Yahya Kemal AVŞAR, Celalettin KOÇAK, Balkır TAMUÇAY

A comparative study on the production methods of ayran

Ayran, yoğurt, tuz ve sudan oluşan, geleneksel bir Türk içeceğidir. Ticari olarak Ayran iki şekilde üretilmektedir. Bu iki üretim şekli arasındaki başlıca fark, inkübasyondan önce Ayran sütüne su ilave edilmesi veya inkübasyondan sonra yoğurda suyun ilave edilmesidir. Bu nedenle bu araştırma, bu iki üretim metodunun Ayranın kimyasal, mikrobiyolojik ve duyusal özellikleri üzerindeki etkilerini araştırmayı amaçlamaktadır. Elde edilen sonuçlar, üretim metotlarının Ayranın genel bileşimi ve tüketici beğenisi üzerinde herhangi bir etkilerinin bulunmadığını göstermiştir (P >0.05). Ancak, yoğurda su katılarak üretilen ayranların asetaldehit içeriklerinde 7. gün depolamada, S. thermophilus içeriğinde ise 1. gün depolamada diğer metoda göre daha düşük değerler elde edilmiştir (P < 0.05).

Ayran üretim metotları üzerine karşılaştırmalı bir çalışma

Ayran is a traditional Turkish yoghurt beverage containing plain yoghurt, water and salt. It is produced commercially by two methods. The main difference between these two methods is the dilution of milk with water before incubation or the dilution of yoghurt with water after incubation of milk. The aim of this research was to reveal any differences between Ayran properties resulting from the different methods. The results indicated no significant differences between Ayran samples in terms of gross composition and consumer acceptance {P>0.05). However, dilution of yoghurt reduced the acetaidehyde content on day 7 and the number of Streptecoccus thermophilus on day 1 significantly (P

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