Studies on the properties of the koumiss made from original mare's and whey powder added cow's and goat's

N ABSTRACT STUDIES ON THE PROPERTIES OF THE KOUMISS MADE FROM ORIGINAL MARE'S AND WHEY POWDER ADDED COW'S AND GOAT'S Ahmet KÜÇÜKÇETİN M. Sc. in Food Engineering Adviser: Prof. Dr. Hasan YAYGIN February, 1999, 52 pages In this study, koumiss were produced from mare's milk and from cow's and goat's milk which were tried to adjust to the mare's milk by using different two methods. Koumiss samples were stored at 5 °C for 20 days. Physical, chemical and organoleptic properties of koumiss samples were determined at the period of every 4 days. At the end of the storage periods, in all samples, titrable acidity, alcohol, carbondioxide and tyrosine contents were increased, whereas pH values, specific weights and lactose contents were decreased. From the results obtained from sensory evaluation, it was concluded that koumiss produced from cow's milk by using the first method was more accepted. KEY WORDS: Mare's milk koumiss, modified cow's and goat's milk, koumiss machine, properties of koumiss COMMITTEE: Prof. Dr. Hasan YAYGIN Prof. Dr. Erol AYRANCI Asst. Prof. Dr. Zafer ALPKENT