Nomadic Cultural Tradition: Mongolian dairy products

`````­­Tr.i.::::i..L=.­ `J+i. iE'•L^ •..­.­ :I .­.. * `: ­­`.. 4`qif, EH {:*­#­ •a bh:­ ­:..r,i:.­ri­ rL_fi ­ + `y*`_ ,, .?i! .rt(: ``` ¥:=fl:`± .& i •ee\,\ ­,­, y;,:S` j¥£ Alit_£*­:­:`ir N oriad iG fi" a i culttim ++ ~ ,~y ­L`,f:`rTraditidri: "`: .` MONGOLIAI`I DAIRY / Q~\,.#;%f<­4,S~ H,il, ` \ :S` ­ ­­` E! ­? •i.: : ,`:? `\ ­:c{* a. +1 t€Q` !i­i­ trya ` •,­.Th + a i S ` ­ gi#1S¥:r'=_,;.`<\\tshfaf}'8,L4''`r,#._ ­­­` S'`13,v S:,: , ­i­,­:±i '``~ 1€51 Ministry of Food and Agncullure of Mongolia Mongolian Academy of Sciences EEEI Mongolian University of Sclence and Technology International lnstilute for the Study of Nomadic Civilizations Mongolian Food Industry Assocation rlomadic cultural Tradition: MONGOLIAI`I DAIRY PRODUCTS International Scientif ic Symposium Published by The luternational Institute for the Study Of Nomadic Civilizations This book is in copyright. Subject to statutory exception and to the provisions Of relevant collective licensing agreements, no reprodidion of any part may take place without the written permission of authors. "Nomadic cultural Tradition:MONGOIIAN DAIRY PRODUCTS" Design and art editor: Designed by: Published by: A.TUYA Ch.MUNKHBAT "BEMB[ SAN" © International Institute for the Study of Nomadic Civilizations, Ulaanbaatar, Mongolia 2003 ISBN: 99929­5­789­1 CONTENTS I. 2. 3. 4. Foreword Opening speech Greeting message from H.E. Mr. N. Bagabandi, Presidertt Of Mongolia Welcome address. H.I. D.Nasanjargal MemberOftheGovernmentCabinet,theMinisterOf Food and Agriculture of Mongolia 5. 6. Speech from H.E., Academician B.Chadraa, MentoerOftheParliamenl,PresidenlOfthe Mongoliarl Academy Of science Presentations 6.I. Presentation of scientific papers and reports Tradition of milk processing in pastoral extensive livestock system By Prof R.Indra. /Sc.D/, Agricultural University Transfer of Mongolian traditional methods of milk processing to modem dairy technology By Prof.,Do.Ing G..Gombo, MUST B iotechnological basis of Mongol ian national dairy products By Prof. L.Damdirsuren, /Sc.D/, MUST National dairy products­ tradition and renovation D.Altangerel /Ph.D/, T.Gornbosuren /Ph.D/, Research Institute Of Anirrlal Husbandry Ecological condition and some scientific principles of 14 22 28 37 national technology for production and utilization of dairy 44 products from milk of grazing livestock By Prof. . Stale Laureate N . Erden[sog[ /Sc. D/ Development of Novel Functions of Lactic Acid Bacteria 50 Fusao Tomila, Prof;essor, Laboratory Of Applied Microbiology, Graduate School Of Agriculture, Hokkaido University. Japan Study of therapeutic significance of biologically lactic acid bacteria /youghurt leaven/ 53 Sh.Demberel /Sc.D./, J.Dugersuren /Ph.D/ Favorable effect of fermented milk drink containing Lactobacillus casei strain Shirota on gastrointestinal functions in human 60 Prof.Ying­Chieh Tsai, Assist. Prof Hut­Yu Huang, Senior Researcher Koichi Wa[anabe Improvement of lactic flora of kimchi using biopreservatives and probiotics 61 Prof Yun Hee Park, Departmenl of Biotechnology, Ajou University, Republic Of Korea Researches on biochemistry and microbiology of national dairy products Prof : R.Baldorj /Sc.D/, D.Tumenjargal /Ph.D/, B.Batjargal /M.Sc/ Mongolian Sla[e University 70 Study of mare milk and of its femented product 77 B.Ochirkhnyag. J­M.Choberl, Ts` Narnsrai, Thomas Haerlla Product development of Lactic acid bacteria industry in Taiwan Senior Researcher Chii­Cherng Liao /Ph. D/, ITaiwan/ Significance of Bacterian camel 's milk Ts`Ba[sukh, /Ph.D/, MUST The ability of camel's milk to be processed into cheese ProfJean Paul Ramet. /France/ Preservation of milk in a wami climate Dr. Eva Jonsson, /Sweden/ 92 Kefir fungi: the prospects of using biotechnological properties to produce dairy products Doctor, N. I.Khamnaeva, /Ph. D/, /Russian Federation/ 97 Creation of milk product to functional nutrition 99 S.Artyukhova /Russian Federaliowl New approach of using Lactoacid Bacteria in milk processing in Korea 103 Prof. Kang Kook Hee, /Republic of Korea/ Results of study on the diagnosis of mastititis in cow of yak, native mongolian and dairy breeds, and the udentification of causal agents of the mastitis J. Damdinsuren, A.Magash, S.I:sevelmaa, 108 Lactoperoxidase system as temporary preservative for row. milk in mongolia 109 D.Enkh[selseg , Researcl. Justitute of Animal Husbaridry, Agriculture University Of Mongolia The technological basis for goat molk processing in Mongolia Ch.I:send~Anysh. PhD, M UST Development of the accelerated ripening of cheese by favour enchancing enzymes on the cheese production Prof Kang Chil. /Republic Of Korea/ 113 116 An experimental result to invent some technical facilities to process dairy products in farm 117 Prof B.Baldangombo,B.Lkhagvadorj, Agricultural University 7. The Recommendation issued by the participants of the Symposium 119 Nomdiw cuftura[ Trtidiition: gvi.ongohan deiry protuets FOREWORD One of the classical directions for proper utilization of milk from five speciesoflivestockforcountrywithdominantextensivepastorallivestocksystem was a Mongolian traditional dairy processing method, that is recognized as a cultural heritage, which was being inherited from generation to generation till today since the ancient time. Many measures and activities on revering the traditions and cultural heritages, recognition them for the next generation, advocacy of history, culture I:l;.;rib;;`*d#;H:':OHfi#,;;'\%+b::+4#%r::#H:onw"€:54?c&3":yit£:rf%}¥jrf, 3pnw#,`iii\f/t.!irA!i S`;:;g;t`zcei#;!l:enfrL:*1,i,ij;`r;s!!'ijfu3o§f{i:'';i::n§ii"`§{'[:{&:¥T!i,£:ii,:;i:g.i.:se°KDhuaGa:S" ::afi;§§?23a8';,\y,%:.f?,r,:T2'o[dzu,{18,!i}t,li!i`?i ­ ­in ­ ­if;;;I;;;:{­,­Prof., Open symposium` I)i. Acadendc.lan I).Badarcl., B.Chadraa, Presidenl Pres.id.ent.?!.I~h_e Of the MUST, P_Darnli.ndo.r.j, ¥A_S, iv!:in.bet o.if.t!: Sta.te secrelarr .?f •Ii;­inl­;I­;;e; ;; food and Agrlcullure, Academic.lan B.Enkl!tu_vshi.n, V`i:.e:.c_halrman of lhe organlzlng coinmitlee, Direc;or Of IIIe IISNC, Prof.,Dr.Ing G.C;ombo, MUST. Interrrationa[ S cientiflc Symposlum and tradition to the foreign world have been taken in the frame of celebration of the 840'h birth of the Great Emperor Chingis Khaan and the 800'h armiversary of establishment of United Mongol Empire, which are exciting every Mongol to make a contribution in these activities. The Organizing Committee of the lnternational Symposium, was chaired by Mr.D.Terbishdagva, the Vice­Minister of Food and Agriculture and Vice­ chairman ofthe organizing committee Academician B.Enkhtuvshin, Vice­President of the MAS, Director of the IISNC. The lnternational Scientific Symposium, which was co­organized by Ministry of Food and Agriculture and Mongolian Academy of Sciences on 20­23 September, 2002, Ulaanbaatar, Mongolia, was successfully fullfiled its goal with active initiative and broad participation of members of the Organizing Committee, staffs of Ministry of Food and Agriculture, the Presidium Office of Academy of Science, administration of Food and Biotechnology School of MUST, teachers, scholars, involved in dairy science, NCO­s, Research Institutes, Corporations and the IISNC. Along with Mongolian researches more than 10 delegates from Sweden, Russian Federation, Republic of Korea, France, Japan, Taiwan participated in this Symposium to discuss and present many interesting papers by their theoretical and practical importance on the issues of the current level of Mongolian dairy science, further trends, scientific and technological basis for traditional milk processing methods, the way of transferring these methods to modem dairy production technology, achievements and results of experiences and the development of production of functional dairy products, containing biological active substances and alive milk acid bacteria. Although, due to time limitation and work schedule, many researchers were unable to present their papers at the Symposium, the written variations of the papers were received by the Organizing Committee with much appreciation and translated in English and Mongolian languages respectively for publication. In order to give a valuable information on milk and dairy study, technological and industrial aspects, which will be useful book for researchers, students and business people, the IISNC is honored to take the financial responsibility to publish this book. B.Enkhtuvshin Viice­President Of the MAS, Director Of the IISNC 8 Nomadic cu[tura{ q=r:Iediition: "ongo[un chiry products OPENING SPEECH (Prof., Doc. D.Badarch.President Mongolian University Of Science and Tleclinology) Dear distinguished scientists and researches! Dearparticipants! Ladies and gentlemen! Good moming! International Scientific Symposium "Nomadic Cultural Traditions: Mongolian Dairy Products" was initiated by Mongolian University of Science and Technology and Mongolian Food Industry Association in occasion of celebration of the 840th anniversary of chingis Khaan birth and the 800th anniversary of establishment of the Great Mongol Empire. Enormous preparation works have been done to organize this symposium with strong support of the President and the Government of Mongolia and now is ready to be opened. It is my pleasure to announce that scientists and researchers from Russian Federation, Republic of Korea, France, Japan, Taiwan, Switzerland have come to participate in today's symposium. Ministry of Food and Agriculture, Academy of Science, University of Science and Technology, State University, Agricultural University, Food Production and Research organizations, representatives of private entities and companies, students gathered also in this event. I would like to note that among participants of symposium we have H.E. academician B.Chadraa, Member of Parliament and the President of Mongolian Academy of Science, academician L.Lkhagvaa, Adviser for the President of Mongolia, academician B.Enkhtuvshin. Vice­President of Academy of Science, Mr. P.Damdindorj, State Secretary of the Ministry of Food and Agriculture, Prof. G.Gombo, the President of Monglian Food Industry Association. Today's gathering of foreign and local scientists, researchers involved in the fleld of milk and dairy study and skilled engineers­technologists in one place to share their experiences and intellectual resources in order to implement results of research studies into practice is relied on the success of the symposium. Let me open the symposium . Thank you. Ulaanbaatar, 20 September 2002 Intemationa[ Scientific sympos.urn 9 GREETINGS MESSAGE FROM H.E. BAGABANDI, PRESIDENT OF MONLGOLIA From participants Of the Jnterriational Scientifilc Symposium on "Nomadic cullural Tradi[ion: Mongolian dairy prodrc[s" I would like to congratulate and greet all of you ­foreign and Mongolian researches, who have come to participate in the lnternational Scientific Symposium on "Nomadic cultural tradition: Mongolian dairy products", dedicated to the 840th anniversary of chinggis Khaan birth and 800'h anniversary of the Mongol empire. As one Of tl.e basic food groups und ll.e filrst foundation Of human I.ealth an[l nutrition, milk an(I (lairy products are biologically essent.ial nutritious items that help people live long, I.appy and lieallhy lives. Traditionally the ``Mongol" nation created in enormous lnlellectual anal cultural heriluge Of dairy processing technology resulting in possibly the widest range Of dairy protlucts in tl.e World loday, wllile developing on an extensive livestocl[ grazing system. TI.is tradition evolved over tens Of tllousand Of years. TI.ese ``Mongol" nation traditional methods of processing dairy products have been upgraded and improved over many centuries until today. Tl.ese express the best acliievements Of tlle various periods of our h.istory. You ­scientists and researchers may agree willl my thinking lliat specioilty dairy processing tecl.nologies, developed around tl.e World exemplify national traditions and tlie pride of tl.eir countries. Scientists and researches sl.ould make signifiicant efforts at studying in detail these metl.ods and inheritances, using modern scientifiic methods and disseminating knowledge about these metllods. I believe tliat you I.ave a good cliance to inform, excl.ange and learn from eacll otlter at tl.is symposium. Tlie knowledge and experience you sl.are will take a considerable conlribulion lo developing da.Iry production for liuman well being and personal taste enjoyment. I wish success to this scientific symposium on "Nomadic cultural tradition ­Mongolian dairy products". I also the scientific work you share will be beneficial to all. Ulaanbaatar, 20 September 2002. io Nbind;ic cu[tura[ q`radetion: gwlongohan chivy products WELCOME ADDRESS By H.E. D.Nasanyargal, Member Of the Governmenl Cabinet, ll.e Minister Of Food and Agriculture Of Mongolia to the participants of the lnternaliol'ral Symposium " Nomadic Cultural Traditions­ Mongolian National Dairy Producls" , 21 September 2002 It is a great honour to extend a warm welcome to all participants of the Symposium. We have satisfied with successful organization of the International Scientific Symposium "Nomadic Cultural Traditions: Mongolian National Dairy Products", which has been held in occasion of celebration of the 840th birth of Chingis Khaan and the 800'h amiversary of establishment of the Great Mongol Empire. Respectful scientists and scholars from Sweden, Russian Federation, Republic of Korea, France, Japan, Taiwan and representatives of international organizations have come to participate in the symposium along with leading scientists and specialists of our country. Many interesting research papers and presentations on tradition and renovation of Mongolian national dairy practices and technologies by Mongolian scientists and on new directions of biotechnology and functional food by foreign delegates have been made and discussed during the symposium. Although, I was unable to attend personally the symposium due to a busy schedule of my work, I have been informed timely about the process and result of the symposium. Judging from the themes of presented papers, the biotechnology oriented papers account for the greater proportion, from which the development trends of modem dairy industry can be understood. In order to renovate the Mongolian dairy technologies into industrial ones, first of all, traditional practices and technologies can be combined and richen with the achievements of engineering and biotechnological methods. Iritemationa[ Scier.tiife¢ Symposium 11 Effective measures on the development of the starter cultures production should be taken in our country. The significance and value of the today's symposium are high in line with the further possibilities to solve the above issue. In the same way, this symposium provides opportunities to share own experiences among scientists and specialists of the dairy sector, to support each other in professional sphere, to disseminate the cultural heritage of the Mongolian traditional dairy practices to other countries through the foreign participants. The needs to promote the international cooperation between research institutes, private entities, NGO­s in order to introduce advanced technologies and equipment and to bring up the current industrial level in countryjustly arising out of the recommendations and outputs of the symposium. We highly appreciate your efforts to bring near the development of Mongolian dairy industry to the world level and populating and transferring the technological achievements. I believe that our cooperation will be not only limited with the frame of this symposium, this is the beginning of the further fruitful international cooperation of scientists in the dairy sector. The published materials Of the symposium will be disseminated to each participants. I wish you all success and best regards. 12 Orormdic cu[tura[ Tradiition: qviongo[ian alairy i]roducts SPFECH FROM H.E. MR. B.CHADRAA, Member Of Parliament, President Of Mongolian Academy Of Science Distinguished Scholars Ladies and Gentlemen Foreign participants who have accepted our invenlation to participate in this International Symposium. The international Scientific Symposium on "Nomadic cultural Traditions:Mongolian Dairy Products" is organized by Mongolian Government, the Ministry of Food and Agriculture and Mongolian Academy of Sciences in the frame of thje celebration of the 840th anniversary of Chinggis Khaan and the 800thanniversary of the Mongol State. The big pond of knowledge on the top of the mountains was simply beyond their reach and the water of knowledge,which would quench their thirst, was not available at the bottom of the mountain. Until now, not enough efforts have been made to provide any solution to the problems.It is quite clear what we should do now. It is about time to dig a ditch form the top of the mountain to the bottom, so that everyone can enjoy the water of knowledge. We are here to discuss thew aspects of the Mongolian traditional milk and dairy product technologies and the nomads' technologies, wich have been contributed to the development of this technology. I can see from the program that there are many interesting papers will be presented which will help the goal to be achieved in this field. As you know that, Mongols from the early XIII century bridged the West and East and not only played a significance role in the development and exchange of the knowledge, technology but worked out its own nomadic way of the technology of the traditional milk and dairy products. [r.tematiotia[ Scientif ic symposium 13 Mongolia has been great contributed towards the exchange of the new information in the field of milk and dairy technology by inviting many international ly renowned scholars and experts to this country. We are living in the era of Globalization, in the era of the dialogue among civilizations. Thus, I am certain that this gathering of eminent scholars and experts from around the world wi 11 make great contributions to the development of sciences, though fruitful exchange of information and new technology. At the end lt is my pleasure to inform you that the Government of Mongolia gives a significance to this international symposium and the President of Mongolia Natsagiin Bagabandi sent a message. I am delighted to announce of the opening of the International Symposium on "Nomadic Cultural Traditions:Mongolian National Dairy Products" Thank you for your attention. 14 Nomadic cu[tura[ a:raditron: "ongolian dairy I)roducts TRADITION AND CULTURE OF MILK PROCESSING IN PASTORAL EXTENSIVE LIVESTOCK SYSTEM Prof. R.Indra, /Sc.D/ The history, culture and life of nomads have been always under a deep interest of scientists, researches of Europe and America since long time ago. The vast territories of central Asia are characterized by its typical harsh continental climate with lot of winds and storms, extreme cold winter, hot summer, adverse living conditions which resulted in all 4 season's around movement for nomads to choice the better pastures and even in the big movement and pacing up the East and West areas of Euro­Asia long time ago. To overcome these natural climatic obstacles, often movement, trek's difficulties it is naturally important to have an energy rich qualitative food and meal. Therefore, animal's meat and milk were the main staple food for nomads in all times. There were no chance for the development of the crop production in these widely spreaded areas due to the living characteristic of nomadic livestock husbandry and harsh climatic conditions of the Central Asia. Cereals like barley, millet and wheat were grown and planted only by herders not by the crop farmers in fewer areas of Khangai region of Mongolia. A milk processing method of traditional dairy products was developed during the nomadic civilization. This traditional method of processing with less trouble, whole utilization, storing and usage of milk from livestock had been evolved for hundred years in nomadic extensive livestock system and transferred through all generations and brought till nowadays. Intermationa[ Scieritif ic symposium 15 The wide usage of dairy products by nomadic people in their daily life was mentioned in historical review about Mongolia and notes made by travelers who visited country during different periods. An ability of Kidan people to produce various dairy products from milk of cow, sheep, mare and camel was noted in history of Lyao State. The famous traveler Marco Polo mentioned in his book that Mongolsmade delicious beverage c]i.rczg /fermented mare milk/ through acidifying the mare's milk, used sAc!r /os /melted butter/ in meal, soldiers took dried powdered milk to journeys. P.S.Pallas recounted all dairy products used by Khalkh, Buriad, and Mongol nationalities from western part, including mare's milk, cow's milk, fclrag / yoghurt/, sfej.in;.j.# or4Aj. /milk alcoholic beverage/ crrz, sAcrrs/drinks from different stages of the distillation process/, flc}rww/ /dried curd/ as well as fas /melted butter/ Two European monks Plamo Karpini, Wilgelm Rubrukwis who visited Mongolia during the empire of King Mukkh described the life style and tradition of Mongols and also recounted all kinds of dairy products used by Mongols with especial notice on sole usage of cultured dairy products during summer season. In Secret History of Mongols, Mongols lived in that century used to use czj.rc7g and other fermented milk. During the XVIII century, in dictionary of Manj language attached with 5 scripts and issued by edict of Tsyani luyi King the names o[ airag, tarag, holison tos, khuruud as well as ezgii lcurd evz\porated with whey/ were indicated. The names of dairy products like dyas/ag /cheese/, sA¢r /as /melted butter/, I.Beg /acidified milk/, /c]rag/yoghurt /, Az/rwwd/flavored curd/were included in Mongolian­Chinese Hua­I­I­Yui dictionary issued in 1389. These historical data indicate that varieties and types of Mongolian dairy products are pristine /not changed/ till nowadays. Nevertheles, concrete information about the technological practices of Mongolian dairy products are not found in these historical documentation. Travelers and missioners who came to Mongolia impressed by fact that Mongols could process and utilize milk from various species of livestock, consume in summer period only dairy products and widely use fermented milk beverages, especially mare's cri.rag. Research Institutes, organizations and scientists, involved in Dairy Research have been working on following directions: study of composition and quality of milk of livestock reared in Mongolia, technology practices of national products and elaboration and implementation of new, non­traditional technologies. Following publications and research works can be mentioned regarding the basic study made in dairy research: 16 aromadic cu[tuTa[ Tradition: Mongohan alairy products Tsevel guai initiated the first publication about Mongolian dairy products, Prof.R.Baldorj studied technology of mare's airag, Prof N.Namsrai studied the protein composition of mare's milk. Technological aspects of national dairy products and milk composition of all livestock was studied by Prof.R.Indra, micro flora of tarag and other fermented milk products by D.Tsoodol, R.Sukhbaatar and milk composition of cattle breeds reared in country was studied by J. .Sukhdolgor respectively. Mr. D.Nyamaa implemented project of processing national dairy products on industrial base, Ts.Batsukh conducted research on composition and technological properties of camel milk. Mr.Khokhoo elaborated a technology for airag fermentation at industrial level, D.Sc L.Damdinsuren /2002/ worked out the scientific ­technological basis for development of industrial production of milk and dairy products in Mongolia. D.Sc B.Ochirkhuyag /2002/ made study on protein composition of camel and yak milk. Properties of sheep milk was studied by Prof. C.Tsendsuren and fat composition of yak milk by Mr.Lkhagvajav respectively. The history of Mongols to adore milk is related with specific purpose to nourish babies and off springs, the high nutritive property of milk, desire for health and safety live, to posses the productive livestock. Milk and dairy products is respected and placed of honour during idolizing of mountains, celebration of weddings, #crdcrm festivals and besides of that milk is traditionally used in ritual milk sprinkling of people going to farjoumeys, trips and in handling of feadc]g /silk scarf/ with milk to respectful guests and awarded persons. National products are classified into three big groups: \. Fatty prochcts.. urum, shar tos, tsagaan tos, airgiin [os 2. Fermented products: a/.rc!g, 44oormog, w#dcrer, tsegee 3. PTotein prodrcts.. byaslag, aarls, aaruul, khuruud, ezgii Technology practices of Mongolian dairy products were evolved during a nomadic animal husbandry system and are considered in possessing several specificproperties. I . Technology practices and methods are simple and require less labour. Daily milk can be processed within same day. Depending of the number of milked animals there is no need for extra labour to process in average 20­30 kg of milk per day. 2. Very simple ordinary tools and utensils are used in milk processing. At least pot and pan are the both essential for processing of initial main products. Big sized or special equipment required necessary skills, tools and equipment unsuitable for often movement and transportation from place to place and special Internat.ona[ Scierltif a symposium 17 premises are not used in traditional dairy processing practices. Otherwise, utensils and tools used at household level every day like pots, pans, pails were taken to elaborate the technology of national dairy products. The main processes as milk boiling, formation of cream layer, dyas/ag­cheese and ezgii making, distillation of soured milk and /Grog to make sAi.in;.;.# orAfo;. /milk alcoholic beverage/, boiling of /segee/souredmilk/tomakecrar%zf/andoflr/s/driedandsourcurd/,fatmeltingare all taken in ordinary pot. Mongolian pot is mainly made from brass or cast­iron and has volume of 10­13 litres. In modern times the pot made from aluminum also can be used. Traditional pan is usually made from brass and has volume of 0.5 litre with round bottom and wooden paddle. In production of c7f.rc7g and other fermented products fermentation process is taken in kAo4fe#wr thide sack/ . KfeoAA"#r `s volume is mainly 400 litres and made from 2 hides patched together and hanged with wooden shelving. A wooden vessel is also used in c7;.rag making as well a wooden paddle in order to churn and aerate the fermented milk. Varied sized wooden barrels are used for storing #r#m, /of /cream/. 30x50cm wooden board with fi.ame is used to display c}orzt%/, ezgj./. /curds/ for drying. Very simple distilling apparatus, consists of still, cover and dish is used in sfe;.mj.;.# orkA;. processing. As all these tools and utensils are so ordinary it is no way for more simplifying of technological processes in traditional practices. 3.Bio­productsarenotobtainedduringthemilkprocessingduetowholly utilization of all ingredients of milk. Fat, protein and lactose of milk are separated during consecutive steps of processing and converted into varied products. For example:Freshmilkisboiledandcreamlayerformedandremoved/fatseparation/ . Remaining milk is fermented to produce /czrc}g, a/.rag /convertion of lactose into milk acid/ that is further used in alcoholic beverage orkAj.i. /convertion to spirit/. Remaining fsegee after distillation process is filtered and used to produce crafts, flc}r#z(/ /curds/. Whey is used in treatment of hides and skins and other purposes. This is a good example of waste less technology. 