Монғол қымызын алу тәсілдері және оның қасиеттері.Получение и свойства монгольского кумыса

S. Ishii; S. T. Nurtazin; R. Salmurzauly; A. M. Baibagysov

Production and properties of mongolian kumiss

Authors

S. Ishii Department of Food Science and Human Wellness, Rakuno Gakuen University Ebetsu
S. T. Nurtazin al- Farabi named Kazakh National University
R. Salmurzauly al- Farabi named Kazakh National University
A. M. Baibagysov al- Farabi named Kazakh National University

Keywords:

mare’s milk, kumys, proteins and lipids of kumys, biological and therapeutic properties of kumys, kumys manufacturing technology, sourdough of kumys, Mongolia.

Abstract

This article presents data of kumys study in the Mongolian People’s Republic, where this milk product is a traditional national drink. It describes the various options of kumys manufacturing technology, provides data on the chemical composition of kumys and source of mare’s milk, view of sour milk microflora and subtleties in manufacture and storage of sourdough of kumys. Considered separately norms of kumys for the use depending on the age of people etc. and impact of kumys to human health.