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Drinking yogurt (ayran) is one of the valuable traditional Anatolian dairy products. Ayran is prepared traditionally through adding water and salt to yogurt or manufactured industrially by fermentation of yogurt culture added diluted milk. Nowadays, interest and consumption of traditional different fermented dairy products have spread rapidly around the world. Although cucumber-yogurt (cacik), soda ayran, fruitful ayran have a commercial face, there is still locally consumed drinking yogurt ayran types. One of the locally consumed ayran types is herby-hot ayran from Puturge-Malatya. In the preparation of herby-hot ayran, the flavoring herbs/spices are added to the ayran in earthenware pots then buried under the soil and left to ferment spontaneously for at least 15 days. The objectives of this study were to determine physicochemical, microbiological, and sensory properties of traditional purslane and/or Cayenne pepper added drinking yogurt from Puturge-Malatya, Turkey. The analysis results were found total dry matter 5.80-7.03 %, pH 3.77-4.30, titratable acidity 0.61-1.17 % lactic acid, serum separation 11.17-21.5 mL (50 mL)-1. Levels of lactic acid bacteria (LAB) ranged from 7.00 to 8.04 log cfu mL-1 and the mold and yeast (MY) levels varied from 5.25 to 6.98 log cfu mL-1 for studied samples. Properties of traditional herby-hot ayran are found different from plain ayran. The results demonstrated that this product may have the potential for consumer preference. To reveal the changes occurring in product characteristics during the fermentation period would be thus of interest.

Plant-based milk substitutes have increasingly consumed around the world owing to its a good deal of human health positive effects. Cow's milk allergy, lactose-intolerance, calorie anxiety, and the prevalence of hypercholesterolemia, vegan diets play an essential role in preferring consumers towards these products. Products with plant-based substitutes, nutritionally deficient but rich in bioactive ingredients, can be great options for improving health. We investigated the changes in some chemical properties of cheeses producing from cow's milk containing 0%, 15%, and 25% soy drink in this study. FRAP values of cheeses containing 0%, 15%, and 25% soy drink were measured as 2390,76±44,37, 3367,69±32,63, 3993,84±13,05 µmol Trolox/g cheese, respectively. Due to an increased concentration of soy drink substitutes, their antioxidant activities were increased, but the dry matters of cheeses gradually were decreased. Cheese, which contains 25% soy drink, was found to be approximately two times the antioxidant activity of cheese without soy drink. This work is a preliminary study for soy drink substitution for cheese manufacture.

Bryophytes are terrestrial plants and they contain many important medical aspects. In this study, six different bryophytes (Polytrichastrum formosum, Plagiomnium cuspidatum, Hypnum jutlandicum, Sphagnum palustre, Rhizomnium punctatum and Pellia epiphylla) were collected from Trabzon, Türkiye. The effect of the extract of these bryophytes on some human pathogenic microorganisms especially causing skin diseases (Staphylococcus aureus, Bacillus cereus, Escherichia coli, Pseudomonas aeruginosa, Staphylococcus epidermidis, and Candida albicans) was investigated. The highest antimicrobial activity was obtained by P. formosum extract against S. aureus, B. cereus, E. coli, and S. epidermidis. P. epiphylla was also effective towards S. aureus, B. cereus, and S. epidermidis. No activity was obtained for C. albicans. MIC values of P. formosum, P. cuspidatum, R. punctatum, and P. epiphylla plant extracts were determined by using S. aureus, B. cereus, and S. epidermidis microorganisms. Because the plant with the lowest MIC values was P. epiphylla, soap and cream formulations were prepared using the extract of this plant. Antimicrobial properties of suspended soap/cream samples were determined against B. cereus, S. aureus, and S. epidermidis microorganisms. It was observed that both soap and cream samples containing plant extract inhibited bacterial growth more than control samples of soap and cream.