Utilization of Reconstituted Whey Powder and Microbial Transglutaminase in Ayran (Drinking Yogurt) Production

Research background. In industrial ayran production, milk is diluted to the desired protein content (2 % (m/V)) prior to fermentation by yogurt starter cultures by partial replacement of cheese whey in reconstituted form with potable water. This may be an alternative way of protein recovery from cheese by-products as well as reducing the production costs since less milk is used in ayran production. On the other hand, the balance between milk caseins and whey proteins is disturbed when cheese whey is added to milk for ayran production, which likely leads to a time-dependent phase separation during cold storage. Modification of ayran matrix by enzymatic crosslinking of proteins may be a solution to overcome this potential physical instability of ayran. This topic has not been explored to date, and the present study was designed to investigate the possibilities of utilization of reconstituted whey powder (RWP) and microbial transglutaminase (MTG) in ayran production. Experimental approach. Milk was diluted to obtain 2 % protein level using RWP and potable water. The aim of utilization of RWP was to meet 5, 10 or 15 % of the protein content of the final product. RWP solutions were obtained by calculating the amounts of whey powder required to meet the specified ratios and mixing it with the water required for dilution. We prepared eight different ayran samples divided in three groups, namely group A: prepared by partially diluting milk with RWP to obtain 5, 10 or 15 % of total protein amount in the product, group AMTG: prepared by adding microbial transglutaminase (0.5 U per g of protein) to group A samples, and control group without RWP and with or without the addition of MTG. The gross composition, physical (phase separation and viscosity, chemical (volatile and peptide profiles and SDS-PAGE electrophoresis patterns) and sensory properties of the samples were evaluated throughout 15 days of storage with weekly intervals. Results and conclusions. Since the amounts of whey powder used to obtain RWP were different, dry matter levels of the samples differed. Using RWP in ayran production increased the phase separation slightly. Incorporation of MTG affected the physical properties of the ayran samples positively and prevented phase separation at a satisfactory level. SDS-PAGE electrophoretograms revealed that cross-linking between proteins triggered by MTG formed intense bonds at high molecular mass regions. The remaining parameters were not affected by MTG. Res