Kumis - Composition, Properties, Benefits

2024 Author: Rachel Wainwright | [email protected]. Last modified: 2023-12-15 07:39

Koumiss

Kumys is a fermented milk drink traditionally made from mare's milk by fermenting it. For its manufacture, two types of fermentation are used: alcoholic and lactic acid, using yeast, Bulgarian and acidophilic lactic acid sticks. The drink has a whitish tint, it is characterized by frothiness. The taste of kumis is refreshing, sweet and sour. It is often used for medicinal purposes.

Manufacturing technology makes it possible to prepare kumis of various strengths. In some types of drink, the alcohol content is so high that it can cause intoxication and lead the person who uses it into an excited-intoxicated state. With a small proportion of alcohol in kumis, the drink has a calming and relaxing effect, even to the point of drowsiness.

Kumis was also prepared by the nomadic tribes of Mongolia and Central Asia. It is reliably known that the drink existed in the Eneolithic era, i.e. more than 5000 years ago. Evidence of this was found in the Susamyr Valley, where, in addition to evidence of horse domestication, researchers found goat skin bags with traces of mare's milk. It is not excluded that it was fermented according to the same principle as koumiss.

The first written mention of the drink belongs to the pen of the ancient Greek historian Herodotus, who lived in the 5th century. BC. When describing the life of the Scythians, he talks about their favorite drink, which was prepared from mare's milk by churning it in wooden tubs. The historian also noted that the Scythians so carefully guarded the secret of preparing the drink that they blinded every slave who found out about the method of preparing the drink.

Later mentions of koumiss are found both in ancient Russian annals (for example, in Ipatievskaya) and in notes of foreign missionaries and travelers. So, in the 13th century. French monk Guillaume de Rubruck, describing his journey to Tataria, describes in sufficient detail not only the action and taste of kumis, but also the method of its preparation. The description is somewhat distorted, however, on the whole, it is close to the truth.

Despite the fact that initially only mare's milk was used for kumis, Kalmyk nomads began to use camel and cow milk. Bashkirs to this day use a drink prepared according to a traditional recipe, while Turkmens and Kazakhs prefer to use camel milk for kumis.

By the way, kumis is the only intoxicating drink allowed for Muslims.

Composition and calorie content of koumiss

With the kind of fermentation that is used to make kumis, milk protein becomes easily digestible, and milk sugar is converted into ethyl alcohol, lactic acid, carbon dioxide and aromatic substances. Thanks to this composition, kumis acquires a high nutritional value, is easily digested, has a pleasant taste and delicate aroma.

Traditionally, the alcohol content in kumis ranges from 0.2% to 3% ethyl alcohol. Strong kumis made from mare's milk contains up to 4.5% alcohol. The Kazakh method of preparation involves the creation of a drink, the strength of which reaches 40%.

The drink contains a number of vitamins, including thiamine, riboflavin, folic and pantothenic acids, biotin and vitamins B12 and C.

The calorie content of kumis in traditional production (from mare's milk) is 50 Kcal per 100 g.

Useful properties of koumiss

The benefits of kumis, noted more than a thousand years ago, are truly great. This drink was officially used later, during the USSR period, as a remedy in the health centers of the Volga region, Buryatia, Bashkiria and Kyrgyzstan, and the treatment process itself was called "kumisotherapy". Now, unfortunately, the number of medical institutions in which kumis therapy is practiced has significantly decreased. Today, only two sanatoriums are actively functioning, located in Bashkiria.

Antibiotic substances contained in kumis make the drink an effective antimicrobial agent, increase the body's resistance to infectious diseases.

High nutritional value and the ability to stimulate biological processes in the body are the properties of kumis for which it is also valued. Along with this, the drink is widely used to fill the lack of vitamins and energy. It gives the body vigor, strength, stimulates the nervous system and helps to normalize metabolic processes in the body.

The content of alcohol, lactic acid and carbon dioxide in the drink stimulates appetite and improves digestion.

Treatment with kumis is prescribed for some forms of tuberculosis, anemia and to restore normal intestinal microflora.

The benefits of koumiss will undoubtedly be appreciated by those who suffer from hangover syndrome. The drink not only perfectly removes the causes of this condition, but also quenches thirst and gives strength.

The benefits of koumiss for the stomach are also known: regular consumption of the drink has a positive effect on the secretory activity of the digestive organs, helps with stomach ulcers and dysentery.

According to some reports, the beneficial properties of kumis make it possible to use it as a means of slowing down the development of tumor processes in the body.

Increasing the level of hemoglobin, improving the leukocyte formula, preventing the development of cardiovascular diseases - this is another small list of properties attributed to this drink.

It is also noteworthy that the use of koumiss is not limited by age. It is equally useful for both children and adults. It is not recommended to use it only for persons with individual intolerance to the product, as well as for those who suffer from diseases of the gastrointestinal tract in an acute form.

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