Koumiss Fermentation Technology Research

Kumiss is a kind of Mongolian traditional ferment beverage, It takes the mare’s milk as raw material for lactic acid andalcohol fermentation, not only its taste is unique, but also has high nutritional value. As the Kumiss is mostly and widely used in Mongolia therefore its industrialized production and research is relatively small in terms of production safety. With reference to the basic traditional kumiss methods this paper has stidied the kumiss industry and production safety problems.And discussed kumiss production process and the effects of different methods and the influence of mixing method on kumiss quality, this paper has concluded the following main results:1.The analysis of the results of horse milk ingredients: horse milk lactose content in the highest,protein and fat content and the proportion of moderate, physical and chemical indexes accord with standard of kumiss production.2.Based on the research of the two methods of fermented kumiss, we adopted the second fermentation method, direct fermentation.3.Kumiss studied the two different ways of mixing,results showed that Kumys mixing method using repeated blows of the mixing way of better quality can be obtained.4.Time for high temperature fermentation is not more than 8 hours, for low temperature fermentation is not more than 11 hours.a.8 hours(930T),18 hours(1100T)5.Progressing fermentation time for high temperature is not more than 17 hours, for low temperature is not more than 13 hours.a.16 hours(960T),28 hours(1150T)b.16 hours(1000T),28 hours(1130T)6.Koumiss storage experiments shown that it can be saved at- 2 ℃ ~ 2 ℃, 28 to 30 days. In this process, reduce lactose content in milk kumiss, acidity increased, protein and fat, and alcohol was nearly unchanged.