Studies on the properties of the koumiss made from original mares' milk using traditional and different starter cultures

ABSTRACT STUDIES ON THE PROPERTIES OF THE KOUMISS MADE FROM ORIGINAL MARES' MILK USING TRADITIONAL AND DD7FERENT STARTER CULTURES Osman Kadir TOPUZ M.Sc. in Food Engineering Adviser: Prof. Dr. Hasan YAYGIN April, 78 pages In this study koumiss was produced from mares' milk, which was incubated with traditional starter culture, aromatic starter culture and aromatic+probiotic starter culture and storeted at 4°C for 21 days. The physical, chemical, microbiological and organoleptic properties of the koumiss samples were determined at the days of 0, 7, 14 and 21 of storage periods. In all koumiss samples at the final stage of storage period, titrable acidity, proteolytic activity, alcohol contentand yeast numbers increased; while pH, density and lactose content decreased; bifidus bacterias and lactobacilli numbers firstly increased and after decreased. Based on the results of sensory analysis, the sensory properties of koumiss samples decreased during storage, and koumis samples from produced using aromatic+probiotic starter cultures were preferred. KEY WORDS: Mares' milk koumis, starter cultures, properties of koumis, probiotic starter culture of komiss, aromatic volatile compounds of koumiss COMMUTE: Prof. Dr. Hasan YAYGIN Doç.Dr. Hüseyin BASIM Yrd.Doç.Dr. Zafer ALPKENT u