СРАВНИТЕЛЬНЫЙ АНАЛИЗ ФИЗИКО-ХИМИЧЕСКИХ ПАРАМЕТРОВ КУМЫСА, ПРИГОТОВЛЕННОГО ИЗ СЕЗОННОГО СУХОГО САУМАЛА

Abstract

This article examines the differences in the chemical composition and organoleptic characteristics of koumis produced from dried saumal collected in different seasons of the year. The study identifies seasonal variations in the content of proteins, fats, carbohydrates, vitamins, and minerals. Possible factors influencing the composition of mare’s milk—such as feeding practices, climatic conditions, and the biological rhythms of the animals—are analyzed. The results of a comparative analysis of the physico-chemical and sensory parameters of koumis made from seasonal dried saumal are presented. Recommendations for optimizing fermentation processes considering seasonal changes in raw materials have been developed.