4. The assortment of dairy products is varied due to processing of all milk from5mainspeciesoflivestock.Duetodifferentmilkcompositionofmare,camel, cow, yak, ewe and goat, the composition of dairy products made are also varied. If look into every herding family, the tradition to rear the combined herd not only one specie of livestock has been transferred from long times ago. This tradition relates with pasture using, riding, wearing, carriage and meeting the demands for wool, hide , skin, meat and milk. If required nutrients can not be provided by milk from one species, other milksourcescancompensate.Inotherwords,asmilkcompositionandtechnological properties are differ from each other, it seems to be a difference in the technology 18 Nomadic cu[tura[ Tradiit.on: 914ongohan alatry product:_ practices too. Ewe milk is rich with fat and protein and therefore, is suitable in processing into /4rcrg, ztr#m, dyas/ag. In yak milk size of fat globules is higher than in other milk, fat content and casein component of protein are high that allows high yield and therefore suitable for the production of /os and dy`c7s/erg: protein based products. Mare's milk is rich with lactose and less protein and fat, therefore is used mainly in fermented beverages. The buffer properties of camel milk don't allow to use it in making tarag /yoghurt/ and cheese and is good for tsegee /acidified milk, curd./ Due to changes of milk composition and quality, which relates with lactation period and season, the types of dairy products are varied by season. rscJgoclH /as /white fat/, ezgii /curd evaporated with whey/ and tarag can be made in early spring in period of animal dropping. SAc}r /oJ, wrwm, a¢rww/, dyes/crg are suitable to be made in the end of lactation period then milk is thickened. Just before the cold season, in autuirm, the herding households start to store dairy products like ros, aarts, A#rwwd for winter consumption. 5. Each product obtained during different stages of milk processing can be used as raw material for next stages or can be used directly. Nomads in Central Asia, including Mongols made several big movements and voyages in their history. Besides the permanent seasonal moving to better pasture in spring, summer and autumn, nomads faced to move suddenly and unintentional due to extreme situations like epidemic of diseases, fire, drought, winter extreme cold, war campaigns and etc. Destiny and final of such voyages were depended from availability of food provision. Nomads, whose main food stapleweremeatandmilkwerealwayswithsufficientfoodduringdrivingof their livestock from place to place. The one of features of national dairy products is the possibility to eat direot|y at all stages of processing. There is no any meaning of immaturities and raw product in national practices, that allowed nomads to have provision in all period of movement. 6. The practices of national dairy products are based on ecological condition of central Asia and specific properties of milk of Mongol herd. Mongolia has vast territories with different ecological regions and zones. Every region has own tradition to process dairy products. For example: SAj.w;.i.# orkAj. /alcoholic milk beverage/ is not used to be processed in some provinces due to lack of technology practices for fermentation of milk by combined milk acid­spirit. In warn climatic Gobi regions, the making of fcJrczg and wrwm faces the difficulties of quick souring and therefore milk is acidified into /segee and hereinafter a fat of milk is removed by churning and remaining part is converted into czar/s and AwrwtfcJ /flavored curd/. [nternat+om[ Sctenttfic Sympos.urn J9 Due to lack of human recourses, herders do not milk camels in Hangai region and in some places of eastern part sheep is not milked too. However, in the present market condition, whole utilization of milk from all animal species should be resolved completely. 7. Central Asian resistant weather is suited for production of national dairy products. Dairy product such as "rwm can be processed only in a such climatic condition since urum's skin consisting of protein­lecitin accumulated at dryer and cooler condition. Mongols widely use dry protein based products like acJ"w/, Awr""cJ, ezgi.;.. Dry dairy products are designed to be stored for a long time and usage at all seasons with high nutritional value and ideally suited for nomads' style of living. 8. Among national traditional dairy products fermented products have an important place. Yogurt, fermented mare milk, fermented Aoormog from camel and cow milk are consumed every day and these products can be used as a raw material for other dairy products as well as they considered as one of method to convert milk casein into digestible form and for better store of milk. Mongols used to make fermented products from earliest times and developed own starter culture for the fermentation process. In Central Asia, it is considered that domestic livestock was derived from wild animals. We can note that Mongols developed different strains of milk acid bacteria from wild plants, fruits and flowers. Everybody knows, that there are lactic acid bacteria and ferments in the plant coverage. Even nowadays some households keep the tradition to inoculate milkwithcrgj.a#dsAczri./jplantsbybeatingandstirringmilkformanytimesinhide sack for the fermentation of clj.rcJg and tscgee. However different strains of lactic acid bacteria and yeast have been developed­overmanycountriesandspecializedlaboratoriesareworkingtoisolate, process and pack these starter cultures and distribute to modem dairy plants. There is a question how mongolian nomads even without knowledge about microbiology how they could keep these bacteria till now? Someone can ask is there any different kinds of starter cultures for each kind of fermented product: yogurt, mare's fermented milk, camel femented milk, yogurtfromsheep,cow,yakmilkbecauseofitsowntasteandspecificproperties. For nomad's style of living it would be impossible to keep these different milk acid bacteria separately. Generally, Str. Thermophylius or Lbm. Bulgaricus bacteria are the main bacteria in tarag­yogurt. For fermented mare's milk SaccharomycesorTorulopsisdecomposethemilksugarintolacticacidandalcohol. 20 NorrLadic cu[tura[ qraditlon: Ouongo[ian d;airy prodructs In this way, these microorganisms are co­existed in proper combination temperature or technological in traditional starter culture. Just regulating the regime for each kind of product, the activation of different bacteria in different stages can be taken. In /c7rcrg making the inoculation temperature is 45°C to activate thermofilic bacteria and process is taken without air in closed condition. Yeast is an aerobic culture and can not multiply at high temperature. In the mare milk fermentation to produce airag the aeration process is taken place at 20­25 °C condition in order to activate yeast. So different strains of milk acid bacteria have been co­existed and evolved into compact, unified culture, suitable to the pastoral extensive livestock system. This technology of hand practices is considered as an specific production method involving the complex of different physical and biochemical factors as flotation, homogenization, external forces, milk acidification as well prop ionic­ spirit fermentation. However, this traditional hand operated technology, developed by nomads can be used only for herder self­sufficiency to process few liters of milk at household level. There were created industrial facilities for milk and dairy processing during the centralized plarming system. Butter centers were established in rural areas, milk processing centers in province centers and Dairy plant in Ulaanbaatar. About 2700 butter centers produced approximately 5000 tons of butter, sufficient to cover whole population demand in butter wee operated b'efore 1990­ s. 44 mechanized dairy farms were run to supply with milk and dairy products the population of cities and centrally located areas. Due to obstacles and difficulties of the transition from planning system to a market based economy many of these industrial facilities have ceased their activities, resulted in sharp down of milk and dairy production. To fill the gap in milk supply, the small milk processing factories have been established in cities and centrally located places. Mare, camel, goat milk are widely used for human therapy at sanatoriums and rest houses. 40 milk processing plants, 22 centers to produce national dairy products, 273 ice­cream units and entities have operated throughout the country currently. Most of them are small scaled enterprises, employing 2­3 employees and processing I­2 tones of milk per day. Mom­Suu, GUM, Tsenguun Erdene, Zech, Jonon Suu, Suu­Vit Co.Ltd­s and SUU Shareholding Company are successfully have been operated in Ulaanbaatar city. However, the biggest SUU company with appropriate facilities and capacity to process 200 tons of milk per day and 148 employees, only can utilize I ­3% of its capacity. Nowadays, the population is concentrated at centrally located areas and capital city. Therefore, the meeting of demands for milk and dairy products has lrttematlona[ Scientif ic symposium 21 become the big problem. By the estimation of Ministry of Food and Agriculture, 306 thous. tons of milk are required at country level and loo thous. tons of milk for Ulaanbaatar residents. The major part of the required milk and dairy products have been covered now through the importation. The recent statistical data indicates that 6752 tons of dairy products have been imported in 2001, from which 1246 tons of milk,1193 tons of concentrated milk, 965 tons of milk powder, 271 tons of yogurt, 58 tons of butter,14 tons of cheese respectively. The import of liquid milk has a tendency of increasing in recent years and has been increased 66 times by 2001 in compare to 1995 and 26 times to 1999. This figures highlight the serious problem of meeting the demand through local resources. Few dairy farms and herding households, located nearby cities and railway stations are supplying the population of Ulaanbaatar with milk and dairy products. Historically mongolian nomads used to consume dairy products since they domesticated livestock and different practices of milk processing were evaluated. Information about mz./4 asc}ge was programmed in Mongols throw­ back. For mongols used to consume dairy products every day and exclude meat products from their diet in summer season, the current situation on milk shortage, which have raised only during the certain historical period /transition to a market economy/ is unacceptable issue. Mongols are suffered from the deep stress if they have to drink tea without milk. There are enough milk resources in Mongolia. According the estimation of the Ministry of Food and Agriculture, there is a possibility to produce 377 thous.tons of milk from different species of livestock. The milk supply to the population should be solved through the State Policy. Firstly, it is important to form the high productive herd stock of milk direction and establish several dairy farms with 40 high productive cows nearby cities with own arable land. The automatic, electrical milking machines, milk cooling tanks, machines for fodder preparations should be installed in such farms as well as introduction of artificial insemination and usage of embryo transfer and other biotechnological methods. These farms should be supported from the State to assign the right management. The National Cooperative Association can play a crucial role to improve the situation. Milk collecting and cooling centers should be established in local areas. In order to provide year round milk resources it is necessary to organize facilities for milk cooling, freezing and drying. Packaging of dairy products to improve the appearance is also important. External donors assistance to support introduction of new technology in dairy sector is needed in our country. 22 Nomdic cu[tura[ rltaditton: Mongohan dairy I)roducts TRANSFEROFMONGOLIANTRADITI0NALMETHODS OFMILKPROCESSINGTOMODERNDAIRYTECHN01.OGY G.Gombo, Prof., Doc.Ing MUST,Ulaanbaatar­46,P.O.Box­590 E­rna.Il:[email protected] Mongolian traditional methods of processing milk has thousands years of history and contains all achievements of modem sciences in accordance with milk content and characteristics of pasteurized anina]s. Traditional national dairy technology is based on mainprinciplesofmechanics,physics,chemistryand biology and defined procedures of milk processing regimes are determined. In the report engineering design and resolutions of conversion of Mongolian national and traditional methods of making dairy products to modern technology are investigatedonthesampleoffementationofmare'smilk(airag)andmakingdried high protein containing foodueezgii. The results of the work are based on many years of author's research. Kev words: mechanics, chemistry, physics, biology, technology, methods, airag, eezgii, tarag /yogurt/, fermented dairy products. I. Background Dairy products are a main source of livelihoods for Mongolian people where they have developed a pastoral nomadic system as a basis for economy. Milk is a unique nutritious and easy digestible food which contains different proteins, fat, minerals, vitamins and a great number of amino­acids. Intemationa[ Scient.fie Symposium 2j Consequentlymi[kprocessingisadelicatetechnologythatrequireswide knowledge and skills and Mongolian people have evolved this technology and beinginheritedfromgenerationtogenerationtilltodaysincetheancienttime,and that should be recognised as a traditional culture. Mongolians have a long tradition to process milk from so­called five types of animals according their specific characters and composition and make many kinds of dairy products and drinks, which are regarded as a unique product in the world. One of the specific features of the milk processing in Mongolia is every herding household as an independent milk processor. Different groups in different ecological regions of Mongolia have developed different processing technologiesforproducingdairyproducts.Reasonsforthatincludemicroclimate, vegetation, water and natural minerals quality, which have big influence on milk quality and those become primary conditions to make different products. It is important to find out that technology suitable to particular ecology. Based on the experiences and wisdoms of Mongolian people, the traditional milk processing technology has been evolved for thousands years through careful improvements and achieved its desired level as "an ideal" technology. Result of the research shows that the traditional Mongolian milk processing technology has scientific basis. 2. Scientific basis of the traditional milk processing methods According research results, Mongolian traditional milk processing technology and methods are based on the following principles tha`t are closely related to modem scientific approaches: • Keeping and following "the sterile environment" during the all stages of • milk processing. This tradition has been developed and is still in use by the people as an unwitting law. This tradition can be seen from the utensils/vessels used during the milk processing including milking, filtering and waning. The utensils are usually made from copper, silver and special wood that creates the sterile conditions or environment. Selection of milk processing methods and technology strictly accordance withmilkcompositionandspeciflccharactersofdifferentkindofanimals. For instance, famous drink airag is the one of the example how processing is defined by chemistry and physics and biology of mare's milk composition. The unique drink airag only can be made from the mare' milk. Also good cheese only is made from sheep milk and good butter from yaks milk are known. 24 Nomadic cu[tura[ Tradition. "oingoftan diairy proofuct5 Milk processing is done by series of methods in strict sequence based on chemistry and physics and biology. In other words, a result of the previous stage of processing becomes a precondition of next stage. For instance, prior to make a cheese by Mongolians milk is warmed at 90­95°c which means firstly, sterile environment ensures secondly, creates conditions for precipitation when acids are added. Then by wrapping up curdled milk with special cloth and pressing in between boards prevent • biological changes and keep freshness. Considering seasons, specific microclimate conditions of areas. For instance, mares are milked 5­6 times in a day and all milk is kept during the day in special vessels and as soon as cool evening starts, milk is added to old airag and stirred more than 5000 times to ferment it. Because day temperature reduces almost twice in the nights and lactic microorganisms breeding conditions are created. Especially this creates food environment for turalactis yeast strain. During traditional milk processing is based on the followings principles: • • Mechanical and thermo Chemical andmechanical • Biologicalandchemical Integrated • 2.I Mechanical factors and thermo effect principles of the traditional milk processing methods. Mechanical factors including filtrating, pressing, moulding, stirring and ladling up and thermo effects such as boiling, warming, freezing and cooling are widely used during the traditional milk processing. Results of those mentioned above usually depend on processors skills and approaches but all are followed by the same sort of principles. Lets take an example how mechanical and thermo principles are used in milkwarmingandmakingaorom­isskimmedoff/cream/frommilkbyboiling.As soon as animals are milked, the milk is warmed that creates sterile environment for milk. Good orom only can be making from fresh milk. You see here the perpendicular correlation of the chemical, physical and biological principles. You can not make good orom out from the spoiled or "suffered" milk. We consider that this phenomenon has been identified by our researches first time. lntemationa[ Sc.entrf uc sym|)osium 25 Also we should not forget that all vessel used for milk processing are made fi.om sterile materials such as silver, copper, bronze, cast iron, hides and woods that are resistant to heat and mechanical factors. Firstly, when milk is ladled up and poured down, the milk cools down by 36­38 per cent and absorbs air in large quantities. Secondly, then together with protein the fat globules in milk compounds are light, so when milk is warmed, the globules float up and foam /suspension/ on the surface of the milk. When the milk cools down and the foam disappears, good orom is formed as result. It is again warmed by a low fire in order to raise the cream up. You can see how to make a new product by physical and thermo effects and also this method can be converted into production technology. 2.2 Physical and mechanical principles ofthemilk processing Milk depends on all kinds offactors and changes. Impacts of the physical and mechanical factors can be seen during mare's milk stirring and churning. One of the traditional method separating creams from milk is based on the principles of the mechanics. This method is well known in western Mongolia. Milk is fermented witliout warming. Then about 65 per cent of the milk fat is removed by fermentation and mechanical power/stirring. Finally, the skimmed milk is warmed for next stage of the processing. As result of stirring, fermentation process is activated by aerating, and certain changes take place in the composition of the fat and protein and also fat globules are disposed by high pressure and activate process of micro­organisms. I`his process is similar to make butter. 2.3 Biological principles of the traditional milk processing methods. Traditional products such as airag, hoormog and yoghurt are produced by fermentation or based on biological theory. Yeast is used to ferment milk. 2.4 Traditional milk processing­crossroads of the different sciences. During the milk processing, all principles of the above mentioned sciences are applied in particular orders determined by processing stages. Through out the processing stages, the milk is shifted from one state to another under the influences of different factors and effects. For instance, in order to ferment mare's milk, it is required thermo and mechanical powers and conditions to breed micro­organisms. 26 eviomaoftc cu[tum[ a;radi.i.or.: gilongohan chiry products 3. Sliifting milk processing methods to production the traditional technology Our research findings show that traditional milk processing methods are ideally developed based on the scientific basics and could be converted into production technology. We consider that traditional methods can be shifted to production technology if you can enrich with modem technological and scientific achievements. All traditional milk processing methods for dairy products have some scientiflc basis thus methods should be possible to convert into production technology. For instance, we stir airag 5000­7000 times after that fermentation is activated, then airag is matured. 3.1 Eezgii ­national special dairy product Mongolian eezgii is a unique, nutritiously traditional dairy product produced by special methods and technology and easily digestible and absorbed by human organisms and has curative features. When producing eezgii, curdling process takes place. When dregs descend, the curdled milk is boiled until the whey is absorbed into dregs. According to our research results, eezgii could be produced using modem dairy processing equipment. For instance, it is possible to convert milk protein into liquid form and make different kind of products including pasta. 3.2 Traditional methods and modern biotechno]ogy In generally, traditional processing by fermentation is based on biotechnology. All dairy products were fermented only in wooden or skin vessels. So it is possible to make a conclusion that those vessels serve as catalyst for activating the lactic acid micro­organisms. Dairy products such as airag, yoghurt produced in wooden or animal skin and hide vessels have a good flavour and quality. This is may be explained by nature of vessels' materials. Vessels wall mightcontainsomemicro­organismswhichgiveaspecialflavourtodairyproducts. Future investigation should be encouraged. International Scientif ec symposium 27 4. Conclusions: • Mongolian traditional milk processing methods and technology has detailed functions in strict sequences with timing, mechanical factors • and thermo regimes. In other words, dairy product processing is regulated by one model. Mongolian traditional milk processing methods and technology have scientific basis and followed by their principles so that allows designing the engineering model which contains and integrates functions of milk processing. • Deep study of the fermented dairy products will allow to design an engineering model that would become a basis for making reform in dairy production technology Eezgii producing technology should be investigated in details and based on the research findings start the production of the new dairy products. 28 Nomadic cu[tura[ Tradition: "ongo[ian d;airy prod:uct5 SCIENTIFIC BASIS OF BIOTHCHNOLOGICAL APPLICATIONS FOR MONGOLIAN DAIRY PRODUCTION Prof : L.Damdirisuren /Sc.Dr/, MUST Some regular biotechnological actions and operations have been determined by our research study in the traditional method for preparation of Mongolian dairy products. Through improvement of these actions and operations by using biotechnological achievements, the scientific basis for elaboration of technologies of fermented, protein and fat based dairy products have been formulated. The results of these studies have been described in details in two research works with same name and disseminated to the public in the form of scientific papers and reports. It has received five patents­certificates for new products and technologies have been implemented into practice. The research work on yogurt production technology has been consisted fromtwomainparts.Atfirst,milkacidbacteriaStr.ThermophilusandLbm.Bulgaricus were selected for mother starter culture and secondly, assigned conditions of continuous cultivation of starter cultures were determined. Str. Thermophilius M­96 and Lbm.Bulgarius M­13 0 strains were selected as mother culture according the scheme used in Russia and Bulgaria as well as in our country by its morphological, physiological and technological properties and were tested at laboratory and production level. Method of preparation of Mongolian yogurt starter culture was registered and received the patent of new product in 1992 (3). Internatiora[ Sclentif ic sytrlpo§tum 29 Theoretically, continuous bacterial growth depends upon many factors. By nature, it is a biotechnologically complex process where the main indicator is speed of reproduction. At time of highest peak of bacteria reproduction, the main factor of keeping reproduction process is to ensure a constant level of culture medium. The reproduction speed of`bacteria is defined by the J.Monod formula that is shown below: ¢nx..¢rtxo t­is biomixture, Xo­increasing amount, X,.time for growth In production condition, the nutritive medium level (F) compared with total amount (V) and will representthe regeneration speed and level ofcultivation (I/cek). Consequently bacteria reproduction growth come very close to infinite level n and in case of continuously going process it can be expressed by formula D= H max. In other words, the theory of nutritive medium and parameter which supports bacterial continuous cultivation in factorial conditions will be expressed by means of milk regeneration speed. Traditional and existing biotechnological concepts of yogurt fermentation method consists on getting from newly prepared yogurt portion of starter culture for next fermentation process. Theoretically, it means to prepare bio culture where Str.Thermophilus bacteria is dominant. This kind of culture will have good mild flavored taste and is the basis for preparation of less acidified yogurt. For that purpose, the main reproduction parameters of Str.Thermophilus bacteria and its behavior in milk medium have been calculated and speed has been determined (Fig. I ). 