Production technology, nutritional, and microbiological investigation of traditionally fermented mare milk (Chigee) from Xilin Gol in China

• Published in: Food science & nutrition 2020-01, Vol.8 (1), p.257-264
• Main Authors: Guo, Liang, Xu, Wei‐Liang, Li, Chun‐Dong, Ya, Mei, Guo, Yuan‐Sheng, Qian, Jun‐Ping, Zhu, Jian‐Jun
• Format: Article
• Language: English
• Subjects: Acidity; Alcohol; Bacteria; Breastfeeding & lactation; Carbon dioxide; Chigee; Coliforms; Cultural heritage; Fermentation; Food safety; Health promotion; Horses; Hypertension; Industrial production; Investigations; Lactation; Lactic acid; Lactic acid bacteria; Lactose; mare milk; Microbiological analysis; Microbiology; Microbiota; Milk; Nomads; Nutrition; Original Research; Proteins; Yeasts; Yogurt
• ISSN: 2048-7177; 2048-7177
• DOI: 10.1002/fsn3.1298

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. This study was conducted to investigate the production technology of Chige and to evaluate the nutritional and microbiological characteristics of mare milk and Chige based on large‐scale sampling.