Description
Ayran is a traditional Turkish fermented milk beverage made by inoculating diluted yogurt with thermophilic lactic acid bacteria.
Technical
During fermentation, lactose is converted to lactic acid, lowering the pH to 4.0–4.3 and creating a mild sourness. Salt at 0.5–1% stabilizes the emulsion and inhibits undesirable microbes. The process is temperature‑controlled (30–45 °C) to favor thermophilic strains such as Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus.
Science
Primary Reaction
Lactose → lactic acid (via lactobacilli and streptococci)
Sensory Profile
Aroma ()
milkysoursaltyfreshlightyeastybutteryherbalfloralearthy