Determination of some characteristics in ayran production with using different cultures
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Abstract (EN)
In this study, physical, microbiological and organoleptic properties of ayran, incubated with 3 different starter cultures, is researched. After pasteurization of milk from Bursa SÜTAŞ A.Ş.-TARFAŞ farm, CSK-104, YOMİX-111 and YOMİX-601 cultures are used for production. The differences in solid non fat, fat, dry matter, protein, pH, % lactic acid and viscosity values has no importance statistically in the same period of storage (p>0.05). The differences in Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus counts has remarkable importance statistically in the same period of storage (p<0.05). Usage of different cultures in ayran production has no important effect statistically in organoleptic properties (p>0.05).
Author
Sami Polat
Institution
How to Cite
Sami Polat (Master Thesis). Determination of some characteristics in ayran production with using different cultures, 2009, Çukurova University, Gıda Mühendisliği Bölümü.
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