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Food science & nutrition2019; 8(1); 257-264; doi: 10.1002/fsn3.1298

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

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.
© 2019 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc.
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Publication Date: 2019-12-09 PubMed ID: 31993151PubMed Central: PMC6977523DOI: 10.1002/fsn3.1298Google Scholar: Lookup
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Summary

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This study explores the production techniques, nutritional properties, and microbiological aspects of Chigee, a traditionally fermented mare milk used in Mongolian medicine, based on 188 samples. The research highlights the key changes in the milk during fermentation process, and evaluates the present standard for Chigee in China.

Production Technology of Chigee

  • The study first focused on production technology employed in Chigee, a milk product stemming from the female horse or mare.
  • This traditionally fermented product plays an important role in Mongolian medicine.

Nutritional Changes in Chigee

  • Measured changes in nutrition that occur during the process of fermentation were among main considerations of the research.
  • The researchers identified that during spontaneous fermentation, lactose levels dropped significantly in mare milk from 6.95 ± 0.45% to 2.82 ± 1.65%.
  • Simultaneously, acidity and alcohol content dramatically increased to 136.72 ± 57.88°T and 1.22 ± 0.7% respectively.

Microbiological Aspects

  • Apart from nutritional shifts, the study examined microbiological characteristics seen in Chigee.
  • The total lactic acid bacteria (LAB) count was found to be in the range of 5.32 to 8.56 log cfu/ml, and yeast counts varied from 2.41 to 6.98 log cfu/ml.
  • Acidity of Chigee increased alongside LAB count within certain limits.
  • At high acidity levels (≥178°T), the growth of coliforms, which are unwanted bacteria, was found to be inhibited.

Outcome and Potential Impact

  • This study helps in understanding Chigee’s production technology, nutritional benefits and microbiological facets, which together form the foundation for establishing the food standard of Chigee in China.
  • These findings will also aid in standardizing the fermentation process for the industrial production of Chigee in the future.

Cite This Article

APA
Guo L, Xu WL, Li CD, Ya M, Guo YS, Qian JP, Zhu JJ. (2019). Production technology, nutritional, and microbiological investigation of traditionally fermented mare milk (Chigee) from Xilin Gol in China. Food Sci Nutr, 8(1), 257-264. https://doi.org/10.1002/fsn3.1298

Publication

Food science & nutrition
ISSN: 2048-7177
NlmUniqueID: 101605473
Country: United States
Language: English
Volume: 8
Issue: 1
Pages: 257-264

Researcher Affiliations

Guo, Liang
  • Xilin Gol Food Testing and Risk Assessment Center Xilingol Vocational College Xilin Gol Institute of Bioengineering Xilinhot China.
Xu, Wei-Liang
  • Xilin Gol Food Testing and Risk Assessment Center Xilingol Vocational College Xilin Gol Institute of Bioengineering Xilinhot China.
Li, Chun-Dong
  • Xilin Gol Food Testing and Risk Assessment Center Xilingol Vocational College Xilin Gol Institute of Bioengineering Xilinhot China.
Ya, Mei
  • Xilin Gol Food Testing and Risk Assessment Center Xilingol Vocational College Xilin Gol Institute of Bioengineering Xilinhot China.
Guo, Yuan-Sheng
  • Xilin Gol Food Testing and Risk Assessment Center Xilingol Vocational College Xilin Gol Institute of Bioengineering Xilinhot China.
Qian, Jun-Ping
  • Xilin Gol Food Testing and Risk Assessment Center Xilingol Vocational College Xilin Gol Institute of Bioengineering Xilinhot China.
Zhu, Jian-Jun
  • Xilin Gol Food Testing and Risk Assessment Center Xilingol Vocational College Xilin Gol Institute of Bioengineering Xilinhot China.

Conflict of Interest Statement

All authors declare no conflict of interest.

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Citations

This article has been cited 8 times.
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