IMPROVEMENT OF KUMYS PRODUCTION TECHNOLOGY BASED ON DRY SAUMAL

Authors

  • Abdihaimova Gulzhazira Kyzylorda University named after Korkyt Ata, Kyzylorda, Republic of Kazakhstan
  • Tapalova Anipa Kyzylorda University named after Korkyt Ata, Kyzylorda, Republic of Kazakhstan

Keywords:

kumis, dry saumal, fermentation, lactic acid bacteria, yeast, organoleptic properties, production technology, storage, reconstituted milk

Abstract

The article discusses the technological features of kumis production based on reconstituted dry saumal. The parameters of fermentation, the influence of temperature regimes and fermentation duration on the formation of the organoleptic and physicochemical properties of the drink are investigated. Data on the optimisation of starter cultures are presented, and conditions are determined that ensure the production of a product comparable in quality to traditional kumis made from fresh mare's milk. The stability indicators and shelf life of the finished beverage under various temperature conditions are studied. The results confirm the promise of using dry saumal for the industrial production of kumis and expanding its geographical distribution

Published

2026-02-09

How to Cite

Abdihaimova Gulzhazira, & Tapalova Anipa. (2026). IMPROVEMENT OF KUMYS PRODUCTION TECHNOLOGY BASED ON DRY SAUMAL. World Scientific Reports, (12). Retrieved from https://ojs.scipub.de/index.php/WSR/article/view/7803

Issue

No. 12 (2026): World Scientific Reports

Section

Chemical Sciences

License

Creative Commons License

This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.