Possibilities of using different proportions of whey and mint oil in ayran

Şakire Merve Ünalan; Özlem Pelin Can; Emre Hastaoğlu

Possibilities of using different proportions of whey and mint oil in ayran

Abstract

Whey is a nutritionally rich by-product of the dairy industry, representing both an environmental challenge and a valuable resource for sustainable food innovation. Peppermint essential oil, known for its antimicrobial, antifungal, and antioxidant properties, has potential as a natural functional additive in fermented dairy beverages. This study investigated the effects of different proportions of whey (25% and 50%) and peppermint oil (0.1 mL and 0.2 mL) on the physicochemical, microbiological, and sensory properties of ayran. Seven experimental groups were prepared, including a control and combinations of whey and peppermint oil. All samples were stored at 4 °C and evaluated on days 1, 3, 5, 7, and 14. The findings revealed that higher whey ratios significantly increased serum separation and altered color values, while peppermint oil enhanced microbial stability during the early storage period. However, formulations with 50% whey showed reduced acceptability due to poor texture and color changes. The most preferred formulations were those containing only peppermint oil (MO1, MO2) or 25% whey combined with peppermint oil (P1MO1). From an industrial perspective, this study demonstrates the potential of integrating dairy by-products and plant-based additives to develop sustainable, functional, and consumer-acceptable beverages. Unlike previous research mainly focused on whey applications in bakery and sports drinks, this work highlights the underexplored field of whey utilization in ayran production and provides insights into balancing nutritional enhancement with sensory quality.

Keywords

References

Akarca, G. and Tomar, O. (2019). Chemical and microbiological properties of strained yoghurts sold in Afyonkarahisar (Turkey) local bazaars. Akademik Gıda, 17(2), 212–216.
Akçay, F. (2016). Acılı ayran üretimi ve bazı özelliklerinin araştırılması (Yüksek Lisans Tezi). Ondokuz Mayıs Üniversitesi, Samsun.
Akyüz, N. (1979). Süt istasyonları yan değerlendirmeleri ve sıcaklıklar. Atatürk Üniversitesi Ziraat Fakültesi Dergisi, 10(1–2), 1–5.
Arasan, N. (2020). Peynir altı suyu laktozundan etanol üretimi (Yüksek Lisans Tezi). Gazi Üniversitesi, Ankara.
Bal, E. and Çelik, S. (2008). Effects of postharvest UV-C treatments on quality and cold storage of cv. Giant Plum. Journal of Agricultural Sciences, 14(2), 101–107.
Bekiş, P. (2019). Peynir altı suyunun kefirde kullanım olanaklarının araştırılması (Yüksek Lisans Tezi). Sivas Cumhuriyet Üniversitesi, Sivas.
Burucu, H. (2008). Ayran üretiminde peynir altı suyu ürünleri ile κ-karragenan kullanımının duyusal, fizikokimyasal ve probiyotik özellikler üzerine etkisi (Yüksek Lisans Tezi). Selçuk Üniversitesi, Konya.
Dinç, B. H. and Kahyaoğlu, D. (2021). Investigation of some microbiological and physicochemical properties of commercial ayran consumed in Kastamonu. Süleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 25(2), 208–216.

