Influence of Starter Cultures' Type on the Microbiological, Rheological and Sensory Properties of Ayran Samples from Goat's Milk

Abstract

Dairy products are one of the most widely-investigated food products. However, reducing cost while improving nutritional value and flavour is a classic problem in milk production. Besides, consumers have increased demand for natural foods and beverages with high nutritional value, health and rich taste. All of this has spawned a growing academic interest in using different types of milk to replace raw cow's milk in recent years. In this research, drinkable fermented milk products from goat's milk with different starters were studied. The aim of this study was to describe and compare Fatty Acid (FA) profiles of ayran from goat milk produced by Saanen breeds. The microbiological, chemical (pH, lactic acid, total solids, protein), rheological and sensory properties of ayran samples were investigated during a 10-day storage period. This study found that both samples (Micromilk and Sacco) have little difference in the basic content and chemical composition of selected physical characteristics according to the instrumental and organoleptic evaluation results. However, although the first starter culture (Micromilk) sample had the highest overall evaluation score, the second sample (Sacco) had a tighter clot and shorter fermentation duration. Also, it was found that during storage of the concentrations of lactic acid microorganisms in fermented beverages, the type of sourdough was insignificant. The shelf life of ayran is limited to 10 days at a temperature of 4±2°C.