Characterization of the Ayran Made with Commercial Probiotic Cultures for Fatty Acids, Cholesterol, Folic Acid Levels, and Anti-Oxidative Potential.

Ayran is a salted drinkable fermented milk food which consumed in many countries around the world. In this study, some chemical parameters were determined to evaluate the healthy properties of ayran prepared using various commercial probiotic cultures. Four treatments of ayran were made from cow's milk and using classic yogurt culture (L. delbrueckii subsp. bulgaricus and Streptococcus thermophilus) [T1], ABT-5 culture (L. acidophilus, Bifidobacterium and S. thermophilus) [T2], exopolysaccharide producing culture (EPS-producing, L. delbrueckii subsp. bulgaricus and S. thermophilus) [T3], and EPS-producing culture + Bifidobacterium animalis subsp. lactis BB12 (mixture culture) [T4]. Treatment 1 had the highest acidity, acetaldehyde, and diacetyl values. Using probiotic [T2] or mixture cultures [T4] reduced saturated fatty acids by 1.97% and increased monounsaturated and polyunsaturated fatty acids of ayran by 4.94 and 5.72%, respectively. Also, the levels of oleic acid (omega-9), linoleic acid (omega-6), and α-linolenic acid (omega-3) increased in ayran produced using probiotic or mixture cultures. Sample T4 was highly richer in the value of antioxidant activity (27.62%) and folic acid (0.1566 mg/100 g) whereas possessed the lowest cholesterol amount (8.983 mg/100 g). Mixture culture (EPS-producing culture + Bifidobacterium animalis subsp. lactis BB12) is a good starter to improve the healthy and nutritional characteristics of bio-ayran.

Effect of Goat's Milk Supplementation with Tamr on Free Fatty Acids, Antioxidant Activity, and Probiotic Bacteria of Bio-Rayeb Milk.

Tamr (dried dates) has a high sugar content, essential vitamins, and high nutrient density. Dairy products still are the most typical carriers of probiotic bacteria. Six treatments of bio-rayeb milk were manufactured from goat's milk fortified with 5%, 10%, 15%, 20%, and 25% Tamr using ABT-5 culture. Rayeb milk containing tamr had lower pH and fat and higher carbohydrate, total solids, dietary fiber, ash, total protein, water-soluble nitrogen, and total volatile fatty acids. Mixing tamr with bio-rayeb milk increased nutritional value by decreasing saturated fatty acids and increasing unsaturated fatty acids, oleic, linoleic, α-linolenic acids, and antioxidant activity values. The greatest counts of probiotic bacteria (L. acidophilus and Bifidobacterium) were detected in tamr rayeb milk, which increased the healthy value. The recommended level of bifidobacteria as a probiotic (107 cfu g-1) was exceeded for treatments of tamr rayeb milk and remained above 107 cfu g-1 until the end of storage. Adding 10% or 15% tamr to goat's milk highly improved the sensory properties of rayeb milk.