All Aspects Of Koumiss, The Natural Fermented Product

R. Adil Akai Tegin; Z. Gönülalan

EN TR

All Aspects Of Koumiss, The Natural Fermented Product

Abstract

Kyrgyzstan is known as a country, in accordance with the geographic area, where are farm the horses and also made from mare | s milk koumiss. Generally, the consumption of milk in this is region is regarded as a attribute of the nomadic. Usually, in the nomadic culture conventionally reared milking animals and other animal species for milk production are used in obtaining fermented products milk. Koumiss, which allows the use of mare milk for a long time and considerable positive effect on human health, although abundant microbiota is a product containing probiotics. Koumiss is a form of mare milk, which allow use for a long time by fermenting and containing abundant of probiotics microbiota considerable positive effect on human health. Diversity of microbiota will differ because of the geographical conditions and animal species.

Keywords

Koumiss, lactic acid bacteria, fermentation, Kyrgyzstan

References

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English

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Journal Section

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Authors

R. Adil Akai Tegin

Z. Gönülalan This is me

Publication Date

May 1, 2014

Submission Date

May 1, 2014

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Published in Issue

Year 2014 Volume: 2 Number: 1

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https://izlik.org/JA58JG77NH

APA

Tegin, R. A. A., & Gönülalan, Z. (2014). All Aspects Of Koumiss, The Natural Fermented Product. MANAS Journal of Engineering, 2(1), 23-34. https://izlik.org/JA58JG77NH

AMA

1.Tegin RAA, Gönülalan Z. All Aspects Of Koumiss, The Natural Fermented Product. MJEN. 2014;2(1):23-34. https://izlik.org/JA58JG77NH

Chicago

Tegin, R. Adil Akai, and Z. Gönülalan. 2014. “All Aspects Of Koumiss, The Natural Fermented Product”. MANAS Journal of Engineering 2 (1): 23-34. https://izlik.org/JA58JG77NH.

EndNote

Tegin RAA, Gönülalan Z (May 1, 2014) All Aspects Of Koumiss, The Natural Fermented Product. MANAS Journal of Engineering 2 1 23–34.

IEEE

[1]R. A. A. Tegin and Z. Gönülalan, “All Aspects Of Koumiss, The Natural Fermented Product”, MJEN, vol. 2, no. 1, pp. 23–34, May 2014, [Online]. Available: https://izlik.org/JA58JG77NH

ISNAD

Tegin, R. Adil Akai - Gönülalan, Z. “All Aspects Of Koumiss, The Natural Fermented Product”. MANAS Journal of Engineering 2/1 (May 1, 2014): 23-34. https://izlik.org/JA58JG77NH.

JAMA

1.Tegin RAA, Gönülalan Z. All Aspects Of Koumiss, The Natural Fermented Product. MJEN. 2014;2:23–34.

MLA

Tegin, R. Adil Akai, and Z. Gönülalan. “All Aspects Of Koumiss, The Natural Fermented Product”. MANAS Journal of Engineering, vol. 2, no. 1, May 2014, pp. 23-34, https://izlik.org/JA58JG77NH.

Vancouver

1.R. Adil Akai Tegin, Z. Gönülalan. All Aspects Of Koumiss, The Natural Fermented Product. MJEN [Internet]. 2014 May 1;2(1):23-34. Available from: https://izlik.org/JA58JG77NH

Manas Journal of Engineering

16155

All Aspects Of Koumiss, The Natural Fermented Product

All Aspects Of Koumiss, The Natural Fermented Product

Abstract

Keywords

Bütün yönleriyle doğal fermente ürün, kımız

Abstract

Keywords

References

Details

Primary Language

Subjects

Journal Section

Authors

Publication Date

Submission Date

Acceptance Date

Published in Issue

IZ

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