ЖОҒАРҒЫ БЕЛСЕНДІ ІРІТКІ ЕНГІЗУМЕН ҚЫМЫЗДЫҢ ҚҰРҒАҚ ҰНТАҒЫН ӨНДІРУДІҢ БИОТЕХНОЛОГИЯЛЫҚ НЕГІЗДЕРІ
The issues and problems of getting dry powder of kumys with long storage life has been discussed in the article. Today the development of the technology of production of dry powder of kumys with inoculation of highly active leaven is not completely solved. The solution of this problem will help to lengthen usage time of kumys in food, and to transport it to other regions. The chemical composition of mare's milk has been identified, alterations of pH, acidity, ethanol during (in a period of) inoculation, and microflora of kumys leaven have been examined. It has been found out that leaven, containing Lactobacillus and kumys yeast, should be used in order to get high quality kumys.