文章基本信息

标题：A Comparative Study on the Production Methods of Ayran
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作者：Celalettin Koçak ; Yahya Kemal Avşar ; Balkır Tamuçay 等
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：2006
卷号：31
期号：4
出版社：Association of Food Technology, Turkey
摘要：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.
关键词：Ayran ; yoghurt beverage; Streptecoccus thermophilus ; Lactobacillus delbrueckii subsp . bulgaricus ; acetaldehyde