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Kumiss
''Kumis'' ( , ), alternatively spelled ''coumis'' or ''kumyz'', also known as ''airag'' ( ), is a traditional fermented dairy product made from mare milk. The drink is important to the peoples of the Central and East Asian steppes, of Turkic and Mongolic origin: Kazakhs, Bashkirs, Kalmyks, Kyrgyz, Mongols, and Yakuts. Kumis was historically consumed by the Khitans, Jurchens, Magyars, and Han Chinese of North China as well. ''Kumis'' is a dairy product similar to kefir, but is produced from a liquid starter culture, in contrast to the solid kefir "grains". Because mare's milk contains more sugars than cow's or goat's milk, when fermented, ''kumis'' has a higher, though still mild, alcohol content compared to kefir. Even in the areas of the world where ''kumis'' is popular today, mare's milk remains a very limited commodity. Industrial-scale production, therefore, generally uses cow's milk, which is richer in fat and protein, but lower in lactose than the milk from a ho ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mare Milk
Mare milk is milk lactated by female horses, known as mares, to feed their foals. It is rich in whey protein, polyunsaturated fatty acids and vitamin C, and is a key ingredient in kumis. In several European countries, including Germany, it is sold powdered. Mare milk is sometimes chosen over cow milk for its purported health benefits. A niche market considers it a remedy for skin or digestive problems. Peer-reviewed papers suggest it can reduce atopic dermatitis or eczema. It is used to make cosmetics and can form cheese with camel rennet, but not bovine. See also * Horse meat * Donkey milk * Goat milk Goat milk is the milk of domestic goats. Goats produce about 2% of the world's total annual milk supply. Some goats are bred specifically for milk. Goat milk naturally has small, well-emulsified fat globules, which means the cream will stay ... * Moose milk References Milk by animal Female horses Horse products {{food-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Khitan People
The Khitan people (Khitan small script: ; ) were a historical Eurasian nomads, nomadic people from Northeast Asia who, from the 4th century, inhabited an area corresponding to parts of modern Mongolia, Northeast China and the Russian Far East. As a people descended from the proto-Mongols through the Xianbei, Khitans spoke the now-extinct Khitan language, a Para-Mongolic languages, Para-Mongolic language related to the Mongolic languages. The Khitan people founded and led the Liao dynasty (916–1125), which dominated a vast area of Siberia, Mongolia and Northern China. The Khitans of the Liao dynasty used two independent writing systems for their language: Khitan small script and Khitan large script. After the fall of the Liao dynasty in 1125 following the Jin dynasty (1115–1234)#Rise of the Jin and fall of the Liao, Jurchen invasion, many Khitans followed Yelü Dashi's group westward to establish the Qara Khitai or Western Liao dynasty, in Central Asia, which lasted nearly a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Turkic Languages
The Turkic languages are a language family of more than 35 documented languages, spoken by the Turkic peoples of Eurasia from Eastern Europe and Southern Europe to Central Asia, East Asia, North Asia (Siberia), and West Asia. The Turkic languages originated in a region of East Asia spanning from Mongolia to Northwest China, where Proto-Turkic language, Proto-Turkic is thought to have been spoken, from where they Turkic migration, expanded to Central Asia and farther west during the first millennium. They are characterized as a dialect continuum. Turkic languages are spoken by some 200 million people. The Turkic language with the greatest number of speakers is Turkish language, Turkish, spoken mainly in Anatolia and the Balkans; its native speakers account for about 38% of all Turkic speakers, followed by Uzbek language, Uzbek. Characteristic features such as vowel harmony, agglutination, subject-object-verb order, and lack of grammatical gender, are almost universal within the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Whey
