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

Yıl 2023, Cilt: 2 Sayı: 1, 1 - 20, 30.06.2023

Murat Gülmez , Kübranur Yıldız Bayhan , Sefa Üner

Öz

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.

Anahtar Kelimeler

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

Destekleyen Kurum

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

Proje Numarası

2021-SİÜVET-02

Teşekkür

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.

Kaynakça

• Afzaal, M., Saeed F., Anjum, F., Waris, N., Husaain, M., Ikram, A., Ateeq, H., Muhammad Anjum, F., & Suleria, H. (2021). Nutritional and ethnomedicinal scenario of koumiss: A concurrent review. Food Science and Nutrition, 9(11), 6421-6428. https://doi.org/10.1002/fsn3.2595
• Bansal, S., Singh, A., Mangal, M., & Sharma, S.K. (2013). Isolation and characterization of lactic acid bacteria from fermented foods. International Journal of Plant Research, 26(2), 32530. https://doi.org/10.5958/j.2229-4473.26.2.092
• Behera, S.K, Panda, K.S., Kayitesi, E., & Mulaba-Bafubiandi, A.F. (2017). Kefir and Koumiss Origin, Health Benefits and Current Status of Knowledge. In: C. Ray and Didier Montet (Ed.), Fermented Food (1st ed., pp.400-417). CRC Press.
• Berlin, P.J. (1962). Kumiss. In Bulletin 4, International Dairy Federation, Brussels, Belgium: 4-16.
• Dankow, R., Wojtowski, J., Pikul, J., Niznikowski, R., & Cais-Sokolinski, D. (2006). Effect of lactation on the hygiene quality and some milk physicochemical traits of the Wielkopolska mares. Archiv fur Tierzucht, 49, 201-206.
• de Melo Pereira, G.V., de Carvalho Neto, D.P., Maske, B.L., De Dea Lindner, J., & Vale, A.S. (2022). An updated review on bacterial community composition of traditional fermented milk products: what next-generation sequencing has revealed so far? Critical Reviews in Food Science and Nutrition, 62(7), 870-889. https://doi.org/10.1080/10408398.2020.1848787
• Dhewa, T., Mishra, V., Kumar, N., & Sangu, K. (2015). Koumiss: The nutritional and therapeutic values. pp. 483-494 in Fermented Milk and Dairy Products. CRC Press, Boca Raton, FL.
• Dönmez, N., Kısadere, İ., Balaban, C., & Kadiralieva, N. (2014). Effects of traditional homemade koumiss on some hematological and biochemical characteristics in sedentary men exposed to exercise. Biotechnic and Histochemistry, 89, 558-563.
• Dugan, F.M. (2009). Fermentative microorganisms in the prehistory of Europe, the Steppes, and Indo-Iranian Asia and their contemporary use in traditional and probiotic beverages. Fungi, 2, 4.
• Eliş Yildiz, S., Yiğit, A., Duman Aydin, B., Karadağ Sari, E., Deprem, T., & Taşçı Koral, S. (2015). Effects of kefir, koumiss, milk and yoghurt administration on distribution of plasma cells and mast cells in mice spleen. Kafkas Üniversitesi Veteriner Fakültesi Dergisi, 21(2), 195-201. https://doi.org/10.9775/kvfd.2014.12015
• Ender, G., Karagözlü, C., Yerlikaya, O., & Akbulut, N. (2006): Dünya’da ve Türkiye’de tüketimi artan fermente süt içecekleri. 149-152. 9. Gıda Kongresi. 24 May - 26 May 2006, Bolu, Türkiye.
• Erdem, B., & Gundogdu, I. (2018a). An investigation on kumiss treatment in the context of health tourism: a literature review. TURIZAM, 22(3), 107-120.
• Erdem, B., & Gundogdu, I. (2018b). Kumiss treatment in the context of health tourism: A research in Kyrgyzstan. International Journal of Medical Science and Health Research, 7(11), 135-155.
• George, J.T. (1872). Koumiss, Blanda, Syre, Sigre, or Airen. British Medical Journal, 2(612), 325. https://doi.org/10.1136/bmj.2.612.325
• Gülmez, C., & Atakişi, O. (2020). The effects of kumiss supplementation on body weight, food intake, nesfatin-1 and irisin levels in BALB/C mice. Veterinary Archives, 90(6), 627-636.
