What can you tell about Kumyse. Kumys like a national brand

Kumys - refreshing and toning drink that runs the body important elements For full existence. This oriental sourness milk product often referred to as a "Longebating Drink". Manufactured from the mare milk endowed with nature unique useful qualities, Kumys retains all these properties and is considered to have the eastern residents of the source of health. Drink is used in cosmetology and medicine. Based on this product, a whole medical system has been developed - Kuitive therapy. The beneficial properties of the beverage combined with a unique taste made it popular not only in the homeland, but also in other countries of the world.

What is koumiss

One of the most revered and appreciated dairy drinks among the population of Kyrgyzstan, Mongolia, Kazakhstan and the inhabitants of the planets with Mongolian and Turkic roots are Kymy. Translated into Russian, the name sounds like Kumys. This is an acidic product obtained by alcoholic and lactic acid fermentation of the mare milk. The fermentation stage is carried out at the expense of lactic acid bacteria with the addition of yeast.

Kumys are a pretty pleasant refreshing drink with a slightly acidic taste. It should be used only at the stages of fermentation. Only during this period he does not lose its unique taste qualities, Value and useful properties.

The history of this sour-column beverage originates in the distant past. As a result of archaeological excavations conducted in the parking lot of the ancient Mongolian settlements in the Susamir Valley (Eneolyta Epoch), not only evidence of the taming and domestication of horses, but also bags of animal leather were discovered. Inside them, scientists managed to establish traces of the roded mare milk.

The ancient Greek Herodota scientist mentions about Kumyes. Describing the life and traditions of Scythians, the philosopher mentions a miraculous drink. Local residents made it, knocking down milk mares in special wooden tanks. The recipe of this healing and very delicious drink They knew only the chosen, who were prepared. All ingredients and the basis of the cooking method were kept in the strictest mystery. Slemptoms, who witnessed the process of cooking Kumys, instantly blinded.

Later information about Kumys was found in the Ipatiev Chronicles (XIII century). In their travel notes in Tataria, Guillaume de Rubruk describes taste quality and healing drink properties.

The ancient recipe for cooking Kums is still transmitted from generation to generation in Bashkir families. This people hold the ancient traditions and prepares Kumys only from the mare milk. Unlike the population of Bashkortostan, Turkmen and Kyrgyz as a basis can take camel milk.

The technological process of cooking Kumsa allows you to prepare a drink with different content of alcohol revolutions.

Views

In Kazakhstan, Kumimi, depending on the fermentation period, divide into several species:

1. Zhasymyz is a young who robbed just for one day.
2. Kunan Kymyz is a slightly drinking drink of 2 day ferments.
3. Kumys Donen - an acidic, already containing a large number of alcohol revolutions. Ready to use after 3 days of fermentation.
4. Saumal - Kumys, who roding 10 hours.
5. Kymyzyz - prepares from the maras of the mare.
6. Ball Kyumuz-source drink with honey or other sweet additive.

All these species differ in different alcohol content. Young Kumys - a drink ready for use after 5-6 hours. It contains the smallest percentage of alcohol - up to 1%. Such koumiss is distinguished by a sweet taste, almost contains gases. The product that was preparing from 24 to 48 hours is already more saturated with alcohol. Its composition is 1.7-2% of alcohol. He acquires an acidic aftertaste. After a small amount of drunk, Kumys is felt light intoxication. The most "sturdy" koumiss dwells in the process of fermentation to 4 days. It contains the maximum level of alcohol - 3-4%. This kumism is strongly foaming and has a pretty sour taste.

Composition and calorie

Kumys - fermented milk drink, characterized by increased lactose content and glucose. This characteristic product gives the main ingredient. The level of these indicators in the mare milk is the largest. For example, lactose content in cow's milk is 38% lower.

In the process of special fermentation, using not only ferocular bacteria, but also yeast, lactose is converted into lactic acid, carbon dioxide, ethanol And disintegrates into a number of other aromatic substances. Due to this, the finished product acquires unique taste and aroma.

The chemical composition of Kums is represented by a number of vitamins and useful elements:

1. Pretty large amount of vitamin A, C, PP.
2. B - lactoflavin vitamins group (B2), thiamine (B1), Cyanocobalamin (B12).
3. Biotin involved in the synthesis of fermentation of carbohydrates and fats in the body.
4. Folic acid necessary for the normal functioning of the immune and circulatory system.
5. Microelements CA, K, P, FE, Zn, Cu, Mn.
6. Providing normal metabolism pantothenic acid.

Kumiv in its composition contains ethyl alcohol. Its level ranges from 0.4 to 4.5%.

The energy value of the product fluctuates from 40 to 150 kcal. In 100 ml of fermented milk drink (medium fat) - 5 g of carbohydrates, 2.1 g of proteins and 1.9 g of fats. As a result of fermentation, proteins become easily dismissed and quickly digested in the body, therefore, although Kumys and high, it is recommended to take during diets.

Common benefit

Equal milk drink of longevity is saturated with a large number of useful components that have a beneficial effect on the body.

Nomads used kumys for the prevention and treatment of many diseases. Ancient healer Avicenna recommended this drink to restore the body after severe diseases, with physical exhaustion, nervous disorders and as a general fuel.

Over time, scientists have discovered other useful properties of Kumsa. This product normalizes the intestinal microflora, accelerates the regeneration of cells, has a positive effect on the operation of the stomach and contributes to the removal of toxins. Kumys improves the work of the immune system, fills the lack of energy, giving cheerfulness, stimulates the bulk of biological processes.

For women

Caution rich in calcium and vitamins contributes to improved skin cover and nail states, hair.

Milk acids formed in the process of fermentation normalize the microflora in the vagina, eliminating the unpleasant sensation. Restoring the natural balance, they provide the health of female genital organs and the urinary system.

The relaxing effect of the beverage provides a small content of alcohol and vitamins A and B. It helps with disorders of the thyroid gland, accompanied by increased irritability, fusibility, and also improves sleep.

For men

Kumys - excellent natural cleaning agent after drinking alcohol. Although there is a small percentage of alcohol in it, it does not interfere with the drink to clean the body from toxins.

After severe physical exercises or training in the gym from a male organism, along with then a large number of useful salts are derived. A small amount of Kums will help restore the imbalance.

Positive impact This ferocular product has a work of the male sexual system. The presence in the composition of testosterone improves libido, increases the erection and reduces the risk of the appearance of prostatitis.

