摘要：In this research, properties of 22 Kurut (dried yoghurt) samples produced by traditional methods at local level in Şırnak and Van provinces were determined. The samples were collected during the period from January to April. The average results obtained were as the follows: 4.28 pH value, titretable acidity 12.04%, dry matter 86.86%, protein 53.41%, protein in dry matter 61.45%, fat 8.44%, fat in dry matter 9.71%, salt 10.44%, salt in dry matter 12.01%.
