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    ThesisItemOpen Access
    MICROBIOLOGICAL CHARACTERISTICS OF KUMISS PRODUCED FROM COW’S MILK
    (KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR, 0007-07-01) SHIVARAJ SHIVASHIMPAR; RAMACHANDRA, B.
    Kumiss is an effervescent acidic, alcoholic fermented, milky white or greyish liquid made primarily from mare’s milk. Kumiss has health benefits as it contains prebiotics like inulin. It is limited to the places like central Asia, Russia, Eastern Europe etc. due to its limited technological information and unavailability of mare’s milk and Kumiss as a product itself in certain parts of the world. In the present study an attempt was made to prepare Kumiss from cow’s milk. The lactic isolates like lactococcus lactis ssp. lactis, Leuconostoc mesenteroides ssp. mesenteroides, Lactobacillus delbreuckii ssp. bulgaricus, Streptococcus thermophilus and yeast Kluveromyces lactis were isolated from the domestic dahi samples. During the preparation of Kumiss parameters like types of milk, lactose content of cow’s milk, heat treatments, inoculum levels and incubation periods were studied. Finally, cow’s milk was made enriched with lactose to the level of 6.1% to simulate mare’s milk lactose composition as lactose is a crucial component for the acid and alcohol production. The milk was heated to 900 C/5 min and inoculated with 10% LAB + 20% LFY separately for a period of 48 h. at 300C in an orbital shaking incubator for better alcohol production. A final cow’s milk Kumiss was produced with 0.89% alcohol and 0.85% LA. The stored cow’s milk Kumiss had 4 days shelf-life at room temperature (27±10C) with the acidity of (1.35% LA), alcohol (0.70%), viable count (6.72 log10cfu/ml) and 9 days shelf life at refrigeration temperature (6±10C) with the acidity (0.94%LA), alcohol (0.74%), viable count (6.1 log10cfu/ml) respectively.