During pregnancy

Milk mare is saturated with iron. In the process of fermentation, this element does not disappear, therefore Kumys contribute to the increase in hemoglobin in the blood of a pregnant woman, and also reduces the risk of anemia. The dairy element is rich in calcium necessary for the normal formation of the kostyol bone system.

Despite all the useful properties, Kumiv contains alcohol. Futive mothers better consult with the attending physician before the introduction of such a product in his diet.

With breastfeeding

The fermentation product made on the basis of the mare milk contributes to the improvement of the work of women's mammary glands, contributing to lactation. The lining properties of Kums are helping to recover faster after delivery. Nursing mothers are recommended to use young kums containing the minimum amount of alcohol.

For kids

Kumys have a beneficial effect on the growing organism. A large amount of calcium fills the lack of this vitamin, and the phosphor contained in the beverage enhances its suction. In addition, this drink is very useful for children with dysbacteriosis, since the intestinal microflora imbalance restores.

A rather peculiar taste of the fermented milk drink based on the mare milk does not like children very much, so it is better to add honey and vanilla before use.

When weight loss

Quite often doctors include Kumys into the composition of diets. This is due to the ability of the beverage to improve digestion, stabilizing the daily chair and eliminating colic and meteorism. The large content of the protein gives Kumsu nutritional value, contributing to the rapid thickening of hunger and maintain muscle mass in the tone. Thanks to the animal origin, this element is quickly absorbed by the body.

Drinking 100 ml of Kumsa before eating, a person on a diet fills the daily rate of vitamins, trace elements and acids in the body. Excess the permissible requirements of the use of this drink should not be, as alcohol is present.

Antibacterial, restoring, strengthening properties of this ferocular product, has been widely used not only in folk medicine. Numerous studies have confirmed the effectiveness of the use of Kums in the treatment of diseases gastric tract, intestines, respiratory system, cardiovascular dystonia. Course courses are prescribed for people with a weakened immune system, impaired metabolism. It is part of the complex therapy to combat infectious diseases and anemia treatment.

Thanks to the unique qualities, Kuven is considered an indispensable component in many folk remedies for the treatment and prevention of a number of diseases.

With diabetes

The use of high quality and containing the minimum number of alcohol revolutions of Kumsa contributes to the normalization of blood sugar levels. It fills the required amount of beta-carotene and the entire vitamin complex. Diabetics This product is especially useful because the disease is accompanied by a refusal of many vitamine-containing products.

Kumsum normalizes the metabolism and cleans blood vessels from cholesterol plaques, which is also important in diabetes mellitus. When using this milk product, the risk of nerve diseases and mental disorders inherent in diabetics is reduced.

Important: glycemic index Kumysa - 25 units.

With pancreatitis

Efficiency products are necessarily included in the diet for the disease of the pancreas. Kumys Normalizes the secretory function of this organ, and also eliminates inflammatory processes. His high nutritional value Promotes the rapid saturation of the human body while compliance with the diet. Product's ability to improve metabolism prevents the emergence of problems with the intestines.

With gastritis

During the exacerbation of the disease and people with elevated acidity, Kuism is categorically contraindicated.

For gout

The emergence of this disease contributes to the violation of the exchange process of nucleic acids. The level of uric acid increases so much that is deposited in the joints. This process causes pain sensations and leads to physical changes in the appearance of the limbs. Kumyse contains a sufficient level of calcium, contributing to the strength and health of bone tissue, so it is often prescribed in preventive purposes and the initial stages of the gout.

For liver

Kumys, possessing cleansing properties, makes it easier to work the liver. Fatty acids and antioxidants contribute to the resumption of cells and protect them from destruction. Including in the daily diet Kumys, it is necessary to pay attention to the amount of alcohol content in it. For the prevention and treatment of hepatitis and cirrhosis, only a young milk drink should be used. Recommended dose - 250-300 ml during food intake.

With psoriase

The daily diet of people suffering from skin diseases necessarily include products containing a large amount of vitamins B, a, pp. In patients with psoriasis or eczema, the lack of these elements is usually observed. In Kumys, just contains a complete set of vitamins. In combination with lipoic acid, they contribute to the elimination of harmful substances from the body, improving the exchange process and regeneration of the skin. Antibacterial properties reduce the inflammatory skin process, reducing redness and unpleasant itching.

With pneumonia

Kuitive therapy is widely used for diseases of the organs of the respiratory system. This fermented milk product is able to reduce the irritability of the throat with a strong cough, contributes to the discharge of sputum. Antibacterial properties reduce inflammatory processes in lymph nodes, preventing the appearance of uluses. Patients with pneumonia lose appetite, they have a sharp weight loss, and the body becomes strongly weakened. Kumys, thanks to its unique composition, improves the work of the immune and digestive system, thereby helping the person to restore forces.

With hangover

Among all the varieties of fermented dairy products, Kumys are the best medicine that fuses with a hangover. Milk acid combined with group B vitamins activates the processing and removal of toxins. Under the influence of carbon dioxide, the oxidation process and splitting of alcohol residues occurs even faster. The toning property of Kumsa facilitates a hangmelist syndrome and quenches a strong thirst.

Application in cosmetology

The beneficial properties of the fermented milk product based on the mare milk are used not only for the treatment and prevention of a number of diseases, but also in cosmetology. Kumys are found in the composition of leather care products and hair.

For hair

Kumys feeds the hair onions, providing the curls beauty and power. Antibacterial and moisturizing effect contributes to the elimination of dryness of the scalp and dandruff.

Tonic
Ingredients:

• Kumys - 1 tbsp.
• Honey - 20 g
• Yolk - 1 pc.

Mix all the components and apply evenly on the hair, not forgetting massaging movements to launch a mask in the skin. Means keep at least half an hour. To give a larger effect, cover the head with a towel.

Thanks to such a mask, the hair acquire a healthy look. After 5-6 applications from the dandruff, there is no trace, the head of the head will become less dry.

Nourishing mask
Ingredients:

• 1/2 loaf of bread from rye flour.
• 2 tbsp. Kumsa.

Weching bread and wet it in a slightly heated Kumy. After 5-10 minutes, mix, turning the mixture into a homogeneous mass. Launate into the scalp. Wear a shower cap and wrap my head with a woolen handkerchief. After 20 minutes, it is thoroughly rinsed first with warm water, and then shampoo.

For face

Acid drink is used as a moisturizing, whitening and tonic for the skin of the face.

