15C-1 |
A comparative study on the production methods of Ayran, traditional drinking yogurt of Turks. |
Y. K. AVSAR1, Y. Karagul-Yuceer2, B. Tamucay3, C. Kocak3, and C. H. White2. (1) Department of Dairy Technology, Mustafa Kemal University, Faculty of Agriculture, Antakya, Hatay, 31040, Turkey, (2) Department of Food Science and Technology, Mississippi State University, PO 9805, Mississippi State, MS 39762, (3) Department of Dairy Technology, Ankara University, Ankara, Turkey Ayran is a traditional drinking yogurt of Turks. It is produced commercially by two methods. The aim of the present study was to compare any chemical and sensory differences in the production methods. In the first method (A), Ayran was produced as follows: reconstituted milk (11.5% total solids and 2.5% fat) ® addition of water (1/2 of reconstituted milk) ® heat treatment (85°C/15 min) ® cooling (44±1°C) ® inoculation with starter culture ® incubation ® addition of salt (0.5%) ® mixing ® cooling (4±1°C) ® bottling ® storage at 7oC (7 days). The second method (B) was exactly the same as method A, except for the addition of water was made after the incubation together with salt addition. The samples were analyzed for total solids, fat, salt, lactic acid, pH, acetaldehyde, syneresis, density, viscosity and consumer preference. Results showed that there were no significant differences between Ayran samples in terms of total solids, fat, salt, density, pH, lactic acid and syneresis (p > 0.05) on days 1 and 7. However, the acetaldehyde content of sample A was found to be significantly higher than that of sample B (p < 0.05) during storage while sample B tended to have higher viscosity compared to that of sample A although no significant difference was observed. The result of sensory analyses showed that the consumer did not detect differences between the samples in terms of aroma or viscosity. Either processing method could be employed depending on the plant facilities. However, the dilution of milk before or after the processing tended to give different products since such treatments probably altered the protein matrix resulting in a different viscosity and the production of aroma compounds, which could be promising in the improvement of Ayran properties.
Session 15C, Dairy Foods
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