Functional koumiss from donkey's milk

Nadira Turganbayeva; Jyldyzay Ozbekova; Ruslan Adil Akai Tegin

Makale detayları

Functional koumiss from donkey's milk

Yazarlar:

Nadira Turganbayeva | Jyldyzay Ozbekova | Ruslan Adil Akai Tegin

Yayıncı:

Harran University

Ana Başlıklar:

Gıda Mühendisliği

Dergi:

Harran Tarım ve Gıda Bilimleri Dergisi Vol.27 Issue 4, pp.458-466

Belge Tipi:

Makale

Yayın Tarihi:

12/2023

Belge Dili:

İngilizce

Document ID (Org No.):

2001306199

pISSN:

2587-1358

Anahtar kelimeler:

Özet:

 The study aimed to expand the range of dairy products by developing a recipe and technology for a fermented milk drink made from donkey milk with unique properties. Additional functionality is provided by the introduced probiotic cultures and phytogenic raw materials. Two functional drinks were proposed as experimental products: Koumiss-1 - koumiss with added probiotics and peony tincture, and Koumiss-2 - probiotic koumiss with added dried burdock roots. The initial raw material, donkey milk, was collected in the farm of the Ala Too State Farm located at an altitude of 800 m above sea level, in the Chui Valley of the Kyrgyz Republic. The standard methods of physicochemical, microbiological and organoleptic analyses were used for the study. The fermentation intensity Is and fermentation coefficient δ were determined for each case based on the data on the change in active and titratable acidity during the fermentation of milk with koumiss ferment. In the sample of koumiss-1 with the addition of peony tincture δ appeared in the first 3 hours, and δ in koumiss-2 was closer to 6 hours. Based on organoleptic evaluations, the developed drinks exhibit a pleasant sour-milk aroma and taste. The consistency is liquid with a slightly foamy texture, while the drink with added burdock roots has a pleasant creamy flavor. Lactic acid bacteria and yeast are similar to the specifications found in natural koumiss made from mares milk. Throughout the experiment, sour-milk beverages were successfully produced, and they can potentially to fill the market niche for functional products with medicinal properties.

 The study aimed to expand the range of dairy products by developing a recipe and technology for a fermented milk drink made from donkey milk with unique properties. Additional functionality is provided by the introduced probiotic cultures and phytogenic raw materials. Two functional drinks were proposed as experimental products: Koumiss-1 - koumiss with added probiotics and peony tincture, and Koumiss-2 - probiotic koumiss with added dried burdock roots. The initial raw material, donkey milk, was collected in the farm of the Ala Too State Farm located at an altitude of 800 m above sea level, in the Chui Valley of the Kyrgyz Republic. The standard methods of physicochemical, microbiological and organoleptic analyses were used for the study. The fermentation intensity Is and fermentation coefficient δ were determined for each case based on the data on the change in active and titratable acidity during the fermentation of milk with koumiss ferment. In the sample of koumiss-1 with the addition of peony tincture δ appeared in the first 3 hours, and δ in koumiss-2 was closer to 6 hours. Based on organoleptic evaluations, the developed drinks exhibit a pleasant sour-milk aroma and taste. The consistency is liquid with a slightly foamy texture, while the drink with added burdock roots has a pleasant creamy flavor. Lactic acid bacteria and yeast are similar to the specifications found in natural koumiss made from mares milk. Throughout the experiment, sour-milk beverages were successfully produced, and they can potentially to fill the market niche for functional products with medicinal properties.

 The study aimed to expand the range of dairy products by developing a recipe and technology for a fermented milk drink made from donkey milk with unique properties. Additional functionality is provided by the introduced probiotic cultures and phytogenic raw materials. Two functional drinks were proposed as experimental products: Koumiss-1 - koumiss with added probiotics and peony tincture, and Koumiss-2 - probiotic koumiss with added dried burdock roots. The initial raw material, donkey milk, was collected in the farm of the Ala Too State Farm located at an altitude of 800 m above sea level, in the Chui Valley of the Kyrgyz Republic. The standard methods of physicochemical, microbiological and organoleptic analyses were used for the study. The fermentation intensity Is and fermentation coefficient δ were determined for each case based on the data on the change in active and titratable acidity during the fermentation of milk with koumiss ferment. In the sample of koumiss-1 with the addition of peony tincture δ appeared in the first 3 hours, and δ in koumiss-2 was closer to 6 hours. Based on organoleptic evaluations, the developed drinks exhibit a pleasant sour-milk aroma and taste. The consistency is liquid with a slightly foamy texture, while the drink with added burdock roots has a pleasant creamy flavor. Lactic acid bacteria and yeast are similar to the specifications found in natural koumiss made from mares milk. Throughout the experiment, sour-milk beverages were successfully produced, and they can potentially to fill the market niche for functional products with medicinal properties.