Carrot mask with kum
Required:

• 50 g of home curd.
• 17 ml of carrot juice.
• 1.5 tbsp. Kumsa.

Stretch cottage cheese through gauze. Mix thoroughly with carrot juice. Add kumys. Blend on the face, avoiding getting into the eyes, and leave for 30 minutes. After time, washed off with warm water. Use no more than once every three days.

Whitening mask
Required:

• 70 g honey.
• 3 tbsp. Kumsa.
• 30 ml of lemon juice.

Kummy mix with honey. Squeeze into this mixture the required amount of juice from lemon. All components thoroughly mix each other. Blend on face and leave for 15 minutes.

The use of such a mask is 1-2 times a week for two months contributes to the disappearance of pigment spots, freckles and skin lightening.

Harm and contraindications

Cucumber with an incredible amount useful propertiesmay also have a detrimental effect on the body.

1. The presence of this ferocular product is unacceptable in the diet of people with lactose intolerance.
2. The content of alcohol in Kumyse may adversely affect health during the exacerbation of chronic diseases of the internal organs.
3. Do not drink Kumys for gastritis and stomach ulcers, accompanied by increased acidity. It helps to increase secretion, and acidity increases even more.
4. Due to the content of alcohol, Kuven is not recommended to often use pregnant women and introduce into the diet of children. For the same reason, you should not drink Kumys to people suffering from alcohol addiction.

Despite the fact that Kumys are introduced into the complex treatment of tuberculosis, in cases of the open form of this disease, drink is strictly prohibited. For the remaining categories, the use of Kums is connected only with positive properties. The main thing is to adhere to the norms and not abuse.

How to store

Asian fermented milk drink or camel milk refers to the category of "living" products. Consequently, he is perishable and not suitable for long storage.

Real Kumys should be used no later than 2-3 days from the end of fermentation. It is bottled in the glass container and stored in a cold place: the cellar or basement (the temperature is not higher than 6 ° C) or the refrigerator.

Kumys produced on dairy and a shop selling in a store has a slight similarity with a real Asian product. The maximum approximate of the composition and the rules of manufacture should have a shelf life of not more than 3 days. This product is stored in the refrigerator.

How to drink koumiss

Residents of Asian countries who are accustomed to a fermented milk drink from the mare milk from childhood may not limit themselves in the use of Kumsa. In the hot summer period, Kyrgyz and Bashkirs can drink up to 7-10 liters per day, while getting only benefits.

People with an unprepared organism, this alcohol-containing drink with increased fatty should be introduced into the diet, starting with small doses to get used to.

How much can you drink on day

Following the recommendations of doctors, Kumys begin to drink in small quantities. Initial daily rate should not exceed 100 ml. If the body perceives the drink for 3-4 days normally, the dosage gradually increases to 200-400 ml. Subsequently, it is allowed to take more than 1-1.5 liters.

Can I drink at night

IN therapeutic purposes Kumys are used in the morning, before breakfast. But due to the soothing and relaxing effect on the body (due to alcohol) this drink can be taken in the evening to improve sleep. Foundation of Kumsa for the night contribute to the normalization of the chair. But before bedtime, it is better to drink Kumause, containing a small percentage of alcohol.

Can I drink Muslims

Kumys, who moved during the day, practically does not contain alcohol. Such a drink, like the remaining sour milk, is allowed to drink Muslims. Being in the process of fermentation for a longer period, Kumys becomes much stronger than the young. He no longer belongs to the products of Halal.

Is it possible to teach from Kums

Equal milk drink made on the basis of the mare milk does not apply to alcoholic. But, who roding a few days, he acquires a fortress to 4-6 revolutions. Therefore, drink, drunk in large quantities, can cause light alcoholic intoxication. Kazakhs make kums, containing up to 25-30% alcohol. Several sips of such an acidic drink are equivalent to 50 g of vodka or brandy.

How to make koumiss at home

Prepare a real Asian milk drink is quite difficult. It is impossible to find the mare milk on the shelves of shops, so at home it is better to replace it with goat. Such koumiss has almost the same useful properties, but differs in taste.

For cooking you will need:

• 1 L goat milk.
• 50 g sugar.
• 50 ml of yogurt without additives (kefir).
• 30 g of honey.
• 200 ml of purified water.
• 5 g dry yeast.

Step-by-step instruction:

1. Pour milk into a saucepan and put on a slow fire. Boil. Gradually pour water and add honey. Boil another 6-8 minutes.
2. Cool the milk mixture to complete cooling. Enter yogurt (kefir). Cover with a saucepan with a lid and wrestled with a woolen blanket (for faster heating). Leave in a warm place for 5-9 hours.
3. After the milk skiing, beat it with a mixer. The resulting mixture is strain through a thick layer of gauze.
4. Yeast pour warm water, add sugar and let go. Connect them with milk.
5. In advance, washed and sterilized banks pour milk. The liquid should fill the tank by 2/3. Leave koumiss in a warm place for 3-4 hours, without covering containers with covers.
6. After the required time, the banks cover with covers and put in the refrigerator so that Kumys do not overgo.

Store koumiss in the refrigerator no more than two days.

1. A.V. Posters was the first one who opened a kumorovebent in Russia. This event occurred in 1858 in the Samara province. After 100 years, more than 65 such establishments were opened.
2. Kazakhs still adhere to the ancient technology of cooking Kums. For the fermentation process, they use a burdyuk from a hillside skins or horse. Beat the milk mare you need at least 1000 times. After that, black grains appear on the surface - mare fat.

Kazakh cuisine is characterized by its features that were formed under the cultural and historical development of the people. Among national dishesThe Kazakhs also allocate drinks, namely: Kumys and Ayran. As for tea, on Eastern lands, he is particularly popular.

Such drinks can be easily prepared at home, adhering to recipes. Given the specifics of the kitchen and culture, it is necessary to learn how to drink Kumiv right, with which the tea is to serve and then your ideas about oriental hospitality will be more correct.

Kumys kazakh language It sounds like "Kymyz" and implies a source drink. Get it as a result of fermentation, produced young mares from milk. According to its consistency, Koumiss can be different - from a strong invigorating drink to a relaxing and lung, from which clone in sleep.

This drink is very useful and able to heal from many diseases. At one time, Kumys helped to cope with tuberculosis when the remaining medicines were powerless.

To date, there are different variations of the preparation of this drink. But, among the traditional, one can allocate three classic recipe For the Kazakhs.

