Einas Al-Mghawesh <\/strong>
\nGeneral Commission for Scientific Agricultural Research- <\/strong> Department of Food Technology, <\/strong>
\nFaculty of Agriculture,Damascus University, <\/strong>
\n2010<\/strong><\/p>\n

Abstract<\/strong><\/p>\n

The aim of this research\u00a0 is\u00a0 to\u00a0 identify the\u00a0 factors affecting the quality of Syrian Kishik\u00a0 made from sheep yogurt, and buttermilk, and characterize this product\u00a0 by:
\n(i) specifying the optimal conditions for Kishk processing.
\n(ii) identifying the chemical composition of Kishk (moisture, salinity, acidity, etc.).
\n(iii) starting from raw materials to final dried product.
\n(iv) studying the microbial changes in Kishk starting from raw materials (sheep yoghurt,\u00a0 buttermilk, burghol) including fermentation stage and finally drying Kishk; and specifying the conditions which give this product his identity as a Syrian traditional product.
\nFifteen homemade Kishk samples were collected. Chemical and microbiological tests were carried out for these samples.
\nSeventy-two samples of\u00a0 Kishk\u00a0 were made in laboratory\u00a0 from sheep yoghurt and buttermilk using two different rates of burghol to the fermented medium 1:3 and 1:4 respectively. Three amounts of salt were added 12, 15 and 18 g. Fermentation of these samples lasted for 7 days in which the acidity test and the microbiological analysis were carried out during the first, third, fifth and seventh day of fermentation, then\u00a0 the samples were left under sunshine to be dried for two different periods 3 and 4 weeks. Chemical and microbiological tests were also conducted for final product, organoleptic tests made by ten panelists, then a chemical and microbiological comparison between the homemade and laboratory-made samples were carried out.
\nThe study showed significant effect of raw materials (yoghurt and buttermilk) and the rate of mixing with burghol on the dry mass, ash, fat, and protein content of the final product.
\nThe 1:4 mix ratio was determined as the typical ratio. Sheep yoghurt was also recommended to be the best medium for manufacturing with 15 g amount of salt. The best result of drying period obtained with samples dried for 3 weeks.
\nThe organoleptic tests showed that samples of high acidity and fat were favorable more than\u00a0 other\u00a0 samples.<\/p>\n","protected":false},"excerpt":{"rendered":"

Einas Al-Mghawesh General Commission for Scientific Agricultural Research- Department of Food Technology, Faculty of Agriculture,Damascus University, 2010 Abstract The aim of this research\u00a0 is\u00a0 to\u00a0 identify the\u00a0 factors affecting the quality of Syrian Kishik\u00a0 made from sheep yogurt, and buttermilk, and characterize this product\u00a0 by: (i) specifying the optimal conditions for Kishk processing. (ii) identifying … Continue reading Processing Kishk from Full Fat and Skimmed Yogurt by Traditional Methods and Studying the Effect of These Methods on its Conservation and Organoleptic Properties and Nutritional Value<\/span> →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"parent":704,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-484","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/gcsar.gov.sy\/en\/wp-json\/wp\/v2\/pages\/484","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/gcsar.gov.sy\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/gcsar.gov.sy\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/gcsar.gov.sy\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/gcsar.gov.sy\/en\/wp-json\/wp\/v2\/comments?post=484"}],"version-history":[{"count":0,"href":"https:\/\/gcsar.gov.sy\/en\/wp-json\/wp\/v2\/pages\/484\/revisions"}],"up":[{"embeddable":true,"href":"https:\/\/gcsar.gov.sy\/en\/wp-json\/wp\/v2\/pages\/704"}],"wp:attachment":[{"href":"https:\/\/gcsar.gov.sy\/en\/wp-json\/wp\/v2\/media?parent=484"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}