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Kumis
''Kumis'' ( , ), alternatively spelled ''coumis'' or ''kumyz'', also known as ''airag'' ( ), is a traditional Fermented milk products, fermented dairy product made from mare milk. The drink is important to the peoples of the Central and East Asian steppes, of Turkic peoples, Turkic and Mongolic peoples, Mongolic origin: Kazakhs, Bashkirs, Kalmyks, Kyrgyz people, Kyrgyz, Mongols, and Yakuts. Kumis was historically consumed by the Khitan people, Khitans, Jurchen people, 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 (drug), 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, ther ... [...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] |
Fermented Milk Products
Fermented milk products or fermented dairy products, also known as cultured dairy foods, cultured dairy products, or cultured milk products, are dairy foods that have been made by fermenting milk with lactic acid bacteria such as ''Lactobacillus ''Lactobacillus'' is a genus of gram-positive, aerotolerant anaerobes or microaerophilic, rod-shaped, non-spore-forming bacteria. Until 2020, the genus ''Lactobacillus'' comprised over 260 phylogenetically, ecologically, and metabolically div ...'', '' Lactococcus'', and '' Leuconostoc''. The fermentation process increases the shelf life of the product while enhancing its taste and improving the digestibility of its milk. There is evidence that fermented milk products have been produced since around 10,000 BC. A range of different Lactobacilli strains has been grown in laboratories allowing for many cultured milk products with different flavors and characteristics. These bacteria allow the production of many fermented milks ... [...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] |
Yakuts
The Yakuts or Sakha (, ; , ) are a Turkic ethnic group native to North Siberia, primarily the Republic of Sakha in the Russian Federation. They also inhabit some districts of the Krasnoyarsk Krai. They speak Yakut, which belongs to the Siberian branch of the Turkic languages. Etymology According to Alexey Kulakovsky, the Russian word was taken from the Evenki , while Marjorie Mandelstam Balzer claims the Russian word is actually a corruption from the Tungusic form. According to ethnographer Dávid Somfai, the Russian ''yakut'' derives from the Buryat ''yaqud'', which is the plural form of the Buryat name for the Yakuts, ''yaqa''. The Yakuts call themselves , or (Yakut: , ) in some old chronicles. All of these are derived from a word related to Turkish '' yaka'' (geographical edge, collar) referring to the Yakuts' remote position in Siberia. Origin Early scholarship An early work on the Yakut ethnogenesis was drafted by the Russian Collegiate Assessors I. Evers an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Khalkha Mongolian
The Khalkha dialect is a dialect of central Mongolian widely spoken in Mongolia. According to some classifications, the Khalkha dialect includes Inner Mongolian varieties such as ''Shiliin gol'', ''Ulaanchab'' and ''Sönid''. As it was the basis for the Cyrillic orthography of Mongolian, it is de facto the national language of Mongolia. The name of the dialect is related to the name of the Khalkha Mongols and the Khalkha River. There are certain differences between normative (standardised form of Khalkha) and spoken Khalkha. For example, the normative language uses proximal demonstratives based on the word stem (except for the nominative and the accusative which takes the stem ) and thus exhibits the same developmental tendency as exhibited by Oirat. On the other hand, the spoken language also makes use of paradigms that are based on the stems and . This seems to agree with the use in Chakhar Mongolian. The same holds for the distal demonstrative . Khalkha may roughly be ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Magyars
Hungarians, also known as Magyars, are an ethnic group native to Hungary (), who share a common culture, language and history. They also have a notable presence in former parts of the Kingdom of Hungary. The Hungarian language belongs to the Ugric branch of the Uralic language family, alongside the Khanty and Mansi languages. There are an estimated 14.5 million ethnic Hungarians and their descendants worldwide, of whom 9.6 million live in today's Hungary. About 2 million Hungarians live in areas that were part of the Kingdom of Hungary before the Treaty of Trianon in 1920 and are now parts of Hungary's seven neighbouring countries, Slovakia, Ukraine, Romania, Serbia, Croatia, Slovenia, and Austria. In addition, significant groups of people with Hungarian ancestry live in various other parts of the world, most of them in the United States, Canada, Germany, France, the United Kingdom, Chile, Brazil, Australia, and Argentina, and therefore constitute the Hungarian diaspo ... [...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] |
Cognate Word
In historical linguistics, cognates or lexical cognates are sets of words that have been inherited in direct descent from an etymological ancestor in a common parent language. Because language change can have radical effects on both the sound and the meaning of a word, cognates may not be obvious, and it often takes rigorous study of historical sources and the application of the comparative method to establish whether lexemes are cognate. Cognates are distinguished from loanwords, where a word has been borrowed from another language. Name The English term ''cognate'' derives from Latin , meaning "blood relative". Examples An example of cognates from the same Indo-European root are: ''night'' ( English), ''Nacht'' ( German), ''nacht'' ( Dutch, Frisian), ''nag'' (Afrikaans), ''Naach'' ( Colognian), ''natt'' ( Swedish, Norwegian), ''nat'' ( Danish), ''nátt'' ( Faroese), ''nótt'' ( Icelandic), ''noc'' ( Czech, Slovak, Polish), ночь, ''noch'' ( Russian), ноќ, ''no ... [...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] |