Recipes Kumsa

1. The secret of making drink in the dishes. Milk mare must be shot down in a special container made of leather rags. If it is not, you can use a wooden one, but then the taste will be a little different. It is necessary to shoot down the milk with a wooden spoon, about an hour, or even more. Then leave to wander a few days until a thick drink is formed.

2. Kums can be prepared from the start. To do this, in front of the winter, the residues of the drink are collected and stored until spring. With the onset of heat, Zavskaya is diluted with fresh milk and leave for a few days for fermentation. After that drink.

3. This recipe is suitable for those who do not have the ability to get milk mare. You can use kefir from the milk of cow, where you need to add yeast (no more than 3 grams), sugar (50 grams) and a glass of boiling water. A carefully mixed mixture should stand a bit in a dark place. Then the drink should be strain and pour into the banks, leaving for the time of fermentation.

Kumys should be the first to drink the most respected family member. The remains are not suitable, it's equal to sin.

Kazakh tea

The preassee of the Kazakhs to the milk can be traced on the recipe of real Eastern tea, of course, with the addition of cream or milk.

To prepare your favorite Kazakh drink, you will need black Georgian (possibly other) tea, milk, sugar and a little water. Tea spoon tea must be brewed in 30 grams of water, but do not bring to a boil. Let stand and pour a strong welding in cups. Then add hot milk, water and add sugar. Kazakh tea is always served when visiting guests.

Ayran.

Very popular, especially in hot weather in the eastern edges, fermented fermented milk drink. Cook it is quite easy, and besides quickly. For the preparation you will need fresh milk and sourdough. Milk need to boil and give it to cool. Officiality Ayran attaches to Zafir, which can be used kefir. In the cooled milk it is necessary to pour kefir and stir, after which it is left at 5-6 hours. Then cooked Ayran put in the refrigerator and use as a cooling drink.

If you are a fan national Kitchenthen you are exactly familiar with such a childhood dessert as.

If you believe the giving, the steppe Amazons did not feed their children with breasts. According to the ancient Greeks, their babies were fed by Kumysh - Mobyl milk. About the tribes that settled the territory from the Black Sea to Mongolia and the mares feeding on milk, wrote another Homer. Greeks such narratives seemed amazing, but they were interested in a drink from milk containing alcohol. Today Kumys (or as Mongols are called - Ayrag) did not lose its popularity among the inhabitants of the Caucasus, nor among researchers who continue to study the properties of this amazing drink. For residents of Turkmenistan, Kazakhstan, Uzbekistan, Mongolia and other Asians Ayrag is a product of national cuisine.

Millennial Store Drink

Researchers believe that Kumys, along with kvass, beer and honeycomb (fermented honey), is one of the most ancient low alcohol drinks, famous for humanity. And linguists, analyzing the origin of the beverage name, suggested: it arose more than 5,000 years ago, about the time when nomads domesticated the first horses.

Fats from the mare milk were found in ancient burials. One of these belongs to the times of the culture of Botay, which existed in the territory of modern Kazakhstan around 3500 BC. e. Archaeologists believe that it was here that people lived, who among the first tamed a wild horse. Kumsa residues, as well as dishes for whipping drinks more than once found in Scythian mounds, as well as in ancient burials in Russia.

Milk horses - a nutritious product, but due to the high content of the lactose, the raw mare milk is a strong laxative. Therefore, ancient nomads, before you give this drink to children, led it to fermentation. During fermentation, the product was stirred either whipped as butter.

In the process, ethanol is produced in milk, as a result of which Kumys turn into weakly alcoholic beverage With high content of vitamins and calories.

However, the Scythians preferred a stronger alcoholic drink. They found: if you freeze the kums, remove the ice crystals from it and defrost, you will get a more addicted drink. They repeated this procedure until the drink did not receive the desired level of alcohol. Today, a traditional distillation is used to increase the percentage of alcohol. They say, after a 6-time distillation of Kums, a 30-degree drink resembling vodka is obtained.

In the records of Greek historian Herodotus, there is a mention of how the Scythians poured into the deep wooden barrels of the milk mare and, stirring, permensed fermentation. Portions are smaller fermented in small leather bags. In Central Asia, for example, a tradition existed to hang these bags near the entrance to the house so that each incoming can shake the bag with the kum and accelerate fermentation. Flemish monk-traveler Ville Rubruk in 1250 also described the process like a mare milk begins to wander, covered with bubbles, like a young wine. The monk even ventured to try an unusual drink, but found him very caustic and too intoxicating.

TO
aK has already been noted, Kumys is an fermented milk product made of mare milk. They produce from Razvaska, which makes it similar on, but differs in a higher alcohol content (although there is really minor portions), as well as some other features.

First of all, for the mare milk, high content. The concentration of sugars in this product significantly exceeds the figures in the cow or goat milk. Also in Kumysya much more than in the milk of other animals. If you compare with cow, this indicator is almost 40 percent higher. But unlike other types of milk, the mare is mainly used in fermented form. Although again, it differs markedly from kefir and other known fermented dairy products.

By the way, technically kumys are more like wine, as fermentation proceeds not at the expense (as in kefir), but at the expense. Some compare this drink with beer. As for taste, Kumsa has an oily flavor of alcohol.

Mongols warriors worshiped Kumys, as a product from which their strength drew. And as the story shows, it is not fiction. Mongols really differed in high immunity, they rarely hurt.

From Kumsa Warriors received large portions of the easily-friendly, from which in combination with large reserves, and other nutritional components were obtained energy and "building materials" for an impressive muscles.

This drink consisting of lactic acid bacteria, and a small content of natural alcohol, is called a lively or drink of longevity. And for this there is every reason. Scientists have proven that this product has a number of useful and even healing properties.

Today, scientists can accurately say that the composition of this drink is really delicious. High concentration, folic acid, make it an impeccable food product. BUT useful bacteriaThe contained in it improves the process of food digestion, restore the intestinal microflora.

Kumys - a source of low molecular weight, including linoleic and linolenic, which are considered indispensable for humans. In addition, the composition of this drink is useful salts calcium and. As for vitamins, in the mare milk almost 10 times more than in a cow.

In 1 liter of Kumsa contains:

• 200 μg;
• 375 mg;
• 256 μg of folic acid;
• 2 mg.

In addition, Kumys are a rich source, and.