5 6 7 8 time 9101112 30 Nomadic cu[tuta[ Tradition: 9riongofiian chivy proofuct5 Fig.I Production parameters for milk cultivation I­ amount of bacteria, 2­speed of cultivation, 3­general acidity, 4­conditions of acidify development The required and adjusted level of bacterial cultivation speed and its correlation with regeneration speed within nutritive medium level has been determined (according to fig. I ). The general acidify level and applicable nutritive medium volume (in milk) and speed within medium has been calculated. The regeneration speed of nutritive medium (milk) has been determined experimentally and graphically it is presented in Fig.2, where correlation between regeneration speed and level of acidify is presented. It is clear, that the speed of regeneration of nutritive medium volume (in milk) depends from many factors and they are: milk quality, condition for bacteria growth and many others. • 30 35 40 0.043 45 acidify, T Fig.2 Correlation between regeneration speed of breeding ground (milk) and acidity level of fermentation process. But tradition of Mongolian yogurt production where milk before hand heated up within 30 minutes up to 93­95°C degree would not affects our research result significantly, because that is not really affects the industrial production regime. The new proposed theoretical method of yogurt production and our results of experiments conducted at our laboratory and within factory regime presents results of constant production of yogurt starter culture and constant regeneration processes of starter culture. This work received a new patent and it has been widely introduced into production on factory level (4). The main characteristics of Intemationa[ Scientif ic symposium 31 the obtained new product are: Firstly, the quality of the new product is high and it has active biochemical features; secondly it is prepared under a certain temperature regime (starting from 48­50°C, then till 35°C); third, the final product does not demand ­ in case of production at small factory ­ special freezing equipment, fourth ­ at fully mechanized factory it will be possible to make regeneration of soured milk by pasteurized milk and it will not demand additional equipment. This technological production basis has a continuous regeneration step going on process. The current method of starter culture preparation design and solution for constant regeneration presents ready technology to prepare Mongolian yogurt. Also, it make possible to prepare yogurt, acidophilus and other fermented dairy products using current technology. The theoretical background of airag production under factory regime consisted from process going on inside mare's milk at microbiological level. The main steps and theoretical fundamental based on continuously repeated biotechnological process of acid bacteria cultivation and acidify regeneration process within fermented mare's milk. The acidity level is constantly increasing. Fig.3 Continuous regeneration of bacteria and Yogurt fermentation process Nomadic cu[tura[ Tradition: qvIongohan chirp products I­ 2­ rawmilkcontainer line ofheatand cooling up process 3­souring container 4­ minre 5­ indicator 6­ potentialpowermeter 7­ thermo container, heater This constant acidity regeneration process within fermenting mare's milk theoretically based on ability of Str.Lactis bacteria to cultivate and own characteristics ofmare's milk buffering capacity. Non refreshed fermented mare's milk will have I.6 tines more acidify level then refi­eshed by raw milk. This peculiarity has been used in airag production regime at industrial level. (fig.4). Duration,hours Fig.4 ­Main features of acidification process within mare's milk fermentation process. I­ Non refreshed milk(test solution) 2­ Refreshedmilk Internationa[ Scientiflc symposium 33 The biotechnological concepts ofmare's milk acidification process is, theoretical ly, a continuously repeating process and therefore, we can present it in such a way: Fig. 5­Steps of mare's milk fermentation The main consideration within factory production regime is management of continuously repeating biotechnological process. Thus can be programmed and we showed by presented formula: Where: FN(V)­biotechnological functional process U , + U2+ .... Un=V Capable limitation of process management FN., (V­UN_,), N , ­maximum number of step processes on unmanagement level Fermented camel milk after bottling has to be pasteurized within 10 minutes at 105°C and this can extend storage capacity of product up to two months. Current technology can be resolved by fementation of current milk within prepared culture. Also, this can help to improve the acidify level of milk product prepared by different families. But at any case, the final and appropriate level of acidify of fermented camel milk should not exceed 120oT. Technological basis of preparation starter culture for production of fermented vodka and spirit consist in idea of maximizing process of ethyl spirit development from milk lactose (sugar). For our experiment we used Sach. Fragil]is active starter culture selected from collection of the department of Biochemistry and Microbiology of the Mongolian National University. We developed technology of. vodka production by separation and fermentation of whey. This process has been introduced into factory regime. Selected whey with 0.5% of total biomass has been go through fermentation process within 72 hours on the level of 20­+ to 22 °C where lactose has been separated. We found, that from loo liters of whey it is possible to prepare I.3­2.2 liter ofethyl spirit. Process of whey fermentation and preparation of vodl(a in further on has been introduced within 20 small factories. In general, prepared vodka have amount of spirits up to 18%, efiroaldegid 14.1 mg% and other fatcomponents include 160mg%, but methyl spirit has been not found. 34 Nomad;ic cu[tura[ q­ratiitron: anongo[ian datry products Technological basis of cow milk fermentation process consists on milk fermenting by selected starter culture and acidification level of the current process. For this purpose we conducted three types of experiments. The starter culture contained Str. Lactis, Str. cremorius and Str. Diacetilactis strains has been selected for our study (Fig. 6). Soured by this starter culture final product has the same taste, smell and composition as whey prepared by traditional methods. The time for souring alsohavebeendecreasedbytwotimes.Thenewtechnologyofproductionacidified milk products has been introduced into factory regime. This has been by presentation of continuous steps of our conducted research, carried out experiments at our laboratory and in factory regime. The performed research determined the optimal temperature of heating, temperature of whey separation into curd part and production of products with particular fat composition (6). The main features of this technology is on milk fermenting up to 20­25°C degree by selected starter culture. Then this solution is heated up to 55­57 °C where happened separation of whey. Then obtained whey is processed at temperature of 85­87 °C. The final outcome is products with selected fat composition. The above mentioned methods of production acidified milk products will lead to production of products containing 13­15mg% of non refundable and 31 ­33mg% refundable amino acids and total calorie content within loo gram of the product is 1900kDj. 005000500050 C 275b 250 0 I F= Ia a95 30 115 < 5. 6. 7' 8' 9' 10 11' 12. v` 16 Duration hours Fig.6 Results of conducted expel.iments of milk fermenting within different starter cultures. White butter, yellow butter Interl.atrona[ Scientif ic sympcl5ium 35 This butter is prepared as a final product of melting of collected milk fat froth and froth. Therefore, production of these products has been also under experimental investigation, performed altogether. The basis of the technological production of this product will be on determination of relational processes going on biochemical level within milk fat froth and froth. We received a new patent for introduction into factory regime this technology of production white and yellow butter. Our research has been directed towards development of current technology and on use of special starter culture. For this we calculated special melting parameters of traditionally prepared milk fat froth and froth and parameters of separation of milk into sour cream. Our designed technology consisted from two biotechnological steps, for example milk cream at first is processed by starter culture composed from Str.Lactis, Str.cremoris, Str.Diacetilactis bacteria. At this moment fat and protein are will be separated. The solution then processed by yeast bacteria and fungi, such as Mycoderma, Torulopsis and Penicillium, at temperature of 20­25 °C within 14 days. This will serve as a start culture and it is the same as for case of collected milk fat froth and froth. The theoretical background to use starter culture containing yeast and fungi bacteria is to develop in milk fat free acids, fragrance and taste components. We determined by our research, that such process can also go on by traditional ways of preparation of such products. White butter can be prepared by technological methods, which contains 26 types of acids, where 39% is non satisfied acids, easy decayed 2%. This all showed the impacts of particular types of yeast and fungi bacteria. White butter protein contained all types of non refundable amino acids. By its chemical composition, white butter is very near to Roquefort type of cheese and its calorie amoiint is 1700­1800kDj. Yellow butter produced by technological cycle is contained 96.5­98% of fat and easy decaying acids, has a specific taste and smell and its calories amount is 3600­3700kDj. Conclusion 1. Mother culture of yogurt and its bacterial strains have been determined. The main existing ones are L.Delbriicki sub.sp and Lbm. Bulgarius. This made clear the various opinions of some scientists. We carried out the experiments using different milk acid bacterial strains at production level and Str.Thermophilius M96, Lbm. Bulgarius M 130 have been tested. Starter Culture 2. prepared from these bacterial strains has been introduced into production process. Research on development of technological processes of yogurt preparation within continuous cultivation process of milk bacteria has been made. The }6 Nomadic cu[tuta[ Ttadiition: "oingo[iait diairy prod:ucts speed of milk refreshment by cultivation speed of Str. Thermophilius, Lbm. Bulgarius bacteria have been determined experimentally. The correlation of cultivation speed and amount of acidity in milk solution has been calculated. The one step process of bacteria cultivation has been developed and put into practice. 3. Research on technological production of fermented milk products dairy products, fatty and their biotechnological regimes has been tested. The technological cycle of production of this products by using starter culture contained taste and smell­developing streptococcus has been put into practice. Technological and biotechnological versions of production of white and yellow butter by use of Mycoderma, Torulopsis yeast bacteria and Penicillinium type of fungi have been studied and developed. 4. The main feature of airag fermentation process and development of technological cycle is on determination of parameters of continuous processes within mare's milk acidification. This process has been determined and programmed and expressed by mathematical formula. This all will serve as a biotechnological basis for technological production processes. In further, we will need research on production of airag culture, development of continuous technological production cycle and conduction of experiments. 5. The traditional Mongolian way of production of dairy products serves as a basis for production of popular "Probiotics" and "Prebiotics" products, which contains protein and fat. Because many types of dairy products can be stored for long time and because of their medical and prophylactic effects, they can be put widely into production practice. Intematlorla[ Scientif ic symposium 37 MONGOLIAN DAIRY PRODUCT­ TRADITION , NEW TRENDS By Dr.Prof. D.Altangerel, Director Of Research Institute Of Animal Husbandry (RIAH) and T.Gombosuren, project leader Summary The report deals with the Central Asian highland and steppes area wild animals had been domesticated in the mid stone age, i.e. 15­7 thousand years ago. This region is one of the 3 spots of the world where nomadic husbandry had been developed this way. Nomadic pasture cattle breeding had been developed in early Hun empire era and ever since those times the dairy products became the principal main meal of nomadic cuisine. The various types of diary products of Mongols, their quality and features, preparation methods and unique technologies as well as consumption customs and habits, ancient traditions and first steps of industrial production had been described. Background lt is well known tl.at tlie ancient inhabitants of the vast pasture land of Central Asia and among them the Mongols were pastoral folks dealing will. cattle breeding. As recently tl.e scientists unanimously came to one position Mongolia is one Of the 3 gradles wliere tlle wild animals had been domesticated. The petroglyphs of the `Mojoogiyn Gol' rock of Saguil som (the basic administrative unit) of uvs aimag (the principal administrative district) that belong to the mid stone age , i.e. some 15­7 thousand years ago, are depicted by figures of wild rams, wild rock goats, camels, human beings and dogs. One can see there domesticated cows led by ancient herdsmen and in the same time certain episodes 38 Nordic cwhura[ q:radiiit]on: Mongotien deity pToifucts as a man with bow and arrows is hunting the wild cows. These evidence is proving the fact that the folks of those times went through the long process of domesticating. On the basis of thorough analysis of the petroglyphic findings such as the artifacts ofthe `Shar Chuluu' burial on the Northern slope ofKhahgai mountains therefore the so called `Okunev' petroplyphs on the gorge rock of the Ghuluut river in Southern Siberia where a herdsmen and flock of cows with a shaft ­bow are seen, the archeologists came to a conclusion that the pasture cattle breeding originates from the beginning of the earlier bronze age i.e. 5­6 thousand years ago. /3,4/ At the time og Hun empire where the majority consisted of the Mongol tribes /from the 3d century B.C. till the ls` century A.D/ pastoral cattle breeding had acquired its classic features and became the main style of husbandry. There are historical evidences of those times. For instance, a soldier of Ham empire that took part in an offensive into the Central Asian Hun territories had left a note `we have burned the gers (the national round shaped felt shelter) erected on wagons with all the dried yoguil that were put to the sun on the roof of gers' . A Chinese citizen Chang Ham Yu who had later applied Hun residence wrote ` the milk and airag (mare's brewed sour milk) are much better than what the Chinese use to consume./2/ The great variety of dairy products of Mongols, the technology of processing and preparation , the traditions of their consumption are described in such Assembly fundamental historical documents as `The Secret Scripts of Mongols', `The Assembly of Manuscripts ' and `Script of Yuang Empire'. The medieval merchants , the Western and even Oriental travelers ofxYIII­XX centuries who visited Mongolia also left numerous descriptions of the specific features of these main meals of Mongols. The unique culture of the round­ the year pasture cattle breeding and thriving on the `white meal' as we call the delicious creations made of dairy product came to us, the contemporary successors, from ancient times and probably by this heritage we, the Mongols , may suppose that we have contributed to human civilization in our o\m way , either. The very fact that dairy products were dominating in the cuisine of the Mongols is connected with relatively long period of their availability, with the great variety of the end­ products and perfect ways and technologies of their conservation . The fluctuation of availability ranging from a certain extent of shortage to huge excess is directly connected with the species of cattle. For instance, if the milking period of small cattle, i.e. sheep and coats, or mares is Internationa[ Sctentific symposium 39 short, the cow has much longer dairy season. As for camel she gives milk round the year. The customs and habits of collecting, processing of milk and of producing the end­products significantly differs depending on the geographic and climatic features of each area and comer of the vast territory of Mongolia. Thus, for instance if the natives of the highland cool regions of Mongolia such as Altai, Khangai and Khentei mountains and the surrounding valleys are eager to consume in summer time prevailingly milk products and at cool autumn evenings they worship yogurt mixed with milk cream or, enjoy fresh curd , the aborigines of southern steppes prefer the "boz"(milk end products boiled with the cream of airag) and "khomog" (kefir softened with milk). They love also to sip hot milk and swallow thick soft lumps of curds. The Khangai tribes use to collect the thick protein rich milk of sheep and goats when the cattle delivers calves or the milk when it gets short and becomes thick again, this time due to arriving of winter pause of milking. They boil the milk, filtrate it do collect the thick protein rich coagulated custard ­like substance and make the so called "tsurum aaruul" that is the well dried to a state of stone hardness yogurt of small cattle. The herdsmen of Gobi area use to collect the goat milk into a dried cow's stomach handing it out so that to let the liquid part to leak away. Then they let it freeze and consume it small by small throughout the winter soundly cracking it with their strong teeth that never knows caries exactly due to such nutrition. The forest tribes prefer to slice the semi­dried yogurt into thin layers to enable it to reach that tough hardness thus to keep longer in edible condition whereas the desert tribes like it to be sliced thick and keep it in a quite creamy state making it of gray color compared to the snow white yogurt of North. Thus, such habit of consuming hard type of dairy products is a very specific tradition of training teeth that at the end of the day the nomads never experienced toothache and died quite aged still having all the 32 healthy teeth. The Mongols managed to develop specific technologies of milk processing that significantly differs from that of other nomadic nations. The Mongols kept them to principal of perfect adapting to the local conditions of each land comer and unique vegetation features of a given pasture. They paid special attention to full utilization of dairy products with no waste what was crucial in nomad conditions, The list of principal kinds of dairy end­products would as follows still embracing only a minor part of the great variety: the thick and fatty milk craem being extracted after long boiling; boiled plain milk; "khusam", the scratched down crusted milk at the bottom of the pan after boiling; sour milk cream; the white and yellow milk fat (butter); brewed kefir of various consistency grades; "tsagaa", 4o Nomad.c cu[tura[ Itadition: mongohan alairy pl.od:ucts any boiled thick milk products of various composition; curd; dried curd; conserved kefir; airag butter; milk liqueur; double distilled milk liqueur; yogiirt; cheese; fresh or dried (coagulated, boiled and precipitated) milk protein etc. The milk whey extracted from curd and cheese is also used in husbandry. It is the best fermenting agent in the hide processing. Thus, the unique feature of dairy product exploitation tradition of Mongols is the non­waste absolute utilization of resources. The dairy products of Mongols in conditions of virgin untouched and unpolluted healthy nature and originating from the purest water and absolutely Virgin pasture land grass components is undoubtedly a perfect ecologically pure product. The archeologists had found in "Oyu Tolgoi" hill slope of Khaanbogd sum area a stone scoop for copper melting in a spot of ancient foundry of 5 thousand years B.C./5/ Recently the German scientists had determined that Coli bacteria remain a live on a black in­tal alloy surface for 23 days where as on the surface of copper they die within 32 hours. This fact confirms the empirical skill of ancient Mongols to keep their dairy products in copper or brass dish which has the mentioned bacericide property. The expedition team that conducted explorations in mid l990­s under guidance of the Research Institute of History of the Academy of sciences of Mongolia had foundin ancient burials of Hun period ,i.e. of 3 thousand years ago, the remnants of dried products. When the scientistis gave some of those samples to dogs they ate them with no sign of disgusting thus, proving the excellent nutrotional properties of dairy products of Mongols of all times. They very technique of processing and preparation of dairy end products in Mongolian cuisine style is taking into account all the surrounding environmental and hygienic conditions. From the point of viem of science they to having had high academic skill and empirical experience of basing on using each specific micro­flora for each specific dairy product processing. As for Mongols they used for fermentation aand producing of kefir and airag since ancient times 3 basic cultures of bacteria such as lactic acid Streptoccoccus, lactic acid lactobacteria and yeast. The very specific techniquee of procedures ever since the hazy ancient past keeping the one and same culture medium sourse depost. The centuries long experience of Mongols shows that these representatives of micro flora are symmbiotic and "cooperate" in a certain way compensating each other to deliver that unique quality of brewing process. Thus, why not to conclude that our ancestors managed not only to domensticate the cattle but also some extremely useful "wild" species of bacteria and fungi. Irltemattorla[ Scientif ic symposium 41 The method of keeping the sample colonies of bacteria in a sponge like tissue in a dried form had been proved by history as the mosst reliable tachnique. There are some references that the conserving the culturre media. The traditional methods of processing and preparing the dairy end products in general are designed to meet a family size consumption needs. Throughout the history the Mongol tribes had minimum of cattle in their husbandry. There was practically no family without a domesticated animal. As the common folk use to say at least the "five cows for fine yoghurt" or the "tea milk goat" was always at hand. The herdsmen used to barter their dairy excess to the Chinese neighbors and at the times of Manchu occupation had paid their contribution dues and taxes in dairy products. At the time of theocratic Bogd Khan administration, i.e. in 1919­1920 Mongolia exported 100 metric tone ofmi]k cream fat and even in the first years of communist domination, i.e.1924­1924 over 60 000 lbs (avoirdupoiso of the same commodity to Russia and China. With the new trends in economic and social development many new scientific and technological innovvaaations are spreading in every walk of life. Parallely with these new attitude and relevant changes technological evolution is gaining space in the dairy industry and business. The latest principal reforms in this field especially in the second half of the 20'h century are due to intensive urbanization and growth of settlements and of densely concentrated population as well as because of introduction of high tech technologies and industrial methods. In 1941 the government had set up 82 butter producing workshops in Arkhangai, Bulgan, Selenge and Central aimags which meant a new era of industrial processing of dairy products in Mongolia. As the result of such policy in 1960 275 plants embracing 850 milk farms produced over 5000 metric tons of butter. Early in 1970­s first steps had been made to introduce industrial methods in the field of producing the other types of dairy end­products. Thus, in Ikh Tamir ofArkhangai aimag and in Khujirt of uburkhangai aimag had been introduce medium capacity milk liqueur enterprises equipped with Polish machinery. With an aim to meet the ever growing market request becoming hot topic parallel to unprecedented overpopulation in all the major cities of the country such as Ulaanbaatar, the capital city, therefore in the main industrial conglomerates as Darkhan, Erdenet as well as generally in Selenge and Central aimags a campaign to improve the livestock productivity by a task oriented selection and respective breeding works took place. This large scale program included development of dairy infrastructure by introduction of industrial farms with all the necessary innovation such as mechanization of basic routine works. Thus, there farms built by Russia in frames of intergovernmental assistance had all facilities for stalled 42 oromdimu[tura[ qJraditron enongo[ian ddiry proofu::i keeping the animal with water tubing and fodder lines, waste cleaning system, electric milking devices and other hygienic conditions. In 1958 the first dairy product plant in Ulaanbaatar had been completed that was to supply the capital city on industrial basis. In 1985 the plant had beenextended and renovated. The expected capacity is to process up to 200 thousand liters of milk per day or 60 million annually. In mid 1990­s the plant had beenequippedwithhightechcoolingsystemfmancedthroughtheaidprogramof Japan. In these very years a small capacity milk, yogurt and curd workshop for infancy had been built in Ulaanbaatar and smaller ones in Darkhan and Erdenet. Theseworkshopscollectthemilkfromanintermediarycoolingsystemunitswhere the farms deliver their production. Each such workshop has a for measuring the specific properties of milk like fat content, density and fermentation and pasteurization standards. In l990­s 42 fully equipped dairy farms each calculated for 400 cows provided stalling for 19 thousand milking cows from the livestock of totally 40 thousand cows being in their possession. The average annual milk production per cow was 2.5 thousand liters of milk. These industrial farms delivered over 30 million liters of milk thus meeting at a time the market request of ulaanbaatar. With transferring to market oriented economy these farms had been split intonumeroussmallsizeunitsof10­30cowseach.Someofthemhadbeenprivatized, the others sold. This refom is called setting up of a real farmer system. As the industrial outcome grew and more sophisticated technology of international standard had been implemented so increased the need in highly skilledprofessionalstaff.Thus,aneweraoftrainingofthesespecialiststookstart in frames of new national education policy. At the top universities and research institutions of Mongolia a comprehensive research work is being carried out in the field of studying the composition of milk of local cattle species and especially of cows. Further on biochemical investigation is going on concerning the chemical and nutritional propertiesofindustrialdairyproducts,thenthemicrobiologicsurveyofprincipal bacteria cultures with an aim to identify the dietary effects of their interaction and to breed them in industrial quantities, Recently significant had been achieved concerning new technologies of productionofcowandmare'smilkpowderforextendedstorageandofproducing sheep milk's cheese products in accordance with the European recipe and know­ how so that day by day new commodities see the hight and are being introduced into market. Intemat.ona[ Scientif lc sympo5ium 43 However, there are still many backlashes and consequences of irresponsibility are causing severe shortcomings I dairy industry of Mongolia. Due to destruction of numerous facilitated farms and deterioration of cattle breeding technology the number of livestock is substantially decreasing and per species outcome is falling too. Hygienic and elementary sanitary conditions of dairy technology chain are also seeing the worst days. The rising market request for dairy products and the striving of the government to promote this industry seem to make promising the perspectives of its development. The medical studies are providing the basic nutritional norms what concerns dairy products. Thus, the nationwide request for milk is over 300 thousand metric tons of milk and 23 thousand metric tons of butter annually. As for Ulaanbaatar. Darkhan and Erdenet where 40 per cent of total population is living the annual consumption rate ought to be 135 thousand metric tons of milk and 8 thousand metric tons of butter. The Government of Mongolia had recently adopted a so called "White revolution" broad scale program aimed at developing in forthcoming 10 years of a sophisticated comprehensive dairy production network so that nationwide new technologies shall be implemented. This program may spark out a real reform of dairy industry of Mongolia in the 2 ls` century. Literature: 1.History of the Mongolian People's Republic. Monography. State Publishing House, UB.1984 2.G. Suchbaatar "The ancient Mongol tribes". Monography. State Publishing House.UB.1989 3.D.Tseveendorj "The 8 thousand years history and civilization of Mongols". Article. "Omen" newspaper, No.53 , 2002 4.D.Zaankhuu, N.Altantsetseg "Lectures on the Mongolian history". Monography.UD.1999 5.D.Garamjav "Discovery of oyu Tolgoi deposit by the 150th drill well". Article. "Unuudur" newspaper.No.113 , 2002 6.D.Navaan "Cultural heritage of Huns". Onography. Mongolian State University Printing House, UB.1999 44 Nomadic cu[tuta[ q=Tad:ition: anongo[ian dairy products ECOLOGICAL CONDITION AND SOME SCIENTIFIC PRINCIPLES 0F NATIONAL TECHNOLOGY FOR PRODUCTION AND UTILIZATION 0F DARY PRODUCTS FROM GRAZING LIVESTOCK N.Erdenetsogl, ScD, Professor State Laureate Of Mongolia Member Of Academy of Agriculture Sciences Extensive publications of animal husbandry, biology and productivity of livestock in Mongolia, especially on composition, property and yield of milk, and on traditional techniques for processing dairy products have been written by national scientists and researches. It is wise to mention about some highly qualitative and greater ones among them. These are as follows: "Dairy production, composition and property of milk of various kinds of livestock bred in Mongolia People's Republic" (in Russian by R.Indra,1983); "Mongolian native pastoral livestock" (in Mongolian by M.Tomorjav, 1989); "Mongolian nomadic animal husbandry", "Mongolian nomad" (in Mongolian by M.Tomorjav and N.Erdenetsogt 1999): and "Scientific principles in developing industrialized technology for Mongolian dairy products" which are monographs and ScD dissertations. What specifities are found in native breeds of livestock, breeding and milkingthem? Five kinds of small and large livestock, bred by our nomads are raised on only natural pasture in accordance with the states of four seasons in Mongolia. Highly productive purebred livestock are kept under stationary or semi­stationary condition independent on natural factors. These highly productive livestock