• Hinz, K., O'Connor, P.M., Huppertz, T., Ross, R.P., & Kelly, A.L.J. (2012). Comparison of the principal proteins in bovine, caprine, buffalo, equine and camel milk. Dairy Researches, 79(2), 185-191. https://doi.org/10.1017/S0022029912000015
• Ishii, S., Hosino, B., Komiyama, H., Uehara, A., & Nurtazin, S. (2014). Study on production and properties of kumiss of herders in Mongolian dry steppe. Journal of Arid Land Studies. 24(1), 195-197.
• Kınık, Ö., Akalın, S. & Gönç, S. (2000). Kımız üretimi ve özellikleri üzerinde bir araştırma. Gıda, 25(5), 379-384.
• Kırdar, S.S., & Tegin., R.A.A. (2022). Koumiss: a review of history, processing condition, functional properties and industrial application. In: Akbarishahabi, L. (Ed.), Contemporary Multidisciplinary Technical Research (1st ed., pp. 145-168. SRA Academic Publishing.
• Koroleva, N.S. (1988). Technology of kefir and kumys. Bulletin of IDF. 227, 96-100.
• Kozhahmetova, Z., & Kasenova, G. (2013). Selection of lactic acid bacteria and yeast for koumiss starter and its impact on quality of koumiss. Applied Technologies & Innovations, 9(4), 113-117.
• Küçükçetin, A., Yaygın, H., Hinrichs, J., & Kulozik, U. (2003). Adaptation of bovine milk towards mares' milk composition by means of membrane technology for koumiss manufacture. International Dairy Journal, 13, 945-951.
• Legielski, V.A. (1874). On the various preparations of koumiss and their use in medicine. British Medical Journal, 1(688), 229-231.
• Li, H, Wang, Y., Zhang, T., Li, J., Zhou Y., Li, H., & Yu, J. (2020). Comparison of backslopping and two-stage fermentation methods for koumiss powder production based on chemical composition and nutritional properties. Journal of the Science of Food and Agriculture, 100(4), 1822-1826. https://doi.org/10.1002/jsfa.10220
• Liu, W., Wang, J., Zhang, J., Mi, Z., Gesudu, Q., & Sun, T. (2019). Dynamic evaluation of the nutritional composition of homemade koumiss from Inner Mongolia during the fermentation process. Journal of Food Processing and Preservation, 43(8), 1-7. https://doi.org/10.1111/jfpp.14022
• Maksyutov, R., Solovieva, E., Mamtsev, A., & Kozlov, V. (2013). Technology development of kumis functional drink. Ukrainian Journal of Food Science, 1(2), 175-180.
• Malacarne, M., Martuzzi, F., Summer, A., & Mariani, P. (2002). Protein and fat composition of mare's milk: Some nutritional remarks with reference to human and cow's milk. International Dairy Journal, 12(11): 869-877.
• Marsh, A.J., Colin, H., Ross, H.R., & Cotter, P.D. (2014). Fermented beverages with health-promoting potential: Past and future perspectives. Trends in Food Science & Technology, 38, 113-124. https://doi.org/10.1016/j.tifs.2014.05.002.
• McGuire, G. (2017). Cultural histories of kumiss: tuberculosis, heritageand national health in post-Soviet Kazakhstan. Central Asian Survey, 36(4), 493-510. https://doi.org/10.1080/02634937.2017.1327420
• Musaev, A., Sadykova, S., Anambayeva, A., Saizhanova, M., Balkanay, G., & Kolbaev, M. (2021). Mare's milk: Composition, properties, and application in medicine. Archives of Razi Institute, 76(4), 1125-1135. https://doi.org/10.22092/ari.2021.355834
• Nurtazin, S., Ishii, S., & Hoshin, B. (2015). Mare’s milk and kumys. KAZNU Bulletin Ecology Series, 1(1), 43.
• Özer M (1997): Farklı yöntemlerle inek sütünden kımız üretimi üzerinde bir araştırma. Yüksek Lisans Tezi. Ankara Üniversitesi Fen Bilimleri Enstitüsü, Ankara.
• Pastukhova, Z.M., & Gerbeda, V.V. (1982). Comparative lipid composition of mare's milk and a koumiss mixture prepared with cow's milk. Vopr Pitan, 1, 34-36.
• Pouch, D.F., & Ito, K. (2001). Compendium of methods for the microbiological examination of foods. American Health Association Washington DC.
• Rakhmanova, A., Wang, T., Xing, G., Ma, L. Hong, Y., Lu, Y., Xin, L., Xin, W., Zhu, Q., & Lü, X. (2021). Isolation and identification of microorganisms in Kazakhstan koumiss and their application in preparing cow-milk koumiss. Journal of Dairy Science, 104(1), 151-166. https://doi.org/10.3168/jds.2020-18527