And one more interesting feature of Kumsa: The useful substances contained in the product are absorbed almost completely (almost 95%). In addition, the components contained in this sour-column drink significantly increase the digestibility of proteins, and other nutrients from other food products.

Role in the body

In Mongolian tradition, white is a sacred color, symbolizing happiness, prosperity and high social status. All white things and the products of Mongols also attribute sacred emergency abilities. And Kumys in this regard are no exception. Although, if we take into account how much useful for a person is this wonderful drink, there is nothing strange that it is sacred for the Mongols. During the day, adult Mongols can drink about 3 liters of drink, children, taking into account the lightweight drinking effect, the daily portions limit 1 liters of drink.

Digestion

Already tested for centuries that Kumiv contributes to the normalization of the gastrointestinal tract. - indispensable substances for normal digestion. All types of ferocular products, including Kumys, contain these substances. Probiotics protect the body from harmful bacteria, contribute to the development of healthy microflora, prevent cavity and disorders of the gastrointestinal tract. The beneficial bacteria contained in Kumyse, easily restore the balance of intestinal microflora. In addition, it is known that milk mare serves as an effective medicine for the treatment of duodenal ulcers, abdominal typhoid and other similar diseases.

Protection against cancer

Regular consumption of this drink reduces the risk of cancer. Several studies have shown that probiotics included in Kumys are killing cancer cells, slow down the growth of malignant formations. True, while this effect scientists confirmed only on laboratory animals. Mice, patients with breast cancer, after "treatment" by Kumysh completely recovered from the illness. In addition, scientists noticed that the animals had strengthened the immune system, thanks to which the fight against onco-scabing was more successful.

Cleansing and protection for the body

Kumys - a powerful tool for detoxification.

Included in the drink is able to neutralize mutagens, which cause rebirth of DNA. This substance protects the body from all types of fungi, viruses and bacteria, and also cleans the organism from toxins.

Also kumys are used to combat bacteria. In particular, the effectiveness of this product was proved in the treatment of tuberculosis, intestinal sticks and other viral diseases. Interestingly, the composition of this unique drink contains natural antibiotics that protect the body from harmful bacilli.

Strong immunity

Scientists have proven that, like vitamin C, lactobacillia is able to protect the body from cold and influenza. Studies conducted with the participation of animals proved that probiotics from Kums significantly increase the protective abilities of the body, and also restore immunity after a long intake of antibiotics.

Strong bones

Kumless - important source of calcium. And even children know that the strength and health of bone tissue, joints and teeth depends on this mineral. In addition, calcium, obtained from this milk product, contributes to the adequate course of many processes in the body.

Other useful properties of Kumsa:

• increases hemoglobin levels;
• effective in the treatment of atherosclerosis and hypertension in the early stages;
• strengthens the nervous system;
• prevents depression and insomnia;
• stimulates blood circulation;
• acts on the body warmingly;
• contributes to the rejuvenation of the body.

Tradition treatment by Kuisma

In the XIX century, in the south-east of Russia, Kumys were used as a means against anemia, tuberculosis, chronic diseases of the lungs, gynecological and skin ailments. In the second half of the 1800s, 16 sanatoriums were opened in Russia, the treatment programs in which the regular consumption of Kumsa included. By the way, members of the Imperial Family, Maxim Gorky, Lion believed in such agencies. It is said that even a member of the British Parliament also visited in one of these sanatoriums during his visit to Central Asia.

But since traditional kumys retains freshness of no more than 3 days, the possibility of "kimotoraterapics" was limited to the mare millennium, that is, in spring and summer, when the mares lead offspring. To somehow solve this problem, a method was developed for the production of pasteurized Kumsa. Such a product available for a whole year, and also became possible exports.

By the way, some of the first customers of the mare milk from Asia became the Swiss, which, among other things, use this valuable product as a cosmetic component.

Cautions

Kumys are used for the treatment and prevention of many diseases. In particular, this product has a positive effect on the health of the tuberculosis, abdominal typhoid, neurasthenia and other diseases of the nervous system, with digestive disorders, cardiorators. However, the use of beverage is contraindicated during the exacerbation of these diseases, as well as people with hypersensitivity to components.

Also undesirable to engage in "Kuitive therapy" without prior consultation with the doctor, especially if there are chronic diseases. To achieve the therapeutic effect from the reception of Kums, it will be necessary to eat from 500 to 1000 ml of beverage daily.

In some European regions, people learned to produce, so to speak, artificial koumiss. In large plastic or wooden barrels, the cow's milk is amented to fermentation, adding yeast and useful bacteria to it. Meanwhile, this drink is very different from Natural Kums. These kums are manufactured in the process of fermentation of exclusively mare milk, into which a mixture of Bulgarian and acidophilic lactic acid bacteria is added, as well as yeast.

To collect the required amount of raw materials, the mare is 4-6 times a day, since they give a lot of milk for one fish. Herd of 600 horses per day can give no more than 100 liters of Kumys. The process of milking mares is significantly different from the milking cows. First, to the mare for a few seconds it is necessary to let the foal. And only after that you can count on fishing. Secondly, the whole process of milking mare lasts no more than 20 seconds. So without dexterity of hands about Kumyse, you can not dream. Thirdly, the milking mare is considered not only difficult, but sometimes a dangerous procedure.

Then the milk is poured into a wooden barrel. A little ready-made Kumsa from the previous party is used as a break. As a result of fermentation, easy-friendly protein substances are formed, lactose is converted into lactic acid, ethyl alcohol, carbon dioxide and other components. Thus, it turns out a high-quality and easily product with a pleasant taste and aroma. Then ready mix You can pour into bottles and sent to a warm place to ripen drink.

Depending on the time of ripening, Kumyshes:

• weak - ripens about 5-6 hours, contains up to 1 percent of alcohol, taste and look resembles the milk diluted with water;
• middle - matures 1-2 days, it contains up to 1.75% of alcohol, an acidic, spinning taste, the consistency resembles an emulsion;
• strong - withstand 3 days, alcohol content - 4-4.5%, more liquid and sour beverage with foam unstable.

Kumys are not in vain called live drink. In the process of fermentation with mobility milk, wonderful metamorphoses occur: physico-chemical properties, biochemical composition and even the structure of milk change.

Experts agree that the correct intestinal microflora is the guarantee of the health of the whole organism. But are these knowledge of the modern discovery? Delighted in history, it becomes clear that fermented products with a high content of probiotics for thousands of years have been used by people. It is difficult to say what exactly knew ancient nomads about the beneficial properties of Kumsa. But the fact that they considered him the most best product For myself and your children is a fact.

