koumiss


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kou·miss

 (ko͞o-mĭs′, ko͞o′mĭs)
n.
Variant of kumiss.
American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.koumiss - an alcoholic beverage made from fermented mare's milk; made originally by nomads of central Asia
kumis
alcohol, alcoholic beverage, alcoholic drink, inebriant, intoxicant - a liquor or brew containing alcohol as the active agent; "alcohol (or drink) ruined him"
Based on WordNet 3.0, Farlex clipart collection. © 2003-2012 Princeton University, Farlex Inc.
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References in periodicals archive ?
According to the study, items to watch include sparkling milk, plus koumiss, a dairy beverage carbonated with yeast added prior to fermentation and currently popular in the Middle East.
What the Fizz? Changes are underway in the carbonated beverage category, and retailers must keep up
Among the traditionally fermented milk products in Kenya is Mursik, a product with characteristics similar to those of yogurt, Leben (Tunisia), dahi (Arabia), kefir and koumiss of Central Asia [3].
Factors that negatively influence consumption of traditionally fermented milk (Mursik) among preschool children (1-5 years old) in Kapseret location -Uasin Gishu County, Kenya
Production of kefir, koumiss and other related products.
Exploring the antimicrobial and hepatoprotective effects of kefir; a probiotic fermented milk
This species was previously found to be the principal alcoholic fermentation microorganism of traditional koumiss [31].
Microbiological Characteristics of Trachanas, a Traditional Fermented Dairy Product from Cyprus
In "Afteur Pasteur," the collective Slavs and Tatars hailed the microbes as "original Other or foreigner." The exhibition's centerpiece was a fully operational street-vendor machine serving ayran, a yogurt-like dairy drink of Mongolian and Turkish origin that, like kefir and koumiss, is making inroads into Western markets as a health food.
Slavs and Tatars: Tanya Bonakdar Gallery
Yan, "Characterisation of Lactobacillus fermentum SM-7 isolated from koumiss, a potential probiotic bacterium with cholesterol-lowering effects," Journal of the Science of Food and Agriculture, vol.
Cholesterol-lowering potentials of lactic acid bacteria based on bile-salt hydrolase activity and effect of potent strains on cholesterol metabolism in vitro and in vivo
plantarum LB-B1, isolated from koumiss, produced a bacteriocin active against E.
Antagonistic activity of dairy lactobacilli against gram-foodborne pathogens/Atividade antagonica dos lactobacilos lacteos contra bacterias patogenas gramtransmitidas por alimentos
The purpose of this study was the selection of new strains of lactic acid bacteria and yeast separated from local koumiss for the improvement of koumiss ferment and its impact on quality of koumiss.
Selection of lactic acid bacteria and yeast for koumiss starter and its impact on quality of koumiss
The book's final essay on the Mongol era is Luo Feng's "Liquor Still and Milk-Wine Distilling Technology in the Mongol-Yuan Period." The author considers a Yuan-era bronze still from Inner Mongolia (and an analogous bronze still found in Hebei) to investigate the technical aspects of the instrument and its likely use for the production of koumiss; drawings and diagrams illustrate the author's points.
Chinese Scholars on Inner Asia
Sacred milks and cultured dairy products such as kefir, koumiss, liben and dahi, were often used therapeutically before the existence of microorganisms was recognized.
Role of functional foods in periodontal health and disease

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