Wednesday, July 04, 2018

Kumiss manufacturing

Fermented milk originates from the Near East and subsequently became popular in Eastern and Central Europe. Dairy products are prepared from milk of various domestic animals, but mare’s milk is not appropriate for processing to cheese. For this reason, nomadic peoples have used unpasteurized mare’s milk for fermentation, to prepare an alcoholic beverage named kumiss.

Kumiss – National fermented milk product from mare’s milk mixed lactic acid and alcoholic fermentation, traditionally common among the peoples of Central Asia since era chalcolithic (about 3500 B.C), as well as in Bashkiria, Yakutia and other regions horse breeding.

In Kazakh it is known as Qımız(is). Different names of koumiss in other languages are: koumis (French), (German), kumyss, kumys, кумыс (Russsian).

Kumiss, prepared in dry inland Asia, is a carbonated alcoholic beverage prepared by fermenting raw horse milk with lactic acid bacteria and yeast. It contains 2% alcohol, 0.5-1.5% lactic acid, 2-4% milk sugar and 2% fat and it tastes like sour ayran. The quality of Kumiss is markedly influenced by factors affecting the quality of mare’s milk: grass eaten by horses, habitat and microclimate conditions of the herders’ home (temperature).

The technological process of industrial production kumiss consists of the following:
A* Raw material processing (filtering, to determine the quality of milk);
B* Yeast fermentation and shaking for 60 min. by mixer at temperature 26- 28 °C;
C* Spill in glass bottles, capping, labeling;
D* maturation at room temperature for 2-3 hours;
E* Cooling to 6 °C;
F* storage and transport at t. 4-6 °C.

Depending on the time of ripening, kumiss divided into 3 categories: mild (maturation 1 day), medium (maturation 2 days); strong (maturation of 3 days).
Kumiss manufacturing
Related Posts Plugin for WordPress, Blogger...

Most Popular Articles

Recent posts in FOOD SCIENCE AVENUE