Structuring fermented dairy functionality: Technological simulation of artisanal and industrial ayran-buttermilk models for optimized quality and sensory integrity

Abstract

Fermented milk beverages, particularly those with strong geographical identity, are attracting increasing interest due to their versatile nutritional, sensory, and functional profiles. This study presented a systematic comparison between two production strategies applied to a regional yogurt-based beverage. Both batches were subjected to parallel production workflows and evaluated for physicochemical composition, antioxidant potential, mineral content, rheological behavior, color indices, and sensory performance during 14 days of refrigerated storage. The batch processed under conditions simulated with artisanal products exhibited superior dry matter content, higher mineral levels (especially Na, K, Ca, and P), and significantly higher total phenolic and flavonoid concentrations. These improvements were associated with enhanced antioxidant activity and denser microstructural integrity. Furthermore, rheological and textural analyses revealed a creamier mouthfeel, more stable foam, and balanced viscosity in these samples. Sensory evaluation revealed a clear preference for the artisanal-inspired batch in terms of visual appeal, aroma richness, and flavor-body harmony. In contrast, industrial samples benefited from better control of fermentation kinetics and standardized milk composition, resulting in better protein stability and consistent color characteristics. These results highlight the feasibility of adapting traditional fermentation principles to scalable industrial frameworks without compromising technological, functional, or sensory parameters. This research provides valuable insights for functional dairy innovation by highlighting the structural, nutritional, and hedonic interactions in fermented milk systems, combining artisanal originality with industrial applicability.