Effect of whey fractions on microbial and physicochemical properties of probıotıc ayran (drinkable yogurt)

The purpose of this study was to improve the functional properties of ayran that are important for nutrition of Turkish society. For this purpose, concentrated whey (normal and demineralized) and whey protein powder were added to the milk of ayran. Lactobacillus acidophilus was used as probiotic starter culture in samples. Whey concentrates significantly affected the physicochemical and probiotic properties of ayran. The dry matter, protein and ash contents in whey concentrates added ayran samples showed significant increases. Again, the amounts of mineral matter of the samples increased significantly. L. acidophilus counts in ayran samples produced with 4% normal or demineralized whey concentrates were the highest ones. Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus counts in treated ayran samples were also higher than that of control group. It can be said that addition of concentrated whey and probiotic culture improved the functional properties of ayran. Produced ayran samples have got to probiotic and functional food properties.