Ayran - Wikipedia

^ .mw-parser-output cite.citation{font-style:inherit}.mw-parser-output .citation q{quotes:"\"""\"""'""'"}.mw-parser-output .id-lock-free a,.mw-parser-output .citation .cs1-lock-free a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/6/65/Lock-green.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-limited a,.mw-parser-output .id-lock-registration a,.mw-parser-output .citation .cs1-lock-limited a,.mw-parser-output .citation .cs1-lock-registration a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/d/d6/Lock-gray-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-subscription a,.mw-parser-output .citation .cs1-lock-subscription a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/a/aa/Lock-red-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .cs1-subscription,.mw-parser-output .cs1-registration{color:#555}.mw-parser-output .cs1-subscription span,.mw-parser-output .cs1-registration span{border-bottom:1px dotted;cursor:help}.mw-parser-output .cs1-ws-icon a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/4/4c/Wikisource-logo.svg")right 0.1em center/12px no-repeat}.mw-parser-output code.cs1-code{color:inherit;background:inherit;border:none;padding:inherit}.mw-parser-output .cs1-hidden-error{display:none;font-size:100%}.mw-parser-output .cs1-visible-error{font-size:100%}.mw-parser-output .cs1-maint{display:none;color:#33aa33;margin-left:0.3em}.mw-parser-output .cs1-format{font-size:95%}.mw-parser-output .cs1-kern-left,.mw-parser-output .cs1-kern-wl-left{padding-left:0.2em}.mw-parser-output .cs1-kern-right,.mw-parser-output .cs1-kern-wl-right{padding-right:0.2em}.mw-parser-output .citation .mw-selflink{font-weight:inherit}Tamime, A. Y., ed. (2008). Fermented Milks. John Wiley & Sons. p. 124. ISBN 9781405172387. Archived from the original on 2017-01-16. Retrieved 2016-12-04. ^ Jacobson, Sarina; Weiner, Danya (2008). Yogurt: More Than 70 Delicious & Healthy Recipes. Sterling. p. 6. ISBN 978-1402747595. ^ Strnadel, Leslie; Erdley, Patrick (2012). Bulgaria. Other Places Travel Guide. Other Places Publishing. p. 58. ISBN 9780982261996. Archived from the original on 2016-12-21. Retrieved 2016-12-04. ^ Nazif Shahrani, M. (2013). The Kirghiz and Wakhi of Afghanistan. University of Washington Press. pp. 92–93. ISBN 9780295803784. Archived from the original on 2019-12-12. Retrieved 2016-12-04. ^ "Turkish Buttermilk". www.kultur.gov.tr. Ministry of Culture and Tourism, Turkey. Archived from the original on 18 December 2020. Retrieved 5 October 2013. ^ Gina Husamettin. "Ayran – Turkish national beverage". balkon3.com. Archived from the original on 12 October 2013. Retrieved 5 October 2013. ^ Davis, P. H. (1956). "Lake Van and Turkish Kurdistan: A Botanical Journey". The Geographical Journal. 122 (2): 156–165. doi:10.2307/1790844. JSTOR 1790844. ^ a b Islamic Republic of Iran (26–29 January 2009). Project Document for a Regional Standard for Doogh (CX/NEA 09/5/8) (PDF). Tunis, Tunisia: United Nations. Joint FAO/WHO food standards programme of the FAO/WHO coordinating committee for the Near East. Retrieved 26 June 2011. ^ Yildiz Fatih (2010). Development and Manufacture of Yogurt and Other Functional Dairy Products. CRC Press. p. 10. ISBN 9781420082081. Archived from the original on 2016-12-21. Retrieved 2016-12-04. ^ a b c Halici, Nevin (27 April 2013). "Turkish Delights". Gastronomica: The Journal of Critical Food Studies. University of California Press. 1 (1): 92–93. doi:10.1525/gfc.2001.1.1.92. ^ Lake Van and Turkish Kurdistan: A Botanical JourneyP. H. DavisThe Geographical Journal, Vol. 122, No. 2 (Jun., 1956), pp. 156–165Published by: The Royal Geographical Society (with the Institute of British Geographers)Article doi:10.2307/1790844 ^ "آیین مشک زدن ( استان چهار محال بختیاری )". آپارات - سرویس اشتراک ویدیو. Archived from the original on 2015-11-09. Retrieved 2020-08-28. ^ "تهیه لبنیات مثل ماست، دوغ،روغن، و پنیر روستائی کار ساده ی نیست. - YouTube". www.youtube.com. Archived from the original on 2020-08-31. Retrieved 2020-08-28. ^ "Ayran". Etimoloji Türkçe (in Turkish). Telif Hakları. Archived from the original on 4 March 2016. Retrieved 31 August 2014. ^ Uchiyama, Junzo; Gillam, J. Christopher; Savelyev, Alexander; Ning, Chao (21 May 2020). "Populations dynamics in Northern Eurasian forests: a long-term perspective from Northeast Asia". Evolutionary Human Sciences. 2. doi:10.1017/ehs.2020.11. Archived from the original on 15 November 2020. Retrieved 28 August 2020. "[...] the Proto-Turkic language has developed extensive nomadic pastoralist vocabulary, including terms for [...] dairy products (*ajran ‘a kind of salty yoghurt’ and *torak ‘a kind of cheese or quark’)." ^ Nishinari, Katsuyoshi (2019-12-31). Textural Characteristics of World Foods. John Wiley & Sons. ISBN 978-1-119-43079-7. Archived from the original on 2020-12-18. Retrieved 2020-10-31. Doogh is an Iranian type of traditional fermented dairy-based drinks that is usually produced by mixing set or stirred yogurt and water at the same rate, as well as some aqueous extracts of local herbs, and spices such as thyme. ^ Katz, Sandor Ellix (2016). Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, 2nd Edition. Chelsea Green Publishing. p. 117. ISBN 978-1-60358-628-3. Archived from the original on 2020-12-18. Retrieved 2020-10-31. ^ Simmons, Shirin (2007). Treasury of Persian Cuisine. Stamford House Publishing. ISBN 978-1-904985-56-3. Archived from the original on 2020-12-18. Retrieved 2020-10-31. ^ Grosart, Alexander (17 July 1886). "Soor-doock" and "doogh". The Academy and literature. 30. Blackburn. p. 59. Archived from the original on 18 December 2020. Retrieved 31 October 2020. ^ Nishinari, Katsuyoshi (2019-12-31). Textural Characteristics of World Foods. John Wiley & Sons. ISBN 978-1-119-43079-7. Archived from the original on 2020-12-18. Retrieved 2020-10-31. Doogh consumption is common in Asian countries (e.g. ayran in Turkey, than in Armenia, lassi in southern Asia). However, they may differ from doogh in dilution ratio, rheological characteristics, fat content, and sensory properties. ^ "PM says Turkey's national drink is doogh, not beer". Zaman. 27 April 2013. Archived from the original on 2015-11-17. ^ "Turks turn away from 'national drink' despite Erdoğan". Zaman. 22 June 2015. Archived from the original on 2015-11-17. ^ Çelikkan, Erdinç (9 November 2015). "State-owned tea firm fined 220,000 liras for 'insulting ayran' in ads". Hürriyet.