Sensory properties of kishk: comparison of products containing bovine and caprine milk

There is growing consumer interest in fermented milk and in products containing fermented milk because of their nutritional value and healthy image. Kishk, a traditional product of Middle Eastern origin, has been examined with a view to developing its potential for a wider market. Kishk is traditionally made from a dough, containing yogurt, parboiled cracked wheat and salt, which is sun dried 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 describes the sensory profiles of gruel made from 15 samples of kishk and compares them with those of two traditional Scottish oatmeal porridges. Substantial differences were noted between kishk and the oat based products. In addition, there was evidence that the origin of the fermented milk component of the kishk was important. Kishk made from fermented caprine milk was clearly distinguished from that made with yogurt of bovine origin. It was noted that many of the kishk samples were rated highly for bitterness and for cardboard character. Such attributes are believed to be disliked by consumers in the United Kingdom .