On the eve of the opening of the international exhibition "Expo-2017" we have a unique opportunity to present traditional foods as exclusive.

In what condition are our traditional foods and what measures are taken in the country to raise their status and improve quality? This is the topic of our conversation with the President of the Kazakh Academy of Food, Academician Therecherd Shamanov.

- Terecher Shamanovich, it is known that among the national foods of the Kazakh people the most popular at all times were kumys - a healing drink made from the mare milk. For many centuries, interest in it is not reduced. What is his secret?

- Each people have their own holy symbols that determine the originality of their existence in the universe. The steppe and horses are the symbols of the freedom of our ancestors of the nomads, they handed them to their descendants as if the relay of freedom and independence. The historical value of horses for nomadic tribes, which inhabited endless steppes. Horses were together with them in the battlefields and separated along with the owner all the adversity of military campaigns, served people faithfully and truth. The extraordinary beauty and grace of horses in the folklore. The son of the steppes Akan-Serge in his sad Ode - the masterpiece of the Kazakh oral literature, colorfully and touchingly describes the advantages of his faithful jump to Kuhulier. The centuries-old history of the Kazakhs is closely connected with this noble animal, and at all times they were holy in the people.

Nowadays, the descendants of yesterday's nomads are saddown more and more "Iron horses", we master the cosmos, build comfortable cities. And therefore it seems that in the soul of the people there is no more of that flight, which was inherent in our ancestors. And the steppe, once served by the cradle of the nomadic people, although it blooms in the spring, as before, it seems, it looks now the ornamely reflective state of the soul of today's generation. In the pursuit of civilization, as universal good, peoples lose their originality. And against the backdrop of the hospitally, the horses remain the rare alive threads that bind us with the times of our ancestors.

Today we are conversation about Kumyas - a magic drink of nomadov, made from the mare milk. Kumy, overpanding the century, did not lose his divinity. This is a healing drink that made its contribution to the formation of our gene pool. His unique taste and a drinking fragrance as if they led us to the depths of centuries, to the origins ... For our ancestors, he was a kind of elixir of youth and health, having gotten from severe ailments. Truly he is the top of our folk Medicine, giving a weakened - power, patient - health, saddened - mood. Kazakhs since ancient times knew, appreciated and used the healing properties of Kums in the treatment of tuberculosis - illness, still not losing their fatal danger for humanity.

In Soviet times, many useful national traditional products remained overboard the production process. In contrast to them, the store shelves were overcrowded by other, no less "attractive" drinks, which brought a common treasury with tremendous benefits, but at the same time they appreciated the irreparable damage to our traditional culture and moral.

- I grew up in Aule and remember how my parents kept horses, and Mom was preparing koumiss of the mare milk who saw the whole family and the guests came ...

- Completely true! Despite all the obstacles, in many personal socodes, the villagers have made mares and thus continued the traditional craft of making Kumsa. Today, private entrepreneurs contribute to its preservation in their peasant farms.

They implement their products in small and large markets of cities, thus solving the problem of supplying a patient of a healing drink. It is clear that it is not yet possible to talk about the obligatory proposal of Kums in sanatoriums or hospitals, although some private institutions are trying to solve this issue on their own. And the problem of satisfying universal demand is still open, moreover, the price of the issue has a lot of pocket, so Kumys for most people, to a great regret, remains really divine drink.

- What kind of koumiss who tried these days, could you call a kind of quality standard?

"Among private entrepreneurs, I want to call that whose kumys tried and the quality of which I had to taste. We are talking about the peasant economy "Sarsebek", located near Talgar. He is headed by a private entrepreneur Kerimbek Tleubayev - one of the enthusiasts of this difficult business, he does everything for the development and promotion of drink and horse breeding in general. It is very necessary and useful, and it needs state support.

In the current age of intensive globalization, everything is sharper than the need to preserve popular traditions and crafts, which, without adopting appropriate measures, may not disappear in a rapid flow of modernity. Therefore, it has come to take our traditional products under state control, protect them as a branch, especially in need of state subsidies. Need a mandatory state support for peasant farms, which, despite the fact that they are in free swimming, they try to somehow continue the case of ancestors and provide our Dastarkhan with useful traditional food.

- I think that readers will be interested to know your authoritative opinion as a scientist about the beneficial properties of the mare milk and kums.

- Milk mare is still not assessed by its useful properties. It contains many rare chemical elements, it is rich in vitamins, minerals and enzymes. These elements are present in it in a special physiological combination that is inherent only by the mare milk, and it can be called unique among the milk of other animals. Let us dwell on the main four properties or differences of the mare milk: its protein refers to albumin, that is, it has a delicate, easily absorbed nature is its fundamental difference from milk of other animals, for example, cow, goat, sheep milkwhose protein is caseinov; Easy and harmless fatty acid composition, that is, the presence of polyunsaturated fatty acids, which have a pronounced antisclerotic effect; The presence of a natural antibiotic capable of destroying koche (tuberculosis); Synthesizing in the process of oxidation of a large amount of vitamin C (ascorbic acid) opposing various bacteria and viruses. The above-mentioned properties in nature are inherent only in breast milk, so from a scientific point of view, if necessary, replacement of breast milk, compared to the cow, the Kobyl has the greatest priority.

I also want to focus on one of the main features of the mare milk: it is not amenable to boiling, it is impossible to sterilize it or pasteurize. Milk of other animals, as you know, you must boil, pasteurize. And in the process of sterilization, natural qualities are lost and some properties harmful to human body are also purchased. The mare milk, on the contrary, when boiling it becomes unsuitable for use, and in the process of fermentation, when it turns into kumys, it becomes more useful. It seems that our ancestors-nomads knew and sense in science, since they managed to estimate the power of this miraculous drink.

As a result of perennial studies of the Kazakh Academy of Food based on the mare milk and Kums, scientific basis are proved and recommended for the use of medical and preventive products aimed at effective fighting tuberculosis of lungs, iron deficiency anemia, diseases of cardio-vascular system and oncological diseases. Due to the easy digestibility of the mare milk, it can be used in diseases of the gastrointestinal tract and liver, due to antiviral and antibacterial effects - it is advisable to use its use in protection against infectious diseases to increase immunity. The results of the latest studies are of interest, during which the presence of a chemical element - bromine, which proves the effectiveness of its use in diseases of the nervous system, such as insomnia, depression, and so on. In this period, in the walls of our Kazakh Academy of Power, under a special scientific project, work is carried out on the creation of herooprotectors - funds that slow down the processes of aging and increasing life expectancy ...

