Ayran Üretim Metotları Üzerine Karşılaştırmalı Bir Çalışma

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).

A Comparative Study on the Production Methods of Ayran (Turkish with English Abstract)

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 acetaldehyde content on day 7 and the number of Streptecoccus thermophilus on day 1 significantly (P<0.05) compared to those produced from diluted milk.

___

  • Tan 3, Erturk YE. 2001. Türkiye'de Süt ve Süt Mamüllerinds Durum. Gıda 2000, 17: 17-27.
  • Turkish Food Codex. 2001. Fermented Milk Regulations. No. 2001/21. Ministry of Agricultural and Rural Affairs, Ankara.
  • Harwalkar VFl, Kalab M. 1986. Relationship between microstructure and susceptibility to syneresis ln yeghurt made from reconstituted nonfat dry milk. Food Microstruct., 5:287-294.
  • Lankes H, Ozer HB, Robinson RK. 1998. The effect of elevated milk solids and incubation temperature on the physical
  • ' properties of natural yoghurt. Milchwissensohaft, 53: 510-513.
  • Ai-Dabbagh WY. Allan MC. 1989. lnfluence of concentration of non-fat dried milk solids (NFDM) on growth and acid production ol Lactobacillus bulgaricus and Streptococcus thermophilus. Asian J. Dairy Hes., B: 115—121.
  • Estevez CR, Goicoechea A, Jimenez-Perez S. 1988. Aromabildung in Joghurt bei unterschiediichen Herstellungsverfahren. Deutsce Molkerei Zeitung. 109: 733—735. Tamime AY, Robinson RK. 1999. Yoghurt Science and Technology. Woodhead Publishing Ltd, Cambridge.
  • Turkish Standards.2005. Milk powder. T313259. Turkish Standards Institution, Ankara. Türkiye. Turkish Standards.2003. Flaw milk, T31018. Turkish Standards Institution. Ankara. Tiirkiye.
  • Rowland SJ.1938. The determination of Nitrogen Distribution ol Milk. Journal of Dairy ResearchsiS):42-48.
  • Turkish Standards. 1978. Cheese-Determination of Chloride Content. TSSOJS. Turkish Standards Institution. Ankara, ' Türkiye. c. KOÇAK - wc. AVŞAR - B. TAMUÇAY 231'
  • Lees GJ. Jago GR. 1969. Methods for the estimation of acetaldehyde 'ın cultured dairy products. Aust. J. Dairy
  • Atamer M, Gursel A. Tamucay B, Gencer N. Yıldırım G. Odabaşı S, Karademir E. Şenel. E. Kırdar S. 1999. Dayanıklı
  • Bracquart P. 1981. An agar medium for the differential enumeration of Streptococcus therrnophr'lus and Lactobacfllus
  • Harrigan W F. Mccance ME. 1993. Laboratory Methods in Food and Dairy Microbiology. Academic Press. London.
  • Bodyfelt FW. Tobias J, Trout GM. 1988. The Sensory Evaluation of Dairy Products. Van Nostrand Reinhold. New York.
  • Sas User‘s Guide.1998. Statistics, Version. 7, SAS Institute, Inc.I Carry, NC.
  • Laye I. Karleskind D, Morr CV. 1993. Chemical, microbiological and sensory properties of plain nonfat yogurt. J. Food
  • Dave Ri, Shah NP. 1997. Viability of yoghun and probiotic bacteria in yoghurts made from-commercial starter cultures.
  • Karagul—Yuceer Y. Wilson JC, White CH. 2001. Formulations and processing of Yoghurt affect the microbial quality of
  • Beshkova D. Simova E, Frengova G. Simov Z. 199B. Production of flavour compounds by yoghurts starter cultures. J.
  • Kang Y, Frank JF, Lillard DA. 1988. Gas chromatographic detection of yoghurt flavor compounds and changes during
  • Kneilel W, Ulberth F, Erhard F, Jaros D. 1992. Aroma profiles and sensory properties of yoghurt and yoghurt-related
  • Beal C, Spinnler HE, Corrieu G. 1994. Comparison of growth. acidification and productivity of pure and mixed culture
  • Ozer HB. Robinson HK. 1999. The behaviour of starter culture in concentrated yoghurt (Labneh) produced by different
  • Robinson HK. Tamime AY, Chubb LW. 1977. Aceıaldehyde as an indicator of flavour intensity in yoghurt. Milk Industry,
  • van Aardt M, Duncan SE. Bourne D. Marcy JE. Long TE, Hackney CR. Halsey C. 2001. Flavor threshold for
  • Ott A, Hugi A. Baumgartner M. Chaintreau A. 2000. Sensory investigation of yoghurt flavor perception: mutual influence of volatiles and acidity. J. Agric. Food Chem.. 48: 441—445.