Dinçoğlu, A. H. and Ardıç, M. (2012). The importance of whey on nutrition and use possibilities. Harran Üniversitesi Veterinerlik Fakültesi Dergisi, 1(1), 54–60.
Ertürk, R., Çelik, C., Kaygusuz, R. and Aydın, H. (2010). Antimicrobial activities of commercial essential oils of thyme and mint. Cumhuriyet Medical Journal, 32(3), 281–286.
Gülmez, M., Güven, A., Sezer, Ç. and Duman, B. (2003). Evaluation of microbiological and chemical quality of ayran samples marketed in Kars and Ankara cities in Turkey. Journal of Kafkas University Veterinary Faculty, 9(1), 49–52.
Güzeler, N., Esmek, E. M. and Kalender, M. (2017). Whey and opportunity of evaluation whey in beverage industry. Çukurova Journal of Agricultural and Food Sciences, 32(2), 27–36.
Halkman, A. K. (2005). Merck gıda mikrobiyolojisi uygulamaları (1. Baskı). Başak Matbaacılık.
İpin, G. F. (2011). Krema yoğurdunun özellikleri üzerine süt tozu ilavesi ve depolama süresinin etkileri (Yüksek Lisans Tezi). Çukurova Üniversitesi, Adana.
Kavaz-Yüksel, A., Yüksel, M. and Ürüşan, H. (2019). Various properties of whey and possibilities of its utilisation. Kahramanmaraş Sütçü İmam University Journal of Engineering Sciences, 22(3), 114–125.
Kotan, M., Çimen, M., Tüzün, S., Baş, İ., Demir, Y. and Tayfur, M. (2014). Adıyaman ili Kahta ilçesinden bahar aylarında elde edilen yoğurtlarda bazı biyokimyasal parametrelerin karşılaştırılması. İstanbul Aydın Üniversitesi Dergisi, 6(23), 1–5.
Kök-Taş, T. and Güzel-Seydim, Z. (2010). Determination of effects of using fat replacers and probiotic on ayran quality. Journal of Food, 35(2), 105–111.
Kurt, A. and Gülümser, S. (1988). Whey and usage possibilities. Journal of Food, 2(3), 133–141.
Kurt, A., Çakmakçı, S. and Çağlar, A. (2003). Süt ve mamulleri muayene ve analiz metotları rehberi (8. Baskı). Atatürk Üniversitesi Yayınları.
Macwan, S. R., Dabhi, B. K., Parmar, S. C. and Aparnathi, K. D. (2016). Whey and its utilization. International Journal of Current Microbiology and Applied Sciences, 5(8), 134–155.
Oğuzhan-Yıldız, P. (2018). Effects of chitosan films with peppermint essential oil on microbiological quality of rainbow trout (Oncorhynchus mykiss) fillets. Ecological Life Sciences, 13(2), 94–102.
Okur, Ö. D. and Güzel-Seydim, Z. (2011). Determination of some characteristic properties in traditional dolaz cheese. Ege Üniversitesi Ziraat Fakültesi Dergisi, 48(2), 113–117.
Öksüztepe, G., Patır, B., Dikici, A. and İlhak, O. İ. (2009). Microbiological and chemical quality of vacuum packaged kashar cheese marketed in Elazığ. Fırat Üniversitesi Sağlık Bilimleri Veterinerlik Dergisi, 23(2), 89–94.
Özcan, T. and Delikanlı, B. (2011). The functional effects of whey protein additives for improvement of textural properties of foods. Journal of Agricultural Faculty of Uludağ University, 25(2), 77–88.
Özdağoğlu, A. (2013). The effects of different normalization methods to decision making process in TOPSIS. Ege Academic Review, 13(2), 245–257.
Özer, E. (2012). Nane (Mentha piperita L.)’nin farklı kısımlarına uygulanan farklı kurutma tekniklerinin uçucu yağın bileşimine ve antimikrobiyal aktivitesi üzerine etkisi (Yüksek Lisans Tezi). Ankara Üniversitesi, Ankara.
Özturk, G., Dogan, M., Toker, O.S. (2014). Physicochemical, functional and sensory properties of mellorine enriched with different vegetable juices and TOPSIS approach to determine optimum juice concentration. Food Bioscience, 7, 45-55.
Özturk, G., Doğan, M. and Toker, O. S. (2014). Physicochemical, functional and sensory properties of mellorine enriched with vegetable juices: A TOPSIS approach to determine optimum concentration. Food Bioscience, 7, 45–55.
Patır, B., Can, Ö. P., Emir-Çoban, Ö. and Özpolat, E. (2015). The effect of eugenol on shelf life of rainbow trout marinades. Fırat University Journal of Sciences, 27(2), 9–16.
Patır, B., Öksüztepe, G., Şeker, P. and Dikici, A. (2006). Elazığ’da tüketime sunulan açık ayranlar ile orijinal ambalajlı ayranların mikrobiyolojik ve kimyasal kalitesi. Fırat Üniversitesi Sağlık Bilimleri Dergisi, 20(5), 357–363.
Polat, S. and Güzeler, N. (2010). Farklı starter kültür kullanarak üretilen ayranların kalite özellikleri. Çukurova Üniversitesi Fen Bilimleri Enstitüsü (Yüksek Lisans Tezi).
Rao, R. V. (2007). Decision making in the manufacturing environment: Using graph theory and fuzzy multiple attribute decision making methods. Springer.
Şahan, N., Var, I., Yaşar, K. and Zorlugenç, B. (2006). The effects of using exopolysaccharide producing cultures on ayran properties. Archiv für Lebensmittelhygiene, 57(4), 118–123.
Taş, A. (2019). Fermentasyon ve enzimatik hidroliz uygulanan peynir altı suyunun bazı biyoaktif özelliklerinin incelenmesi (Yüksek Lisans Tezi). Uşak Üniversitesi, Uşak.
Türk Gıda Kodeksi (2009). Fermente Süt Ürünleri Tebliği (No: 2009/25). Tarım ve Orman Bakanlığı, Ankara.
Türkmen, N., Akal, C. and Koçak, C. (2017). Some properties of ayran samples produced with different ratios of whey. Akademik Gıda, 15(3), 256–260.
Walzem, R. L., Dillard, C. J. and German, J. B. (2002). Whey components: Millennia of evolution create functionalities for mammalian nutrition. Critical Reviews in Food Science and Nutrition, 42(4), 353–375.
Yeniçeri, Ş. A., Çomak Göçer, E. M. and Küçükçetin, A. (2021). Probiyotik bakteri içeren ayranın fizikokimyasal ve mikrobiyolojik özellikleri. Akademik Gıda, 19(4), 414–423.
Yücel, Y. B. (2018). Çok kriterli karar verme teknikleri ile tekstil sektöründe en uygun tedarikçi seçimi ve bir yazılım uygulaması (Yüksek Lisans Tezi). Bartın Üniversitesi, Bartın.

