Akademik Veri Yönetim Sistemi
XXI International Scientific COnference "Tradition and Modernity in Veterinary Medicine", Pazardzhik, Bulgaristan, 24 - 26 Nisan 2026, ss.54, (Özet Bildiri)
Dried Black Curd, also known as “Qara Qurut”
or “Black Kashk,” is a dairy product characterized by a notably sour taste and
a firm, chewy texture. Its coloration varies from black and brown to white or
yellow. This product is primarily produced by boiling and concentrating whey
obtained from yoghurt, which is derived from a mixture of kashek (sour
yoghurt), doogh (yoghurt beverage), and whey. It is occasionally used either
alone or in combination with other ingredients to produce items such as
luwashak (fruit leather).
The minimal
microbial load and prolonged shelf life of Qaraqurut are attributable to the
high, repeated heating during processing; the exceptionally low pH resulting
from elevated lactic acid content; decreased water activity; and the addition
of salt.
A field
investigation concerning Qara qurut from the Ashayari region of Chaharmahal and
Bakhtiari Province, Iran, revealed that the pH levels conformed to the national
standard 13299. The fat content was nearly negligible; however, the protein
content was below the acceptable range specified by standards. Additionally,
50% of the samples exceeded the standard's maximum permissible moisture content of 30%. Furthermore, sensory evaluation within the same study
indicated that qereghorut received high scores for aroma, taste, color,
texture, and overall acceptability—approximately 4.4 to 4.5 out of 5. This
quality was attributed to the practice of feeding livestock on pasture forage
and the nomadic processing method.
A study
conducted at a conference in Chaharmahal and Bakhtiari analyzed 40 qaragurut
samples. Escherichia coli
contamination was identified in 7% of the samples, while coliform contamination
was observed in 28%. Salmonella and Staphylococcus aureus were not detected
in any samples. Overall, although inhibitory factors such as acidity and
thermal processing contribute to the reduction of certain hazards, hygienic
control, supervision, process standardization, and monitoring of coliform
indicators are essential measures to enhance the safety and quality of Qarahqurut.