Fermented Milks: Koumiss

T. Uniacke-Lowe

doi:10.1016/B978-0-12-374407-4.00187-4

Fermented Milks: Koumiss

T. Uniacke-Lowe

School of Food and Nutritional Sciences

Research output: Chapter in Book/Report/Conference proceedings › Chapter › peer-review

Abstract

Some historical aspects of the fermentation of equine milk to produce koumiss, which is regarded as having special nutritive and therapeutic properties, as well as being a mildly alcoholic beverage, are described in this article. Traditional and nontraditional methods for koumiss production are described, as well as a summary of some advances in improving the palatability of koumiss for the Western palate. Attempts to use non-equine milks to make koumiss-like fermented beverages are summarized.

Original language	English
Title of host publication	Encyclopedia of Dairy Sciences
Subtitle of host publication	Second Edition
Publisher	Elsevier Inc.
Pages	512-517
Number of pages	6
ISBN (Electronic)	9780123744029
ISBN (Print)	9780123744074
DOIs	https://doi.org/10.1016/B978-0-12-374407-4.00187-4
Publication status	Published - 1 Jan 2011

Keywords

Asinine milk
Bioactive peptides
Equine milk
Fermentation
Lactic acid bacteria
Lactoferrin
Lactose
Lysozyme
Probiotics
Yeast fermentation

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10.1016/B978-0-12-374407-4.00187-4

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KW - Bioactive peptides

KW - Equine milk

KW - Fermentation

KW - Lactic acid bacteria

KW - Lactoferrin

KW - Lactose

KW - Lysozyme

KW - Probiotics

KW - Yeast fermentation

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SN - 9780123744074

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EP - 517

BT - Encyclopedia of Dairy Sciences

PB - Elsevier Inc.

ER -

Fermented Milks: Koumiss

Abstract

Keywords

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