Adaptation of bovine milk towards mares' milk composition by means of membrane technology for koumiss manufacture

KÜÇÜKÇETİN A., Yaygin H., Hinrichs J., Kulozik U.

INTERNATIONAL DAIRY JOURNAL, cilt.13, sa.12, ss.945-951, 2003 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 13 Sayı: 12
  • Basım Tarihi: 2003
  • Doi Numarası: 10.1016/s0958-6946(03)00143-2
  • Dergi Adı: INTERNATIONAL DAIRY JOURNAL
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.945-951
  • Anahtar Kelimeler: koumiss, mares' milk, bovine milk, ultrafiltration, microfiltration, nanofiltration, PROTEINS
  • Akdeniz Üniversitesi Adresli: Evet

Özet

This study was carried out to determine the physical, chemical, microbiological and organoleptic properties of koumiss made from bovine milk. The bovine milk was modified according to the composition of mares' milk using ultrafiltration, microfiltration and nanofiltration. Koumiss made from modified bovine milk and mares' milk were compared. In order to assess options for a consistent fermentation, a starter culture, instead of the prevailing spontaneous flora in traditional manufacture of koumiss, was used. Key compositional factors modified were the contents of dry matter, mineral, protein and lactose and the casein-to-whey protein ratio. Koumiss made from modified bovine milk and by starter cultures was found to be very similar to koumiss from mares' milk in terms of pH, titratable acidity, alcohol, proteolytic activity, apparent viscosity, and microbiological composition, when assessed both in the freshly made product and that after 15 days storage at 4degreesC. (C) 2003 Elsevier Ltd. All rights reserved.