Comparison of backslopping and two‐stage fermentation methods for koumiss powder production based on chemical composition and nutritional properties

Abstract

BACKGROUND: Koumiss is a traditional fermented beverage made from mare's milk. The traditional backslopping method for koumiss production has shortcomings in terms of microbiological diversity and nutritional characteristics. In this study, a twostage fermentation method was established to scale up the production of koumiss powder. The chemical composition and nutritional properties of a novel two-stage fermentation koumiss powder (TKP) were compared with backslopping koumiss powder (BKP).RESULTS: The TKP exhibited important nutritional and functional properties, including a high percentage of essential amino acids, and high polyunsaturated fatty acid, vitamin, and mineral content. The essential amino acid content of TKP was not significantly different from that of BKP. The oleic acid, linoleic acid, linolenic acid, and water-soluble vitamin content of TKP was higher than that of BKP. The Ca:P ratio of TKP was also close to the optimal Ca:P ratio in humans.CONCLUSION: The novel method could be applied for the scaled-up production of koumiss powder with similar nutritional properties to traditional backslopping koumiss powder. The successful production of koumiss powder could also promote the development of the koumiss industry.

Cow, Goat, and Mare Milk Diets Differentially Modulated the Immune System and Gut Microbiota of Mice Colonized by Healthy Infant Feces

“…It has also been explored in the treatment of tuberculosis and chronic ulcer in humans. 16,17 Mares' milk also has lactose composition similar to that of human milk, suggesting that it can serve as a replacement, especially in countries where exclusive breastfeeding could pose a challenge. 18 The modulation of gut microbiota using cow, goat, and mare milk types has been reported previously.…”

“…One of the driving forces behind these research efforts is the tolerance level of consumers to goat milk compared to cow milk, which may explain why it is one of the most consumed milk sources globally. , Goat milk-based products are becoming increasingly popular as goats’ milk is considered to be more similar to human milk compared to cows’ milk, regarding its higher levels of oligosaccharides than in the milk of other mammalian species, lower levels of α-S1 casein, and exhibiting significant homology in lactoferrin N -glycans with human milk. , There have also been studies in the potential use of mares’ milk in some European countries where it could be a possible replacement for cows’ milk in treating children allergies. It has also been explored in the treatment of tuberculosis and chronic ulcer in humans. , Mares’ milk also has lactose composition similar to that of human milk, suggesting that it can serve as a replacement, especially in countries where exclusive breastfeeding could pose a challenge …”

Eating Fermented: Health Benefits of LAB-Fermented Foods

“…Even though dairy fermentations originally started from wild LAB present in milk, nowadays companies cannot rely anymore on spontaneous microflora, because of technological properties and possible health issues related to raw materials. For this reason, almost all industrially-fermented dairy products are produced with selected starters, or with back-slopping technique [42][43][44]. Fermented dairy products can be divided in different categories; in this review, for the sake of brevity, we focus only on fermented milks and cheese.…”

Isolation, purification, and characterization of antioxidant peptides from fresh mare's milk

“…From the perspective of nutrition and health care, the effect of mare's milk is better than that of cow's milk. Mare's milk is similar to human milk in terms of chemical composition (Cagali et al., 2014; Claeys et al., 2014; Li et al., 2020). It contains rich nutrients that are involved in human metabolism and functions in adjusting the human body's physiological function, improving immunity, and preventing disease.…”