摘要：Ayran is a traditional Turkish yoghurt beverage containing plain yoghurt, water and salt. It is produced commercially by two methods. The main difference between these two methods is the dilution of milk with water before incubation or the dilution of yoghurt with water after incubation of milk. The aim of this research was to reveal any differences between Ayran properties resulting from the different methods. The results indicated no significant differences between Ayran samples in terms of gross composition and consumer acceptance ( P>0.05 ). However, dilution of yoghurt reduced the acetaldehyde content on day 7 and the number of Streptecoccus thermophilus on day 1 significantly (P<0.05) compared to those produced from diluted milk.
