METHOD FOR KUMIS PRODUCTION

摘要

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.