Abstract
Kashk is a whitish thick semi solid or liquid containing the whole milk proteins, used in some traditional Iranian food. In this investigation, it was aimed to measure the physicochemical and sensorial characteristics of 4 different pasteurized kashk. In this samples, mean value for pH, acidity, fat, protein, salt, ash, moisture, calcium and phosphorus content was 4.00, 0.87, 2.01 ,10.95 , 0.57, 1.03 , 74.20, 0.61 and 0.15%, respectively.
