It is produced commercially in Central Asia. Although it is traditionally made from mare’s milk, modern industrial variants may use cow’s milk instead.
Mare’s milk contains higher sugar (about 7%) than those of cow’s milk (4.5%),. Kumis has higher levels of alcohol (ca. 2%) than kefir (ca.0.5%).
Kumis is a dairy product similar to kefir, but is produced from liquid starter culture, in contrast to the solid kefir ‘grains’.
In addition of the fermentation of lactose by yoghurt starter bacteria and Torula kumis, proteolysis is observed during manufacture of kumis due to complex microflora and the proteolysis contributes to flavor of kumis.
Traditionally, kumis is fermented in a horsehide bag or pouch. Mares would be milked in the spring and summer months after foaling. Approximately half of the horse’s milk would be used in kumis production.
Kumis cure has been applied for patients for treatment of intestinal and chronic deceases.
Fermented milk: Kumis
