Effect of the traditional koumiss yeast produced in Turkey on some properties and carbonyl components of koumiss

Abstract

Introduction. Koumiss produced from different types of milk (horse, cow and goat milk) by traditional koumiss yeast and observe the changes of aroma components and biogenic amines formations during the storage period (30 days) are presented in this work. Materials and methods. Mare milk was used directly but the composition of cow and goat milk is different from that of mare milk, the compositions of these milk were used in the production of koumiss by emulating mare milk. Koumiss were produced with traditional yeast. Biogenic amine analysed with high performance liquid chromatography and aroma components was determined by headspace-gas chromatography. Results and discussion. The lactic acidity value (%) has gradually increased during the storage period of koumiss samples. The highest amount of ethyl alcohol was determined in koumiss (30 th day) produced from cow milk (1.95%). Among the biogenic amines, the value of putrescine was found to be highest in koumiss produced from goat milk (5.68-5.86 ppm), while the cadaverine value was observed to reach to the highest values (2.66-9.74 ppm) in koumiss produced from horse milk. The amount of tyramine increased significantly in all koumiss samples. Phenyl ethylamine was determined only in goat milk koumiss (0.64-0.84 ppm). The histamine value was observed to be at the highest ranges in the horse milk koumiss (4.80-6.52 ppm). The aroma values on first day of storage in koumiss samples were determined as 0.78-3.76 ppm acetaldehyde, 0.23-0.27 ppm acetoin, 0.80-1.62 ppm diacetyl, 0.03-0.06 ppm methanol, 7.27-14.73 ppm butyl butyrate, 1.31-11.86 ppm ethyl acetate. No statistically significant difference was found between the aroma substances in terms of milk type. Conclusions. Biogenic amines in koumiss produced by traditional koumiss yeast with different types of milk in Turkey were below the acute toxicity doses. In terms of aroma substances, milk types was has the same effect on aroma substances statistically.