Studies on the properties of the koumiss made from original mares milk and modificated bovine milk using membrane technologies

ABSTRACT STUDIES ON THE PROPERTIES OF THE KOUMISS MADE FROM ORIGINAL MARES' MILK AND MODIFICATED BOVINE MDLK USING MEMBRANE TECHNOLOGHCS Ahmet KÜÇÜKÇETİN Ph. D. In Food Engineering Adviser: Prof. Dr. Hasan YAYGIN February 2003, 87 pages In this study koumiss was produced from bovine milk, which was modified according to the properties of mares' milk using membrane technologies and original mares' milk and stored at 4°C for 15 days. The physical, chemical, microbiological and organoleptic properties of the koumiss samples were determined at the days of 0, 5, 10, and 15 of storage periods. In all koumiss samples at the final stage of storage period, titrable acidity, proteolytic activity, alcohol content and yeast numbers increased; while pH, density, viscosity, lactose content, and lactobacilli numbers decreased. Based on the results of sensory analysis, the sensory properties of koumiss samples decreased during storage, and koumiss samples from modified bovine milk using membrane technologies were more preferred. KEY WORDS: Mares' milk koumiss, membrane technologies, modified bovine milk, properties of koumiss COMMITTEE: Prof. Dr. Hasan YAYGIN ProfDr. Muharrem CERTEL ProfDr. Y. OnurDEVRES Assoc.Prof.Dr. Hüseyin BASIM Asst.Prof.Dr. Zafer ALPKENT