ArticleFood science & nutrition2020
Production technology, nutritional, and microbiological investigation of traditionally fermented mare milk (Chigee) from Xilin Gol in China.
Article in Food science & nutrition, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed.
- Koumiss (Fermented Mare's Milk) as a Functional Food: Bioactive Proteins, Peptides, and Future Perspectives.Foods (Basel, Switzerland) · 2025Review
- Influence of Lactation, Age and Foaling Factors on the Quality Composition, Fatty and Amino Acid Profile of Mare's Milk Under Pasture Conditions.Foods (Basel, Switzerland) · 2025Article
- The effectiveness of Sumbawa fermented mare's milk powder with gum arabic [Journal of advanced veterinary and animal research · 2025Article
- Dual-omics strategy for selecting optimal fermentation strains in traditional koumiss production.Food chemistry: X · 2025Article
- Fermented Mare Milk and Its Microorganisms for Human Consumption and Health.Foods (Basel, Switzerland) · 2024Review
- The Influence of Selected Factors on the Nutritional Value of the Milk of Cold-Blooded Mares: The Example of the Sokólski Breed.Animals : an open access journal from MDPI · 2023Article
- A snapshot study of the microbial community dynamics in naturally fermented cow's milk.Food science & nutrition · 2021Article
- Production technology, nutritional, and microbiological investigation of traditionally fermented mare milk (Chigee) from Xilin Gol in China.Food science & nutrition · 2020Article
- Comparison of Bacterial Microbiota in Raw Mare's Milk and Koumiss Using PacBio Single Molecule Real-Time Sequencing Technology.Frontiers in microbiology · 2020Article
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7 authors.
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Abstract
Mare milk originated from female horses, known as mares, to feed their foals during lactation. The health-promoting characteristics of traditionally fermented mare milk (Chigee) are well known for the function of clinic treatment in the traditional Mongolian medicine. This study was conducted to investigate the production technology of Chigee and to evaluate the nutritional and microbiological characteristics of mare milk and Chigee based on 188 samples. The nutritional analysis of mare milk and Chigee indicated that lactose significantly decreased from 6.95 ± 0.45% to 2.82 ± 1.65% and acidity and alcoholic content significantly increased to 136.72 ± 57.88°T and 1.22 ± 0.7%, respectively, after spontaneous fermentation of mare milk. The microbiological analysis of Chigee showed that the total lactic acid bacteria (LAB) count varied from 5.32 to 8.56 log cfu/ml and total yeast count varied from 2.41 to 6.98 log cfu/ml. Moreover, the acidity of Chigee rose with the increase in LAB count within limits, and high acidity (≥178°T) inhibited the growth of coliforms. These findings provide an understanding of traditional production technology, nutrition, and microbiology that is fundamental for establishing the food standard of Chigee in China and will contribute to standardize the fermentation process for the industrial production of Chigee in the future.
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