Coşkun, HayriSarica, ErcanBüyüktanir, BüşranurBaş, NizamettinTanrikulu, EmineBiçak, Kübra NurGüzel, Cansu2024-09-252024-09-2520201300-30701309-6273https://doi.org/10.15237/gida. GD20033https://search.trdizin.gov.tr/tr/yayin/detay/398671https://hdl.handle.net/20.500.12491/15775In this study, it was aimed to determine some chemical, microbiological and sensorial properties of Katık Keş samples produced and sold in local bazaars in Bolu. Totally 15 “Katık Keş” samples were collected and analyzed. According to the results obtained; mean dry matter, fat, protein, total ash, salt, acidity and pH of the samples were found as 67.05 %, 8.78 %, 36.59 %, 11.11 %, 5.20 %, 1.35 % and 3.90, respectively. The numbers of yeasts & molds and coliforms of the samples were 5.98 and 3.36 log CFU/g, respectively. Mean water activity value was obtained as 0.76. In terms of sensorial properties, the samples were found mostly in shape of symmetric cone, hard in structure, porcelain white color, salty, acidic and having strained yogurt smell.eninfo:eu-repo/semantics/openAccessArticle10.15237/gida. GD20033453564571398671