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Kumis
''Kumis'' (also spelled ''kumiss'' or ''koumiss'' or ''kumys'', see other transliterations and cognate words below under terminology and etymology – otk, airag kk, қымыз, ''qymyz'') mn, айраг, ''ääryg'') is a fermented dairy product traditionally made from mare milk or donkey milk. The drink remains important to the peoples of the Central Asian steppes, of Turkic and Mongol origin: Kazakhs, Bashkirs, Kalmyks, Kyrgyz, Mongols, and Yakuts. Kumis was historically consumed by the Khitans, Jurchens, Hungarians, and Han Chinese of North China as well. ''Kumis'' is a dairy product similar to '' kefir'', but is produced from a liquid starter culture, in contrast to the solid ''kefir'' "grains". Because mare's milk contains more sugars than cow's or goat's milk, when fermented, ''kumis'' has a higher, though still mild, alcohol content compared to ''kefir''. Even in the areas of the world where ''kumis'' is popular today, mare's milk remains a very limited comm ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kumis
''Kumis'' (also spelled ''kumiss'' or ''koumiss'' or ''kumys'', see other transliterations and cognate words below under terminology and etymology – otk, airag kk, қымыз, ''qymyz'') mn, айраг, ''ääryg'') is a fermented dairy product traditionally made from mare milk or donkey milk. The drink remains important to the peoples of the Central Asian steppes, of Turkic and Mongol origin: Kazakhs, Bashkirs, Kalmyks, Kyrgyz, Mongols, and Yakuts. Kumis was historically consumed by the Khitans, Jurchens, Hungarians, and Han Chinese of North China as well. ''Kumis'' is a dairy product similar to '' kefir'', but is produced from a liquid starter culture, in contrast to the solid ''kefir'' "grains". Because mare's milk contains more sugars than cow's or goat's milk, when fermented, ''kumis'' has a higher, though still mild, alcohol content compared to ''kefir''. Even in the areas of the world where ''kumis'' is popular today, mare's milk remains a very limited comm ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Donkey Milk
Donkey milk (or ass milk, or jenny milk) is the milk from the domesticated donkey ''(Equus asinus)''. It has been used since antiquity for cosmetic purposes as well as infant nutrition. History Donkey milk has been used by humans for alimentary and cosmetic purposes since Egyptian antiquity; doctors recommended it to treat several afflictions, due to its healing and cosmetic virtues. Hippocrates (460 – 370 BC), was the first to write of the medicinal use of donkey milk and prescribed it for numerous conditions including poisoning, fevers, infectious diseases, edema, healing wounds, nose bleeds, and liver trouble.Hippocrates. The Genuine Work of Hippocrates. Vol. 1. Sydenham Society 1843 In the Roman era donkey milk was a recognized remedy; Pliny the Elder (23 – 79 AD) in his encyclopedic work, '' Naturalis Historia'', wrote extensively about its health benefits, i.e. to fight fever, fatigue, eye strain, weakened teeth, face wrinkles, poisonings, ulcerations, asthma and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fermentation (food)
In food processing, fermentation is the conversion of carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—under anaerobic (oxygen-free) conditions. Fermentation usually implies that the action of microorganisms is desired. The science of fermentation is known as zymology or zymurgy. The term "fermentation" sometimes refers specifically to the chemical conversion of sugars into ethanol, producing alcoholic drinks such as wine, beer, and cider. However, similar processes take place in the leavening of bread (CO2 produced by yeast activity), and in the preservation of sour foods with the production of lactic acid, such as in sauerkraut and yogurt. Other widely consumed fermented foods include vinegar, olives, and cheese. More localised foods prepared by fermentation may also be based on beans, grain, vegetables, fruit, honey, dairy products, and fish. History and prehistory Natural fermentation precedes human history. Since ancient ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fermented Milk Products
