The effects of modifications at milk and incubation conditions on the production of cow's kumiss

Year 2023, Volume: 2 Issue: 1, 1 - 20, 30.06.2023

Murat Gülmez , Kübranur Yıldız Bayhan , Sefa Üner

Abstract

This study was carried out with the aim of improving the knowledge on the applicability of cow's milk to prepare a mare’s kumiss like drink. Commercial mare’s kumiss was purchased and analysed in parallel to the cow’s milk kumiss and used as inoculant for making cow’s milk kumiss. Cow's milk was used for making Control samples. Nevertheless, Control samples of cow’s milk kumiss were more viscous and prosaic for a kumiss drink. The commercial mare’s kumiss was not also liked by the panel members. The most admired sample determined to be modified cow's milk kumiss. Modification made as addition of 50% water to full-fat cow's milk, then fortification of this milk with 3.8% (w/v) lactose and 0.9% (w/v) whey protein appeared to be more valuable for a pleasant-tasting kumis-like dairy product development. As inoculation culture, mare’s kumis or kumiss like sample developed in the study were found to be used at a rate of 5%. Also, a consortium of dominant bacterial and yeast culture selected from mare’s kumiss appeared to be applicable for making a kumiss like cow’s milk drink. Static incubation of milk at 28 °C for 24 h, and 4.4 pH and 0.7% lactic acid levels after incubation; also, a pH of 3.5 to 4, a maximum of 1.5% lactic acid at the 14th day of cold storage appeared to be good values for such a drink. Nevertheless, more detailed studies are needed to develop cow’s milk kumiss or kumiss-like drinks.

Keywords

cow’s milk, Kumiss, kumiss culture, modified milk, process

Supporting Institution

This research received grant from Siirt University Scientific Research Projects Coordination Office.

Project Number

2021-SİÜVET-02

Thanks

This work was supported by the Siirt University Scientific Research Projects Coordination Office with the project number 2021-SİÜVET-02. We would like to thank for the support.

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