Ayran is a fermented drink that is obtained from the combination of yogurt, water and a small amount of salt. This drink is especially popular in the northern regions, the Balkans, Türkiye and parts of the Caucasus. Due to its simple composition and the fermentation that occurs during its production, Ayran has unique properties in nutrition and health that make it a popular and traditional drink.
In general, fermented dairy beverage products are divided into three main groups based on textural characteristics:
1) Concentrated products
2) Diluted beverage products
3) carbonated products
Ayran is one of the oldest dairy drinks, whose origin most likely goes back to Turkic nomads. This drink was originally used as a solution to keep milk longer in hot regional conditions. With the spread of animal husbandry and the use of cow, goat and sheep milk, the preparation of ayran spread and found its way into different cultures. According to the food codex of Turkey, Ayran is defined as “a fermented beverage product made from water added to yogurt or fermented milk with microbial culture”.
Production process
The production process of Ayran, a fermented dairy drink, consists of a few simple steps in which yogurt is combined with water and salt to create a homogeneous and tasty product. This process can be slightly different depending on the production method (traditional or industrial).
Industrial production of Ayran
- Selection of raw material (yogurt)
The main raw material for the production of Ayran is yogurt, which is obtained from milk fermentation. In industrial production, the quality of yogurt used is very important. Usually, yogurts containing Lactobacillus and Streptococcus thermophilus bacteria are used for fermentation. Yogurt must be fresh and of the right consistency, because the quality of yogurt has a direct effect on the final quality of Ayran.
- Dilution and adding water
In the next step, yogurt is diluted with water in certain proportions. The ratio of water to yogurt varies depending on the type of ayran and the taste of the consumer, but it is usually considered to be about 1:2 or 1:3 (yogurt to water). This step helps to adjust the final consistency of Ayran and reduce its concentration. The added water should usually be purified and clean so that microbial contamination is not transferred to the drink.
- Homogenization
In order to achieve homogeneous product, water and yogurt should be well mixed. In industrial production, homogenizing machines are used for this purpose, which homogenize the mixture under pressure and uniformly. This process prevents the separation of water and yogurt phases in the final product.
- Add salt
Salt is one of the important components of Ayran, which gives it flavor and in some cases also acts as a preservative. The amount of salt is usually between 0.5 and 1%, but it can be less or more depending on the taste of consumers. In industrial production, salt must be added evenly to the mixture to keep the final taste constant.
- Pasteurization
In industrial production, after homogenization and adding salt, the Ayran mixture is pasteurized to reduce the microbial load and increase the shelf life of the product. Pasteurization is usually done at a temperature between 85 and 90 degrees Celsius for a few seconds to kill germs. This step prevents possible contamination and makes the drink safer.
- Packaging
After pasteurization, Ayran is quickly cooled and then packaged. Packaging is usually done in resistant plastic or glass containers, which help preserve the taste and quality of the drink. Some manufacturers also use vacuum packaging systems or sterile packaging to increase the shelf life of the product.
- Storage and distribution
Ayran should be kept at a low temperature (usually 4-8°C) to preserve its quality and taste. The shelf life of Ayran can vary from a few days to a few weeks depending on the production process and type of packaging.
Traditional production of Ayran
In traditional production, Ayran is prepared in a simpler way without using advanced industrial equipment. In this method, homemade yogurt is mixed with water and stirred by hand. Salt is added as desired and the mixture is ready to use. Due to the lack of pasteurization process, this type of ayran usually has a shorter shelf life than industrial ayran and should be consumed shortly after production. The consumption of Ayran produced in the traditional way is decreasing, on the other hand, the industrial production of Ayran has increased significantly in the past years.
Important features of the Ayran production process
– Adjusting the consistency and homogeneity: accurate homogenization is very important in this process to prevent the separation of water and yogurt layers.
– Preservation of taste: the correct ratio of water and yogurt and the right amount of salt must be carefully followed to achieve the desired taste.
– Extending the shelf life: In the industrial process, pasteurization and proper packaging are key factors in increasing the shelf life of the product.
– Preservation of nutrients: Despite pasteurization, efforts are made to preserve the main nutrients in yogurt, such as proteins and probiotics.
The production process of Ayran is made of a simple but very nutritious and healthy composition, which, due to modern production methods and optimizations such as pasteurization and homogenization, has provided the possibility of industrial production with high quality and longer shelf life. This process, both traditional and industrial, helps produce a popular and healthy dairy drink.
Due to the presence of yogurt and the fermentation process, Ayran is a good source of protein, calcium, B vitamins and probiotics. Probiotics in Ayran help regulate the microbial flora of the digestive system and facilitate digestion. Ayran is especially useful for people suffering from digestive problems such as bloating, indigestion and intestinal problems. Also, the presence of salt in Ayran makes it an ideal drink to provide electrolytes when the body needs water and solute balance.
Research has shown that regular consumption of Ayran can help strengthen the immune system. The probiotics in this drink increase the number of beneficial bacteria in the gut and strengthen the immune system. Also, consuming Ayran during physical activities and in hot weather helps to regulate the level of water and solutes in the body. Other properties of this drink include regulating blood pressure, improving bones and helping digestion.
Microbiology
Cultivation of yogurt microbial material (Streptococcus thermophilus and Lactobacillus delbruecki subspecies bulgaricus) is used to produce this fermented milk product.
In the production of ayran, a wide range of microbial cultures are used, however, strains that produce slow fermentation and a product with low viscosity are preferred.
Ayran, buttermilk or kefir
Ayran, buttermilk, and kefir are three types of dairy beverages obtained from milk fermentation, but there are fundamental differences in the composition, fermentation process, active microorganisms, and taste of these beverages.