Details

Primary Language

English

Subjects

Veterinary Sciences (Other)

Journal Section

Research Article

Authors

Şakire Merve Ünalan ^*
0000-0002-8463-7038
Türkiye

Özlem Pelin Can
0000-0001-8769-4823
Türkiye

Emre Hastaoğlu
0000-0001-8802-6632
Türkiye

Publication Date

April 30, 2026

Submission Date

September 25, 2025

Acceptance Date

January 26, 2026

Published in Issue

Year 2026 Volume: 11 Number: 1

IZ

https://izlik.org/JA34DS33HM

Cite

RIS / Bibtex

APA

Ünalan, Ş. M., Can, Ö. P., & Hastaoğlu, E. (2026). Possibilities of using different proportions of whey and mint oil in ayran. European Journal of Multidisciplinary Health Sciences, 11(1), 8-14. https://izlik.org/JA34DS33HM

AMA

1.Ünalan ŞM, Can ÖP, Hastaoğlu E. Possibilities of using different proportions of whey and mint oil in ayran. Eur J Multidiscip Health Sci. 2026;11(1):8-14. https://izlik.org/JA34DS33HM

Chicago

Ünalan, Şakire Merve, Özlem Pelin Can, and Emre Hastaoğlu. 2026. “Possibilities of Using Different Proportions of Whey and Mint Oil in Ayran”. European Journal of Multidisciplinary Health Sciences 11 (1): 8-14. https://izlik.org/JA34DS33HM.

EndNote

Ünalan ŞM, Can ÖP, Hastaoğlu E (April 1, 2026) Possibilities of using different proportions of whey and mint oil in ayran. European Journal of Multidisciplinary Health Sciences 11 1 8–14.

IEEE

[1]Ş. M. Ünalan, Ö. P. Can, and E. Hastaoğlu, “Possibilities of using different proportions of whey and mint oil in ayran”, Eur J Multidiscip Health Sci, vol. 11, no. 1, pp. 8–14, Apr. 2026, [Online]. Available: https://izlik.org/JA34DS33HM

ISNAD

Ünalan, Şakire Merve - Can, Özlem Pelin - Hastaoğlu, Emre. “Possibilities of Using Different Proportions of Whey and Mint Oil in Ayran”. European Journal of Multidisciplinary Health Sciences 11/1 (April 1, 2026): 8-14. https://izlik.org/JA34DS33HM.

JAMA

1.Ünalan ŞM, Can ÖP, Hastaoğlu E. Possibilities of using different proportions of whey and mint oil in ayran. Eur J Multidiscip Health Sci. 2026;11:8–14.

MLA

Ünalan, Şakire Merve, et al. “Possibilities of Using Different Proportions of Whey and Mint Oil in Ayran”. European Journal of Multidisciplinary Health Sciences, vol. 11, no. 1, Apr. 2026, pp. 8-14, https://izlik.org/JA34DS33HM.

Vancouver

1.Şakire Merve Ünalan, Özlem Pelin Can, Emre Hastaoğlu. Possibilities of using different proportions of whey and mint oil in ayran. Eur J Multidiscip Health Sci [Internet]. 2026 Apr. 1;11(1):8-14. Available from: https://izlik.org/JA34DS33HM