populations have been created as a result of intellectual and practical efforts of scientists and specialists. When highly productive livestock is began to be evolved, the activities of breeding and selection were organized and realized toward for single or combined production such as meat, milk, wool, cashmere etc. Therefore, these purebred livestock populations are specific with their own greeted advantages of intended productivity, that native Mongolian breeds. Intematlona[ Scientlf ic sym|)osium 45 However, our native breeds were developed only for meeting and daily consumption of`such as meat, milk, wool and skin for nomads, but not for intended production. For instance, native Mongolian small livestock (sheep, goat) produce good quality meat, milk, wool, cashmere and skin. So, breeding­selection activities tended to improve animals along with only lines product yield were not conducted and not required so much. Above mentioned products are yielded and utilized from native breeds of large animals (horse, cattle and camel) by the nomads as well as they are broadly used for riding and other exploitation. Such specifities of Mongolian livestock are completely absent in highly industrialized countries. There are not dairy breed among Mongolian breeds of five kinds of livestock. Comparatively small amount of milk is yielded from lactating animals of all kinds. Such way of milk yielding and use is peculiar that it is closely related with four seasons and practice of pastoral Mongolian animal husbandry in Mongolia. Otherwise, if the yield of milk from native breed animal will be higher, husbandry practice of those animals must be emphasized. Husbandry practices differ with four seasons of year. As well animal milking, milk yielding and quality vary greatly with year's seasons. Mongolian nomads have developed the serial three closely related different technologies for milking animals then processing the obtained milk and then utilizing them. It is at first the processes of milking lactating animals from offspring delivery to drying period. In Mongolia, dam animals are bred in summer and autumn and their off springs are produced in spring. Only camel concef ves during mid winter period and gives it's off spring in spring of the next year or the camel is pregnant for 13 months duration. Therefore native breed dam animals after parturition can be used for milking from spring till first months of winter, sometimes till mid winter. However, each animal which gives off spring must not be milked. Such animals as younger ewes or does giving their first off spring and lean dams are not used for milking, because the growth of their off spring can be arrested. Animals giving their first offspring, especially, large livestock are trained for milking by all means. At second, the contribution that, national complex technology has been developed as a result of processing milk and producing Mongolian dairy products for the centuries, must be seen to be made by Mongolian nomadic herders. National complex technology for manufacturing Mongolian dairy products is adjusted to ecological state under nomadic condition. This national complex technology is the serial technologies, which is continuously shifted into 46 Nomadic cu[tura[ r[radition: 9vlongo[iaii drairy I)rodructs subsequent stage beginning from initial milk processing one. As a result, numerous kinds of dairy products are manufactured in waste­less way. Any artificial or synthetic agents are not employed for making Mongolian dairy products. Raw material ofdajry product is the milk of livestock kejot on only natural pasture and therefore it is rich in biologically active substances and has good quality. The national technology for manufacturing Mongolian dairy products consists of three processes which are interconnected each other. These three processes have deep bases of modern sciences. These processes have been developed not as a result of laboratory experiments but as a result of multiple empiric experiments under living condition of nomads for centuries. Essence of these processes is completely in agreement with modern scientific explanations. These are as follows: a. Microbiological method of obtained fermented food. Essence of this method is the process of fermentation based on lactic acid bacteria. Fermentation souce is prepared from the food in which fermentation takes intensively place and used for activating the fermentation. Besides of fermentation by lactic acids, ethanol fermentation process takes place. By using this method, such fermented products as koumiss, youghourt, khoormog, (fermented youghourt) fermented mare's milk and shimiih arkhi (vodks) are obtainad. b. Physical methods of obtaining buttery products. Processing of milk and fermented food with temperature regime and mechanical procedures is the essence of this method. Milk skin, (orom) cream, stored milk skin (zookhii), ghee, white butter, etc are produced by processing of milk and fermented food with physical methods. c. Chemical methods for producing protein rich food This method is based on production of various protein rich food processing dairy and fermented food with temperature regime and souring agents. In this method a lot kind of protein rich dairy products which differ with their quality are created as a result of chemical reactions in dairy and fermented food. For example, cheese, boiled colostrums, cottage cheese, curdle, wet curd, dried curds, milk scale (husam), etc. can be named. Iittemationa[ Scientif c `Sym|)osium 47 There is a traditional way of obtaining each food product which is included in above mentioned 3 dairy products such as fermented, buttery and protein rich ones. Each was has its own specific procedures. At third, there is way of utilizing the processed dairy products and milk. Traditionally, Mongolian nomads use milk and dairy products all year round. But, milk and dairy products are used above during summer and autumn seasons. Because, Mongolians begin to milk their animals process dairy products since spring season when livestock produce off spring, the utilization of milk and it's processing are also of seasonal character. Mongolians use the milk in native fom or with tea. During the off spring delivery, protein rich products are made by boiling colostrums and curd, etc. It is peculiar that such dairy products are widely used for food and diet of elderly people and infants during severe season­spring. As well there is a tradition that the youghourt made of milk of small or large livestock in intensively used for nutrition of elderly people and babies in spring and winter. Milk yield of grazing livestock increases during summer and autumn season and good ecological condition suited for processing various dairy products js provided. In this period every household utilizes their own livestock for milking within their capacity and tries to process as much dairy products as possible. To this extent, Mongolian uses more milking dairy products and limited amounts of meat for their food in summer and autumn. In such warm seasons, except of supplying themselves with milk and dairy products, herders also reserve the products for their own use in winter and spring, for use of their relatives living in urban areas. Because milk yield of animals is lowest during winter and spring, the dairy products to be consumed in such period is traditionally prepared in summer and autumn. Fermented mare's milk is widely used during national holiday­naadam (since 10 July) and further through autumn season for various celebrations; wedding, banquets etc. In early winter period, fermented mare's milk is frozen for storage and used broadly during tsagaan sar celebration in spring after thawing. Mongolian nomads have tradition to use broadly milk and dairy products for curing various human diseases, dietary nutrition and improving human body vigor, except of using for food. For instance, fermented mare's milk, camel's fermented youghourt ghee and milk of white mare and goat are believed to cure a lot of human ailments in practice of folk human medicine. The tradition of Mongolian nomads in using milk and dairy products has 3 basic features. First, they furnish human body with nutrients. 48 Nomadiic cu[tura[ qtadiition: Onongo[ian d;airy products Second, they restore and improve the vigor of tired and weakened human body. Third, they prevent and cure various diseases. What ecological specificity's are there in progressing and using milk and dairy products? Milking of animals and collection of milk is closely associated with seasons ofa year and it is a major ecological variant. The natural environment and territorial ecological condition are existing beyond the seasonal states. Especially, Mongolian nomads assume that milking animals is closely related with animal husbandry practice in accordance with seasonal and climatic conditions. In spring and winter the milk is yielded in accordance with normal physiological states of bath mother animals and their off springs. But milk is yielded as complete as possible without adverse influence on gaining bodyweight of both mother and off spring during summer and autumn. The reason is that `milk production in lactated animal udder is intensified in summer and autumn. According to this regulatory, herders try collect more milk within short period during warms seasons. On the other hand, there is regularity that gaining of animal body weight and its stability is also intensive in such warm seasons. Herders have tradition to organize milking not exerting adverse influence in this process. As well the technology for processing milk and manufacturing dairy products is also adapted to regional ecological condition. However, this adaptation is specifically provided through ecological condition of Mongolian ger. For instance, there is a specificity that combination of natural seasonal air temperature and temperature inside the ger provides the regime of making dairy products. Except of both temperature regimes, an artificial temperature regime by fire is used and the temperature is regulated by reducing fire intensity to ember. To make good quality milk skin (orom)the boiled milk is put on shelf at the highest point of the ger's wall, where is the warmest place inside ger. Dried orom and stored orom can be preserved in rumen or alone in coolest place inside the ger near to the floor points. The technology for preparing and processing any kind of Mongolian dairy products by the nomads employs greatly the regimes of natural, Mongolian ger's and artificial temperatures. Thus, using warn and cool temperature regimes intensifies or reduces and terminates the microbiological and chemical processes in milking dairy products. For example, the temperature regime is strictly complied with during fementation ofmare's milk and making youghourt. Dairy products are dried under slightly windy condition outside and stored in cool place. If it is seen as necessary, milk and fermented mare's milk is directly frozen for storage. It's a I:::i:::i:1_ona[ Sc.eritifro sympo5ium 49 whole these are the processes building up the technology for production of milk and dairy foods, and ecological and hygienic conditions for preservation. Mongolian herders use the milk for food in any seasons of the year. It is an evidence of that the milk is produced, preserved and used in accordance with ecological condition of four seasons of a year. Ewes became dried too early, whereas goat­does and mares are milked to late autumn. Fewer cows and she­camels are traditionally utilized for milking till mid winter period. It is a tradition associated with meeting the food demand of elderly people and babies. These activities are the processes of detailed learning of natural, climatic, seasonal ecological condition and elderly people, by nomads. Conclusion I. Mongolian nomads have developed the national three interconnected complex technologies for processing of milk and dairy products. These are as follows: First, the technologies for milking only pastoral livestock. Second, the complex technology for processing milk and dairy products. Third, the technology for using Mongolian dairy products. 2. The complex technology for processing Mongolian dairy products consists of interrelated three methods. These are as follows: a. b. c. microbiological method for processing ferinented food. Physical method for processing buttery food. Chemical method for processing protein rich food. 3. The national technology for milking pastoral livestock, production and utilization of Mongolian dairy food is specially well adapted to the condition of environment, Mongolian ger and nomadic ecology. 50 Nomadiic cu[tuta[ q'Tadiition: "ongotral. dray products DEVELOPMENT 0F NOVEL FUNCTIONS OF LACTIC ACID BACTERIA Fusao Tomita Laboratory Of Applied Microbiology Graduate School Of Agriculture Hokkaido University Sapporo, Japan Lactic Acid Bacteria have been studied for a long time as targets of scientific and practical points, but much has remained to be resolved through new insights from biochemical and molecular aspects. There are various immediate problems to be solved such as resistance or tolerance bacteriophages, acid tolerance or acid sensitivity, reduction mechanisms of cholesterol and so on. In this presentation, two examples of such approaches being conducted in our laboratory. Ceneration of acid sensitive mutants and its mechanism of acid sensitivity. Lactic acid bacteria have intrinsic characteristics of producing lactic acid bacteria. However, the excessive production of lactic acid will kill their producer or will cause deterioration of products due to low pH. Thus it will be desirable to have mutants sensitive to low pH so that bacteria will stop or slow down the rate of lactic acid production, then it may be possible to prevent excessive production of lactic acid and result in the prolongation of shelf life of products. Thus we have focused on the role of H+ ­ATpase in lactic acid bacteria. We attempted obtain mutants having lower levels of H+ ­ATpase to uncover the mechanism of those mutants sensitive to low pH. Namely, H+ ­ATpase will act as the producer of ATP providing the energy of cells. However, it will also act as 1 I.ternationa[ Scieutlf ic sym|)osium 51 pumping out of proton to keep intracellular pH at neutral in order to maintain normal metabolic functions. Therefore, it would be expected that low H+ ­ ATpasemutants would also have lower a lower capability of pumping proton out of cells and affect productivity of lactic acid. We have successfully obtained would low H+ ­ATpasemutants among neomycin­ resistant mutants. Among mutants, one mutants, the strain No.1061 ­56 was selected for the further studies. The strain possessed about 30% of the parental strain. It grew and produced lactic acid well as the parental strain inder neutral pH conditions, while the mutant strain grew slower under pH lower than 4.0 and its production rate of lactic acid was also lowered. According to pH measurement of intracellular environment, the mutant could not maintain its internal pH neutral at lower pH conditions and thus resulted in reduction of its growth and the production of lactic acid. It was also found that the mutant has two point mutations in its H+ ­ ATpase gene. The mechanisms that causes its physiological changes in the mutant was estimated to be as shown in Fig. I . Uptake of cholic acid by Lactic acid bacteria and its potential uses as probiotics. It has been known that cholic acid in our digestive juice acts as an emulsifing agents for fats in our digestive systein and plays important roles foe digesting fats in our digest track. In our body, cholic acid is produced as conjugated bile acids from serum cholesterol in liver and excreted into our small intestine and then reabsorbed there to return liver again to complete recycling system. In this recycling system, parts of conjugated bile acid are converted to free bile acids, such as cholic acid, chenodeoxycholic acid and so on. These free bile acids have very strong hydrophobicity, and thus exhibit very strong inhibitory effects to intestinal microbiota. The secondary bile acids are known to be promotes of carcinogenesis and it is very important for probiotics to prevent the formation of these acids for preventing colon cancers. It has been said that lactic acid bacteria may lower cholesterol, but no scientific basis for this hypothesis has been proved. Furthermore, no studies have been done in involvement of lactic acid bacteria to the above stated bile acids metabolisms. Thus we have initiated studies of bile acids resistance of lactic acid bacteria and their transport mechanisms of cholic acid through membranes. We found that cholic acid was taken up by lactic acid bacteria by energy dependent manner and there were big variations in capability of accumulating cholic acid in their cells among species and even strains. Lactic acid bacteria produce lactic acid, acetic acid and other organic acids through sugar metabolisms by which ATP (energy source) can be produced to be used as an energy source and also for biosynthesis of other cellular components. 52 tNomadic cu[tura[ q'radition: t:ivtongo[ian d:airy I)rodiuct5 Moreover, ATP can be hydrolysed by H+ ­ATpase, which pumps out proton to outer environmente thus keeping intracellular pHat neutral or weakly alkaline. These mechanisms bring about the accumulation of bile aid inside their cells. Cholic acid is a weak acid (pKa=6.4) and larger parts ofcholjc acid present as an undissociated form and passes through the cellular membrane due to its hydrophobic characteristics. While once incorporated, cholic acid is dissociated in the alkaline intracellular environment to become a strong hydrophilic acid, and thus it remains inside the cell. Through these mechanisms, bile acid can be accumulated in cells of lactic acid bacteria. The energy required for these accumulation can be obtained from such oligosacharides as raffinose, oligofructose and so on that are approved as prebiotics having bifido­factor. Lactic acid bacteria play important role to exclude bile acid with faecis and thus bile acid will be synthesized from serum cholesterol in the liver and result in reduction of serum cholesterol. Furthermore, lactic acid bacteria do not form secondary bile acids and it is highly probable that lactic acid bacteria will prevent carcinogenesis in colon and circulatory disorder due to hifll serum cholesterol. Intemationa[ 5cieiitlf ic sym|)osium 53 STUDY OF THERAPEUTIC SIGNIFICANCE 0F BIOLOGICALLY LACTIC ACID BACTERIA (YOUGHURT LEAVEN) (Sc D)SH .Demberel, (Ph D)J`Dugersuren Laboratory of yclung animal physiology and pall.ology, lns[ilule Of veterinary Medicine ,Zaisan,Ulaanbaatar 210153 MONGOLIA i;el: 976­Il­34183J . 976­J]­341553 E­nrail: [email protected] Abstarct Liguid milk yoghoull was fermented by using local strains of lactic acid bacteria (Lactobacterium Acidophilus LBO 50, Lactobacterium Plantarum LBO 78) which were isolated from rumen and stomach of native mongolian lamb and calf and selected with numerous biologically useful proporties such as antogonistic effect on E. coli and Salmonell rods, the pathogens of widely occurred digestive disorders under condition of our country,capability of lysating carbohydrates, which are sourse of nutrition without production of gas, and ability to reproduce in digestive tract and the biological preparation for veterinary use and human food supplement product such as concentrated past­STO and dried powder­ Lactobacterin ­STH which are applicable in both medicine and diet. The product contains 80 to 90 % dry matters, including 50 to 60 % proteins consisting of various aminoacids of 17 types and 10 8 CFU / g. It has been investigated that this biologically clean product ­probiotic is capable of increasing both lactic and total acidity of stomach contents during disorders with symptoms of diarrhea,resuming the multiplication of lactic acid bacteria and recovering digestive organs impairments by way of curing disbacteriosis. As well above mentioned products have been seen highly effective in treatment of infants ailments especially diarrhea and provided and proved the feasibility of using this product as food supplement. Keywords: Lactic acid bacteria, cud, lamb, probiotic, antogonistic action, food supplement, Lactobacterium Acidophilus LBO 50, Lactobacterium Plantarum LBO 78, carbohydrate lysating activity 54 Nomachc cu[tura[ rrrad:itron: tMongo[ian tairy products Introduction Traditionally, Mongolians process animals milk by using 3 basic techniques such as boiling, curdling and fermentation (J.Sukhdolgor,1990) and it is revealed that the youghourt, fermented cow's and camel milk, coumiss, etc, that are seen as fermented drinks are of greater therapeatic and prophylactuc significances (Semenishev,A.U, 1971, Ivashura,A.I,1976, D.Gombosuren,1988,R.India,1983,Sh.Demberel,1996,2001;J.Dugersuren,1999, 2001). In our country, youghourt is traditionally used for curing C vitamin deficiency, various poisonings, and various digestive organs and dermal diseases as well as the lactic acids, vitamins and antibiotic like substances, produced by its leaven­ lactic acid bacteria are seen to be capable of ceasing decay in digestive tract,preventinganimalbodyfrompoisoning,stoppingthereproductionofcasual agents of some diseases such as dysentery, typhoid, salmonellosis, tuberculosis and brucellosis and of causing urine excretion as reported by in numerous sources. Of them the traditional method of Mongolians that is used for human and veterinary medicine with therapeutic and dietary purposes, and preservation of the leaven of youghourt. Is one of the most interesting solutions and its faither development, supported by modem theoretical thinking and progressive technology, has great importance. To solve this problem, the necessity of higher attention to feasibility of technology for processing milk in summer and autumn seasons in order to convert into the product which is capable of with standing longterm storage with minimalqunlitativechange(L.Damdinsuren,2000).Itisclearthattomakefermented food, especially therapeutic ­ dietary youghourt, the biological property of its leaven­ lactic acid bacteria plays pivotal role and as described by prof. R.Indra ( 2000), there are enomous possibilities of obtaining any of desired fermented foods by both activating some microorganisms and inactivating some microbs in accordance with definite regimen of technology. In the last years, the pharmacenticals of chemical origin are avoided as much as possible in human and veterinary medicine, especially in controlling digestive processes and tendency of broader using the preparations of bacteria of various biological importances and high activity has been overweening. The products containing these useful live bacteria biologicals are referred to as probiotics and the demand or using them as therapeutic, prophylactic and dietary means has been growing. The probiotics of lactic acid bacteria origin are seen as major ones. Taking into consideration such trend and tradition of Mongolians, for the centurias the present study, undertaken by us , aimed to Intematlol.a[ Scientlf ic symposiuin 55 discover the local strain of highly active lactic acid bacteria from the digestive tract of mammal, to make youghourt by using the bacteria, followed by development of new product relying on addition of subsequent technological solution, and to open the opportunity of delivering the product foi. curing diseases of neonate animals first of all and fai.thermore for conti.olliiig matei.ial and neonatal diseases as well as for human consumption as food additives. Material and methods The three serial investigations were performed in order to accomplish propounded aims. As initial step of our study the samples were taken from rumen and stomach intakes and exretions of lamb and calf and rectum of wolf­cub, young­ fox and newborn human baby, which can represent mammalians, and then samples were diluted in Deitch mineral solution till 10­8 followwed by transferring through both solid Rogoza and liquid media to obtain primary cultures of lactic acid bacteria, the local strains Lactobacterium Acidophilus LBO 50 and Lactobacterium Plantarum L8078, with higher activity in terms of their capacity of cultivation, staining, curdling liquid milk, exerting antogonistic influence on enteric pathogens, morphological characteristics and biochemical and biological activities were selected (Patent of Mongolia I 1583,1584) and utilized for further study. In second trial, youghourt of liquid milk fermented by Lactobacterium Plantarum L8078 was filtered and then powdered to get Lactobacterun STH (patent I 952). The efficacy of preparation was investigated in 9 lambs with fistula on stomach, divided into 3 groups. Lambs of first group were suckling their mothers twice a day in both morning and evening, and kept in a fence with green hay. In the second group, lambs received STH, soaked in 50 ml distilled water twice a day before suckling their mother in moming and evening in doses of200 mln microbes. The samples were taken at 7 day of experimentation. Samples were collected through fistula mounted on stomach of lambs of all three groups at 30, 90 and 180 minutes before and after suckling and total acidify and free hydrochloric acid were measured by titration, pH was measured by Bekman­34 pH­meter with glass­colomel electrod and lactic acids were determined by using Velosy Dy photometry method. Results and discussion The selected Lactic acid bacteria were grown in liquid culture medium preparedbypreseriptionofRogosawithslightprecipitationanditproducesevenly brimmed colonies which is dark in the centre and bright in thr periphery. The microbe is grampositive, immobile and alone or uncoiled chauns in 3 to 4 mm 56 Nomadic cu[Lura[ Tradition: enongo[ian alauy prualucts length. The strain is capable of stopplng the growth ofo Ill, 041, 026, 078 strains of. E.Coli and OT­77 strain of Sal.typhi, and can grow ill the medium added food salt and phemolic solutions. Incolulation of 2­3 loop culture of the rods into fat free inilk medium in a tube forms compact curdle with little macula lutea. According to our study the production of acids by the strain is at Ilo to 120° Temer and their growth is good at 39 to 45 Terner, as well as the sti.ain breaks down 13 carbohydrates such as arabinose, mannite, maltose, cellobiose, lactose and mannose, without production of gase. Comparison of above characteristics with that of standard strain, the selected culture was similiar to L.Plantarum. Studies (Bannikova,L.A.et al I 987, Ivashura,I.A,1976) demonstrated lactic acid bacteria are gramposituve, produces no spore, immobile, impossible of causing catalysis and require no any special additives for its growth. As well Berg ( 1980) divided the lactic acid bacteria into to families such as Streptococcace and Lactobaci llaceae and the genera of Lactobacteria, Streptobacteria and Betabacteria in Lactobacillaceae family is of industrial signficance and Lactobacterium Plantai.urn belongs to Streptobacterins. It is capable of growing in the medium added saline up to 6% producing acidity till 180°Terner. Above mentioned information are in agreement with our studies on L. Plantarum the local strain of lactic acid of obtained by us and it suggests that they function physiologically beneficial during their multiplication un animal digestive tract, exert influence of ceasing reproduction of enteric pathogenic bacteria, as well as they can be utilized as the leaven or fermentation source for making youghourt. Relying on this outcome of the study a preparation "Lactobacterun STH" containing 10­8 CFU/g has been created by filtration and dessucation of formed youghourt by cultivating above local strain in the liquid milk which is obtained during separation of cream from whole milk, and the perparation contains 80 to 90% dry matters, including 50­60% of proteins, comprising 17 kinds amino acids, such as methionine, Iysin ,etc. Product composution shows its nuitritive value is pretty suitable for feeding of younger animal, especially for dietary nutrition. Therapeutic erricacy of the preparation in more than 80 calves and lambs with dietary diarrhea achieved 80 to 90%. Further results of the study demonstrate pH of stomach contents of lamb ranged to alka]ic side for 90 minutes after suckling under normal condition, followed by repeated drop after 180 minutes, while its amount increases at first 30 minute of using STH preparation, but the tendency of reduction is seen for the next samples (figure I). In other words the dilution of hydrogen ion concentration in stomach content to suckled milk during the use of STH was lower than normal condition. As well, use of STH in loo mln microbe dose, soaked in 50 ml distilled water at 30 minute before suckling in the morning decreased the decline of acidity of stomach Intil.nationa[ Scientif ¢ Symposium 57 content ( total acidity and lactic acid) for the period after suckling and there is a tendency of easier resuming (figure 2). Because the acidify of stomach content in mammalian neonates is easily restored, the application of Lactobacterin STH during the ailments with singns of diarrhea is found to provide an optimal condition for correction of digestive organs functional impairmeiits and termination of redroducing various bacteria. The condition and circuinstances of growing youiig animals in our country and wider use of feeding ­bottle for young animals cause the drop ofacidity of neonate animals stomach for the definite period and especially the stomach content become neutral and alkalic during digestive organs disorder and therefore the ground for domination of the rotting and other pathogenic bacteria is formed (D.Tserendorj.1972, S.Ba]dan.1980, SH. Demberel,1979,1995). As a result the reproduction of enteric pathogenic bacteria is activated and functional failure of lactic acid bacteria is takes place, as wel I as the pathogenesis of the disease become exacerbated and it provides the condition of causing colibacteriosis, salmonellosis and other infections diseases. Because the use of STH preparation keeps the acidify of laiiib stomach eliminate the tendency of shifting into slight acidity and nauti.ality by dilution errect of suckled milk for a very short period, and enhances significantly the concentrations of lactic acid and total acuduty, there is basis that it plays major role in terminating favorable condition for progressing pathological processes. Based on the common outcomes, theoretic background and literature data obtained by the studies, the product was administered in 28 children with disbacteriosis of chronic and acute diarrhea in the gastroenterology division of the Centre of Maternal and neonatal Research and it has high therapeutic effect (Lkhamsuren, Erdenechimeg,1999). As well relying on the products composition and experimental results ,the relevant authorties approved its administration for human consumption in the liquid and powder forms in accordance with the corresfonding standards (MNS 4877­1199, 4877­2, 200) and for food supplement. Conclusion 1. Lactobacterium Plantarum L8078 the local strain, selected from cultures of lactic acid bacteria isolated from digestive tract of mammalian neonates has numerous useful physiological and biochemical properties, as well as it exerts adverse influence on Escherich ia, Salmonella bacteria which are broadly distributed enteric pathogens under ecological condition of our country and can be utilized as a leaven for making youghourt from liquid milk. 58 Nomadic cu[tul'a[ qJrad;ition: "ongo[ian d:airy proaluct5 Size of steril e zone inhibiting the gro`wh ofpal`ogenicstrans a f strains E. coh E coil Ecoh 0111 041 026 LB01 I 18,015,012,0 15,0 23 LBO2LBO3 45 LBO5LBO9 6 LBO I 0 78 LBC) 34LBO35 12,0 17,0 S typ, munum0045 I coll 13.0 L4,0 18,0 12,017,0 12,0 S typ,M urlumT­7 17.0 9,0 16,0 19,020,5 21,017.0 14.0 910 LEO 36LBO38 11 LBO 4 I 13,0 12 LBO 4 3 14.0 14.0 18,0 13 L8049 14,0 20.0 18,0 21,0 24,a LEO 50 LBO 78 16,0 13,0 15,0 25,0 22.0 13.0 25,0 30,0 28,0 LBO 87 14.014,7±0,912,0 14,0 12,0 19,0 '4 1516 M±m 12,0 14,8± I.5 17,5± 19,014,0 1.7 18,4± 25,0 25,0 13,0 2,35 16, 5± 9,5 22,3± 1.32 Table Result of study on adverse influence of lactic acid bacteria on growth of local strains of enteric pathogenic rods 2. The strain Lactobacterium Plantarum LBO 78 is applicable as a fermentation source for making youghourt from liquid milk, the by­product obtained during manufacturing of cream butter. 