- What do you mean by the concept of "National Brand" and what products should be included in the ranks of "Favorites"?

- It is possible to bring a whole list of national products that can qualify for the role of the brand: after Kumsa, it is ұұrt, IRMSSHIK (including sheep milk, etc.), Shubat and so on. Ұұrt and іріmshіk - decent products for this purpose, but still not solved the problems of their safety and quality. As for Ayran, there was a lot of similar products produced everywhere and everywhere, and it can easily be lost among them. Therefore, in all indicators, the Kumens are suitable for the national brand among foods - our national drink made on the basis of the mare milk. I am confident that the instructions of the President, this minister of agriculture on the resumption of the production of Kums, contributes to the promotion of the problem at the state level.

It should be noted that Kumys are not only in the Kazakhs. Kyrgyz and Mongols also have koumiss, they also hold horses and milking mares. However, we have different breeds of different and pastures. We must take into account this when creating a brand, we have an original Kazakh breed of horses, called toads. Many people may have claims for the production of Kumsa, but everyone has its own national flavor. The difference between our Kumsa from others is in the breed of horses, and the ancient traditional technique of making Kumsa transmitted from generation to generation has almost changed.

When creating national standards for the production of Kums, all the above differences should be taken into account. It is necessary to determine the qualitative indicators of Kumsa, they must be coordinated and approved by the relevant authorities. To ensure a high level and proper quality of the national brand, it is necessary to legally prohibit its falsification and replacement with other dairy products.

Today we are all mainly netting for the danger of products taken from the outside. But as folk wisdom says: "How to look for a patter in someone else's eye, it is better to pay attention to the log in its", we will deal with better propaganda and promotion of your traditional products. It is no secret that in the sphere of food safety the most vulnerable link is dairy products. Now the shelves of stores are filled with various dairy products, most of which in the process of processing gets dangerous chemical property, called "transgeneity". It can be called a "quiet enemy", since it is hard to determine its presence. There is still no less difficult problem regarding storage time. Surprisingly, the milk mare is actually devoid of these problems. In this connection, once again we are convinced of the decess of mare milk for recommendation as a national brand in the field of food.

- Terecher Shamanovich, when and how did you come to the conclusion that Kumys need to cultivate not just as a food product, but its particular view, requiring a special approach?

- It should be said that for me the relevance of this topic takes its beginning since Soviet times. In 1975, I organized a clinic where products created on the basis of the mare milk and horse drill were used as part of the complex therapy of patients. Already at that time, we were able to use the miraculous qualities of these products. On the basis of the clinic, we also used ұұrt, ІРіМШік, products based on the mare and camel milk. Thus, managed to help and improve many patients with various chronic diseases.

But this time coincided with steep changes during the history of the health of our country. I mean holding the International Historical Conference of WHO on primary health care in Almaty. We held a high-level conference, simultaneously glorifying our republic to the whole world and its then capital is the city of Almaty. But in the fact that there was a snag that such fame could not be survived. And I, the then Minister of Health of the Republic, instead of gratitude was expelled from the republic ...

Major bitter fruits of their righteous work, then I had to go to Moscow. And the clinic created by me was closed under the vulture of "manifestations of nationalism." I now clearly understand the meaning of the expression: "All this would be funny, when it were not so sad." After all, even patients who treated instead of a government clinic have been "awarded" strict proven from the Central Committee. Thus, the fate of scientific research conducted in the clinic turned out to be sad.

"Indeed, you were" without guilt to blame. " And now, when the best times and the independence of the republic appeared for more than 20 years, how does this sphere develop in the country?

I wrote a letter to the President of our project for our project and received his personal approval. Within the framework of the project on the territory between Karaganda and Astana with an area of \u200b\u200b45 square kilometers, a plant for the production of dry mare milk, the products of child nutrition of medical and prophylactic purposes are built. This project is carried out in the scientific accompaniment of our Kazakh Academy of Eating, together with the company "Eurasia Invest LTD". The head of the company is Meiramybekov Kadyrbek, a businessman who is currently imposing high hopes in the successful implementation of our common cause.

As for the technology used in production, the process of milking mares will be automated. Of course, it is difficult to achieve the effect of manual daughter, but otherwise it is not to achieve the desired productivity. In Germany, representatives of such a business hold horses in a special fence and milk 3 times a day. And since our horses graze freely on pasture, we can reach up to 5 times a day. We have many advantages: the conditions of summer pasture with juicy grass, skillful care of mares, traditional technology of making Kumsa. In the farm plant will milk about 300 mares. God will give, in October-November this year we will present a report to the president about the work done. Now we are looking for a special name to our product made from milk mares of the original Kazakh breed. Its name and label on products should have special differences so that they pronounce our national roots, the eternal call of steppes, a soul of nostalgia about the times of our glorious nomadic ancestors.

The large amount of research conducted within the project is dedicated to the creation based on the mare milk of breast milk substitutes, children's products school age. When implementing the project, about 10 items will be issued for the body of products that improve the work of the cardiovascular system that increase immunity opposing tuberculosis, oncological diseases, as well as effective means for use in the complex therapy of the diseases of the nervous system. We are confident that our health benefits created by us will take a worthy place at the Expo-2017 international exhibition.

I would like to recall entrepreneurs of the country that the resumption of the production of Kumsa is a noble case, contributing to the promotion of the health of the people, to increase the potential of the country and the preservation of folk traditions.

Recently, to us in the Kazakh Academy of Nutrition, a request was requested to coordinate, directed by the Prime Minister from the group of deputies of the Parliament Senate on the need to develop the law "On Kumyas and Shubate". This means that the country has initiated the processes of forming a national brand and a start of the implementation of state concern for traditional products. And we are ready to support these good undertakings in a scientific aspect, especially since we strive to this goal since the reasons of the Academy.

I am confident that thanks to the support of the deputy corps, combining the efforts of the government, entrepreneurs and the scientific community, the production of national traditional foods will be developed, will be released on a wide state level. And in the near future, these products will submit our country in the international market as a national brand, becoming the present property of the republic.

