A Traditional Fermented Product ‘Kishk’

Home Page
About
Submit A Journal
Submit A Conference
Submit Paper/Book
- Submit a Preprint
- Submit a Book
Contact

Dicle Üniversitesi Veteriner Fakültesi Dergisi
Volume:17 Issue:Special Issue (1) Special Issue
A Traditional Fermented Product ‘Kishk’

A Traditional Fermented Product ‘Kishk’

Authors : Sara Khedr, Hüsnü Şahan Güran

Pages : 78-84

Doi:10.47027/duvetfd.1501236

View : 45 | Download : 23

Publication Date : 2024-12-17

Article Type : Review Paper

Abstract :The preservation of food through fermentation dates back to ancient times. With the understanding of its positive effects on health, fermented foods have become commonly consumed today. Kishk, a traditional fermented product among fermented foods, is widely produced in different countries, especially in the Eastern Mediterranean, North Africa, and the Middle East. It is similar to tarhana and is made by fermenting and drying a mixture of milk or fermented milk products (yogurt, buttermilk, churned buttermilk \\\"Shanina,\\\" or Labneh), along with bulgur or other cereals and salt. The production of kishk can vary from country to country and even within different regions of the same country. This variation makes it difficult to standardize kishk production worldwide. This study aims to provide general information about kishk, which is relatively unknown in Turkey but broadly produced and consumed with love worldwide, especially in Arab countries.
Keywords : Fermantasyon, gıda, geleneksel, kişk, üretim

ORIGINAL ARTICLE URL

* There may have been changes in the journal, article,conference, book, preprint etc. informations. Therefore, it would be appropriate to follow the information on the official page of the source. The information here is shared for informational purposes. IAD is not responsible for incorrect or missing information.