Electrical conductivity, pH, minerals, and sensory evaluation of airag (fermented mare’s milk)

Ryouta Tsuchiya, Takayuki Kawai, Tserenpurev Bat-Oyun, Masato Shinoda, Yuki Morinaga

Research output: Contribution to journalArticle

Abstract

Traditional airag (fermented mare’s milk) is a sour, slightly alcoholic drink handmade by Mongolian nomads. As airag is not heated after production, the fermentation continues to proceed and the taste changes rapidly. The objective of this study was to investigate the association of the sensory taste evaluation of airag with some properties—electrical conductivity (EC), pH and concentrations of macro minerals (calcium (Ca), phosphorous (P), sulfur (S), magnesium (Mg), potassium (K), and sodium (Na))—of airag. We held an airag contest in Mogod county, one of the most famous airag production areas, in order to collect samples of airag for the analysis of airag properties and to conduct an airag taste evaluation by Mongolian people. The results of the statistical analysis indicated that the EC-value was related to the evaluation score of airag. Except for EC, no statistically significant relationship between the taste score and the other properties was found in this study. It was concluded that the EC-value would be a simple measurement indicator for evaluating the quality of airag on site.

Original languageEnglish
Article number333
JournalFoods
Volume9
Issue number3
DOIs
Publication statusPublished - 1 Jan 2020

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Keywords

  • Airag (koumiss)
  • Electrical conductivity
  • Fermented mare’s milk
  • Macro minerals
  • Sensory evaluation
  • pH

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