 Bu çalışma, benzersiz özelliklere sahip eşek sütünden yapılan fermente bir süt içeceği üretimi için teknoloji geliştirerek süt ürünleri yelpazesini genişletmeyi amaçlamaktadır. Ek işlevsellik, eklenen probiyotik kültürler ve fitojenik hammaddeler tarafından sağlanmaktadır. Deneme ürünleri olarak iki farklı fonksiyonel içecek önerilmiştir: Koumiss-1 - probiyotik ve şakayık tentürü eklenmiş koumiss ve Koumiss-2 - probiyotik koumiss içine eklenmiş kurutulmuş dulavratotu kökü. İlk hammadde olan eşek sütü, Kırgız Cumhuriyetinin Çüy Vadisinde, deniz seviyesinden 800 metre yükseklikte bulunan Ala Too çiftliğinde toplanmıştır. Çalışma boyunca standart fizikokimyasal, mikrobiyolojik ve organoleptik analiz yöntemleri kullanılmıştır. Fermantasyon yoğunluğu Is ve fermantasyon katsayısı δ, sütün kımız mayası ile fermantasyonu sırasındaki aktif ve titre asitlik değişikliklerine dayalı olarak her bir örnek için belirlenmiştir. Şakayık tentürü eklenmiş kımız-1 örneğinde δ ilk 3 saat içinde gözlenirken, kımız-2de δ yaklaşık olarak 6 saat sürmüştür. Organoleptik değerlendirmelere göre, fermente edilen içecekler hoş bir ekşi süt aroması ve tadı sergilemektedir. Kıvamı hafif köpüklü bir dokuya sahip olan dulavratotu kökü eklenmiş içecek ise hoş bir kremsi tada sahiptir. Laktik asit bakterileri ve maya varlığı, doğal kımızdan üretilen kımızın özelliklerine benzemektedir. Deney süresince, ekşi süt içecekleri başarılı bir şekilde üretilmiştir ve tıbbi özelliklere sahip fonksiyonel ürünler için pazar boşluğunu doldurma potansiyeline sahiptir.

Makale detayları

Functional koumiss from donkey's milk

Yazarlar:

Nadira Turganbayeva | Jyldyzay Ozbekova | Ruslan Adil Akai Tegin

Yayıncı:

Harran University

Ana Başlıklar:

Gıda Mühendisliği

Dergi:

Harran Tarım ve Gıda Bilimleri Dergisi Vol.27 Issue 4, pp.458-466

Belge Tipi:

Makale

Yayın Tarihi:

12/2023

Belge Dili:

İngilizce

Document ID (Org No.):

2001306199

pISSN:

2587-1358

donkey milk

probiotics

koumiss

functional foodseşek sütü

probiyotikler

kımız

fonksiyonel gıdalar

Sayı

Makale detayları

Yazarlar: Nadira Turganbayeva | Jyldyzay Ozbekova | Ruslan Adil Akai Tegin

Yayıncı: Harran University

Ana Başlıklar: Gıda Mühendisliği

Dergi: Harran Tarım ve Gıda Bilimleri Dergisi Vol.27 Issue 4, pp.458-466

Belge Tipi: Makale

Yayın Tarihi: 12/2023

Belge Dili: İngilizce

Document ID (Org No.): 2001306199

pISSN: 2587-1358

Sayı

Yazarlar:

Nadira Turganbayeva | Jyldyzay Ozbekova | Ruslan Adil Akai Tegin

Yayıncı:

Harran University

Ana Başlıklar:

Gıda Mühendisliği

Dergi:

Harran Tarım ve Gıda Bilimleri Dergisi Vol.27 Issue 4, pp.458-466

Belge Tipi:

Makale

Yayın Tarihi:

12/2023

Belge Dili:

İngilizce

Document ID (Org No.):

2001306199

pISSN:

2587-1358