. "Kashk (Persian: \u06A9\u0634\u06A9\u200E\u200E, Azerbaijani: qurut, Kurdish: ke\u015Fk\u200E, Turkish: ke\u015F peyniri), kishk (Arabic: \u0643\u0650\u0634\u0652\u0643\u200E), qurt (Kazakh: \u049B\u04B1\u0440\u0442, Turkmen: gurt, Uzbek: qurt), qurut (Azerbaijani: qurut, Bashkir: \u04A1\u043E\u0440\u043E\u0442, Kyrgyz: \u043A\u0443\u0440\u0443\u0442, Turkish: kurut, surk, ta\u015F yo\u011Furt, kurutulmu\u015F yo\u011Furt, Shor: \u049B\u0443\u0440\u0443\u0442), chortan (Armenian: \u0579\u0578\u0580\u0569\u0561\u0576, Tatar: qort, chortan [chor, meaning \"dried\", plus tahn]), aaruul (Mongolian: \u0430\u0430\u0440\u0443\u0443\u043B) is a range of dairy products used in cuisines of Iranian, Armenian, Turkish, Mongolian, Central Asian, Transcaucasian, and the Levantine peoples. "@en . . . . . . . . . . . . "Kashk"@en . . . "%21.60- 39.31 water, % 4.5-23.5 fat, %31.22-50.68 protein ve %2.84-13.19 salt" . . . . . "Aarul, chortan, dried yoghurt, kishk, qurt, qurut"@en . . . . . "Yoghurt, salt" . . . .