Whey is the liquid remaining after milk has been curdled and strained. It is a byproduct of the manufacturing of cheese or casein and has several commercial uses. Sweet whey is a byproduct resulting from the manufacture of rennet types of hard cheese, like cheddar or Swiss cheese. Acid whey (also known as sour whey) is a byproduct brought out during the making of acid types of dairy products, such as strained yogurt. Whey proteins consist of β-lactoglobulin (48%–58%), α-lactalbumin (13%–19%), Glycomacropeptide (12%–20%), bovine serum albumin, heavy and light chain immunoglobulins and several minor whey proteins. Composition Sweet whey and acid whey are similar in gross nutritional analysis. By mass both contain 93% water, about 0.8% protein, and about 5.1% carbohydrates. Sweet whey contains about 0.4% fat while sour whey contains about 0.1% fat. The carbohydrates are mainly lactose. The proteins are known as lactalbumin. Whey also contains some minerals."Whey." ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sucrose
Sucrose, a disaccharide, is a sugar composed of glucose and fructose subunits. It is produced naturally in plants and is the main constituent of white sugar. It has the molecular formula . For human consumption, sucrose is extracted and refined from either sugarcane or sugar beet. Sugar mills – typically located in tropical regions near where sugarcane is grown – crush the cane and produce raw sugar which is shipped to other factories for refining into pure sucrose. Sugar beet factories are located in temperate climates where the beet is grown, and process the beets directly into refined sugar. The Sugar refinery, sugar-refining process involves washing the raw sugar crystals before dissolving them into a sugar syrup which is filtered and then passed over carbon to remove any residual colour. The sugar syrup is then concentrated by boiling under a vacuum and crystallized as the final purification process to produce crystals of pure sucrose that are clear, odorless, and sweet. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fermentation (food)
In food processing, fermentation is the conversion of carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—without an oxidizing agent being used in the reaction. Fermentation usually implies that the action of microorganisms is desired. The science of fermentation is known as zymology or zymurgy. The term "fermentation" sometimes refers specifically to the chemical conversion of sugars into ethanol, producing alcoholic drinks such as wine, beer, and cider. However, similar processes take place in the leavening of bread (CO2 produced by yeast activity), and in the preservation of sour foods with the production of lactic acid, such as in sauerkraut and yogurt. Humans have an enzyme that gives us an enhanced ability to break down ethanol. Other widely consumed fermented foods include vinegar, olives, and cheese. More localized foods prepared by fermentation may also be based on beans, grain, vegetables, fruit, honey, dairy products, and fish. His ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lactose
Lactose is a disaccharide composed of galactose and glucose and has the molecular formula C12H22O11. Lactose makes up around 2–8% of milk (by mass). The name comes from (Genitive case, gen. ), the Latin word for milk, plus the suffix ''-ose'' used to name sugars. The compound is a white, water-soluble, non-Hygroscopy, hygroscopic solid with a mildly sweet taste. It is used in the food industry. Structure and reactions Lactose is a disaccharide composed of galactose and glucose, which form a β-1→4 Glycosidic bond, glycosidic linkage. Its systematic name is β-D-galactopyranosyl-(1→4)-D-glucose. The glucose can be in either the α-pyranose form or the β-pyranose form, whereas the galactose can have only the β-pyranose form: hence α-lactose and β-lactose refer to the anomeric form of the glucopyranose ring alone. Detection reactions for lactose are the Alfred Wöhlk, Wöhlk and William Fearon, Fearon tests. They can be used to detect the different lactose content o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Protein
Proteins are large biomolecules and macromolecules that comprise one or more long chains of amino acid residue (biochemistry), residues. Proteins perform a vast array of functions within organisms, including Enzyme catalysis, catalysing metabolic reactions, DNA replication, Cell signaling, responding to stimuli, providing Cytoskeleton, structure to cells and Fibrous protein, organisms, and Intracellular transport, transporting molecules from one location to another. Proteins differ from one another primarily in their sequence of amino acids, which is dictated by the Nucleic acid sequence, nucleotide sequence of their genes, and which usually results in protein folding into a specific Protein structure, 3D structure that determines its activity. A linear chain of amino acid residues is called a polypeptide. A protein contains at least one long polypeptide. Short polypeptides, containing less than 20–30 residues, are rarely considered to be proteins and are commonly called pep ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Alcohol (drug)
