The present study was undertaken to investigate the effects of potassium sorbate and various storage conditions on chemical quality, sensory attributes and on shelf life of long-life and short-life ayran. Four different types of experimental ayran samples were produced as short-life ayran (A), short-life + 0.05% potassium sorbate (B), long-life ayran (C), and long life + 0.05% potassium sorbate (D). The products were stored at 4 ± 1°C or 20 ± 1°C. The samples were taken on days 0., 7., 14., 28., 42., 56., 70. and 84. analyzed for some chemical parameters, and sensory attributes.

pH and % lactic acid level did not change significantly in products stored at 4 ± 1°C during storage (P>0.05), in contrast, the changes were at 20 ± 1°C (P<0.05). In all treatment groups, dry substance without fat, fat and salt levels were not different from each other. Level of sorbic acid decreased on days 70 and 84 at 4 ± 1°C in samples of group B (P<0.05). As the general acceptance scores were evaluated, short-life ayran with potassium sorbate (group B) received a higher score.

In conclusion, the results of the current study revealed that addition of 0.05% potassium sorbate to short-life ayran, in general, improved sensorial quality of the products and increased the shelf life of the products to at least 84 days