3 . Lactobacterin STH, a preparation made from liquid milk youghourt fermented by this strain is effective in veterinary medical practice especially, it has 88 to 90% therapeutic efficacy to cure ailments with sign of diarrhea, resumes rapidly the acidity of stomach and corrects the impairments of digestion. 4. The use of Lactobacterin STH in liquid and powdered forms during neonatal ailments with symptoms of diarrhea, as dietary food and food additives is important. Cited literature I.EaTlj|aH C.1980: TOT"rill HHjlx ve, aMbzlpax qaj|Bap. yB 2.BaHHHKOBa JI.A Hap [987: MHKpo6HOJTorHtiecKHe ocHOBbl MojloqHoro IIpoH3Boj|cTBa. M.ArponpoM I nteTirationa[ Scientific syinposlum 59 3.Bepr 1980: KpaTK14ii olipeneJ"Tejll, 6aKTepllii 4 roM6Ocyp3H j|. ig88: cyy IIII{MT xoojl. yE 5. J]aMz|14Hcyp3H,JI 2ooo: MOHrojll,IH Max cyy"ri Heel|, IIIIIHx qaHapl,iH oHi]jlor, 6ojloBcpyyjlax "rj]3im MOHrojl yTlcblH xyHCH14fi ax yiiur83p xyHc cyHJlaJlblH xor%14jl 70 %iiJ]. TOBXHMOJI 106­117 x 6.Hyr3pcyp3H X. 1999: MOHroJI xypraHbl T3x33J] 6ojloBcpyyjlax 3aMaac raprax aBcaH cyyHxyqT"riH 6altTeplriH 6HojlorHfiH mHHx tlaHapl,Ir cy;|ajlcaH HyH. BHOJlorHiiH yxaaHI.I AOKTopblH H14ccepTal|H, VE 7.H3M63p3JI Ill.1976: Tenl{iiH r3j|3c"ii ;|Hc6aKTepllo3blH Tyxaii. IIIHHx]13x yxaaH, aMbj|paJI c3TryyJ].I. 25x 8.H3M63p3]I Ill. 1996: XypraHbl T3x33jl 6oJloBcpyyllaJIT, ocejlTHiir Hj]3BXxvyJlx, 3Mr`3rT3ii T3Mi|3x Hb. Marl 3MH3J]rl4iiH 11114Hxjl3x yxaaHbl z|ol(TopblH J|14ccepTauH. yl5 9.H3M63p3TI Ill. 2ooo: 3Mqrmr33 c3p"rijl3TI"#H 63]Ij|M3T"iiH 3MH3jl 3yfi, a)H3HOJlo"iiH 14H3Bxl4iir cyj]aJlx, yHanr33 erex. 3/in­"ii ax7II,IH TafijlaH. rap 6HqM3jl yE lo.HBalllypa A.H 1976: Moj]ol(o H xl{3Hb. M KOJloc I I.HHj|pa P.1983: Cyv, cyyH 6yT33rq3xyyH yB 12.14unpa P. 2000: MOHrojl I|araaH j|33 6ojloBcpyyflax aprblH eBepMel| qaHap MOHroJI yJlcblH xvHCHHii ax yfiJlj|83p xyHc cyj]JlaJlblH xerxllJI 70 xllJI, TOBXHMOJI. 98X 13.JlxaMcyp3H, 3pr|3H3tmM3r 1999: JlaKTo6aKTepHiiH TaparHbl xaTaaMa]I 3M33p xyyxHIIiiH xoj]oo;I r3H3cHHji 3Mr3rHfir 3MtlHjlc3H ;]yH. rap 6HqM3]I 14.CeMeHIIueB A.H 1972 : KHc]IOMOTloqHble IIpo[|yKTbl IIPH Bblpall|IIBaHHH MOTloj|HjlKa. M. KOTloc 15.Cyxj]oJII`op X IIap 1990: I|383p ecreBPHiiH xepellroep 6ypc3H TaparHbl 6IIOxHMII­M14Kp06Hojlo"riH IIIHIIx qaHap, yyprHiiH aMIIH xyqJ"iiH cyj|ajlraaHaac.MyHC­HiiH 3pj]3M milHxrmr33H14ii 6HqHr. 3.19­29x 16.I|3p3Hj]opx.1974: Xejlyj]otlHo­KHmeqHble 3a6oJleBaHHfl H 3j"MeHTapHafl HHCTpodyl4fl jlrHjlT 8 xp3flizcTBax MHP. ABTopedy. Aol{T. j|Hcc. MocKBa 17.Dugersuren. J. 2001 : Biological activity of some strains of LAB obtained in Mongolia. Book of Abstracts First Asian Conference on LAB Industrial Application and New Technolody. 115 p. 18.Demberel Sh. 2001: The study on efficacy of dietico­therapeuntical preparation Lactobacterin STH of LAB in Mongolia. Book of Abstracts First Asian Conference on LABundustrial Application and New Technolody. I 14 p. 19.Velosy,Dy 1979:Tejsav meghatarozasa fato­metrias mikromodszerrel. Kizerlet es Orvostudomany. 31. 662­665 p. 60 Nciinad:ic cu{lura[ a­radition.. tonongo[ian d;ally pl.ciduct5 FAVORABLE EFFECTS OF FERMENTED MILK DRINK CONTAINING LACTOBACILLUS CASEI STRAIN SHIROTA ON GASTROINTESTINAL FUNCTIONS IN HUMAN Hut­Yli Hiiang, len Lan Wei,Koichi V]'a[anabe, Chii­Cherng Liao, Ying­Chieh Tsai Graduate Jns[ilue Offood an Nr.itl­i{ion. Shih­chien university, GI.aduale inslllue of biochemistry, Yan~Ming University, Food industry Research And Development insilu[e, Y(lkull Honsha Co.LTD,Yaklill Central for Microbiological I.esearch Probiotics have characterized as viable microbial cultures that influence the health of the host by balancing the intestinal bacreia and thus preventing and correcting the microbial dysfunctions.The aim of this study was the investigate the effects of fermented milk drink containing Lactobacillus casei straim Shirota on micro flora, in digestion, and absorbtion on gastrointestinal tract.Forty healthy adult volunteers (10 males and females) singned an informed consent form participated in this double­ blind, placebo­controlled intervention study. All subjects received either 2 bottles (200ml) fermented milk dring containing Lactobacillus casei (experimental group) or placebo (control group) dialy for I 0 weeks. At the initali period, a clinical guestionaire was used to obtain subjects medical history and demographic profile. Stool excretion frequency of subjects was also recorded dialy within the study period. In the 2nd, 5'h,7'h and lo'h week of study, feces from all subjects were collected for gastriontestinal microflora analysis.According to results from quentionaires, subjects in experimental group had no constipation and their stool excretion frequencies were increased but conditions of flatulence were reduced when compared with subjects in controll group. With respect to fecal analysis, the number of Bididobacterium and lactobacillus casei shirota was increased but the number of clostridium perfingens was decreased.However, there was no difference in numbers ofLactobacillus and Enterobacteriaceae in both groups.In conclution,fermented milk drink containing lactobacillus casei strain Shirota enhansed the gastrointested function in human. lntermtlona[ Sclentif ¢ Symposium 61 IMPROVEMENT 0F LACTIC FLORA OF KIMCHI USING BIOPRESERVATIVES AND PR0BI0TICS Yun Hee Park Department Of molecular science & technology, Ajou Urrversity Suwon 442­749, Korea Introduction Kimchi, a typical fermented food, is a well­known lactic acid fermented vegetable product. It is important to prevent kimchi from over­ripening, especially kimchi produced for export. However,it is difficult to control the fermentation of kimchi, because it is a spontaneous and incomplete process involving the complex interaction of several species of lactic acid bacteria ( 1 ). In kimchi fermentation, more that 50 species of LAB belonging to different genera have been reported, and among them the strains to fewco#or/os spp. are known to be the most desirable organisms. In contrast, strains of fc}cfobcJci.//ws spp. are considered to be an undesirable species, responsible for the over­ acidification ofkimchi. For that reason, to control kimchi fermentation, it is desirable to suppress the growth of fc}c/obacj.//z/a spp. to prevent over­ripening if kimchi and to improve its quality at the same time. However due to the extremely complex nature of the microbial community involved in kimchi fermentation, there has been no attempt to selectively inhibit lactobacilli, Therefore, we have investigated the possibility of using a bacteriocin, nisin and low molecular weight chitosan to control lactic fermentation of kimchi. Nisn a small antimicrobial peptide produced by Lc7c/ococcz+s /crc/i's and is approved for use as a food preservative in the food and dairy industry (2), Chitosan is a nontoxic natural biopolymer which has several bioactive properties, thus widely used in the variety of products. The antimicrobial activity of chitosan is the most important for its potential application as biopreservatives (3). Recently, although the health benefits of kimchi in the Korean diet have been intensively studied, the effect of lactic flora in kimchi is completely unknown. 62 T`rorrad:ic cu[Lura[ TTadiition: tMoitgo[1an d:airy prod.uct5 Therefore, because of the importance ofkimchi in Korean diet, we have investigated the viability of some probiotic lactobacilli and bifidobacteria in various conditions to develop potential supplements for kimchi. Materials and methods Strains LAB were isolated from home made and commercial kimchi using MRS` Rogosa, and Phenylethyl Alcohol Sucrose (PES) Media. Probiotic lactobacilli used in this study included Lcrc/obc7c/.//2„ GG, i. casei. Shirota strain (YIT 9018), and eight strains of belonging to the I. 4c[.dapfef./ws group; i. c7cf.dap4;./cfs NCDC 13, CH 27 (Chr. Hansen), JCM 3205, IAM 1084, KCTC 3168, KCTC 3170, and 145 (WIESBY GmbH & Co.) and N2. Bf#doboc/eri.w#7 /o#gzim JK­2 was isolated from human faecal samples. £c7c/obc}c/.//zfs p/c7w/ar!fm 41­15 and Le"co#os/os mese#/croj.des 41 ­4, isolated from kimchi were used chitosan inhibition test. Preparation of mul­kimchi Mul­kimchi, a type ofkimchi with added water, was prepared from 250g Oriental radish,10 green onion, 3g garlic, and 2g ginger. All the ingredients were added to 750ml brine containing 3% (w/v) Nacl and loo IU/ml nisin. The mixture was placed in a glassjar, fitted with a lid, and fermented at 15°C. Kimchi brine was obtained from the mul­kimchi preparation when the pH was reached pH 4.1 and pH 3.6, respectively. The brine was filter­sterilized. Determining nisin sensitivity The nisin sensitivity of lactobacilli isolates from kimchi was determined in MRS broth containing loo IU/ml nisin. The broth was inoculated with a 15­18h culture of the lactobacilli strain to give a final concentration of 107 cells/ml, and incubated at 20°C. cell growth in the presence ofnisin was monitored by measuring the optical density of the culture broth at 600 nm. Chitosan preparation and inhibition test Chitosan (MW 50.000, Degree of deacetylation 98.5%) was prepared from a commercial chitin from crab leg using 50% NaoH solution for 5 h at 140°C. the cells were inoculated into TS broth containing 25 ppm and 50 ppm of chitosan at a level of 107 cells/ml and incubated at 30°C. Supplementation of kjmchi with probiotic strains Cells of lctobacilli were cultured in MRS broth for 18 h at 37°C. the cell mass was harvested by centrifugation at 4,000 g for 15 min, and washed twice with 0.85% Nacl. The cells were added into kimchi prepared described above at a level of 107 cfivml. For bifidobacteria, the mul­kimchi was flushed with a mixed gas consisting of 95% N2 and 5% C02 and poured into capped tubes. Cells of B./oHg3!m JK­2 grown at 37°C in Brain Heart Infusion bi­oth to an O.D. 6co of I.0, were harvested by [Tltematiorta[ Scientif ic symposium 63 centrifugation at 4,000 g for 20 min. cells were resuspended in mul­kimchi at a concentration of log cfu/ml . Viable counts Tlie total population of LAB was counted by the spread plate counting method on an MRS agar plate after 2­3 d of incubation at 30°C. Leuconostocs were counted after a 2­3 d of incubation on PES agar at 30°C. Lactobacilli were counted after a 3­to 4­d incubation on modified lactobaci llus selection (LBS) agar. To determine the viability ofprobiotic Lactobacilli, samples were plated on MRS and MRS­oxgall agar after ten­fold serial dilution of the kimchi brine in 0. I % peptone water. After 2 or 3 of anerobic incubation at 37°C and/or 40°C in Gas­ PakTM system, the number of colony­forming units was determined. To determine the viability of the bifidobacteria, BL (Glucose­Blood­Liver) agar (4), TP (Transgalactooligosaccharjde­Propionate) medium (5) and modified MRS (6) were used. Results and discussion Controlling fermentation of kimchi with nisin Table I shows the nisin sensitivity of40 Iactobacilli isolates from kimchi. Only two isolates appeared to be resistant to nisin, and four were weakly sensitive. Thirty­four isolates, a significant majority, were either sensitivity or very sensitive to nisin at a concentration of loo IU/ml, which is the level recommended for use in food in many countries. No ot`isolated tests No. of resistant isolates 28 2 7 0 0 0 No. of sensltive Isolates Species Lacl.I)lanlaram Lacl. Brevis l.acl.rnalefernlenlanls Lac'.sp 4 I W.S* s+ v.sH 4 0 0 0 20 2 I 6 3 I I 0 The sensitivity to nisin was tested in MRS broth with loo IU/ml of nisin at 20°C. The growth was determined by measuring optical density of culture at 600 nm. *W.S: weak sensitive; Growth was detected after 48 h. +S: sensitive; Growth was detected after 96 h. itv.S: very sensitive; Growth was not detected after 96 h. When nisin was added in the preparation of kimchi at a concentration of loo IU/ml, the effect on the genus fezico#os/oc was quite similar to that on that on the total LAB. In contrast, the viable population of fc7c/obc7c7.//zfs spp. was considerably lower for the first three d and then it increased slowly. However, the numbers of fclc/oboc/.//z/s did not match control levels seen in kimchi without nisin for 10 d, indicating that the inhibitory effect of nisin on Lerc/obczc7.//!fs spp. is 64 Nomdic cu[tura[ q­radition: tMoiigo[Ian drairy protuct5 substantially different from that on LAB belonging to the genus 4ezrco#o5/oc (Fig.1) To control kimchi fermentation, it is desirable to suppress selectively the growth of L#c/obc7cj.//ws spp., to prevent the over­ripening of kimchi, but not the otherLAB, especially the growth of fezicowos/oc spp. Foi. most strains of lactobacilli, the growth could be delayed for one the three d at a level of 100 IU/ml of nisin. Compare with the fezfco#as/oc spp., they appeared to be more sensitive to nisin and resulted in substantially inhibited growth during kimchi fermentation. Table I. Nisin sensitivity of Lactobacillus spp. isolated from kimchi. Fig.I. The effect of nisin on the growth of lactic acid bacteria in kimclii fermentation. Nisin was added in the preparation of kimchi at a concentration of loo IU/ml and fermented at 15°C. /a/ £cwco"osloc spp. (b) £ac/obac/.//ws spp. Open symbols indicate the control without nisin. Values are the average of triplicate. The SEM micrographs demonstrate dameged cells in kimchi by nisin at a concentration of loo IU/ml. In mul­kimchi without added nisin, a variety of cell shapes was observed, and a major proportion was lactobacilli. In contrast, when nisin was added at the time of preperation, most of the cells found in mul­kimchi after 8 d fermentation appeared to be cocci. Therefore, these observations confimed the results, demonstrating the predominance of cocci cells in kimchi containing nisin. (Fig.2.) 1nternationa[ Scientific symposiuin 65 This suggests the possible use of nisin to selectivity inhibit facfobczcj.//#s spp., especially Lc7c/. P/c7#/err#m, which is considered an undesirable species responsible for the over­acidification and possible spoilage of the kimchi. Fig. 2. Scaning electron micrographs of lactic acid bacteria in liquid from kimchi after 8 d fermentation. Nisin was added in preparation ofkimchi at a concentration of loo IU/ml and fermented at 15°C. (a) cell in control kimchi (b) cells in kimchi containing nisin. Inhibition of LAB ofkimchi with low molecular weigth chitosan Figure 3 and 4 show the growth and viability of Lac/obc7c/.//zis p/c7#/crr2!m and fc"co#as/oc mese#/ero/.des in TS broth containing different concentrations of chitosan. Our results suggest that chitosan migth be added to kimchi, in which feztco#os/oc mese#/eroJ.des is a very desirable lactic strain, while fac/obaci.//#s p/c]#/c7rwm is responsible fro over­acidification. ( LILH.\.:ill 5`r:.TfuLi `. I :*' ¢S I..ilm:Finn,rTesl I.:3uLts :,,.i,:­`­­­:" 8:L,,,.,; "Li ­­,. I ; •`J'. 2 ;n .:/ Tmtsitl' I. xt r= ,. 1£ 66 tjN.omadic cu[tura[ `Iradiition` gltongo[ian d;airy prod:ucts F.ig.3. GrovNth o[ L[ictobacilliis pl[Iiimrum 4l­ls (a) Leucoiioslt)c niesenteroi(les 41­4 (b) in TS broth containing different concentration of chitosan. .: control, ^ : 25ppm' I : 50ppm. ­=i:­i­­­­­i=B­=­:­:?: niBI _­_i .~__*__­J ?.€, `,a. 6S ,`2 Time (h) Fig.4. Changes of viable counts of i//c/ob¢cJ.//ws p/¢/I/ar#m 41­15 ( . ) and fcwco"o5/oc "csc#/cro/.des 41 ­4 ( ^ ) im TS broth containing S0 ppm of chitosan. Open symbols indicate the control without chitosan. Incorparation of probiotics into kimchi The viability of nine strains belonging to fcJc/obc7cj.///zis was investigated under various conditions.Kimchi brine at pH 3.6 and 4.I was inoculated with fclc/obczc/.//ws GG, I,.case/. SA/.ro/¢, and seven strains belonging to the fcJc/ob¢c/.//its c7cj.dapA7./2" group at a concentration of 107 cfulml. The viability was measured after 14 d at temperatures of 5°C and 15°C. Four s`ral\ns of the L.acidophilus group, Lactobacillus GG, and L.casei showed no significant loss of viability in brine at either pH or temperature. However, the viability of the other three strains of i. arc;.dapAf./z# was redused from 107cful ml to 104 sfu/ml in kimchi brine at pH 3.6 and 15°C after 14 d (Table2., Fig. 5). The results showed there were two distinct groups of lactobacilli strains regarding to the survival in low pH at 15°C.With storage at 5°C, the loss of viability of these strains was less then one log cycle in kimchi brine during ]4 d at either pH, resulting in the viable counts above 106 cell/ml which is a recommended level for probiotic foods. The viability of four well­known starins, Lc7c/obcJc/.//"a GG, Loc/obc7cf.//!fj' casei Shirola, Laclobacillus acidophilus N2, aind L. acidophilus KCTC 3\68 was Intemationa[ Scientif ec symposium 67 tested when they were added to mul­kimchi containing 3.0 % Nacl at a concentrationof 107 cfu/ml Table. I The survival of probiotic lactobacilli inoculated into kimchi brine after 14 d incubation. Temp, pH 5"C Strains 15uC pH41 pH 3.6 pH41 pH 3.6 010 0.09 0.19 ­0.06 L.casei Shirola 0,10 0.13 0.06 0.06 Lac doohilus NCIX I 3 004 ­0.09 ­0.04 ­0.32 L`acidoDhilus CH 27 ­0102 0.04 ­012 ­0.06 L.ac dophilus JCM 3205 003 ­0. I I ­0,02 0,07 Lac 0.03 ­0.14 000 ­0.21 L.acidophilus KCTC 3168 ­015 ­065 ­0,60 ­4'27 L.acidoi)hilus KCTC 3170 ­008 ­040 ­022 ­3.99 L. aci¢]ophilus 14 5 ­0122 ­0.70 ­1,84 ­434 I.actobacillus sp.GG dopliilus JAM 1084 Cell were inoculated at concentration of 107 cfu/ml. The data represent log reduction ofviabl6 cells after 14 d storage. I a I Lth­.JiTb i] i­tJ/I I.i I.r. . C:a Lt)) i. .I:/rlc:F}/..I./(J`€ :.1.==r­­,i.+­­+.­­I 145 :I­­­+ .I.. .I +.­.. .```.``. I I ­II,`=..­'r ,.,.,, I,.<.. i,n, t., ^' ,...... ` |'I..rs : I .r',.u ­i ;,i;:h:n:::: ;.,,::,:; I+­...­'­..._ I.I 2 4 5 r. ic Tll``e td.|y9t .2 11 ....,,. ` ..., I, ,I „t­' 1 U.I, .... ` =, n. , + ...I ,.­,.. : , t .'t ± i 6 I 10 \i! " T)mEL (du./2/ Fig.5. The viability of /f[c/ob4ci.//«s GG(a) and I.acJ.day/I;/z/s 145 (b) in kimchi brine during . After 10 d at 15°C, no loss of viability was observed with either fcrc/ob¢ci.//ws GG or L.casei Shirola. Cour"s o£ L.acidophilus N2 a.nd L.acidophilus KCTC 3\68 68 Nomadic cu[tura[ qradiLion: MongoRan chiry prod:uct§ were sligthly redused, approximately 0.3 and 0.5 log, respectively. The addition of the probiotics to mul­kimchi did not produse any significant changes in the population of indigenous lactic acid bacteria, pH, or acidity (data not shown). Mul­kimchj containing 2 % (w/w) without pH adjustment was prepared and inoculated with 8. /o#g"in JK­2 at concentration of log cfu/ml (Fig.6.).During 10 d of incubation at 4°C, viable cell counts decreased from 108 cfu/ml to 107 cfu/ml, a lo­fold reduction. The total number of lactic acid bacteria started to develop rapidly after three d and reached to 107 cfulml afire 6 d, accompanied by an increase in the total acidify to 1. I g/I. These results demonstrate that consumption of mul­ kimchi that had been inoculated with I O8cfu/in of B./oHgzt#7 JK­2 and incubated for 10 d would result in ingestion of more than 107 cfu/ml of viable cells. Lorg. Ofu mi •lt, ­..­ •1 'u ,i I ­1. I­'7] . r. C., h. L '.`..'`, + I +``` ­­­­­­­­­­­­.­­­­, I \q€­­­­­+` ...L `i=­ E!. pl I... a.IL cJ f' CL\ 'S`a _I_I Jfl '8. '3 •1..+I I I ­.­I. =­i= A=itity (ctt4 Fig.6. The survival of introdused B./ong#m jK­2 ( . ), the growth of total lactic acid bacteria ( ^ ), and changes in pH (I) and total acidify (V) during fermentation of Mu[­kimchi containing 2 % (w/w) ofNac] at 4°C for 10 d. Cell were inoculated at a concentration of 108 cfu/ml. Intemationa[ Scientif lc symposium 69 References I. Cheigh, H.S. and Park, K.Y.(1994) Biochemical, microbiological, and nutritional aspects of kimchi (Korean fermented vegetable products). Critical Reviews in Food Science and nutrition 34: 175­203 2. Hurst, A. and Hoover, D.G. (1993) Nisin. In antimicrobials in foods ed.Davidson, P.M. and Branen, A.L.pp.369­370. New­York: Marcel Dekker, Inc 3. 4. Wang,G.H.(1992) Inhibition and inactivation offive species offood bone pathogens by chitosan. Joumal of Food Protction 55:916­919. Teraguchi, S., Uehara, M., Ogasa, K„ and Mitsuaka, T. (1978) Enumeration of bifidobacteria in dairy products. Japanese journal of bacteriology 33, 753­761. 5. Ji,G.E.,Lee, S.K. andKim, I.H (1994) Improved selectivemedium forisolation and enimuration ofbifidobacterium sp. Koreanjournal of Food science and technology 26,526­531. 6. Roy, D. and ward, P. (1990) evaluation of rapid methods for differentiation of bifidobacterium species. Joumal of Applied Bacteriology 69,739­749. 70 Norlradic cu[tura[ q=radition: "ongo[iai. d;airy prod.ucts BIOCHEMICALANDMICROBIol.OGICALSTUDYOFFERMENTED MARE'SMILK(AIRAG)PREPAREDBY TRADITIONALMONGOLIANTECHNOLcray R.Baldorj , D.Tumenjargal, B.Ba[jargal, Department of Biochemistry and Microbiology, Naliona[ University Of Mongolia. Abstract As a result of our research conducted to specimens of fermented mare's milk from different geographic regions of Mongolia such as Gobi­desert, Steppe and Forest­steppe, we determined alcoholic fermentation yeasts such as Saccharomyces lactis, Saccharomyces carliloginosus species and Lactic acid balcter.lz} s"ch as Lactobacillus bulgaricus, Streptococcus laclis, Streptococcus di.ace/7./oc/;`s in the micro flora of fermented mare's milk, prepared by Mongolian traditional technology. It is also noted that generic and species composition of microorganisms in the start culture of femented mare's milk is the same in the different geographic regions of Mongolia, however their quantitative ratios were significantly different among the natural zones. In the winter, the yeast content made up the majority of fermented mare's milk. In the spring and fall the yeast and bacteria ratio is almost equal. In the summer, the amount of lactic acid bacteria increased in the product. Kev words: Fermented mare's milk, Lactic acid bacteria, £ac/ob¢c/.//zfs bulgaricus, Streptococcus lactis, Streptococcus diaceti[actis, Yeasts, Saccharomyces lactis, Saccharomyces carti[oginosus Introduction Fermented mare's milk prepared by traditional Mongolian technology play an extremely important role in the Mongolians diet from the ancient time. Written records confirm that the conquering armies of chinghis Khan lived on this food. History tells us that by the year 1206, Chinghis Khan had unified all of InLemation,a[ Sclentif\c sympos\un 71 Mongolian tribes under his banner. By 1215, the Mongols held most of the Ch'in Empire and had vanquished Turkistan and Afghanistan. They even penetrated southeastern Europe. Higlily mobile, the Mongols rode small, swift horses that were bred to traverse the vast plains of the Mongolian empire. These hardy horses were what helped make this army invincible. Not only did they carry soldiers into battle, they also provided the rich milk that was femented and enjoyed by every member of the conquering hordes­from the Great Khan to the lowliest slave. Knownasairagatumiss),thisisoneoftheearliestknownfermentedmilkproducts. Highly nutritious, airag not only sustained the Mongols, it kept them healthy. Biochemica] and microbiological study of this healthy food started in the latter I)alf of 19d century and in Mongolia it began by Russian scientists in 1931. (2,6) As far as Mongolian scientists, professor R.Indra, professor R.Baldolj, professor Ts.Namsrai, doctor R.Sukhbaatar have continued the research in this field.(I,2,3) The research project toward study of fe[Tnented mare's milk has been carried out at the department of Biochemistry and Microbiology, the National University of Mongolia, under supervision of professor R. Baldoj since 1970. We have determined the generic and species composition of microorganisms in the start culture of fermented mare's milk and established a national fund of pure cultureandsymbioticmicroorgnismsoftheMongoliantraditionalfermentedmilk product. To keep the start culture effective for long tine without loss natural symbiosis, we have developed a conservation method of stalt culture. Nutritiona] and treatment value of the fermented foods considerably depend on composition of microonganisms, which are used as a start culture. The mainpuTposeofourstudyistoprovidethemanufactureoffelTnentedmare'smilk with pure culture. Materials and metliods The samples of airag (fermented mare's milk), which are prepared by traditional technology, were collected from provinces of Bulgan, Arkl)angai, rmdgovi and Tuv. An Isolation of pure culture of lactic acid bacteria and yeasts wascarriedoutbyusingselectivemedia.Wesfudiedmotphological,physiological and biochemical characteristics of isolated pure cultures and determined taxonomical groups of bacteria by using Bergey's Manual and yeasts by Manual of Kudryavtsev. Results and discussions Study of Lactic acid bacteria isolated from fermented mare's milk. 72 Nomadic ¢u[tura[ qiradit.or.: anoingoRian d;airy prodiucts An investigation of lactic acid bacteria, isolated from fermented mare's milk was conducted based on the research methods of Russian and Bulgarian scholars. We have studied the ability to ferment lactose and other sugars, lactic acid formation, cell number dynamic, cell and colony characteristics of Lactic acid bacilli and compared our results to characteristics of 4c7c/ob¢c/.