Use of yoghurt dust coated by different drying methods and production of reconstructure sequences

In this study; Convection and Lyophilized yoghurt powder produced in two different ways. Half of these obtained products were added with 0.5% salt for reconstituted ayran production as plain yoghurt dumplings, and their mouths were stored in aluminum foil 100 ml plastic ayran packages. On the 1st, 15th, 30th, 60th and 90th days of storage, both powder and reconstituted ayran were subjected to physical, chemical, microbiological and sensory analysis. In addition, the reconstituted ayran, which was produced on the first day, was stored at +4°C until the 15th day, and the changes in the duration and the changes in the strength after ayranların diluted were investigated. It has been observed that the yoghurt powder produced by lyophilization gives better results in terms of physical, chemical and microbiological properties during 90 days of storage and that the sensory properties of the reconstituted ayran are more appreciated and preferred. When the buttermilk specimens were stored in the reconstituted state until the 15th day, it was determined that both the pH value decreased, the acidity and serum separation value increased, the sensory properties decreased, and the taste loss occurred in both convective and lyophilized samples. It has been achieved that the yogurt is transformed into yogurt powder in all the obtained findings and packaged in a practical way for buttermilk production, has a long shelf life and can be reconstituted and consumed even after months if desired. Keywords: Convectional, Lyophilized, Reconstitute buttermilk, Yogurt powder.