A traditional anatolian beverage: Yandim çavuş ayran and its advancement into industrial production

In this study, some characteristic features (composition, color, texture, microbial load and sensory properties) of traditional Yandım Çavuş Ayran and some studies that will form the basis for the industrial scale production of ayran were conducted. In this context, in addition to the fresh and pickled forms of purslane and hot pepper used in the traditional production of ayran, dry and water extracts of these vegetables that can shed light on industrial production were also used in ayran production. It was determined that the pH and titratable acidity values of the control and Yandım Çavuş Ayran containing different forms of purslane/hot pepper were similar; that the purslane spicy ayran samples containing water extract and brine form of vegetables had lower serum separation rates and were more consistent in texturally, and that no coliform group bacteria development was observed in all trial ayran samples. Sensory analysis showed that the spicy ayran samples with purslane were light yellow/yellowish, had high bitterness levels and were acceptable at a good level; in the incubation trial, the milk sample containing purslane/hot pepper extract was similar to the control milk in terms of pH and titratable acidity parameters. It was concluded that Yandım Çavuş Ayran could be produced on an industrial scale in terms of the investigated parameters, but it is recommended that studies be conducted on the purslane/hot pepper ratio and different purslane/hot pepper species in the context of industrial applications.