RU2289932C1 - Method for kumis production - Google Patents

Abstract

FIELD: dairy industry.

SUBSTANCE: claimed method includes application as milky base mixture containing 60 % of mare's milk; 30 % of whole cow milk normalized up to casein content of 1 % with boiled water at room temperature in amount of 10-15 % (according to casein content); ferment introducing into pasteurized and cooled milk in amount of 10 % based on milky base; and fermentation.

EFFECT: kumis of increased quality and biological value and decreased cost.

Description

The invention relates to the dairy industry and is intended for the preparation of koumiss "Yakut".

There are many ways to prepare different types of koumiss from mare and cow's milk.

Close analogues to the claimed invention can be methods of making koumiss, as claimed in patents SU 103313, 06.21.1954, and SU 1308308, 09.16.85.

However, in the first method, koumiss is made from skimmed cow's milk or buttermilk with the addition of beet sugar and yeast. This koumiss for food and healing qualities does not meet the quality requirements of koumiss prepared from mare's milk. Contains a small amount of vitamin C, whey proteins.

In the second method, koumiss is made from mare's milk with the addition of 20-25% boiled water and soda, which reduces the quality of koumiss from mare's milk.

Given these shortcomings, a method has been developed for the preparation of koumiss from mare's milk with the addition of whole cow's milk, which provides an increase in the quality and biological value of koumiss with a decrease in the cost of its production.

The technical result obtained from the claimed invention is to improve the quality and biological value of koumiss while reducing the cost of its production.

The technical result is achieved in that a method of preparing koumiss, including normalizing the milk base, pasteurization, cooling to the fermentation temperature, introducing the fermentation, fermentation, bottling, cooling, characterized in that as the milk base use a mixture containing 60% mare's milk, 30% normalized whole cow's milk to a casein content of 1.0% boiled water at room temperature in an amount of 10-15% of whole cow's milk, depending on the casein content in it, the amount of ski is 10% of milk base.

Koumiss prepared in this way contains a total protein of 1.7-1.9%, incl. casein not more than 1%, fat not more than 1.5%, vitamin C not less than 50 mg / l, sugars not less than 3.0%.

The proposed method is as follows:

To prepare 1000 l of Yakut koumiss, take 600 l of mare’s milk, 300 l of pasteurized, casein-normalized whole cow’s milk up to 1.0% casein with boiled water at room temperature in an amount of 10-15%, depending on the casein content in whole cow’s milk, take 100 l of starter culture, poured into one container, mix well, ferment at a temperature of 26-28 ° C to an acidity of 70-120 ° T, depending on the planned strength, pour and cool to 3-5 ° C.

Casein is used to normalize whole cow's milk with boiled water, since skimmed cow's milk contains a large percentage of casein, which when fermenting the milk base increases the content of large casein flakes, which reduce the quality of koumiss. In the proposed method of preparation, when you turn on up to 30% whole milk with a casein content of 1.0%, the casein content in the milk base is reduced, which contributes to the formation of small casein flakes, which easily decompose and mix well with carbon dioxide bubbles formed during alcoholic fermentation of the mixture, which improves the quality Yakut koumiss.

Claims (1)

A method of preparing koumiss, including the normalization of the milk base, pasteurization, cooling to the fermentation temperature, making the yeast, fermentation, bottling, cooling, characterized in that as the milk base use a mixture containing 60% mare’s milk, 30% whole cow’s milk, normalized to casein content of 1.0% boiled water at room temperature in an amount of 10-15% of whole cow's milk, depending on the casein content in it, and the amount of leaven is 10% of the milk base.