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The removal of water from the foods by the drying process is a known method since ancient times. Among drying methods, drying under sun is a method that cheap, quite easily implemented, needing less labour and equipment. Drying yoghurt (Kurut) is a form of dried yoghurt or buttermilk. Kurut is made with plenty of milk in summer seasons and consumed in winter in eastern and southeastern region of our country. Dried yoghurt is consumed with pasting after softened thoroughly by into hot water or granulating. Drying yoghurt (Kashk) is manufactured traditionally in dried form and produced industrially in liquid form in Iran and it is used flavoring agents as a food ingredient in the preparation of various food. According to Institute of Standard and Industrial Researches of Iran, dried kashk is obtained by heating of homemade yoghurt, yoghurt drink or the remaining buttermilk. Traditional liquid kashk is produced by milling of dried kashk and industrial liquid kashk is also produced by industrially produced yoghurt. Kurut and dried kashk as dried milk products are high in protein and mineral contents, but their fat and water content are low level. With this study it was summarized some characteristics of these products with the production methods of dried yoghurt produced in Turkey and Iran.

Kurutma işlemi ile gıdalardan suyun uzaklaştırılması eski zamanlardan beri bilinen bir yöntemdir. Kurutma yöntemleri arasında güneşte kurutma yöntemi; ucuz, oldukça kolay uygulanabilen, az işçilik ve daha az ekipman gerektiren bir muhafaza yöntemidir. Kurutulmuş yoğurt (Kurut), yoğurt veya ayranın kurutulmuş şeklidir. Ülkemizin Doğu ve Güneydoğu Anadolu Bölgesi’nde sütün bol olduğu yaz dönemlerinde yapılır ve kışın tüketilir. Kurutulmuş yoğurtlar, sıcak su içine konulup iyice yumuşatıl¬dıktan sonra ezilerek ya da rendelenerek tüketilmektedir. Kurutulmuş yoğurt (Kashk) İran’da geleneksel olarak kuru şekilde ve endüstriyel olarak sıvı şekilde üretilmekte ve tat verici bir gıda maddesi olarak çeşitli yemeklerin hazırlanmasında kullanılmaktadır. İran standardına göre kuru kashk, evde yapılan yoğurt, ayran veya yayıkaltı suyundan elde edilmektedir. Geleneksel sıvı kashk, kuru kashk’ın öğütülmesi ile endüstriyel sıvı kashk ise endüstriyel olarak üretilen yoğurttan üretilmektedir. Kurutulmuş süt ürünleri olan kurut ve kuru kashk'ın protein ve mineral oranı yüksek, yağ ve su oranı ise düşüktür. Bu çalışmayla Türkiye'de ve İran'da üretilen kurutulmuş yoğurtların üretim metotları ve bazı özellikleri özetlenmiştir.

The removal of water from the foods by the drying process is a known method since ancient times. Among drying methods, drying under sun is a method that cheap, quite easily implemented, needing less labour and equipment. Drying yoghurt (Kurut) is a form of dried yoghurt or buttermilk. Kurut is made with plenty of milk in summer seasons and consumed in winter in eastern and southeastern region of our country. Dried yoghurt is consumed with pasting after softened thoroughly by into hot water or granulating. Drying yoghurt (Kashk) is manufactured traditionally in dried form and produced industrially in liquid form in Iran and it is used flavoring agents as a food ingredient in the preparation of various food. According to Institute of Standard and Industrial Researches of Iran, dried kashk is obtained by heating of homemade yoghurt, yoghurt drink or the remaining buttermilk. Traditional liquid kashk is produced by milling of dried kashk and industrial liquid kashk is also produced by industrially produced yoghurt. Kurut and dried kashk as dried milk products are high in protein and mineral contents, but their fat and water content are low level. With this study it was summarized some characteristics of these products with the production methods of dried yoghurt produced in Turkey and Iran. [ABSTRACT FROM AUTHOR]