Comparative Study On The Composition And Functional Properties Of Different Traditional Fermented Milk

Based on the analysis of the main components of Koumiss, yogurt and shubat from Mongolia and Inner Mongolia, the comparative study was done to describe their partial function. The results were as follows:Contents of the fat, protein and different calcium in traditional fermented camel milk were all higher than the others’. Moisture content was the lowest in Aqi Jilantai shubat, while its protein and fat content were the highest, and the content of moisture, protein,fat were 86.55±3.022,3.456±0.242 and 5.397±0.023 g/100g, respectively. The level of free calcium and bound calcium were the highest in Jilantai shubat. Different methods existed significant differences when measuring different calcium content in fermented milk. Mongolia khentii aimag bayanmunkh sum Koumiss contained the richest Vitamin C and the content was 80.81±0.03 mg/100mL.Koumiss contained more CLA, long-chain and polyunsaturated fatty acid, but the least cholesterol content. The ratio between SFA and UFA of Mongolia tuv aimag bayantsogt sum Koumiss was 0.464, lower than others’. Meanwhile, the ratio of SFA: MUFA:PUFA in Baiyinxile Koumiss was close to 1:1:1, about 1.33:0.82:1. The CLA content of Maodeng ranch Koumiss (8113.93 μg/mL) was the highest. What’s more, the cholesterol content of khentii aimag bayanmunkh sum Koumiss was 0.107 mg/mL, lower than other fermented milks. In addition, Yogurt had the highest level of the medium-chain and saturated fatty acid and saturated fatty acid content of Xinjiangtacheng yogurt was 70.05%, higher than others samples’. Monounsaturated fatty acid in shubat was the highest and main unsaturated fatty acid contained oleic acid and linolenic acid.Traditional fermented milk all had poor ability in scavenging superoxide anion, and the antioxidant activity of yogurt was the weakest. Total antioxidant capacity and reducing capacity in shubat were stronger a little than it in Koumiss. The power of scavenging DPPH·and chelating metal ion in Koumiss were much stronger than in shubat. The ACE-inhibitory activity of fermented milk was low. The activity of Koumiss to inhibit ACE was higher than the other two kinds of fermented milk. Xilinhaote Koumiss possessed the highest ACE inhibition rate, about 35.98%.