MICROBIOLOGICAL CHARACTERISTICS OF KUMISS PRODUCED FROM COW’S MILK
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Date
2018-07
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KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR
Abstract
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.