This study aimed to examine the physicochemical properties of 30 different cow milk jams purchased from the market to identify variations among these products, which lack a production standard. For this purpose, milk jams were examined in terms of pH, titratable acidity, total soluble solids, water activity, color properties (L*, a*, and b*), hydroxymethylfurfural, total sugar, fat and protein. The pH values of milk jam samples were found to be 5.33-7.30, whereas titratable acidity values were 0.057-0.884% (as lactic acid). Similarly, water soluble solids contents were 46.83-82.57 °Brix, while water activity values were 0.717-0.928. In the same way, total sugar contents were 21.39-58.87 g/100g, whereas fat contents were 0.27-4.63%. Likewise, protein contents were %0.73-5.02. The L* values ranged from 21.39-67.17, while a* values varied between -2.98-11.06 and b* values varied between -3.30-18.78. While HMF was not found in 16 of the samples, HMF was determined in the range of 2.97-221.29 mg/kg in the remaining 14 samples. The study revealed that the compositions of milk jams varied and that they were not produced to a certain standard.
Tokatlı et al. (Sat,) studied this question.