The characteristic feature of koumiss is the fermentation of raw milk, involving the processing of only mares’ milk. A mare is a female horse over the age of three. Koumiss is a fermented drink traditionally made from the milk of horses by people in Central Asia, where it is one of the most important basic foodstuffs.
Although it is an important drink for the peoples of the Central Asian steppes, Bulgar, Turkic, and Mongol origin, it is equally important to the Bashkirs, Kalmyks, Kazakhs, Kyrgyz, Mongols, Uyghurs, and Yakuts. It is a traditional milk beverage produced from fermentation of mares’ milk by indigenous microorganisms.
Processing may play an important role in retaining the active components of mares’ milk, such as antibodies, and have a marked influence on the effect of koumiss.
The method of koumiss preparation involves fermenting milk in smoked horse’s hides, which contain the microflora from the previous season. These containers are filled with unheated mare’s milk, and as the koumiss is consumed, more milk is added to provide an ongoing fermentation.
Fermentation increases digestibility of nutrients and nutritive value and makes nutrients more available for intestinal absorption.
Koumiss contains about 10.6–11.3% total solids, 2.1% protein (1.2% casein and 0.9% whey proteins), 5.5–6.4% lactose, 1.2–1.8% fat, and 0.3% ash.
Dairy product of koumiss
