Description
Assyrian Kashk is a fermented whey seasoning produced by ambient fermentation followed by controlled drying.
Technical
The process relies on lactic‑acid bacteria to ferment whey sugars and proteins, generating lactic acid and cleaving whey proteins into flavor‑enhancing peptides. During drying, Maillard reactions between reducing sugars and amino acids produce brown pigments and umami compounds, while proteolysis continues to develop a complex savory profile.
Science
Primary Reaction
Lactic acid fermentation of whey proteins and sugars by lactobacilli, followed by proteolysis and Maillard browning during drying
Sensory Profile
Aroma ()
earthynuttyfermentedumamisourcheesytoastedyeastycaramelizedsavory