摘要：The effect of pressurized carbon dioxide (CO2) on the chemical, microbiological and sensory properties of Ayran was investigated. Bulk Ayran was filled into bottles, injected prior to capping with pressurized CO2 by a pilot injection system at 0.5 (A5), 1.0 (A10) and 1.5 (A15) MPa for one min, respectively, and kept at 5 ° C for seven days. Results indicated that the CO2 concentration had no significant effect on the gross composition; however, serum separation was less in A5 and A10 on day 7 than in control and A15 ( P < 0.05). The number of Streptococcus thermophilus decreased significantly with increasing CO2 concentrations at the end of the storage ( P <0.05), whereas the number of L. delbrueckii ssp. bulgaricus did not change. Sensory properties of Ayran were adversely affected by the pressurized CO2 levels( P < 0.05).