Alcohol, sometimes referred to by the chemical name ethanol, is the active ingredient in alcoholic drinks such as beer, wine, and distilled spirits (hard liquor). Alcohol is a central nervous system (CNS) depressant, decreasing Action potential, electrical activity of neurons in the brain, which causes the characteristic effects of alcohol intoxication ("drunkenness"). Among other effects, alcohol produces euphoria, anxiolytic, decreased anxiety, increased sociability, sedation, and impairment of cognitive, memory, motor control, motor, and sense, sensory function. Alcohol has a variety of adverse effects. Short-term effects of alcohol consumption, Short-term adverse effects include generalized impairment of neurocognitive function, dizziness, nausea, vomiting, and symptoms of hangover. Alcohol is addiction, addictive and can result in alcohol use disorder, Substance dependence, dependence, and Alcohol withdrawal syndrome, withdrawal upon cessation. The long-term effects of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Starter Culture
A fermentation starter (called simply starter within the corresponding context, sometimes called a mother) is a preparation to assist the beginning of the fermentation process in preparation of various foods and alcoholic drinks. Food groups where they are used include breads, especially sourdough bread, and cheese. A starter culture is a microbiological culture which actually performs fermentation. These starters usually consist of a cultivation medium, such as grains, seeds, or nutrient liquids that have been well colonized by the microorganisms used for the fermentation. These starters are formed using a specific cultivation medium and a specific mix of fungal and bacterial strains.Norman F. Haard, S.A. Odunfa, Cherl-Ho Lee, R. Quintero-Ramírez, Argelia Lorence-Quiñones, Carmen Wacher-Radarte, ''Fermented Cereals: A Global Perspective'', Food and Agriculture Organization, Rome, 1999, .Dilip K. Arora, Libero Ajello, K. G. Mukerji, ''Handbook of Applied Mycology: Foods and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kefir
Kefir ( ; alternative spellings: kephir or kefier; ; ; ) is a Fermented milk products, fermented milk drink similar to a thin yogurt or ayran that is made from kefir grains, a specific type of mesophilic SCOBY, symbiotic culture. It is prepared by inoculation, inoculating the milk of Milk#Sources, cows, goat milk, goats, or sheep milk, sheep with kefir grains. Kefir is a common breakfast, lunch or dinner drink consumed in countries of western Eurasia. Kefir is consumed at any time of the day, such as alongside European pastries like zelnik (zeljanica), Börek, burek and banitsa/gibanica, as well as being an ingredient in cold soups. Origin and etymology Kefir has been found in graves in the Bronze Age Xiaohe Cemetery, dating back 3,600 years. The word ''kefir'', which is of North Caucasian origin, became an Internationalism (linguistics), international word, having originally spread to Russia, Central European and Eastern European countries at least by 1884, A Russian ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dairy Product
Dairy products or milk products are food products made from (or containing) milk. The most common dairy animals are cow, water buffalo, goat, nanny goat, and Sheep, ewe. Dairy products include common grocery store food around the world such as yogurt, cheese, milk and butter. A facility that produces dairy products is a ''dairy''. Dairy products are consumed worldwide to varying degrees. Some people avoid some or all dairy products because of lactose intolerance, veganism, Environmental issues, environmental concerns, other health reasons or beliefs. Types of dairy product Milk Milk is produced after optional Homogenization (chemistry), homogenization or pasteurization, in several grades after standardization of the fat level, and possible addition of the bacteria ''Streptococcus lactis'' and ''Leuconostoc citrovorum''. Milk can be broken down into several different categories based on type of product produced, including cream, butter, cheese, infant formula, and yogurt. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
