Fermented mare milk product (Qymyz, Koumiss)

Kondybayev Askar, Loiseau Gérard, Achir Nawel, Mestres Christian, Konuspayeva Gaukhar. 2021. Fermented mare milk product (Qymyz, Koumiss). International Dairy Journal, 119:105065, 11 p.

Quartile : Q2, Sujet : FOOD SCIENCE & TECHNOLOGY

Résumé : Mare milk has been consumed for thousands of years in Central Asia and neighbouring regions. Its composition is similar to human milk, but different from cows' milk. Fermentation with lactic acid bacteria and yeasts leads to the production of a traditional drink called qymyz. Qymyz, which is a symbol of good health, is a central part of the national cuisine and of the traditional cycle of horse husbandry, as well as playing a role in the cultural identity of Central Asian people. Mare milk, along with qymyz, has been reported to have a wide range of therapeutic effects. In this article, the authors have compiled information on mare milk composition, qymyz production and the therapeutic effects of mare milk and its products.

Mots-clés Agrovoc : lait de jument, lait fermenté, bactérie lactique, fermentation lactique, production laitière, lait de chamelle, calcium, koumis, produit fermenté

Mots-clés géographiques Agrovoc : Asie centrale, Kazakhstan, Asie

Agences de financement hors UE : Ministry of Education and Science of the Republic of Kazakhstan, Ministère des Affaires Etrangères

Auteurs et affiliations

• Kondybayev Askar, CIRAD-PERSYST-UMR Qualisud (FRA)
• Loiseau Gérard, Montpellier SupAgro (FRA)
• Achir Nawel, Montpellier SupAgro (FRA)
• Mestres Christian, CIRAD-PERSYST-UMR Qualisud (FRA)
• Konuspayeva Gaukhar, CIRAD-ES-UMR SELMET (FRA) - auteur correspondant

Source : Cirad-Agritrop (https://agritrop.cirad.fr/605880/)

Métriques

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