÜL
KADİR CAN ASLANPAY
AYŞE ASLAN
SEDA ARPACI
SEHER ARUSER
NAZAN ARIK
•DEFINITION OF KURUT
•Kurut a kind of yogurt, is a dairy product traditionally produced and consumed by Turks for many years (Arat 1992). It is a concentrated product and can be kept for years at ambient temperature without spoiling and losing its nutritional value.
• RAW MATERIALS
•Milk
•Salt
•Cream
• PROPERTIES OF RAW MATERIAL
MILK
•Milk could also be described as a true aqueous solution of lactose, salts and a few other minor compounds, which is emulsified with fat and supports a colloidal dispersion of proteins.
•In generally, cow’s milk is used in production of kurut.The reason of that is it’s ph value.( Ph=6.60) (Keçi sütünün phı 6.28?)
•yağlı sütten yapılmasının avantajı kurutun suda daha kolay çözünebilmesi, ağızda dolgun bir lezzet bırakması ve güneşte kurutulması sırasında kararmamasıdır.
•CREAM
•Cream is a dairy product that is composed of the higher-buffer fat layer skimmed from the top of milk before homogenization.
•Cream from goat’s milk, or from cows fed indoors on grain or grain-based pellets, is white.
•Krema ağızda dolgun bir lezzet bırakır ve kuruta istenilen yapının verilmesini sağlar.
•SALT
•Salt is the common name of the chemical compound named as sodium chloride
•Tuzun kullanılma sebebi microbial activiteyi düşürmesi ve bu sayede ürünün shelf life ının uzaması
•lezzet
•TECHNOLOGIES
•EQUIPMENT LIST
•FILTER TANK
•Filter tank is used to remove the sweeps from raw milk.
•PASTEURISER
•INOCULATION
•Mixer
•Incubator (fermentation tank)
•MIXING
•Mixing is made for dispersion of starter cultures in milk homogeneously before incubation process by manually.
•INCUBATOR (FERMENTATION TANK)
•FILTER CLOTH
• SALTING AND CREAMING
SHAPING
TRAY DRIER
•CRITICAL POINTS
•Raw Milk No antibiotics ,no pathogen
pH=6,6
•Lumping Moisture content
•Drying 50 °C for 48 h, 60 °C for 40 h
and 70 °C for 35 h ( from tarhana )
will not crack
•IMPORTANT ANALYSIS AND PARAMETERS
•PROPERTIES OF FINISHED PRODUCT
•APPEARANCE Oval , conical ,round White-milk or yellowish-white
•TEXTURE Hard , Unbreakable with touch (or break depends on moisture) soluble in water
•FLAVOUR Slightly sourish and salty Specific taste and odor

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