The Influence of Fermented Mare’s Milk Processing Under Pressure of Gaseous Nitrogen on the Quality of Koumiss

Abstract

The urgency of the problem of increasing the nutritional qualities of mare's milk is that, it has versatile uses. Many people traditionally prefer koumiss made of milk with high fat content, as it has good taste, mouth-watering appearance, high calorie content, helps to increase liver weight. In many patients, including tuberculosis, hypotrophic and malnourished due to a long and serious illness, the latter aspect is an important part of treatment. In the production of raw materials for baby and diet food, first of all, it is necessary to achieve an increase in the protein and fat content of mares, as well as to stabilize the content of valuable components in milk during lactation. Therefore, the search for methods for correcting the composition of dairy raw materials is relevant to industry issues. This article presents the results on the research of influence of Hydro mechanical processing on the physicochemical and microbiological properties of mare's milk. Milk processing treatment by gaseous nitrogen was carried out at laboratory-patented system. This method has not had a negative impact on its physical and chemical characteristics, but significantly increased the bactericidal life. The introduction of pure cultures of koumiss leaven in processed and not processed raw milk has reduced the acidity build-up to the optimal value allowing increase in the life of koumiss.