Özet:

In this study yoghurt powder was produced using the conventional and lyophilized methods. Half of the yoghurt powders were stored in plastic Ayran packages, with the addition of 0.5 % salt for reconstituted ayran production. The samples were analyzed as powder and reconstituted Ayran on the 1st, 15th, 30th, 60th, and 90th days. In addition, Ayran that was reconstitued on the 1st day was stored at +4 oC until the 15th day, and the changes following dilution were examined. It has been observed that lyophilized yogurt powder gives better results in terms of physical, chemical, and microbiological properties during 90 days of storage, and its sensory properties are more appreciated and preferable when consumed as reconstituted Ayran. When the Ayran samples were stored in reconstituted form until the 15 th day, it was found that the pH value of all samples decreased, serum separation and acidity increased, and sensory properties decreased. As a result, it has been concluded that it is possible to convert yogurt into yogurt powder in the specified ways, to pack it in a practical way for ayran production, to have a long shelf life, and to be reconstituted even after months if desired.

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