Bu araştırmada Trabzon ve Erzurum piyasasından şansa bağlı olarak alınan 13 adet kurut örneği üzerinde mikrobiyolojik, fiziksel ve kimyasal araştırmalar yapılmıştır. Belirlenen değerler ortalama olarak şöyledir: Toplam mikroorganizma 8.41x103/g, maya ve küf 5.005x103; kurumadde, %79.69, yağ %10.58, yağsız kurumadde %69.12, bütün kül %10.66, protein %52.89, saf kül %1.40, tuz %9.66, kurumaddede tuz %12.60, kurumaddede yağ %13.05, asitlik derecesi 59.75 SH.

In some district of Turkey still butter have been making from yoghurt by churning. In this method, buttermilk is produced as a by product. Kurut is made from this by product. So, buttermilk is converted to more stable dairy product. In this study microbiological, physical and chemical analyses of 13 kurut samples were carried out. The mean values of the results are as follows: plate count number 8.41x103 g, mould and yeast 5.005x103/g, dry matter 79.69%, water 20.31%, fat 10.58%, non-fat dry matter 69.12%, total ash 11.06%, salt 9.66%, minerals 1.40%, protein 57.89% acidity 59.75 SH, fat in dry matter 13.05% g.