The development of new method for producing dry kumis powder
Автор: Sarsekova F., Saparbekova A., Konarbayeva Z., Mamayeva L., Aytkulova R.
Журнал: Вестник Алматинского технологического университета @vestnik-atu
Рубрика: Техника и технологии
Статья в выпуске: 5 (101), 2013 года.
Бесплатный доступ
Kumis is a fermented dairy product traditionally made from mare's milk. Kumis is widely known as medical and highly nourishing beverage received during lactic and ethanol fermentation of mare's milk. But the kumis is still a seasonal product, in winter the mares are not milked. Lactation of mares usually lasts 5-7 months. At the same time it can not be stored for a long period, during 3-4 days sours and becomes unfit for consumption. Therefore, one of the major problems in kumis production is obtaining kumis with extended shelf life. The objects of study are mare's milk and kumis.
Мare's milk, kumis, yeast, lactic acid bacteria, sublimates drying
Короткий адрес: https://sciup.org/140205015
IDR: 140205015
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