SENSORY PROPERTIES OF KISHK - COMPARISON OF PRODUCTS CONTAINING BOVINE AND CAPRINE MILK

There is growing consumer interest in fermented milk and in products c ontaining fermented milk because of their nutritional value and health y image. Kishk, a traditional product of Middle Eastern origin, has be en examined with a view to developing its potential for a wider market . Kishk is traditionally made from a dough, containing yogurt, parboil ed cracked wheat and salt, which is sun dries then ground to a flour. The flour may be consumed in a variety of ways, but one popular use is in the preparation of a hot, porridge like gruel. This paper describe s the sensory profiles of gruel made from 15 samples of kishk and comp ares them with those of two traditional Scottish oatmeal porridges. Su bstantial differences were noted between kishk and the oat based produ cts. In addition, there was evidence that the origin of the fermented milk component of the kishk was important. Kishk made from fermented c aprine milk was clearly distinguished from that made with yogurt of bo vine origin. It was noted that many of the kishk samples were rated hi ghly for bitterness and for cardboard character. Such attributes are b elieves to be disliked by consumers in the United Kingdom.