//2ts bzi/gar/.c!is, which is determined by Bogdanov, V.M. and Koroleva, C.A., in dairy products. (4,5) (Table 1 ) Table I The colony and cell characteristics of Lactic acid bacilli, isolated from fermented mare's milk Bacterial Colony shape e cell shape i3'5; spccics LactobacilJus bulgar.cue =u Surface colony is wave­like,depthcolonylikecotton Large ro ds with rounded C:a'E! ='5 1, j! 8in =i i:ii aI­ + .+ a?i?? I.actobaciHus bulgancus I,actobacitlus bulgaricus colony is wave.like, depth colony like cotton Surface col ony is wave.like, depth colony like cotton Langc rods in chains with rounded cnd > ­ •+ 8Io C?i 00 S! t`t< IJarg¢ '? is :::.u,s:pal.'fyin a Surface :®a 8i¢ et®a? !£>® ro ds with rounded end, usuallyin achains, 00t< ­+ 8n PT §§ ca i 5 ig When pure culture of Lactic acid bacilli, isolated fermented mare's milk was fermented at 40­41°C for 60 hours in a low­fat milk culture, the general acidity increased to 220­280 °T and at 20­25°C for 60 hours general acidity increased to 220­280°T. It shows that there is a possibly to produce sour drink without alcohol by using this culture. Intemat.ona[ S ¢ier.tif ic sympo§.urn 73 Lactic acid bacteria were fermented in low­fat milk and determined the acid formation, lactose reducing, lactic acid formation and cell number during 72 hours. The results are shown in the table 3. Table2 General acid formation of Lactic acid bacilli ( £acfob¢ci.//ws bw/garJ.cwsJ Time (hour) 0 6 12 24 36 48 60 72 TemperatureCulturemedium Fermentation temperature (404t °C) F.at%i;50 Low­fat milk Whole milk Average 20.I 55.0 150.0 '90.0 233.0 265.0 290.0 310.0 20.i 50.0 115.0 '45.0 180.0 205.0 225.0 245.0 20.1 52.5 132.0 165.5 206.5 235.0 257.5 277.5 TemperatureCulturemedium Fermentation temperature (20­2 5 °C ) Low­fat milk Whole milk Average 20.I 42.4 115.0 157.9 202.3 240.0 265.0 280.0 20.1 28.I 59.1 loo.8 132.0 170. 5 205.0 220.0 20.I 35.2 87.05 129.3 167.I 205.2 235 250.0 Table3 Biochemical characteristics of Lactic acid bacilli, cultivated in low­fat cow milk. Fermentation time(hour) General acidity (°T) Lactose (%) Lactate (%) Cell number (mln/ml) 0 6 12 24 36 48 60 72 20.I 55.0 150.0 190.0 233.0 265.0 290.0 3 10.0 4.2 3.6 2.8 2.4 2.2 I.8 1.5 I.2 0.2 0.6 I.5 I.8 2.0 2.3 2.7 2.8 70.2 94.0 110.0 162.0 170.0 166.0 156.0 142.0 Study of lactic acid streptococci, isolated from fermented mare's milk We conducted research on the morphology, physiology and biochemistry of Lactic acid streptococci isolated from samples of fermented mare's milk. To isolate Lactic acid streptococci, we enriched and cultivated the samples at 28­30°C for 24­48 hours in the selective medium. Length of subsurface colonies of Lactic acid streptococci was 1 ­2 Hm. We determined that the optimum growth temperature 74 Nomadic cu[iura[ qTaditioit: froi.gotitan alairy i]rod­uct5 of these bacteria was 28­30 °C, maximum growth temperature was 35­40°C and minimum growth temperature was 10­12 °C. Basing on comparing results of morphological, physiological and biochemical characteristics of isolated pure cultures, we determined that isolated streptococci are S/rap/ococczf5 /c7c/i.s, S/rep/ococc"s c//.¢ce//./c7c//.s. Results of biocliemical study of pure culture during fermentation in low­fat milk medium were shown in below. Table 4 Biochemical characteristics of Lactic acid bacilli, cultivated in low­fat cow milk. Fermentation temperature (28­25 °C) Fermentation time General acidit}' Lactose Lacta'c Cell ilunlber (hour) (I) (%) (%) (mln/ml) 0 28.6 4.2 0.2 353.0 2 30.8 4.0 0.3 373.0 4 36.2 3.8 0.4 491.0 6 38.5 37 0.4 539.0 8 60.5 3.5 0.6 539.0 12 705 34 07 550.0 24 90.2 32 09 580.0 36 112.0 3.0 I.I 562.0 48 ]20.0 2.9 I.2 482.0 Study of yeasts isolated from fermented mare's milk The study of yeast taxonomy has been carried out since 1970 and was determined the presence of several yeast species such as SaccAc]ro#7};ccs /oc//.s, Saccharomyces cartiloginosus, Saccharomyces torulopsis in the Mongol:lim fermented mare's milk according to Manual of Kudryavtsev. We prepared airag by using pure culture of Sc7ccAc7rom};ces /ac//.s, Saccharomyces car[iloginosus a,nd Lactobacillus bulgaricus. T`hese pure cultures were mixed with proper ratio and fermentation process was carried out for 36 hours. After 36 hours of fermentation general acidity increased until 136°T, alcohol content was I.81 %, lactose content was 1.92% and lactic acid content was I.30%. The general acidify of 132°T, alcohol content was I.81 %, lactose content was I.92% and lactic acid content was I.30% when SaccAc7rom};ces /oc/;.s, Sc7ccAorom);ces ccrr//./ogj.#of#s was mixed at a certain proportion with S/rep/ococccis /c7c/;'s and duration of fermentation is 36 hours. We established that the proportion of bacteria and yeasts in fermented mare's milk ferment differs from region to region in geographic regions and found that in the Gobi­desert Intei.nationa[ Sc.er.tif lc symposiuin 75 region bacteria and yeast ratio was 2 : I, in the Steppe region I : I.5 and in the forest­steppe region it was I : 2. It is also noted that in the winter, the yeast content made up the majority of fermented mare's milk. [n the spring and fall the yeast and bacteria ratio is almost equal. In the summer, the amount of. lactic acid bactei.ia increased in the product. The culture environment and temperature by which the number of increases had the largest impact on the taste and property of fermented mare's milk. Conclusion I. We determined the alcoholic fermentation yeasts such as sacchc7/.om};ces /c7c//.a, Sc7cc4c7ro/7?);c.eb. cc7r//./og/.#osz/s species and lactic acid bacteria such as Lactobacillus bulgaricus, Slreplococcus lac[is, Streptococcus c//.occ//./c7c/;`s in the micro flora of fermented mare's milk, prepared by Mongolian traditional technology. 2. Generic and species composition of microorganisms in the start culture of fermented mare's milk is the same in the different geographic regions of Mongolia, however their quantitative ratios were significantly different among the natural zones. In the Gobi­desert region bacteria and yeast ratio was 2 : I, in the Steppe 1 : I.5 and in the Forest­steppe region it was 1:2. 3. In the winter, the yeast content made up the majority offermented mare's milk. In the spring and fall the yeast and bacteria ratio is almost equal. In the summer, the amount of Lactic acid bacteria increased in the product. The culture environment and temperature by which the number of increases had the largest impact on the taste and property of fermented mare's milk. 76 Ncrmadiic cu[tura[ TTadiitwn: 9vi`ongohar. diairy products References I . Bajlj|op%.P., "Pa3pa6oTKa l4 BHe;|pe"e npoMbllnjleHHori TexHojlo"H MOHroJlbcl(oro KyMI,Iea " 2. 3. Z|ol(.j|I{cc„ (1988), MocKBa, c.175­200 BaJIHopx. P, HaMcpaii.1| (1980) "MOHroJI aiipar", yjlcblH x3Bjl3j"fiH ra3ap. yJlaaH6aaTap, x. I ­8 Ba]Ij|opx, P., HaMcpaii,I|., (1985), "A#p"iiH xepeHreHHii MHKpoopraH113Mblr coHrox IHIIH)rm3x yxaaHI]I yHH3c ", MyHC 311]8, 35: 48 4. EorI|aHo,B.M., (1969), "MIIKpo6IIojlo"jl MojloKa H MOTlotlHblx nponyKTOB ", H3j]. "IIHII|eBafl rlpoMblllljleHHocTb ", MocKBa, c.82­97 5. KopoJ16Ba, C.A., ( 1974), "OcHOBI>I TexHIIqecKoii MIII{po6IIOTlo"H MOJ]o"oro jle]Ia ",113H. I]IIu.npoM113jlaT, MocKBa, c. 344 qoMaKOB,Xp., KapH6ueBa, X„ KapnHpoB, M. ,1968, "MHKpod)Jlopa MOHroTlbcKoro I(HCJloro MOJloKa ", Mo7IoqllaH IipoMI,ImJleHHocTI> , 4 : 25­27 Intemationa[ Scientif ic symposium 77 STUDY 0F MARE MILK AND 0F ITS FERMENTEI) PRODUCT 8. Ochirkhayag, J­M. Choberl, Ts. Namsrai, Thomas Haertla N ational University of Mongolia, Departrnenl Of Biochemistry and Microbiology, PO 46­377, Ulaanbaatar, Morigolia lnstilti[ National de la Recherche Agronomique. Laboraloire d'Etude des Interactions des Mol6cules Alimen[ail.es. B.P. 71627, 44316 Nanles Cedex 3, France. Medical University Of Morlgolia, Department Of chemistry and Biochemistry Correspondence and reprints, e­mail: ochir­[email protected] Abstract Caseins from individual mare of Mongolian animal stock were fractionated according to their sensibility to temperature. Individual caseins were separated by gel per fusion chromatography and further purified by HPLC. The obtained individual caseins fractions were analyzed by polyacrylamide gel electrophoresis, and their amino acid composition, phosphorus content and N­ ;i terminal sequence determined. Equine milk casein complex consists of at least three classes of proteins Such as Cls,­, Qs2•, and P­caseins. Kappa­like casein could not be detected in Mongolian mare milk by the applied methods. Only recently, a small quantity of a­like casein was found in poney milk. The identification of the origin of the bioactive properties of koumiss and the characterization of the lactic acid bacteria strains producing bacteriocin­ like substances is the subject of further studies. 78 Nomadic cu[tura[ qradiitlon: gviongo[ian datry prorfucts Results and discussion ln the past decade, numerous studies were devoted to the impact of cow milk and fermented bovine milk products on health benefits of a consumer. Milks and milk products from other species were much less studied. In this area, mare milk and koumiss (fermented mare milk) look as very promising. While mare whey proteins are relatively well known, equine caseins remain still relatively poorly apprehended. Whole mare (Mongolian and French breeds) casein was obtained from skim milk by iso­electric precipitation (pH 4.6) at 22 °C. In another series of experiments, equine caseins were fractionated after isoelectric precipitation at 4 °C, according to their sensitivity to temperature, on one hand, the pH of the resultingpelletwasadjustedto6.5beforecentrifugation(45000gfor30min)at4 °C; on the resulting casein fraction which precipitated was named the cold precipitated (CP) fraction. On the other hand, the supematant obtained from the centrifugation of skim milk at pH 4.6 and 4 °C was warmed to 30 °C before being centrifuged at 30 °C, 45 000 g, for 30 min. The resulting casein fraction which precipitated was named the thermally precipitated (TP) fraction. Equine caseins were then purified by high resolution gel chromatography on an anion­exchange column followed by reversed phase­high performance liquid chromatography. The casein fractions were analyzed by urea­ and SDS­polyacrylamide gel electrophoresis, their amino acid compositions were determined and their first 15 N­terminal amino acids were sequenced. This analysis showed the presence of cts ­likecaseinsisolatedfromtheCPfraction.as,­Like­caseinshowed4majordouble bands by elec­trofocusing with a pl range of 4.34.8. In the same conditions, Cist ­like casein showed 2 major bands with a pl range of 4.3­5.1. The TP fraction revealed the existence in equine milk of 6 sub fractions of P­like caseins, occurring in the following ratios: 1:5:18:20:15:10, differing at least in their degree of phosphorylation (as shown also by the action of acid phosphatase). Since no evidence of the presence of k­casein was found in equine milk, it is proposed that partofitsfunctionsinthemilkoftheEquidaecouldbeassumedbythepopulation of less phosphorylated a­caseins. Jnten.atiotta[ Scierttif ic symposium 79 PRODUCT DEVELOPMENT 0F LACTIC ACID BACTERIA INDUSTRY IN TAIWAN Chit­Cherng Liao,Ph.D Senior Research Fellow and Deputy Director Food Industry Research and Development Institute Hsinchu,Taiwan Lactic acid bacteria products in Taiwan could be calssified into five categories, including ( I ) fermented milk (more than 25 brands and 80 items), (2) powdered milk (more than 30 brands and 90 items), (3) tablets, powder and capsules (more than loo brands,150 items), (4) snack food (more than 40 brands and 70 items), and (5) others (more than 20 brands and 50 items) . The market value of fermented milk products in Taiwan was N.T. $ 4.5 billion in 2001. The sale value of fermented milk and probiotic products has increased rapidly since 1998. New products have been developed and commercialized, including AB­yogurt, ABC­yogurt, microcapsule­style yogurt8 milk powder with probiotics and/ or prebiotics,LAB­cracker,green tea LAB, Frozen yogurt or ice­bar with LAB, yogurt with SOD­inducer, no cholestrol, low fat and low calories yogurt, and drinking yogurt with plant fiber. Department of Health has approved eleven LAB­related products as Health Food since the enforsement of Health Food Act in l999.The industries have developed varieties of diluted flavored fermented milk products since 2001.In addition, the drinking yogurt for kids and vegetable­fruit juice mixed with LAB have also been in the market since 2001. 8o Nonadic cu[lura[ qJradition: "ongoftan dairy proofucts THE SIGNIFICANCE OF BACTRIAN CAMEL MILK Ts.Batsukh / Ph.D/ Mongolian University Of Science and Technology The lives of generations of the Mongols have been closely linked with the camel herd and they provided their food, clothes, housing, labor utensils, transport and fuel needs with what camel yielded. 9.6% of the entire camel herds in the world are Bactrian camels. Over 30% of this kind dwell in the Gobi area which holds 42% of the entire Mongolian territory. Fig.1.The camel spreading of Mongolia Internationa[ Scienlif ic symposium 81 The population census and the employment status of 200l showed that those living in the Gobi area who are engaged in camel husbandry are fully dependent on the camel yields. If we look back at the history of food consumption beginning from the time of chinghis Khan until today camel milk and camel milk produce constitute more than 50% of the herders food intake in the Gobi region including those who are engaged mainly in camel breeding. Meanwhile the share of fruits, berries and vegetable which are the source of the biologically active substance holds about 3 %. E meat I dairy produse Eflour,cereals I fruit, vegetables 1900 1940 1980 2000 Fig.2. The main food items of Gobi herders ( kg/month ) According to the fig.2. the share of camel milk and dairy produce in the composition of the Gobi population is comparatively high. Out of the food items that are included in the food composition, by the content of the biologically active substance that is needed by the human body the dairy produce lead. substance Camel dairyoroduc' Probiotlc loo Vitamln C 95 B­karotin Meat and meat Flour, products cereds Fniit. vegetables 5 85.5 15.5 Ca P lrmunoElobulin Lyzosime 90 10 95 5 Pro'eln 35 loo loo 55 10 82 Nomadic cu[tura[ qJradiition: "ongoRan d;aity products Tabl.I.The resourse of the biological and nutritious substances/%/ The table shows that the Gobi population obtains the majority of the biological and nutritious substance from the milk and dairy produce. For the nomadic Mongols the camel milk has been not only the source of food and drinks in the severe Gobi­desert conditions, but also has been the basic means of preventing from illness or of healing diseases. The number of these animals which have been so much helpful in the lives of generations after generations in Mongolia, has been drastically decreasing over the recent years. /fig.3/ There are several factors that had led to this. From among them we can note that the good tradition of milking every she­camel and processing of the camel yields has been disrupted over the recent 30 years; there was unfavorable weather conditions; the breeding, caring, pedigree and selection work was not sufficient. The camel meat yields is much and its fat content is low. Having no unusual taste and smell it is most suitable for making sausage. It can be another factor for the decrease in the camel herd since the time when the country moved into market economy. 1000 900 ­ BOO ts.head#: 500 400 300 200 S ­ i"`)­­,(­'r,:¥ k­' z i ,:a , `, ,i. i + ¥ 100 a I '111 '1 grf`Fborbshyfk€fsk;forfAq3hFhTfssrh¢s.` years Fig. 3. The camel population of Mongolia Internationa[ Scierttif ic symposlum 83 Out of the factors that would prevent the decline in the number of camels we should note that there is a greater need to pay attention to the utilization of camel wool, fleece and milk. This is related to the issue of creating the advanced technology suited to the local areas for processing camel milk basing on the biological and nutritious qualities, arranging the highly demanded new products that are significant for health care and making an adequate use of camel milk in other social areas. The lactation period of camel is 17 months. Depending on the natural, environmental and feeding conditions a camel can produce 0,5 kg of milk a day on the average and it's possible to use 260­265 kg of milk a year. If we milk about 80% of the entire she­camel herd of Mongolia and obtain 0.5 liter from a camel it is possible to use a 33 million liters of milk a year. The Mongols have a specific technology of processing camel milk, that had come down generation to generation. As we know by now they make over 50 types of dairy products through the traditional method. we have summarized in Table 2 the types of dairy produce that are made through the traditional method. Tabl.2. The comparative index of the camel dairy products The camel dairy products Aaruul / Mongolia/ Oggt ­ Saudi Arabia Hoormog Susa ­East Africa By english Dried curd Acidified milk Suusac ­ Somalia Thos Tsagaa Aarts Shimiin arkhi Shmen ~ Algeria Ghee ­ Somalia ? ? ? Clarified fat Cultured milk Asidifled curd Alcochol drink We have a reason to say that the technology of making these products has been refined all the way down today and is the most suitable and perfect method in the animal husbandry conditions. But we are facing today the issue of making a technological solution of transferring these traditional methods into the production method. The essence of this method is that one dairy product would proceed from another one. For instance, the camel sour milk is an independent produce itself. But it is further processed to make curd and that would be the raw materials for making other dairy items such as dried curd etc. We can summarize the technology of processing camel milk and making dairy product as following: 84 g(orlradi¢ cu[tura[ Tradit.on: grf.ongo[ian chny pToduct5 Camel milk Aarts /acidified curd/ Shimiin arkhi /alcochol drink/ Shar thos / clarified fat/ The camel milk and dairy products not only meet the Gobi dwellers' needs in food and drinks. They are also widely used for folk medicine. Traditionally, the camel milk is effective for reducing clubbing and are used for digestive organ ailments. Also in combination with various herbs it was used for medicinal purposes. We have outlined some results of the research conducted since 1986 for the purpose of defining the biological and nutritious quality of the camel milk on the basis of the research of the camel milk qualities and the traditional method of processing it, and of creating the technology of the health oriented products. We have defined the composition /%/ and quality of the Bactrian she­ camel with that of the dromedary and showed it in fig. 4. E bactrian |dromedary total solids fat protein lactose mineral Fig. 4. Tlte comparative study of bactrian and dromedary milk Intemationa[ Scientific symposium 85 EE casein E casein lwhey 1whey protein protein Fig.5. The protein content of cow /a/ and camel millJa/ /°/o/ When we compared the milk of Mongol she­camel to that of dromedary camel the contents of fat, protein and the total dry substance were high. It is related to the natural and climatic conditions and the animal pedigree. The protein composition of the camel milk is shown below as compared to the same index of cow milk./fig.5/ The diagram shows that the amount of albumin and globulin in the camel milk is I,5­2 times more than the cow milk. This result of the research is an expression of the biological significance of the camel milk. We have observed one specific feature of the camel milk during the research. The camel milk preserves its freshness longer than that of other animals. In other words, the sourness of camel milk progresses comparatively slowly. We relate this feature of camel milk to its mineral contents. According to some research materials this quality of camel milk was explained in a link with the contents of its bactericide substances. Tabl. 3. The comparative index of mineral content of the different animals milk I 1 2 3 Milk of animals Mineral content,% Na Mare Cow Camel 0.3 0.6 34 50 0.9 96 mg% CL K P Buffer capacity/acid/ml Bactericide time,h 64 64 54 I.8 1.5 Ilo 146 90 94 2.5 3 3.8 6 144 Also we have established the following specific features of camel milk technology. At the separation of camel milk protein by a production method it took twice as much time for the souring substance (fermentation, acid etc) to act. The moisture of the protein products prepared by the above method was more than the cow milk. There we faced some technological difficulties. There is a ground to consider that this specific feature of camel milk is first of all related to its the mineral contents and the ability to connect casein water. 86 Nomadic cu[lura[ a:radition: 5Vtongo[iar. d:airy pi'od.ucts Another specific feature of camel milk is that its fat has a light color and that comparatively high temperature regime was necessary for exti.action. When we made cream and butter with the extracted fat its taste and quality were not as good as those of cow milk. The results of the experience of the use of camel milk fat for the beauty purposes showed that the face cream could increase the nourishing quality and can be significant for enriching it with biologically active substances (A, D, E vitamins, unsaturated fatty acid etc). We have worked out the technology of a new product with culrure L. acidophilus as a result of the experiment made on the production technology of fermented dairy produce, leaning on the peculiar quality of camel milk protein and fat. It has been confirmed during the clinical observation that this particular product is quite suitable for children's care and health care treatment. The results of the research and experiment have shown that the selection of the technology of using the biologically active substance of the camel milk for the health treatment and children's nutrition would give an impetus for solving some social and economic problems of the Gobi inhabitants. References I. Ts. Batsukh. Technological properties and processingmethods ofbactrian camel milk, Diss.1994. UB. 2. J.Wangon. Chemical and technological properties of camel milk. Diss. 1997. Zurich 3. Z. Farah. Composition and characteristics of camel milk. J.Dairy. Res. 60 V.P. Cherepanova. The correlation between fat and protein in the milk of camels. Zhivotnovodstvo.10:3 3­34 Jntemattona[ Scientific symposium 87 THE ABILITY 0F CAMEL'S MILK T0 BE PROCESSED INTO CHEESE Pr. ­Dr. J.P. RAMET, Ecole Nationale Sup6rieiire d'Agronomie e[ des Industries Alimen[aires, BP 172, F­54 505 Vandoeuvre les Nancy Summary `Cheese is a common mean for preserving milks of various animal species, however for camel's milk such tradition does not exist because it is impossible or very difficult to get milk to set. Thus surplus of milk are often wasted by lack of appropriated cheese technologies. From about 15 years ago, our field and academic researches have shown that the situation for dromedary's milk was mainly originate by a specific composition of casein and mineral, a low reactivity of milk for enzymes clotting and for acidifying. Adapted alternatives were found to make the milk set, such as adding Calcium salt, as lowering the pH, as choosing pepsin as clotting enzyme and ( or) mixing a small amount of sheep our cow's milk. Procedures of manufacturing have been established for production of the different ( fresh, soft, semi­hard, hard) types of cheeses and published in FAO manuals. Extension of the methods is running over the distribution area of dromedary, mainly in Samarians zones and in the Near and Middle East countries. A small camel cheese factory has been also erected in Mauritania to provide the urban market in Nouakchott. Perishability of raw milk ­Presence of spoilage agents: ­micro flora ­enzymes ­Presence of sensitive substrates 88 Nomadic cu[tura[ q:radiiitior.: "ongofiian diairy pnod.ucts ­lactose ­proteins ­fats ­Presence of favourable physical factors ­Temp. 25­35°C ­pH 6,68 ­AIM 0,se Principle of cheese processing ­Inhibition or lamination of activities of spoilage agents ­Action on physical factors ­Reducing the activities of spoilage agents by heat treatment of`milk ­ Lowering pH : 6,68 down to 4,2­5,5 ­Lowering Aw : 0,99 do\m to 0,75­0,95 ­Lowering Temperature : 37°C down to 7­14°C ­ Resulr: ­Improvement of preservation time from few days to several months Flow sheet of cheese processing 1­Preparationofmilk ­Selection of raw milk with high microbial and chemical quality standards ­Standardization of fat content ( 27 ­30 g/I) ­Heat treatment (65­75°C­15­30 s) ­Adjustement of temperature ( 22­40°C) ­Adding of technical aids ( lactic starters, Ca chloride) ­ Maturation time 2­Coagulation ­Changing the physical status of milk from Liquid to Clot ­Adding the milk clotting enzyme ­Clotting time : Flocculation time +Hardening time 3­Draining ­Slow syneresis of the curd with progressive separation of Cheese and Whey ­ Improvementofdraining by : ­ Cutting ­ Stirring­Heating ­ Pressing Inte rnationa[ S cier.tif ic symposium ­ Salting • Acidification ­ Evaporation 89 4­Ripening ­ Changing the sensory properties of cheese (Vlsual aspect, Taste, Odor, Texture) ­ Keeping the cheese under controlled conditions ( pH, Aw, Red ox, Temperature) ­ Preservation time from some days ( humid cheese) to several months ( hard cheese) Poor ability ofcamel's milk to cheese making ­Situation ­No traditional methods of processing ­Surplus of milk are lost ­1986: Development of researches sponsored by FAO : ­Evaluation of clotting properties ofcamel's milk •Laboratory investigations in Sadie Arabia ­Academic researches on Camel's milk composition in France ­ Identification and validation of specific methods of production of cheeses ( Saudia Arabia, Tunisia, France) ­Publications of manuals ­Field extension of the methods for cheese production by smallholders ( Maghreb, Sahel, East Africa, Near East) and by dairy industries ( Mauritania). ­Results of the researches ­Specific composition of camel's milk : ­ Low Total solids and casein content ­Casein micelles are characterized by a high size and a low percentage of Kappa casein ­ High salt ratio Na/Ca ­Consequences of camel's milk composition on ability to cheese making : ­Ability to clotting ­Poor reactivity to milk clotting enzymes (rennet) ­ Poor ability to acidification ( Microbial inhibitors : LPS, Lysozyme, Vit. C) High buffer capacity) ­No or weak structuration of curd 90 Nomadic cu[tuTa[ Tradition: 5Mongohan dairy i>roduct5 ( Long clotting time, crumbliness) ­Ability to draining ­ Low syneresis ­Crumbly texture of cheese ­Very high losses of TS into the whey ­Low cheese yield : ( Cheese weight : 5­10kg/ loo kg milk Milk TS recovery : 30%) Milk TS recovery for : Ewe's milk : 68 % Cow's milk : 50% Goat's milk : 45 0/a ­Ability to ripening ­ Scarce observations ­No specific flavor, sometime bitter or salty ­ Rough texture of cheese due to low fat content and hydratation of casein ­Sometime sticky texture due to high melting point of fat matter Methods for correcting the poor ability of camel's milk to cheese making ­Preparation of milk ­Selecting a raw material with high chemical and microbial quality ­Heating the milk ( thermization, low pasteurization) ­Increasing the total solid and casein content (Adding ewe's, cow's milk, milk powder) ­Increasing the Calcium content of milk ( Calcium chloride, dihydrogeno phosphate) ­ Lowering pH before renneting ( lactic starters, maturation time acid lactic, glucono delta lactone, carbon dioxide)) •Coagulation of milk ­ Selecting the milk clotting enzyme (Pepsine, rennet, chymosin, microbial enzymes) ­ Increasing the ratio MCE/milk ­ lncresasing the clotting temperature ­ Lengthening the clotting time ­Draining of curd ­Reducing the intensity and time of physical treatments ( Cutting, Stirring , Pressing) ­ Reducing salting intake I ntermtiona[ S cientif ec symposium 91 ­Ripening of curd ­ Checking the susceptibility to drying Conclusion ­Camel's milk is an unique resource in arid areas ­Preservation has been traditionally and mainly carried out by production of fermented milk and butter ­Original and simple methods are now proposed for processing the milk into cheese The technology of cheeses fi­om camel's milk Dr. J.P. RAMET ­The most appropriated products for long time preservation in fleld conditions are : ­Hard or dried cheeses ­Semi hard or soft cheese pickled in salted brine or oil •Further investigations would be necessary to find new original products in accordance with local authenticity and habits of consumption 92 Norl.adiic cutitun[ rltTadi.tion.. MongoRan d;airy I)rodiucts INCREASING DAIRY PRODUCTION IN MONGOLIA Dr Eva Jonsson Department Of Food Science Swedish University Of Agricultural Science Uppsala. Sweden Abstract Mongolia, a very special dairy country, with a large area but few inhabitants, has an ancient and rich dairy tradition. Milk is of great importance both for consumers and producers. A major problem is to collect and process milk from remote areas of the country in order to supply the urban populations, mainly of Ulaanbaatar, with high quality dairy products. Milk has to be collected and processed as soon as possible after milking. If not refrigerated, its keeping time is very short and the distances it can be transported and limited. An option is to arrange collection points equipped with cooling tanks close to the milk production sites. If cooling is not feasible, the lacto­peroxidase system can be used to prolong the handling time of milk while retaining its quality. A payment system, which reflects the milk quality, should be used and the farmers should have access to education, advice, veterinary and other services. Processing of the milk could include dehydration and concentration of specific nutrients (milk powder, butter, butter oil, dried yoghurt, cheese or ultra­high temperature treatment (UHT­milk)). As the milk supply is highest in the warm summer, the need for all these dairy products is evident. General Although not a Mongolian, I have taken the liberty of making an overview of the Mongolian dairy sector, with emphasis on the raw milk production. The background for this boldness is contacts with Mongolian dairy experts and studies of dairy Intematlona[ Scientiflc symposium 93 development in connection with my work with the Swedish lnternational Dairy Training Program and the course "Udder health, hygiene and milk quality". Conditions Mongolia is a country with very special conditions, having an extensive land area with few inhabitants. In fact it is one of the countries with the lowest number of persons per square kin. About 80% of the land is suitable for extensive animal husbandry. The climate is continental with cold winters and hot summers and the rainfall is sparse. The rain that falls comes mainly in the summer months. For survival in this mountainous and road less country, the survival has been closely connected to a nomadic and herding lifestyle. A large number of domestic animals are kept in different parts of the country according to suitability of the climate and the environment, comprising cows, sheep, goats, horses, camels, yaks and reindeer. Both milk and meat are of great importance in the diet of the people. Mongolia has thus an ancient and rich dairy tradition where milk is of great importance both for consumers and for the producers. In 1990, Mongolia decided to abandon central planning and a privatization process was started. In connection to this, the dairy sector suffered serious drawbacks as well­established, large state dairy farms were closed down and the milk collection system also went out of function. Supplying the country with dairy products There is a great need of dairy products for the urban populations, especially in Ulaanbaatar, which harbours approximately a third of the country's population of 2,37 millions inhabitants. However, the major part of the milk production is taking place in the countryside. It is estimated that 290 million tons ofmilk were produced in the country in the year 2001, but only I,2 million tons were delivered to the dairy plants (less than 0.5% ­to be compared with the figures of 1990, when 60 million tons of milk were delivered to the dairies). The consumption patterns also reflects the uneven distribution of milk and dairy products; city people consume approximately 55 kg of milk per person and year, while the rest of population takes around 153 kg per person and year. The milk production is pronouncedly seasonal, with a peak during the summer months. As milk is highly perishable, especially if not kept cool, it carmot be 94 Nomads cu[tura[ Tradit.on. "ongohan alatry protucts transported over large distances, for example from the countryside to an urban area, without being processed. To make milk available to the city populations and to even out the seasonal variation, milk can be concentrated and/or treated for long shelf life. Products like cheese, butter, butter oil, UHT­milk and dried yoghurt are suitable for this. Such products should be made close to the production sites and the products then transported to the urban areas. In this way the transportation costs could also bereduced. Collection of milk The milk should be collected and produced as soon as possible after milking, preferably within a few hours, unless it is cooled or otherwise preserved. The processing thus has to be made locally. This means that small scale processing units (>5000 I/day capacity) are required, or possibly even micro­scale processing units (>500 I/day capacity). To get the necessary amounts of milk for the processing units, the system with collection points should be re­introduced. The large distances involved and the lack of roads and infrastructure makes this a challenging task. Preferablythereshouldberefrigerationfacilitiesatthecollectionpointsascooling is the first choice for preventing spoilage of milk. In cases where this is not feasible, the second choice recommended by FAO/WHO is to activate an antibacterial system already present in the milk. This system is based on the milk enzyme lacto­ peroxidase and it can be used to prolong the handling time of milk while retaining its quality. For example at the temperature of 30°C milk gets a stability time with LPS of 7­8 hours, while at 15°C it is stable for 24 hours. Lacto peroxidase system ups) Milk contains naturally the enzyme lacto­peroxidase which has the natural function to help the young calf to destroy bacteria that might grow in its stomach. Milk also contains as ion called thiocyanate, just like the blood ofhumans and animals. This ion occurs in high levels in the blood of people who smoke or eat cabbage. When these two components of the milk encounter the substance hydrogen peroxidase, an antibacterial reaction will take place. The numbers of bacteria in the milk will be drastically reduced and hence the keeping time of the raw milk can be extended for several hours depending on the temperature. Eventually part of the bacteria will recover and start growing again, so it is no method for sterilization. Intematlona[ Sclentif ic symposlum _ 95 The use of LPS in srfuations where milk cannot be properly chilled is strongly promoted by FAO/WHO and the IDF. The Codex Alimentarius Commission regulates its use in Codex Guidelines CAC/GL 13­1991. It is, for example, also allowed to be used in Sweden since 1980. Activation of LPS requires that hydrogen peroxide is added to the milk. This is most commonly done in the form of an enzyme and a substrate. The amounts of hydrogen peroxide involved are extremely low. In case the cows do not eat cabbage related plants, small amounts of thiocyanate ious are also added. The effects on human health of LPS have been investigated and found negligible. Also, the milk will still be ale to be used as a raw material for production of the usual dairy products. Addition of LPS to raw milk should be done in a controlled way by trained staff, for exampleatamilkcollectionpoinlFordetailedinformationpleaseseew\"r.fao.org. Quality control High quality products have to be based on high quality raw material and this requires a payment system, which reflects the milk composition and hygiene. Also, it is important that the legislation of the country is up to date when it comes to quality demands. Important qualfty aspects are fat and dry matter or fat and protein content, while the hygienic parameters could include numbers of bacteria, number of somatic cells, absence of veterinary drngs and water addition. Today, the clotron­boiling method is commonly used for testing the quality of the raw milk at the reception at the dairy plants. In the future, this method could be exchanged for the more sensitive alcohol test method. Benefitscouldbederivedfromhavingacooperativesystemforlocalmilkcollection and processing, but the farmers/herders themselves should take the initiative to establish such a system, otherwise it is not likely succeed. The best way to induce production of high quality milk is if the market will pay higher prices for high quality dairy products and that this can be reflected in the prices paid to the milk producers. Premium prices for high quality raw milk and lower prices for milk of a lower qualfty are efficient means to direct the quality work. However, when introducing a payment system based on milk quality, the current situation has to be the starting point. The milk producers must also be given the means and the knowledge for a high quality dairy production. This could include access to extension services, production means as well as veterinary and other 96 Nomadic cu[tura[ Tradition: gylongoRari alalry |]Toducts services. Education and training with handron practices are also important for the progress of the sector, both for the milk producers and for the people working with milk processing. Another important aspects is that the public, i.e. the consumers, have to be aware of quality aspects of the dairy products and also the potential dangers with raw milk. For example, tasting raw milk in the market or on the door­step may be hazardous with regard to the bacteria Brzfce//cr and E. co/r.. Supportfordairydevelopment The Food and Agriculture Organization ¢AO) has staff that works with the stimulation of dairy production in developing countries. Recently they also started collaboration with the lntemational Dairy Federation (IDF) for this purpose. There is plenty of information available on the web site www.fao.org regarding many different developmental and technical aspects, for example how to find sinal I scale dairy processing units. In 2000, FAO also organized an e­mail conference on "Small scale milk collection and processing in developing countries". This material is availat]le on their website. There is also a Dairy Development Newsletter spousored by the FAO and produced in collaboration with the IDF. This newsletter is free of charge and it can subscribed to by contacting Mr. Antony Bennet, c/o Animal production and Health Division, DAO, 00100 Rome, Italy or send him e­mail under the address: Antony.Bermett@,fao.org. There are also possibilities to send participants in international training program on various subjects in different countries in the world, for example the Netherlands, Denmark and Sweden. Some courses for example on Rural development and Dairy Technology are given on a yearly basis, while other courses on more specialized aspects are arranged on a more temporary basis. For example Sweden via its development assistance agency Sida (www.sida.se) will provide the intemational course "Food safety, quality control systems and legislation on food and food production", starting 2003 . Another most important aspects is to establish networks with countries with similar conditions and development goals. Such networks often have the best success if they are based on individuals that find it stimulating and worthwhile to collaborate. Internatiorta[ Sclentif lc symposium 97 KEFIR FUNGI. THE PROSPECTS OF USING BI0TECHNOLOGICAL PROPERTIES TO PRODUCE DAIRY PRODUCTS D.Sc (Engineering) N. 1. Khamnaeva East­Siberian state University Of Technology Research into kefir fungi as a symbiotic conglomeration of prokaryotes and eukariotes fundamentally differing in their properties is of both scientific and great practical interest. The mechanism of utilizing nutritious substances from medium, namely lactose, by microbial fungi cells is connected with the function of specific permeas, catalyzing preparatory and subsequent metabolic processes metabolism. On the basis of literature review, the process of utilizing lactose by procariote cell can be shown as follows. Dimeric carbohydrate (So) after hydrolysis and subsequent phosphorizing forms two different monomers ­a phosphorolyzea one (SM­P), which catalyzes to an end native one (SM) which can be absorbed and used by prokaryotic cell and excrefed out through cellar surface due to development of concentration gradient in the system "cell ­medium", and flun in the course of exhausting in the medium SD, SM is a subject to utilization again. Provided mixed pro­and eukariote population is developed, if will be evident that instead of reutilization, monomer SM is the source of eukariote counterpart nutrition which is responsible for availability of connection like prokariote eukariote through the substrate SM. Production value and ecological safety of feods take a particular importance the up­to­date problems of developing food technology. Technologies providing fermentation of milk for 3.5 ­5.5 hours, good theological data of protein structures, season variation stability of milk composition are found to be more suitable. Methods of obtaining dietelu beverages with short­time technological cycle and high­quali stable indices in the finished product have been worked out. The main point of the first method is to mix skim milk with curd whey in ratio 5: I, then the mixture is pasteurized and cooled. The starter consisting of 98 Nomadic cu[tura[ qJradiition: Iuongo[ian drairy products str.acidophibim, kefir fung oid culture, str.cremoris st. 3M­5, taken in ratio I :4.5:4.5 accordingly are introduced into the mixture. The culture process takes plane at a temperature of from 200 to 220. The second method of obtaining a sour milk beverage offers milk whey use. Whey is subjected to initial pasteurization, filtration, cooling. Then 3­5% starter of acidophilus bacillus is introduced and held for 4.0 ­4.5 hours, 5­7% starter of kefir fungus at a temperature from 30 to 32°c is next introduced, and fermentation up to acidify at 95­100°F is brought about 4.0­5.0% black cuurants are added. The new ways of making sour milk beverages are patented (No 1813394 A I and No 1741720 A I ). Intemationa[ Sctentif lc symposium 99 DEVELOPMENT OF DAIRY ACIDIFIED FUNCTIONAL MILK PRODUCTS Ph.S.I.Arluhova Omsk city, Russia The problem of proper and healthy food was one of the most important faced problems of the humanity. Milk products have one the most significant role in human food. Russian scientist |I~.I.Mechnikov(1845­1916)kn?unby.his famous theory of fighting against aging was the fist who studied and evaluated importance of dairy acidified milk products. Among many different dairy acidified milk products sour cream is out standing due to very high nutrition characteristics. Sour cream is a Russian national dairy acidified milk product. It can be produced in a way of processing of nomalized and pasteurized sweet cream by starter culture souring, which has been prepared using clear culture of the milk acidified streptococcus on a lower temperature. Outside of our country sour cream is not well known and the sinilar products have names such as "acidified cream" or "cream for dressing". Current product named in relation with word "sweep", e.g. it means to sweep away from milk surface captured and spontaneously soured layer of sweet cream. Sour cream differs from other milk product by very high fat presence. This quality assign to current product high nutritious value and outstanding taste quality. Sour cream contain many vitamins and it is enriched by fat dissolving vitamins. Due to change happening with milk protein in souring process, sour crean assimilates by human body faster and loo Nomadic cu[tura[ q=radition: enongoaan d;airy prod:uct5 easily compared of sweet cream having the same fat presence. The specific quality of this product allow to prepare many different dishes. All these characteristics made sour cream very popular in our country. Currently has been elaborated direction of development and production of dairy acidified milk products by starter culture having wide spectra of micro flora (such as bioproducts and products of functional dietary­ e.g. probiotics). The metabolic outcome of this starting culture plays important role in different diseases prevention. It has been proved, that probiotical products is necessary and can be used to prevent and to medicate functional and inflectional disbalances of the gastric and intestinal alimentary canals, disbacteriosis and in case of long term consumption of antibacterial medicaments. The role of the functional diet in support of the human bacterial ecology, the most significant is to support micro flora of gastric and intestinal alimentary canals. In particular, among different representatives of the normal human micro flora lato and bifidobacterias are very important. They have leading role of supporting and normalization processes of microbiozenosis inside of the gastric and intestinal alimentary canals; helps to increase non­specific resistance of the human body; inproves the protein and mineral balances and etc. All current features shows, that lato and bifidobacterias could be served as a basic and main parameter for functional diet design. Moreover, the bifidobacteria nutritious characteristics showed strong resistance to pathogenic and conditional pathogenic micro bodies. This could be used to increase sanitary and hygiene safety of the traditionally consumed and the most bacteria vulnerable of the dairy acidified sour cream milk products. Many biotechnological principals are exist for production of fermented products. One of them is based on construction and combination of different micro bodies (starter culture) consortiums and bifidobacterial concentrates. The main objective is to guarantee sustainable micro ecological level (called bifidogenetical factor) and amount of viable cells of micro bodies (not less then 108~109 in one cm/gr3) and mininum amount ofbifidobacterias (40%). Some other methods of production dairy acidified functional milk products is also possible by enrichment of starter culture within different species and polycomponents. The starter culture at this case will have very high biochemical activity status and resistance to unfavorable factors of the surrounding environment compared to starter culture prepared by single culture. The outcome product will have very new functional features. In our particular case will be very important, that cultures used in composition ofpolycomponential culture should be biologically compatible with each other. InternatiorLa[ Scientif a sympostum 101 At present microbiologists determined that the main characteristics of culture micro bodies is not dependant from external factors of the environment (temperature, composition of nutritious ground, technogenic factors and etc) only, but characteristics of used particular bacterial stains is also important. We proposed to produce dairy acidified functional milk products by use of starter culture composed from different genus taxonomic bacteria's. This designed multi type starter culture having contents and symbiotical composition is not always stable and cannot keep valuable characteristics important in production. This can be understandable in matter of influence of external factors and also by interaction process within different type and sub type of bacteria on molecule level within each other. In multi culture types processes of genetic material exchange, closters flow, formation of big conjugated closters, transfer of closters from one cell to another and other changes on cell and population level are happens. This changes within cell culture is the main factors which promotes changes of single stems and cultures in general. In Omsk State Agricultural University carried out research in order to select optimal proportions and cultivation temperatures for 4 types of national bacteria to produce sour cream and bifidobacterial concentrate having probiotjc characteristics. The main objective of conducted research was on design of polycomponential culture and to produce sour cream having stable biotechnological valuable characteristics of different lato and bifidobacteria. The objective included selection of optimal cultivation temperature and conditions for immediate culture insertion into normalized mixed solution. In order to select optimal culture has been used different versions of starter culture. Experimental work selected necessary parameters of acidifled milk, bifido bacteria and starter culture in order to produce dairy acidified milk product. We considered following parameters: souring acidify of the milk; limitation and amount of energy of acid process; the reaction to bacteriophage, phenol, alkaline amount of the ground, fragrance ability, sensor indicators, micro preparation, moisture capability of the blobs and compatibility of cultures within each other. As a result conducted research helped to design polycomponential starter culture composed from Lactococcus lactis subsp.Iactis; Lactococcus lactis susp.cremoris; Lactococcus lactis subsp.biovar.diacetylactis; Streptococcus salivarius subsp.thermophilius; Bifidobacterium longum; Bifidibacterium bifidum. Current culture has stable composition and valuable biotechnological characteristics of existing micro bodies. The optimal poloycomponential starter culture and production parameters for sour cream production, such as optimal relational level of laktobacteria and bifidobacterias cultures and temperature of 102 Nomadic cu[tura[ Tradiitron: 9rf,ongohan alairy products cultivation has been selected. The results of carried out experiments shows, that temperature degree of cultivation have relation and influence to blob moisture holding capacity and amount of presenting bifidobacteria cells. Experimentally has been determined, that negative impact of different cultures within each other were not observed. Received polycomponential starter culture is highly biochemically active, has good fragrance development ability, resistant to bacteriophage, phenol and alkaline reaction of the ground. The produced sour cream has high antibacterial, prevention features and therefore increased biological value. Conducted literature research and obtained results showed, that to produce dairy acidified milk product having new functional features will be necessary to use designed consortium of different micro bodies. By other words is useful to use different bacteria association and their combinations and possibly it should be cultivated separately. Long term cultivation of polycomponential starter culture showed negative effects to their stability features. Now days is known more than 20 types of bifidobacteria. The basis of human body micro flora mainly composed from B.bifidum, B.Iongum, B.adolescentis,B.breve and B.infantis type. Russian microbiologists determined, that B.bifidum is found among all age groups within healthy population and it is dominant within baby groups and it is clearly identified within 70% of the observed and 40% of the children of4 to 6 years old. B.Iongum is distinctive for children and adults people group. Within children group it was detemined from 40 to 60% of the babies of first year of life and within 70 to 75% of the children grown up age, adults of middle age and within old age people it is present only in 30% of observed cases. B.adolescentis is distinctive for adults and children of grown up group and was determined of 60­65% of the observed cases. This type get dominant in old age groups later on (around 85%). B.breve and B.infantis and their sub type has been determined and it is dominant with children of baby group. Taking into consideration the fact, that in polycomponential starter culture composition we use B.bifidum and B.Iongum type mean, that current received sour cream product possibly could be recommended within specific age groups such as children and middle age adults. In this regard selected polycomponential starter culture based on lakto and bifidobacteria could essentially increase production amount of final product, help to increase sanitary and hygienic safety and have medical and prevention characteristics and possibly to expand assortment of probiotical milk products which can be used within particular age groups. The main technological characteristics of sour cream production will be on selection of national polycomponential starter culture, which should have immediate insertion capability and final product should have long time storage capacity. Intematrona[ Sclenlif c sym|}osium 103 A NEW APPROACH FOR INDUSTRIAL USE 0F LACTIC ACID BACTERIA IN KOREA Prof. Kang Kook Hee Faculty Of Life science and Technology, Sungkyungwan Univers ity Lactic acid bacteria are used for 3 fields of yogurts, kimchi and probiotics for men and animals in Korea. The fermented milk was begun since 1971 in Korea. The first product was Yacult which is fermented by lactobacillus casei. Now we have 20 companies for fermented milk production in Korea.At that time, we had big problems for the production of fermented milks that are raw milk quality and bacteriophage contamination with seed culture.The phage contamination in the Yacult plant was solved by using phagecured strain. The research institue of Korea Yakult succeeded in research to remove this phage gene.At coming into fermented process, we experienced various kinds of many problems. Other yogurt makers are now using the mixed starters of lactic acid bacteria and have no problems of bacteriophages. Acid quality problem of raw milk was improved rapidly introducing grade system of bacteria and somatic cell number since 1996. Recently about 80% of raw milk production was below 100.000/ ml in bacterial count. Kimchi is very famous as Korean representative traditional food which makes raw materials. We does not sterilize vegetable and appetites and make kimchi without adding starter. Even if we does not add starter for kimchi, lactic acid bacteria attached to raw material of kimchi are growing exactly. Lately, research is going on adding lactic acid bacteria to Kimchi and improve functional quality. For example GABA produsing lactobacillus is using as starter to make Kimchi. We are expecting a new uses of lactic acid bacteria as probiotics in silage, domestic anilmals feeding, fish and shrimp fain, and agriculture etc. I. What are probiotics? Probiotics have been defined as live microbial food supplement which beneficially affect the host by improving the intestinal microbial balance, or more 104 Nomadic cu[tura[ q:raditton: 94ongotiiari d;airy products broadly, as' living microorganisms, which upon ingestion in certain numbers, exert health affects beyond inherent basic nutrition'(I) 2. Desirable characteristics of microorganisms for probiotics The most important properties for future probiotics include the acid and bile tolerance, adherence the human intestinal mucosa, temporary coloniztion of the host gastrointestinal tract, production of antimicrobial substances and inhibition of pathogen growth(2) In summary, to fulfill these criteria probiotics microorganisms should: *Be of human (host) origin *Demostrate non­phatogenic behavior. *Exhibit resistance to technological processes (i.e., viability and activity in delivery vehicles). *Prove resistance to gastric acid and bile. *Adhere to gut epithelial tissue. *Be able to persist, albeit for short periods, in the gastrointestinal tract. *Produce antimicrobial substances. *Modulate immune responses. *Have the ability to influence metabolic activities (e.g., cholesterol assimilation, lactase activity, vitamin production). *Heat tolerance (survival during pelleting of creep feed) 3. Isolation of potential probiotic bacteria The development of new probiotics has been based on the outlined decision tree presented in Figure I (3). Most current probiotics have been selected in a similar marmer. Strain Origin (components ofa healthy human intestinal micro flora) Criteria Biosafely (Safel in human use) Biological properties Activity and viability (activity in the intestinal conditions) Resistance to low pH Gastricjuice Bile Pancreaticjuice Physiological Adherence to intestinal epithelium and mucus properties and/or Antogoism against phatogens Antimicrobial activity and/or Stimulation of immune response (GALT) and/or Internationa[ Scientiifec symposium lo5 Selective stimulation of beneficial bacteria and suppression of harmful bacteria and/or Beneficial systemic effects on the gut barrier system Fig. I . Selection criteria for probiotics to enhance gut barrier mechanisms (3). 