Ayran
Historical document, translated for reference. It reflects medical knowledge of the 1920s–30s and is not medical advice.
Summary
Ayran is a national beverage of the mountain peoples of the North Caucasus, made from cow, goat, and sheep milk through lactic acid fermentation. Local physicians attribute healing and nutritional properties to ayran, which is prescribed to tuberculosis and gastrointestinal patients at local resorts.
Encyclopedia entry (1928–1936)
AYRAN, a national beverage of the mountain peoples of the North Caucasus (Kabarda, Karachay and Teberda). It is made from cow, goat, and sheep milk through lactic acid fermentation. The agents of fermentation are considered to be 1) bacteria - Bacillus acidi lactici Ayran and 2) yeast - Saccharomyces. The first consumers of ayran, the mountain peoples, prepared it by fermenting with old starter in leather bags; now ayran is made in tubs. Thick ayran, "djuyurt", serves as food; diluted with water - "susap" - as a beverage. Local physicians attribute healing and nutritional properties to ayran. At local resorts (Teberda) ayran is prescribed to tuberculosis and gastrointestinal patients (see Kefir and Kumys).
Related articles
Cite this page
“Ayran.” Soviet Medical Encyclopedia. English translation of Bolshaya Meditsinskaya Entsiklopediya, 1st ed. (Moscow, 1928–1936), ed. N. A. Semashko. https://sovietmedicalencyclopedia.pages.dev/article/ayran/