To the question on the technology of koumiss production

This article is devoted to the analysis of methods of production of koumiss. Koumiss, unlike kefir, has a more delicate, soft and gentle sour–milk taste, and aroma has tender flakes of casein. The ways of making koumiss are described. An accelerated, easier method of preparing koumiss without maturation and without prolonged mixing is known. However, this method was not widely used. The article describes that the technological regimes for the preparation of koumiss are controlled only organoleptically. The general techniques in the technology of making koumiss are revealed: thelong–term fermentation method and the method of short-term fermentation. The article shows the technology of koumiss production. The inventions of koumiss preparation are considered. It is concluded that there is a need for physicochemical studies of koumiss production and the establishment of its optimal regimes for Kazakhstan