4. Beneficial effects of probiotics Lactic acid bacteria, which are frequently used as probiotics, possess a number of antagonistic properties that operate by (4): *decreasing the ph by the production of lactic acid *consumption of available nutrients *decreasing the redox potential *production of hydrogen peroxide (under aerobic conditions) *production of specific inhibitory components, such as bacteriocins Fuller (5) listed the possible modes of action of such selected probiotics as follows: suppression of the vialble counts of phatogens and harmful bacteria, alteration of microbial metabolism (enzyme activity), and stimulation of the immune response. When Escherichia coli infect the bladder, they can adhere using electrostatic and hydrophilic binding, but most likely require type I fimbriae for irreversible adhesion (6). 5. Probiotics for farm animals 1. Microorganisms used in probiotics Lactobacillus, together with Bacillus sp., yeasts nad filamentous fungi are the main components of the probiotics commonly used for farm animals today (Table 1) (7) Table 1. Microorganisms used in probiotics for farm animals Lactobacillus acidophilus Laclobacillus casei ss,casei Lactobaillus reuteri Lactobacillus plantarum Streptoccocus salivarius ss,thermof illus Enterococcus faecium Enterococcus faecalis Bif ildobaclerium pseudolongum Bif idobacterium brevis Bacillus subtilis Bacillus cereus Bacillus mesentericus Bacillus licheniformis Clostridium butyricum P ediococcus penlosaceus ]06 Nomadic cwhuta[ a:radi"on: 9vi.ongo[ian d:airy prorfucts Sacchoromyces cerevisiae 2. Probiotic effects The potential benefits that can arise from applications of the probiotic concept are shown in Table 2(7) Table 2. Potential beneficial effects ofprobiotics for farm animals (7) Greater resistance to infectious diseases Increased growth rate Improved feed conversion Improved digestion Better absorption of nutrients Provision of essential nutrients Increased milk yield Improved milk quality Increased egg production Improved egg quality Improved carcass quality and less contamination Health control such as the prevention of intestinal disturbances. Especially in young animals Predigestion of antinutritional factors.e.g. trypsin inhibitors. Phytic acid, glucosinolates 3. Probiotics for pigs Sedo (8) compared post­weaning performance of pigs fed a starter feed with the same microbial culture to a feed grade antibiotic. They observed that the pigs reseiving the probiotic in their feed were equal to or superior in daily gain, intake, and feed efficiency compared to pigs fed the antibiotic (table3). Treatment Number of pigs Antibiotica 36 lnintial weight (Kg) Final weight (Kg) Weight gain (Kg) Daily gain (8) Feed intake (Kg) Feed/gain ratio Probioticb 41 8.6 7.6 38.4 41.2 29.8 33.6 473 525 ® 72.8 232 2.17 4. Sefely of novel probiotics New and more specific strains of probiotic bacteria are being sought. There is a potential risk associated with introduction of novel probiotic organisms into foods for human consuption.Before their incorporation into products new |r'ternat.or'a[ S c'er'tf ic syrnpostum J1| strains should be carefully assessed and tested for the safety and efficacy of their proposed use.The fol lowing suggestion and recommendations have been proposed as suitable models and methods to test the safety of probiotic bacteria (5) Determine the intrinsic properties of bacteria and strains selected for probiotic use. E.g. adhesion factors, degradation of intestinal mucus, antibiotic resistance, plasmid transfer potential, enzyme profile. Assess the effects of the metabolic products of the bacteria. Assess the acute and subacute toxicity of ingestion of extremely large amounts of the bacteria. Estimate the in vitro infective properties of probiotic bacteria using cell lines and human intestinal mucus degradation.Assess infectivity in animal models, e.g., immunocompromised animals or lethally irradiated animals. Detemine the efficacy of massive probiotic doses on the composition of human intestinal micro flora. Carefully assess side effects during human volunteers studies in various disease­spesific states. Conduct epidemiological surveillance of people ingesting large amounts of newly introduced probiotics bacteria for ingestion, and surveillance of the use of traditional strains. Undertake the most rigorous safety testing along the above lines for genetically modified strains and strains derived from animals. References I. Schaafsma G.State of the art concerning probiotic strains in milk products.IDF Nutrition Newsletter 5:23­24.1996 2. Lee Y­K.Salminen S.The coming of age of probiotics.Trends in Food Sci Techn.6: 24 I ­245 .1995 3. Huis lntt Veld, J.H.J.,and Short C.Selection criteria for probiotic microorganisms.The Royal Society of Medicine. International Congress and Symposium Series, 219:27­36,1996 4. Havenaar R. Brink B.T, and Jos. H.J.. Huis in `t Veld. Selection of strains for probiotics use ln:Fuller R(Ed) Probiotics`the scientific basis (pp 209­224).Chapman and Hall,London,1992 5. Fuller, R. Probiotics in man and animals, J. Appl. Bact., 66: 365,1989 6. Reid, G., Howard, J„ and Gan, a. S. Can bacterial interference prevent infection ?, Trends in Microbiology, 9(9) September : 424­428, 2001 7. Fuller, R. Probiotics for farm animals. In: Tannock, G.W.(Ed) probiotics. A critical review (pp 15­22), horizon scientific , England,1999. Sedo. Agricultural Experimental Station Report. University of Barselona. Barselona. Spain.1986. 108 Nomadic cu[tuta[ qraditron: 5MongoRan d;a.ry pud.uct§ Results Of study on the diagnosis Of mastititis in cow Of yak, native mongolian and dairy breeds, and the udentification Of causal agents Of the mastitis J.Damdirsuren, PhD, A.Magash,ScD. S.Tsevelmaa. MSc, State Central Laboratory Of Veterinary & Sanitation School Of Welerinary Science & Biotechnology, Mongolian State University Of Agriculture Summary I. Of all yak cows in the aimags involved in the survey, 14% suffered from clinical mastitis, 25 ,4% suffered from subclinicaL mastitis, where as it was 12,0% and 3 5,71 % respectively in native mongolian cows. 2. Fourty five persent of dairy cows of simmental, alatau breeds and their hybrids, bred around Ulaanbaatar city suffer from clinical mastitis and inflammation of udder accounted for 19% of them. Subclinical mastitis represents for 42%. 3.The percentages of correct diagnosis of subclinical mastitis by using bromtinolblau, Bemburgs and California mastitis tests were 3 5%, 97,7% and loo,0% respectively. 4.Such pathogenic bacteria as S.aureus, S.epidemitis, Str.agalactiae, Str.uberis, Klebsella pneumoniae, E.coli and Bacillus cereus were detected from milk and infiltrate from inflamed udder quarter. Intemationa[ Sctentif ¢ Syapouium 109 LACTOPEROXIDASE SYSTEM AS TEMPORARY PRESERVATIVE FOR ROW MILK IN MONGOLIA D. Enkhlsetseg, Research Institute Of Animal Husbandry, Agricultural University Of Mongolia. Summary The effectiveness of the lactoperoxidase system (LPS) on the long­term storage of raw milk was tested under varying field dairying conditions. The raw cow milk supplied by individual farmers was treated with LPS. Non­activated raw milk served as control to compare the preservative quality of LPS. The samples with and without LPS activating was stored at 4, 10, and 25°C for 72, 48, 12 hours. The immediate changes in the acidify of milk samples were tracked and the time when the acidify exceeded over standard value was recorded. It was found that the acidify of samples of raw milk without LPS­activation showed much faster increase in comparison to LPS­activated ones. A conclusion was drawn that LPS can be used as an agent for extended storage of raw cow milk in field conditions of Mongolia. Introduction To keep quality of milk in developing countries, generally, is still not feasible and will remain so for some time. This is because of following reasons. ­ collection and transportation of milk still face technical and organizational ­ ­ problem; milk is produced at bad /poor hygienic conditions; lackofcoolingfacilities. Cooling during collection storage and transportation is the best way to keep the quality of raw milk. However, because of economic and practical reasons, this is stil I not possible to apply in developing countries. Consequently, supporting the natural antibacterial system in milk can offer an immediate and practical solution to these current problems. Since the effectiveness of the system is reported to be I io gviomdic cu[tura[ Tradition: mongoaan chtry products dependent upon the temperature, it is essential to assess the effectiveness of LPS under Mongolian conditions, where the temperature is around 30°C at summer time. Literature review Lactoperoxidase system (LPS) is an indigenous antibacterial system in milk and human saliva. The activity of this system dependent on three components Lactoperoxidase, thiocyanate and hydrogen peroxide. Lactoperoxidase and thiocyanate are naturally occurring in milk while hydrogen peroxide has to be supplied from an exogenous source, Bjorck,L( 1979). The lactoperoxidase (LP) from cows milk is characterized by its heat stability, since it retains its activity in normal pasteurization of milk( 63 °C in 30 minute or 72 °C in 15 seconds) but is destroyed at 80 °C in 2.5 seconds, Korhonen,H.(1980). Thiocyanate is a ubiquitous anion in animal tissue and secretions. It occurs in the mammary, salivary and thyroid glands, in the stomach, kidney and in fluids such as synovial, cerebral, spinal, lymph and plasma, Reiter,B.( 1985). Cows milk norlnally contain I ­10 ppm, depending on feeding regime of the cow, Hope,K.( 1971 ). Cows in natural pastures, containing clover and other non grasses, give milk with higher concentration of thiocyanate than cows on winter feed grass only, Lawrence,A.J.( 1970). Hydrogen Peroxide is generally assumed to be absent from milk. Although the mammary tissue is metabolically very active during lactation, any H202 formed is rapidly reduced by catalase or peroxidase, Reiter,B.( 1985). Objectives ­ Identify the effectiveness of LPS system on the changes of acidify of raw cow milk stored in different temperatures; ­Determine the time when the acidity of milk exceeds the standard values; Materials and methods. Chemicals.. 1. LPS­activator of scientifically controlled composition and quality according to the national specifications of the Joint FAO/ WHO Expert Committee on Food Additives. LPS­consists from Sodium Thiocyanate ( NascN) and Hydrogen­ Peroxide (30%) . 2. Raw milk samples Intemattona[ Scientrf u: Symposium 111 Raw milk samples were obtained from bulk storage tanks at collection point of " Jargalant" village at Ulaanbaatar, Mongolia. Methods: 1. Guidelines for the Preservation of Raw Milk by Use of the Lactoperoxidase system ( CAC/GL 13­1991 ) Activator­I thiocyanate Activator­2 hydrogen peroxide 2. Titratable acidity test Experiment design Six glass bottles of 1000 ml consisted of control and treated milk were assigned to one of three storage temperatures. The three storage temperature were 4°C,10°C and 25°C. Lactoperoxidase (LP) activated and control milk were tested for acidity according to the titratable acidify test at two hours interval. Criteria was the time when the acidify exceeds over the standard value. Results and discussion As specified in Materials and Methods, LPS activated and control samples were undergone to two­hours interval acidity testing. A comparative analyses of the way acidity of LPS­treated and control samples perfomed as shown in Figure 1 a and Figure lb. The initial acidity of milk samples used in this experiment was 18 °T( 18­20 °T ) which is to be regarded as standard values. In terms of changes in the acidify, LPS­activated and treatment­free samples behaved differently in a strong dependency with the temperatures they stored in. In general, the acidify increased faster in high temperatures while low temperatures significantly retained the acidify to remain at much lower value for longer time. As far as the character of changes in the acidify of samples kept at different temperatures are concerned, for those samples stored at 4, only 36 hours required the acidity to be in limits of the standard values, whereas LPS­treated samples were more durable and unchanged for 72 hours. At 10 °C, acidify of LPS­ activated samples resisted to be lower than standard values, although non­ activated samples lived shortly 22 hours. Nomadiic cu[tura[ qraal.tion: Mongohan d:airy protucts 112 Figure la. Acidity oT mi)k in (LPS) activated and control milk at 4°C ­­­­­­­­­­­­­­­­­­­tl 19 20 21 22 Acidity CT € Nontreated ­I +LPD­activated Fi]!:.pela.Addity.fnilkilLPSactivatedallc®|tr®lmilE8t®[edat10°C and |®|co.led CS°O 18 19 20 21 22 Acidify OT ­Non­treated 10 C +­. lJrs <ictivated at 10 C ± l\brrfeated 25 C ```...`.~t``.­`` LF§ <ictivated at 25 C Internationa[ Scientif e¢ Symi)os.urn 113 THE TECHNOLOGICAL BASIS FOR GOAT MILK PROCESSING IN MONGOLIA Ch.Tsend­Auysh, Ph.D, MUST By early 2002 the number of livestock reached 26.0 million and 9.6 million 36.8% is goats.Mongolia is the second leading country in number of goats per loo people.The one main factor that influences the growth number of goats are the market demand on high quality cashmere.There fore the goat is herd even in the mountainous and Gobi area.The result of Dr.Damdinsuren`s research showed that 60.0 million litres of goat milk can be processed to produce milk and other dairy products.Mongolians have an ancient tradition where goat milk has been used as a children`s nutritions food.But any serious researches haven`t been done on defining the particularities of goat milk quality and it`s processing technology.There fore we have worked out the technology basis to process goat milk and produce (fermented) food for babies and using it as a curative agent. I. Composition and structure of goat milk. According to the research which done in spring and summer,it`s clear that goat milk is rich in proteins and lipids.(Table.I) Milk components% Mongolian Dry substances Fat Protein Caseins Lactose Minerals Goat milk European Cow milk 1 3 . 9 I +­ 1 . I 11. 76+­1.07 12.50+­I.2 4.30+­0.20 3 .44+­0.31 3.80+­0.50 3.93+­0.15 3.00+­019 3.45+­0.20 2.46+­0.16 2.80+­0.10 4.78+­0.21 4.30+­0.19 4.70+­0.06 0.90+­0 04 0.71+­0.08 0.70+­0.15 3.30+­0.33 114 Nomadic cu[tura[ q:T;a&itron: 9wlongohan chny products Goat milk is very nutritions,high in quality,and rich in whey protein particularly in essential fatty acids,linoleinic acid content in goat milk two times more than in cow milk.Micell is much simular to mother`s ones. I. Speciric technology characteristics We have done our experiments on loo different samples of goat milk and also we established some technological particularities.Our research shows that goat milk is not good to withstand the heat therefore it must be considered to produce milk and dairy products. (Fig.1) 11 0 1 2 3 4 5 6 7 8 9 10 11 12 Time,month But goat milk could keep its bactericid particularities for 48 hours. 1. Processingtechnologyofgoat milk According to Mongolian tradition and other countries experience goat milk should mainly be used for producing fermented milk products,traditional dairy products,soft cheese and nutritions for babies.(Fig.2) JJJ Intematrom[ S tie ntif ic Symposium Much research works and research were done in the field of fermented milk technology depending on market demand and nutritions factor.Also we set the quality and mechanical characteristics,composition and storage limit of goat milk.The research result concludes goat milk is pleasant environment for bifidobacterium, acidifilium bacterias to grow as well as the period of is much shorter than cow milk.We are carried out the technology of processing of goat milkdependingonchemicalcompositionandalsofermentinggoatmilkbybifidium and acidifilium baci as.We are studied biochemical and microbiologial changing during the fementation. I­ I 01234567 Time General and active acidig change during fermentation of goat milk 1 ` 1 ­Fermentation by pure strain of L.acidophilus 2`2­Fermentation by pure strain of Bifidium Goat milk was a suitable medium for growth of acid and bifidobacterium and femantation time more shorter than in cow milk.We are established quality of fermented goat milk products,structure,mechanical particularities and shelf life of products. Conclusion 1. The whey protein contents in Mongolian goat milk is high and therefore this particularities give a possibilities to use it as a curative agent. 2. We are established the suitable technological processing of goat milk and producing fermented products. Fermentiumofgoatmilkby,purestrainbifidiumandacidofiliumbacterias gave a healthful baby foods,also a good functional foods.It was confirmed by clinical investigation. 116 Nbmedtc cu[tuta[ Tradiitron: "ongo[ran chtry prorfucts DEVELOPMENT 0F THE ACCELERATED RIPENDIND OF CHEESE BY FLAVOUR ENHANCING ENZYMES 0N THE CHEESE PRODUCTION Prof Kang Chil. Korea I.The purpoes of study: this experiment was conducted whether the bitter taste of accelerated ripened cheese (ARC) and enayme modified cheese(EMC), which was prodused by a severe degradation of cheese proteins, cuold be degrated or not by the hydrolytic action of aminopeptidase and X prolyl dipeptidyl aminopeptidase from L casei FEPB­5.The practical conditions and technology for production of ARC cheese and EMC cheese were also studied.The flavour characteristics of ARC cheese was compared with those of normal ripened Chedar cheese and processed cheese products using the EMC cheese prepared experimentally were cyaluated by the trained students and the industrial staffs. 2. Results and conclutions : The degree of ripening of ARC cheese made experimentally according to the methods developed by this study was different with the ripening periods. The degree of ripening of three or four ARC ripened for 2 month were close to that of midium cheese, while one of them was close to that of extra old cheese. Two ARC cheese with the live cell and thecrude enzyme of L casei FEPB­5 were ripened withour bittemes andfproduse the full flavour of old cheese (8 month lpd).The textural properties of ARC ripened for three month with a commercial proteinase, neutrase, were close to those of old cheese rather than of mild cheese.The debittering actions of the aminopiptidases from L casei FEPB­5 were verified when bitter taste was prodused in hydrolysis of cheese protein by the severe action of Neutrase and flavourenzyme, which has been considered as one of the important processing steps in making EMC. The debittering action of aminopeptidase was found when commercial endopeptidases were inactivated by heating at 80°C. Commercial lipases contributed to produse acceptable falvour without flavour defects.The taste of EMC prepared has not been disappeared completely, but it could be masked by the tastes of other ingredients and was evaluated as the acceptable level of taste. On comparing the different type of processed cheese spreads with two commercial cream cheeses which were improted. The process cheese spreads containing EMC as well as tuna, peanut and a combination of garlic and red pepper seed oil, respectively, were preferred to the cream cheese. Iritemationa[ Sclellttf ic symposium 117 AN EXPERIMENTAL RESULT TO INVENT SOME TECHNICAL FACILITIES TO PROCESS DAIRY PRODUCTS IN FARM ProfBaldangombo B.Lhagvadorj This is an attitude to develop cooperation between farms and cooperatives in the transitional period of market system in Mongolia. There is few herdsmen who are succeeding in raising their domestic animals and their product ivyty even though all herdsmen wish it. Because of technological backwards of our animal husbandry many factors influence negative on intencification of the production. There are : I. There are not any solutions to the problem ofherdsmen's manual work and mechanization of the production because of lack of electrical supply in the counrtyside. 2. There are few possibilities to keep cooperative kind of like because the herdsmen still keep nomadic life. 3. Low level of herdsmen's knowledge and skills and shortage of their creative initiative is influencing negatively on animal husbandry intensification that herdsmen organi zes the animal husbandry production directly especially lack of milk processing and reprocessing equipment the herdsmen do their work on their own hands (manual work) that causes negative influence on productivity of labor. Considering this situation lecturer of animal husbandry mechaization electrification departmant invented simply made partly mechanized technical facilities for herdsmen (houshold) and have successfully experimented. There are: I.An invention and experiment of mechanical small­sized sucking apparatus to milk Mongolian well­breed cows have effectively confirmed for production. 118 9vibndc cu[tura[ q=radiitton: anongo[ran d;airy prod:uct5 The apparatus's milking diametr is 19.6 mm and length is 43.03 mm for mechanical massager is being used and confirmed as creative work based on increasing milkmaid's labor productivity. Mechanical reneved sucking apparatus compared with hand milking the speed has risen by 37.5 per unf. 2.The invention of model of milk cooling equipment using natural frost has been confirmed as a creative work of Mongolia. 3.In the scheme the experimental result of manual buffer processing equipment in shown. Considering this scheme we can see from picture 3 factoral changes depending on rotation of the buffer processing barrel. 4.A small­sized equipment has been confirmed to make (worm shaped) curds based on effectual experiment. 5 .Curd drying board This equipment is portable and it has a waterproof roof. The curd also could be dried in the sun. This equipment has been confirmed in a milk farm of Arkhangai aimag lkh Tamir sum by scientific station based on the effectual experiment. 6.The sour milk (aarts) and cheese pressing mechanization has been invented and effectually introdused in the production. 7.Aarts (sour milk) and fodder drying collector is going to be introdused in the production. This equipment will dry not only dairy (milk) products but also varies kind of fodder without losing their quality for a short tine. 8.Dairy product mixing equipment is placed mixing spare parts inside the bucket with 20 liters capacity.This mixer is determined to mix dry materials 97 % kinds within 2­3 minutes, Consultation 1. In the storage (lack) of electricity in the countryside introducing this simply made (invented) dairy processing reprocessing technical facilities will raise (improve) milkmaids and dairy product produsers on the products quality. 2. These small­sized equipments we considerthere is an sample opportunity to introduse sufficiently these small­sized equipments for households use. IriteTriatiorLa[ Sciendf ic symposium 119 RECOMMENDATIONS ISSU ED BY TIIE PARTICIPANTS 0F TIIE INTERNATIONAL SYMPOSIUM "NOMADIC CULTURAL TRADITIONS­MongolianNationalDairyProducts" To the State, Governmental and Research Organizations, and scientists and researchers We, the scientists and researches, express our deep appreciation to the Ministry of Food and Agriculture, the Mongolian Academy of Science, the Mongolian University of Science and Technology the Scientific Academy, the Mongolian Food Industry Association for organizing the lnternational Symposium "Nomadic cultural traditions­Mongolian dairy products", dedicated to the 840th anniversary of chingis Khaan birth and the 800th armiversary of establishment of the Great Mongol Empire and provided the opportunity to share information on our discovery studies for the scientific basis of Mongolian traditional method to prepare dairy products and its conversion ways into modem technology, to sum up our findings and ideas. The warm greeting message from H.E. N. Bagabandi, President of Mongolia to the participants of the Symposium and his mind to develop in further a fruitful cooperation among the researches and scientists in many countries treated with deep honour. This recommendations ;.sswec7 to the State, Governmental and Research Organizations, private entities and scientists and researchers in different countries, €mpAasi.zJ.#g that in Mongolia with dominant pastoral extensive livestock system, the traditional dairy production is the main way to utilise milk resources and to improve the population needs for the dairy products, #of!."g a support from the Government of Mongolia for the traditional technology practices and the importance of expanding all kinds of cooperation among state and research organizations and institutions and bclsed on following: I. To provide all kinds of support and assistance in frame of cooperation between lnternational organizations and Governments, in order to implement the 12o Nomditc cu[tum[ Tradition: enongohan d:airy prod:uct5 "White revolution" National program of the Government of Mongolia on milk and dairy production; 2. To establish the lnternational Research Center of Mongolian dairy products, in order to deepen the study of nature of the traditional dairy processing method, to explore possibilities to convert this method into modem technology, that further resolve the issue. of development of small and medium scale industries in country and to organize the Scientific Symposium on certain subject once in every two years; 3 . To provide condition and opportunities for the active participation of Mongolian Research organizations, Institutions, researchers and specialists at International forums, conferences, workshops and other events, organized by the lnternational Dairy Federation, Asian Association of Milk Acid Bacteria; 4. To expand the international cooperation between Research organizations, private enterprises and non­governmental organizations in direction to introduce the latest technologies and technique of dairy farms, small and medium scaled milk processing, suitable in Mongolian condition, to improve the current technological level of producers and to provide the food security; To implement the specific programs, projects and measures through international organizations and bilateral cooperation; 5. To cooperate in the areas of training and re­training of the Mongolian researches, scholars, young research workers, engineers, specialists involved in dairy study; 6. To assist the Mongolian Research institutions and scientists with providing science and technology information on milk processing technologies an dairy study. We strongly believe that Governmental, Scientific and Research organizations, scientists and researchers, enterprises and individuals after handed over this recommendations, issued by the participants of the International Symposium "Nomadic cultural traditions­ Mongolian dairy products" will contribute in the development of Mongolian milk and dairy production sector, especially in the production of traditional dairy products based of modern scientific and technological achievements. Participants orthe Symposium 22 September, 2002 Ulaanbaatar, Mongolia RE "BeM6u cail" x.8Jiunuilil 2a3a|) ISBN: 99929­5­789­1