• Reiner, K. (2012). Carbohydrate fermentation protocol. Energy, 11, 12.
• Sadler, G.D., & Murphy, P.A. (1984). pH and titratable acidity. In: S.S. Nielsen (Ed.), Food analysis (3th ed., pp.207-225). Springer, New York.
• Sevilmiş, G. (2016). Gıda güvenliğinde neredeyiz? Mevcut durum-öneriler. İstanbul Ticaret Odası Ar-Ge Bülteni, 28-33.
• Shaimardanova, Z.D. (2012). Koumiss and its medical quality (Based on foreign sources XIX-early XX centuries). International Journal of Experimental Education, 12, 53-54.
• Sun, Z., Liu, W., Zhang, J., Yu, J. Zhang, W., Cai, C., Menghe, B., Sun, T., & Zhang., H. (2010). Identification and characterization of the dominant lactobacilli isolated from koumiss in China. The Journal of General and Applied Microbiology, 56(3), 257-265. https://doi.org/10.2323/jgam.56.257
• Tang, H., Ma, H., Hou, Q., Li, W., Xu, H., Liu, W., Sun, Z., Haobisi, H., & Menghe, B. (2020). Profiling of koumiss microbiota and organic acids and their effects on koumiss taste. BMC Microbiology, 20(85), 1-11. https://doi.org/10.1186/s12866-020-01773-z
• Tegin, R.A.A. & Gönülalan, Z. (2014a). Kımızların bazı mikrobiyolojik özelliklerinin araştırılması: Kırgızistan, Narın Bölgesi. MANAS Journal of Engineering, 2(2), 1-8.
• Tegin, R.A.A. & Gönülalan Z. (2014b). Bütün yönleriyle doğal fermente ürün, kımız. MANAS Journal of Engineering, 2(1), 23-34.
• Teichert, J., Cais-Sokolińska, D., Danków, R., Pikul, J., Chudy, S., Bierzuńska, P., Bierzuńska, P., & Kaczyński ŁK. (2020). Color stability of fermented mare's milk and a fermented beverage from cow's milk adapted to mare's milk composition. Foods, 19; 9(2), 1-11. https://doi.org/10.3390/foods9020217
• Uçar, A., Yilmaz, M.V., & Çakıroğlu, F.P. (2016). Food Safety – Problems and Solutions. In book: Significance, Prevention and Control of Food Related Diseases. Chapter 1. http://dx.doi.org/10.5772/63176
• Wang, J., Chen, X., Liu, W., Yang, M., Airidengcaicike, & Zhang, H (2008). Identification of Lactobacillus from koumiss by conventional and molecular methods. European Food Research and Technology, 227(5), 555-561. https://doi.org/10.1007/s00217-008-0880-4
• Wu, Y., Li, Y., Gesudu, Q., Zhang, J., Sun, Z., Halatu, H., Menghe, B., & Liu, W. (2021). Bacterial composition and function during fermentation of Mongolia koumiss. Food Science and Nutrition, 9(8), 4146-4155. https://doi.org/10.1002/fsn3.2377
• Xia, Y., Yu, J., Liu, H., Feng, C., & Shuang, Q. (2021). Novel insight into physicochemical and flavor formation in koumiss based on microbial metabolic network. Food Research International, 149, 1-11. https://doi.org/10.1016/j.foodres.2021.110659
• Yangılar, F., Oğuzhan, P., & Çelik, P. (2016). Eşsiz bir içeceğimiz: Kımız. Ege Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 6(1), 123-133.
• Yao, G., Yu, J., Hou, Q., Hui, W., Liu, W., Kwok, L.Y., Menghe, B., Sun, T., Zhang, H., & Zhang, W. A. (2017). A perspective study of koumiss microbiome by metagenomics analysis based on single-cell amplification technique. Frontiers in Microbiology, 8(165), 1-11. https://doi.org/10.3389/fmicb.2017.00165
• Yaygın, H. (1994). Kımız ve özellikleri. Milli Süt ve Süt Ürünleri Sempozyumu, 2-3 Haziran 1994, İstanbul.
• Ying, A., Adachi, Y., & Ogawa, Y. (2004). Classification of lactic acid bacteria isolated from chigoe and mare milk collected in Inner Mongolia. Nihon Chikusan Gakkaiho, 75(3), 245-252. https://doi.org/10.1111/j.1740-0929.2004.00183.x
• Zhang, M., Dang, N., Ren, D., Zhao, F., Lv, R. Ma, T., Bao, Q., Menghe, B., & Liu, W. (2020). Comparison of bacterial microbiota in raw mare's milk and koumiss using pacbio single molecule real-time sequencing technology. Frontiers in Microbiology, 27(11), 1-13. https://doi.org/10.3389/fmicb.2020.581610