Nutritional and Functional Properties of Kashk: Fermented Sheep Milk
2009
Ogbaei, Morteza | Prakash, Jamuna
The objective of the study was to determine the nutritional and functional properties of ‘Kashk' by standard techniques. "Kashk" is fermented and dried sheep milk used in Iranian diets. The nutritional composition of Kashk per 100 g was as follows: moisture - 13.3g; total ash - 12.75g; protein - 60.0g; fat - 5.2g; iron - 0.55mg; phosphorus - 3.5g and calcium - 2.4g. The in vitro digestibility of protein was found to be 71%. Bulk density was 71.4g/100ml and water and fat absorption capacities were 190 and 130 ml/100g respectively. Emulsification activity and emulsion stability were 57% and 53% respectively. Nitrogen solubility indicated pH 5.0 to be the isoelectric pH. The protein quality of Kashk was determined by animal assays. The protein efficiency ratio was 2.5, net protein ratio (NPR) and relative NPR were 3.7 and 2.92 respectively and relative nitrogen utilization was found to be 80. Kashk is a nutritious food adjunct and can be recommended for use in diets of children, pregnant and lactating women due to high quality proteins and high calcium.Key words: Fermentation; Digestibility; Protein efficiency ratio; Net protein ratio; Relative nitrogen utilizationJournal of Food Science and Technology Nepal Vol. 4, September, 2008 Page: 38-42
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