Insights into a traditional Iranian food, “Kashk” as a promising candidate for functional food: A literature Review
DOI:
https://doi.org/10.31989/ffs.v5i6.1650Abstract
The traditional foods of many nations can be a platform for the development and introduction of functional foods. Iranian kashk is a fermented milk product obtained by adding water to yogurt, churning butter, adding salt, and then drying the product. This review was aimed to provide insight into all aspects of introducing chemical and nutritional components, production stages, further improvement, and enrichment. This review will also look at the types of microbial and chemical contamination found in kashk. Traditional Iranian kashk contains valuable protein, mineral content, and probiotics (such as types of Lactobacilli, Enterococci, Bifidobacteria, and Pediococci), alongside functional peptides with healing functionality. Therefore, kashk can be a good candidate for further development as a functional food. However, due to the traditional preparation and manufacturing process, the production of kashk contains all the challenges and contaminations associated with dairy foods. The presence of microbial contaminants, chemical toxins, and heavy metals such as E. coli, Staphylococcus aureus, Clostridium spp., Aspergillus spp., aflatoxins, phthalates, PCBs, iron, copper, lead, and arsenic must be considered. Moreover, it is necessary to adopt strategies to reduce them to develop a functional and safe product. This study, the first of its kind, filled the gap in the comprehensive evaluation of Iranian kashk and presented a comprehensive picture of its platform for the supply of functional foods.
Keywords: Functional Foods; Kashk, Probiotics; Lactobacillus spp.; Nutrition
Downloads
Published
Issue
Section
License
Copyright (c) 2025 FFS/Functional Food Science
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
Any manuscripts or substantial parts of it, submitted to the journal must not be under consideration by or previously published in any other journal or citable form. Authors are required to ensure that no material submitted as part of a manuscript infringes existing copyrights or the rights of a third party. In submitting one's article in any form, the author has assigned the FFC publishing rights and has agreed to an automatic transfer of the copyright to the publisher. This is so that the FFC may create print option journals, for example, at the FFC’s discretion. If the author wishes to distribute their works by means outside of the FFC, for example within their community, they will have to place a request.
Correspondence concerning articles published in Functional Foods in Health and Disease is encouraged. While derivative works (adaptations, extensions on the current work, etc.) are allowed, distribution of the modified material is not allowed without permission from the FFC.