DEVELOPMENT OF THE LABORATORY TECHNOLOGY OF THE FUNCTIONAL FOOD KOUMISS
Authors: Kalyuzhna O. S. 
Published: September 2015

<p><strong>DEVELOPMENT OF THE TECHNOLOGY OF THE FUNCTIONAL FOOD KOUMISS </strong></p><p><strong>O. S. Kalyuzhnaya </strong></p><p>NationalUniversityofPharmacy, Kharkiv</p><p><strong>Introduction.</strong> The works on the development and research of functional foods and nutraceuticals are rapidly expanding throughout the world. Fermented milk products (FMP) deserve special attention among the great number of functional foods.</p><p>For our region traditional FMP are kefir, yogurt, ryazhenka, sour cream etc. The new products for our market are ayran, tan, koumiss, matsun and so on. Koumiss was chosen as the object of this work. Furthermore, in recent years recipes on the basis of which people can prepare healthy FMP at home conditions have become very popular inUkraine.</p><p>The aim of this work was to develop of manufacture technology for home conditions of non-traditional for our region FMP koumiss, which is functional food product.</p><p><strong>Research methods.</strong> To assess efficiency of the process of fermentation, the number of yeast cells and titratable acidity were determined. Total number of yeast cells was counted by the usual method using conventional light microscopy with a Goryaev counting chamber. The titratable acidity was measured by titrimetric method. The study of qualitative composition of products was performed by the method of the Gram stain. The study of quantitative composition of products was performed by the Koch’s pour-plate method.</p><p><strong>Results and discussion. </strong>The first stage was the selection of ingredients for the manufacture of koumiss in the laboratory conditions from available for our region raw materials. The conducted analysis made it possible to choose such ingredients: milk raw materials – pasteurized skimmed cow milk and powdered skimmed milk, additional carbohydrate substrate – honey, microflora – dry baker’s yeast (alcohol) and ready biokefir (lactic acid), drinking water to dissolve the ingredients.</p><p>The next step was the development of koumiss manufacture technology in the laboratory conditions. After determination such parameters as: the proportion of lactic acid and yeast flora in fermentation starter, conditions (temperature, acidity, and time) of fermentation, method of fermentation (separate or joint), total amount of fermentation starter and all raw materials, there has been developed koumiss manufacture technology for home using.</p><p>Because therapeutic and prophylactic effect of FMP mainly depends on their qualitative and quantitative composition, the next step of the studies was to estimate of these parameters and compare with the control – commercially available product (koumiss LLC “NEO Product”). Results of studies for determining of the qualitative composition by Gram’s method showed to present certain species of microorganisms, which are characteristic for microflora of koumiss. Comparative analysis of the quantitative composition at the beginning and end of shelf life of the proposed product and commercially available product showed that both products correspond to the norm, but the number of cells for the proposed product was higher than for the commercially product.</p><p><strong>Conclusions. </strong>1. The conducted analysis and studies made it possible to choose the optimum ingredients and their optimum proportion in the composition of the proposed product.</p><p>2. There has been chosen rational method of fermentation, which is the main stage in the process of koumiss manufacture, analyzed and performed all other stages. Testing of developed technology of koumiss for home using is carried out in laboratory conditions.</p><p>3. The conducted researches demonstrated high indicators of qualitative and quantitative composition providing therapeutic effect of koumiss, which made it possible to recommend developed technology of koumiss for studying in conditions of industrial production.</p>