kumis

Also known as Koumiss, kumys

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.

AI overview

Kumis is a fermented drink made from mare's milk that has been traditionally consumed by various Central and East Asian peoples, particularly Kazakhs, Mongols, Kyrgyz, and other steppe communities. The beverage holds cultural and historical significance for these societies and was also consumed by other groups including historical populations in North China.

AI-generated from the Wikipedia summary — may contain errors.

Key facts

Food.name: Kumis
Food.image: Kumys-bottle.jpg
Food.image_size: 240
Food.caption: A bottle and glass of kumis
Food.type: Dairy product
Food.main_ingredient: Mare milk

via Wikipedia infobox

Research

12 papers

The history of probiotics: the untold story.ReviewBeneficial microbes · 2015Ozen M, Dinleyici ECDOI: 10.3920/BM2014.0103
[Antihypertensive substance in the leaves of kumis kucing (Orthosiphon aristatus) in Java Island].ReviewYakugaku zasshi : Journal of the Pharmaceutical Society of Japan · 2000Ohashi K, Bohgaki T, Shibuya HDOI: 10.1248/yakushi1947.120.5_474
Cost-effective horse breeding in the Republic of Bashkortostan, Russia.Veterinary world · 2020Askarov A, Kuznetsova A, Gusmanov R et al.DOI: 10.14202/vetworld.2020.2039-2045
Yeasts from Colombian Kumis as source of peptides with Angiotensin I converting enzyme (ACE) inhibitory activity in milk.International journal of food microbiology · 2012Chaves-López C, Tofalo R, Serio A et al.DOI: 10.1016/j.ijfoodmicro.2012.07.028
Microbiological characteristics of kumis, a traditional fermented Colombian milk, with particular emphasis on enterococci population.Food microbiology · 2011Chaves-López C, Serio A, Martuscelli M et al.DOI: 10.1016/j.fm.2011.02.006
[Isolation of myo-inositol from Kumis Kutjing].Yakugaku zasshi : Journal of the Pharmaceutical Society of Japan · 1972Fujimoto T, Tsuda YDOI: 10.1248/yakushi1947.92.8_1060
[Studies on the flavonoid of Kumis-kuching (Orthosiphon stamineus Benth.) (author's transl)].Yakugaku zasshi : Journal of the Pharmaceutical Society of Japan · 1973Matsuura S, Kunii T, Iinuma MDOI: 10.1248/yakushi1947.93.11_1517
Effect of the initial bolus volume of recombinant tissue-type plasminogen activator on coronary recanalization and infarct size in Japanese acute myocardial infarction patients. Kumamoto University Myocardial Infarction Study (KUMIS) Group.Japanese circulation journal · 1995Ogawa H, Yasue H, Oshima S et al.DOI: 10.1253/jcj.59.663

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Described at

Traditional technique of making Airag in Khokhuur and its associated customs - UNESCO Intangible Cultural Heritage

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Wikidata facts

Image: Kumys-bottle.jpg

Show 4 more facts

Commons category: Kymyz
described at URL: ich.unesco.org/es/RL/01172
native label: Қымыз
inception: 1300-00-00

Sources (2)

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~9 min read

Article

11 sections

Contents

Terminology and etymology
Production
Milking
Fermentation
History
Consumption
Cultural role
See also
Notes
References
External links

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.