Description
A traditional Iranian fermented whey condiment produced by lactic acid bacteria and low‑heat drying.
Technical
Lactose in whey is metabolized by lactic acid bacteria at 20–30 °C for 48–72 h, generating lactic acid, diacetyl, acetoin and lactate esters while the pH falls to 4.5–5.0. The acidified whey is then dried at 60–80 °C for 2–3 h to a moisture content below 5 %, concentrating proteins and flavor compounds. Precise pH control and humidity management are essential to prevent spoilage and develop the characteristic crumbly texture.
Science
Primary Reaction
Lactose fermentation to lactic acid by lactic acid bacteria
Sensory Profile
Aroma ()
sournuttysaltyearthybutteryyeastycaramelized
Origin & History
Civilization