Fermented milk products or fermented dairy products, also known as cultured dairy foods, cultured dairy products, or cultured milk products, are dairy foods that have been fermented with lactic acid bacteria such as ''Lactobacillus'', ''Lactococcus'', and ''Leuconostoc''. The fermentation process increases the shelf life of the product while enhancing its taste and improving the digestibility of its milk. There is evidence that fermented milk products have been produced since around 10,000 BC. A range of different Lactobacilli strains has been grown in laboratories allowing for many cultured milk products with different flavors and characteristics. Products Many different types of cultured milk products can be found around the world including milk, cheese, yogurt, other cultured dairy foods, ice cream and more. Soured milk Soured cream Comparison chart * '' Streptococcus lactis'' has been renamed to ''Lactococcus lactis'' subsp. ''lactis'' See also * List of da ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mare Milk
Mare milk is milk lactated by female horses, known as mares, to feed their foals. It is rich in whey protein, polyunsaturated fatty acids and vitamin C, and is a key ingredient in kumis. In several European countries, including Germany, it is sold powdered. Mare milk is sometimes chosen over cow milk for its purported health benefits. A niche market considers it a remedy for skin or digestive problems. Peer-reviewed papers suggest it can reduce atopic dermatitis or eczema. It is used to make cosmetics and can form cheese with camel rennet, but not bovine. See also * Donkey milk * Goat milk Goat milk is the milk of domestic goats. Goats produce about 2% of the world's total annual milk supply. Some goats are bred specifically for milk. Goat milk naturally has small, well-emulsified fat globules, which means the cream will stay i ... * Moose milk References Milk by animal Female horses Horse products {{food-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mare Milk
Mare milk is milk lactated by female horses, known as mares, to feed their foals. It is rich in whey protein, polyunsaturated fatty acids and vitamin C, and is a key ingredient in kumis. In several European countries, including Germany, it is sold powdered. Mare milk is sometimes chosen over cow milk for its purported health benefits. A niche market considers it a remedy for skin or digestive problems. Peer-reviewed papers suggest it can reduce atopic dermatitis or eczema. It is used to make cosmetics and can form cheese with camel rennet, but not bovine. See also * Donkey milk * Goat milk Goat milk is the milk of domestic goats. Goats produce about 2% of the world's total annual milk supply. Some goats are bred specifically for milk. Goat milk naturally has small, well-emulsified fat globules, which means the cream will stay i ... * Moose milk References Milk by animal Female horses Horse products {{food-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yakuts
The Yakuts, or the Sakha ( sah, саха, ; , ), are a Turkic ethnic group who mainly live in the Republic of Sakha in the Russian Federation, with some extending to the Amur, Magadan, Sakhalin regions, and the Taymyr and Evenk Districts of the Krasnoyarsk region. The Yakut language belongs to the Siberian branch of the Turkic languages. The Russian word was taken from Evenk . The Yakuts call themselves , or (Yakut: Уран Саха, ''Uran Sakha'') in some old chronicles. Origin Early scholarship An early work on the Yakut ethnogenesis was drafted by the Russian Collegiate Assessors I. Evers and S. Gornovsky in the late 18th century. At an unspecified time in the past certain tribes resided around the western shore of the Aral Sea. These peoples later migrated eastward and settled near the Tunka Goltsy mountains of modern Buryatia. Pressure from the expansionist Mongolian Empire later made many of those around the Tunka Goltsy relocate to the Lena River. Several ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Starter Culture
A fermentation starter (called simply starter within the corresponding context, sometimes called a mother) is a preparation to assist the beginning of the fermentation process in preparation of various foods and alcoholic drinks. Food groups where they are used include breads, especially sourdough bread, and cheese. A starter culture is a microbiological culture which actually performs fermentation. These starters usually consist of a cultivation medium, such as grains, seeds, or nutrient liquids that have been well colonized by the microorganisms used for the fermentation. These starters are formed using a specific cultivation medium and a specific mix of fungal and bacterial strains.Norman F. Haard, S.A. Odunfa, Cherl-Ho Lee, R. Quintero-Ramírez, Argelia Lorence-Quiñones, Carmen Wacher-Radarte, ''Fermented Cereals: A Global Perspective'', Food and Agriculture Organization, Rome, 1999, .Dilip K. Arora, Libero Ajello, K. G. Mukerji, ''Handbook of Applied Mycology: Foods and F ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Alcohol (drug)
