Molecular characterization of Kashk, a traditional Iranian fermented dairy product.

Kashk (Persian word meaning dry) is a popular and traditional Iranian fermented dairy product, made using buttermilk, a churning by-product of yogurt from ovine/bovine milk (Shiroodi et al., 2012). Traditional Kashk is prepared from sheep milk and sun-dried up to a considerable hardness. More recently, Kashk has started to be produced industrially with a different process, acquiring a creamy texture. Either traditional or commercial Kashk are rich sources of proteins (12-13%). Also the peptide fraction, derived from the hydrolysis of milk proteins, by action of bacterial enzymes, represents an abundant form of essential amino acids and putative active compounds.