TY  - JOUR
TT  - Bütün yönleriyle doğal fermente ürün, kımız
AU  - Tegin, R. Adil Akai
AU  - Gönülalan, Z.
PY  - 2014
DA  - May
JF  - MANAS Journal of Engineering
JO  - MJEN
PB  - Kyrgyz-Turkish Manas University
WT  - DergiPark
SN  - 1694-7398
SP  - 23
EP  - 34
VL  - 2
IS  - 1
KW  - Koumiss
KW  - lactic acid bacteria
KW  - fermentation
KW  - Kyrgyzstan
N2  - Kırgızistan coğrafik olarak bulunduğu alan hayvancılığa uyumlu olan at yetiştirilen ve kısrak sütünden kımız yapılan bir ülke olarak da bilinmektedir. Bu bölgedeki süt tüketiminin fazla olması genellikle göçebe kültürün bir özelliği olarak kabul edilmektedir. Göçebe kültürü içerisinde, geleneksel olarak süt üretimi için yetiştirilen hayvanlar ile diğer sağılan hayvan türlerinin sütleri çoğunlukla fermente ürünlerinin elde edilmesinde kullanılmaktadır. Kımız kısrak sütünün uzun zaman kullanılmasını sağlayan ve insan sağlığı üzerinde önemli ölçüde olumlu etki göstermekle birlikte bol miktarda probiyotik microbiota içeren bir üründür. İçinde bulunan mikrobiotanın çeşitliliği coğrafik koşullardan ve hayvan türünden farklılık göstermektedir
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UR  - https://dergipark.org.tr/en/pub/mjen/issue//484289
L1  - https://dergipark.org.tr/en/download/article-file/575899
ER  -