DETERMINATION OF PRODUCTION METHOD AND SOME CHARACTERISTICS OF DARTI FROM TRADITIONAL FOODS

In this study, it is aimed to record the production of dart？, which is a traditional food, to determine the composition and sensory properties of it, to produce without losing the quality of the product and to prevent its disappearance in time. Dart？ with its own taste and flavor, is made by cooking raw milk cream. The traditional food is widely consumed in the breakfast, served as a sauce on rice, pasta, and a local product ke？kek or substituted fat for food and pastries. In the study, production of dart？ was investigated and traditional production of the salted and unsalted product was carried out under controlled conditions. The ash, dry matter, protein, fat, pH, titration acidity of the products were studied and their sensory properties were evaluated. The ash, dry matter, protein, fat, pH and titration acidity values of the traditional food produced as salty were found to be as %2.66, %85.93, %8.61, %66.33, 4.34 and %1.05, respectively. According to the sensory analysis results applied to consumers who do not know the product; dart？ moderately evaluated in terms of appearance, smell, consistency and structure; got the highest score regarding the taste and won the appreciation of consumers