Alcohol, sometimes referred to by the chemical name ''ethanol'', is a depressant drug that is the active ingredient in drinks such as beer, wine, and distilled spirits (hard liquor). It is one of the oldest and most commonly consumed recreational drugs, causing the characteristic effects of alcohol intoxication ("drunkenness"). Among other effects, alcohol produces happiness and euphoria, decreased anxiety, increased sociability, sedation, impairment of cognitive, memory, motor, and sensory function, and generalized depression of central nervous system (CNS) function. Ethanol is only one of several types of alcohol, but it is the only type of alcohol that is found in alcoholic beverages or commonly used for recreational purposes; other alcohols such as methanol and isopropyl alcohol are significantly more toxic. A mild, brief exposure to isopropanol, being only moderately more toxic than ethanol, is unlikely to cause any serious harm. Methanol, being profoundly more t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Protein
Proteins are large biomolecules and macromolecules that comprise one or more long chains of amino acid residues. Proteins perform a vast array of functions within organisms, including catalysing metabolic reactions, DNA replication, responding to stimuli, providing structure to cells and organisms, and transporting molecules from one location to another. Proteins differ from one another primarily in their sequence of amino acids, which is dictated by the nucleotide sequence of their genes, and which usually results in protein folding into a specific 3D structure that determines its activity. A linear chain of amino acid residues is called a polypeptide. A protein contains at least one long polypeptide. Short polypeptides, containing less than 20–30 residues, are rarely considered to be proteins and are commonly called peptides. The individual amino acid residues are bonded together by peptide bonds and adjacent amino acid residues. The sequence of amino acid ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lactose
Lactose is a disaccharide sugar synthesized by galactose and glucose subunits and has the molecular formula C12H22O11. Lactose makes up around 2–8% of milk (by mass). The name comes from ' (gen. '), the Latin word for milk, plus the suffix ''-ose'' used to name sugars. The compound is a white, water-soluble, non-hygroscopic solid with a mildly sweet taste. It is used in the food industry. Structure and reactions Lactose is a disaccharide derived from the condensation of galactose and glucose, which form a β-1→4 glycosidic linkage. Its systematic name is β-D-galactopyranosyl-(1→4)-D-glucose. The glucose can be in either the α-pyranose form or the β-pyranose form, whereas the galactose can only have the β-pyranose form: hence α-lactose and β-lactose refer to the anomeric form of the glucopyranose ring alone. Detection reactions for lactose are the Woehlk- and Fearon's test. Both can be easily used in school experiments to visualise the different lactose conte ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Whey
Whey is the liquid remaining after milk has been curdled and strained. It is a byproduct of the manufacturing of cheese or casein and has several commercial uses. Sweet whey is a byproduct resulting from the manufacture of rennet types of hard cheese, like cheddar or Swiss cheese. Acid whey (also known as sour whey) is a byproduct brought out during the making of acid types of dairy products, such as strained yogurt. Whey proteins consist of α-lactalbumin, β-lactoglobulin, serum albumin, immunoglobulins, and proteose peptones. Composition Whey protein is the collection of globular proteins isolated from whey. The protein in cow's milk is 20% whey protein and 80% casein protein, whereas the protein in human milk is 60% whey and 40% casein. The protein fraction in whey constitutes approximately 10% of the total dry solids in whey. This protein is typically a mixture of beta-lactoglobulin (~48-58%), alpha-lactalbumin (~13-19%), bovine serum albumin (~6%)(see also s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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