Terecherd Sharmanov, President of the Kazakh Academy of Power

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Kumys - National Drink turkic peoples. This is a kind of acidic milk of transparent white

Kumys Ancient product of the equestrian civilization of the Great Steppe is a steppe zone of Eurasia, stretching from the Black Sea to the Pacific Ocean. Kazakh traditional medicine since ancient times attributed this product to health drinks, as well as a means to heal the CHAKHOTKAU (pulmonary tuberculosis). The fact is that the Western steppe (part of the Great Steppe from Altai to the West) is a natural focus of this dangerous human and farm animal disease. Cattle domestication led to the spread of this disease in the human population and distribute it throughout Eurasia, and then around the world. Even in our time, tuberculosis is the cause of more than half of deaths from diseases, especially this is pronounced in backward countries.

Evopean researchers 17-18 GB naively believed that the inhabitants of the Great Steppe do not hurt tuberculosis, and, accordingly, do not know about his therapeutic action. But they did not suspect that the steppe civilization survived in the fight against tuberculosis - an eternal satellite of equestrian nomads, only thanks to Kumsu and others equality products. There was a multiple mutual adaptation of the tuberculosis stick and the steppe population, with their milk culture, as a protective system from powerful microbial symbiosis. Therefore, the manifestations of this disease in the open form in the steppe is quite rare. However, falling into other countries tuberculosis bacillos, not meeting the usual countering of fermented milk culture, becomes aggressive. Moreover, not only Europeans, but also coming from the steppe leaving to Europe are moving to the local food diet and often sick tuberculosis in an open form. The case is not in the scarce nutrition of coming. So the son of Hana Middle Zhuza Schokan Walikhanov Living in St. Petersburg could afford any excessive diet, but he fed on the European system, as a result fell ill with CHAKHOTKA.

The disease did not gentle the lower nor the aristocratic circles of Europe. And the ancient steppe knowledge about the only time to the Tuberculosis treatment facility came to Europe approximately from the 17th century through travelers and researchers of steppe culture on the one hand, and direct contacts of the European peoples with the stepma on the other side. For example, in the northern forest-steppe strip, the Russian peasons at the end of the 17th century went to the Bashkir lands to be treated by Kumute from Chathek (according to PS Palls). And in the steppes of the Volga region, the peasants came to heal from the ailments, temporarily living in kygitsa Kyrgyz (Kazakhs) to acquire Kumys (memories N.V.Postnikov). The mid-19th century in Europe has a high-quality development of science and medicine. Therefore, it is not by chance that the almost simultaneous discovery of the world's first scientific anti-tuberculous kathers in Russia in Russia in 1858 (N.V. Postnikov in Samara) and in Germany in 1859 (Bremer Sanatorium in Gebersdorf).

Sanatorium

The most wild and the most ancient resorts, essentially, were seasonal swarms of steppes on Jailau. During this period, the Kazakhs could go to food only by Kuism, and this is, in fact, the absolute "kummy diet", by the way, is extremely useful for health. At the same time, they could drink from 15 to 18 liters of Kums per day. However, the most first, European organized, in a mute resort, or "sanatorium" in the Kazakh steppe there was a wooden palace in the Summer rate of Khan Zhangira, built in 1841. Prior to it, stationary buildings for summer rates of steppe rulers have never been done. Dzhangir built a luxurious at that time, a specially designed pavilion, similar to the same structure built in his winter bet. Both buildings of Zhangir dedicated to his beloved second wife - Beauty Fatima, the daughter of Tatar mufti. Since she never lived in Yurt, Khan noticed that she feels uncomfortable there. Han, being in kind of reformer, began with the fact that reorganized his home in a new style.

Definitely, Khan Zhangir tried to do everything along the European model, by type of early European palace and park ensembles. Even his office in the winter bet resembles the office of Peter I in Montplasir, made in the Dutch style. Accordingly, very carefully selected places for rates, taking into account the creation of forest parking zones. So, Russian geologists were invited to choose from the place of the winter bet, to find areas with groundwater closest to the surface. In the area of \u200b\u200bthe summer plant, the floodplains of the Torgun River, these sites flooded during floods. Moreover, the roasting, thanks to the features of the relief, is the birthplace of lift irrigation. Simultaneously with the construction of the summer palace in 1841 in the territory of the Bukeev Horde, the two first dams of the Savinskaya and Hanskaya system were erected. The latter served to irrigate the territory of the Khan Summer Palace. For landscaping, Khan Zhangir was discharged from the Orenburg Governor Seeds and Oak Saplings, Birch and Elm.

In both bets, depending on the Khan season, he took the guests to spend them into their kum, and people unusual to such a drink treated even champagne. For this, foreign guests were not surprised, as well as aristocratic and imperial parties from Russia. For example, Khan Zhangira visited the famous Russian writer S.T. Asksakov and gave a flight assessment of the personality of Khan, and mentioned the treats and champagne in his bet.

For some time, Fatima was sick, and Zhangir drove it to be treated on mineral waterAnd also treated her in his summer bet.

Some preserved Kazakh traditions are curious about this. For example, the presence of a "sugar lake" at the Khan Zhangira Palace in which sugar was poured to attract swans. Emphamed, this is a lake collests at the summer rate, on the shore of which, as a bait for swans, they could really pour the chipped sugar "Naya". There was also a legend on how Zhangir Khan cured his beloved wife to Kuism, which is confirmed by the actual material about its illness and treatment. The origin of the modern kattery created on the site of the summer legend rate is associated with the production of Kumsa at Khan Zhangir. The national name of the existing sanatorium is also said about this: Kum-Orda - literally, "Kumless (Khanskaya) rate."

Thus, in all criteria: the presence of a forest surveyor, lakes with a beautiful view, a convenient pavilion for housing, the presence of Kumsa production, the presence of a visit to rest, or to be treated by the guests - the Summer Hangehop Zhangir Khan is suitable for the definition of a kummy sanatorium.

Consequently, it is safe to say that in the fact of its existence, the Summer Khan Kum-Orda rate, being the private resort of Khan Zhangira, and created in 1841 turned out to be not only the first Kazakh curious resort, but in general the first kummy sanatorium in the world. Moreover, it subsequently turned into the first pre-revolutionary Kazakh cake of Shangerey Bokeeva Grandson Zhangir Khan. And after the revolution, it became one of the first Soviet satellites, organized by Kildibeky Akhmegali, who was a mute master in both recent hospitals.

Nurlan Kildibekov

doctor of Biological Sciences, Biochemist, now live in Canada, Grandonton

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