Kımız

Kımız is a fermented dairy product primarily made from mare’s milk and consumed by Turkic peoples throughout history. Among Central Asian Turks, kımız has been described as a beverage that enhances the courage of warriors, inspires poets, and dispels negative thoughts. The Kyrgyz have noted that households consuming kımız experience fewer health problems. The Dede Korkut Stories contain references to kımız being served at feasts.

culturally, kımız is not merely a beverage but also a product valued for its social and medicinal properties. Consequently, in Central Asian societies, specialized farms bred horses and optimized mare’s milk production specifically for kımız manufacturing.

Kımız (Anadolu Agency)

Historical Sources and Scientific Studies

• In the 5th century BCE, the Greek historian Herodotus provided information on kımız.^【1】 
• In 1784, a Scottish physician serving in the Russian army reported kımız’s appetite-stimulating effects and its use in treating diseases such as tuberculosis.^【2】 
• In the 19th century, sanatoriums were established where tuberculosis patients were treated with kımız. Before World War I, 10,000 to 11,000 patients annually were treated with kımız. In 1962, approximately 11,000 tuberculosis patients in 50 sanatoriums across the Soviet Union were treated with kımız, requiring the maintenance of 3,500 mares.^【3】

Composition and Characteristics of Mare’s Milk

The primary raw material for kımız is mare’s milk. Mare’s milk differs from cow, sheep, and goat milk in composition and properties. It is regarded as the milk closest to human milk in terms of protein and lactose content. In some cases, cow’s milk is used as a substitute for mare’s milk, but due to compositional differences, mare’s milk remains the preferred choice.

Milking a Mare (Anadolu Agency)

Lactose

• Mare’s milk has the lactose content closest to that of human milk.
• It contains galactose, which is essential for cerebroside synthesis in brain tissue and for calcium-phosphorus absorption.

Protein Structure

• 48 percent of total protein consists of lactalbumin and lactoglobulin.
• The curd formed in the stomach is fine and easily digested; it is broken down more rapidly than cow or sheep milk.

Bifidus Factor

• It is rich in the “bifidus factor” (neuraminic acid), which promotes the growth of Bifidobacteria in the intestines.

Production Methods of Kımız

Traditional Production

In traditional kımız production, milk is not heated. Freshly milked milk is mixed with kımız starter culture or previously made kımız and allowed to ferment. Fermentation typically takes place in leather sacks or similar vessels with a capacity of 10 to 150 liters. During this process, the milk is regularly beaten with special paddles to ensure homogenous fermentation. This procedure gives kımız its characteristic fluid consistency.

Kımız Production in Kazakhstan (Anadolu Agency)

Industrial Production

In industrial kımız production, fresh or pasteurized mare’s milk is used. The milk is inoculated with appropriate microbial cultures (lactic acid bacteria and yeasts). During fermentation, the milk produces alcohol and lactic acid through the metabolic activity of these microorganisms. The carbon dioxide generated during this process contributes to kımız’s characteristic effervescent texture. Modern industrial production employs stainless steel vats and specialized mixing systems to ensure the product is produced under hygienic conditions with controlled consistency.

Industrial Production Steps Using Mare’s Milk (Common, 1996) 

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Production Vessels and Storage

Although regional variations exist, kımız has traditionally been produced in vessels known as Saba and Torsuk, typically made of leather. Traditionally, fermentation occurs in sacks or similar containers that allow natural mixing of milk and starter culture and facilitate fermentation. In industrial production, stainless steel tanks are used. After fermentation is complete, kımız is bottled and prepared for fresh consumption or market distribution.

Saba (Sack) Made from Cowhide (Tegin and Zafer, 2014) 

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Fermentation and Metabolic Activities

During kımız fermentation, both lactic acid bacteria and yeasts play roles. Lactic acid bacteria convert milk sugar (lactose) into lactic acid, while yeasts produce alcohol and aroma compounds. Fermentation of lactose and citrate contributes to the formation of flavor substances. Protein and fat metabolism further enhance kımız’s characteristic aroma. Both traditional and industrial production methods result in kımız possessing nutritional and probiotic properties due to its complex microbial flora.

Main Metabolites

Key metabolites formed during kımız fermentation include lactic acid, acetic acid, acetaldehyde, acetoin, diacetyl, ethanol, and carbon dioxide (CO₂). Additionally, flavor and taste compounds such as propyl alcohol, butyl alcohol, propionic acid, pyruvates, aldehydes, glycerol, and volatile fatty acids are produced.

Role of Lactic Acid Bacteria (LAB)

During kımız fermentation, lactic acid bacteria carry out various biochemical processes including acid formation, proteolysis, lipolysis, and production of aroma compounds. These microorganisms also contribute to the microbial safety of kımız by inhibiting harmful bacteria.

Yeast Activity

Yeast species involved in kımız fermentation include Saccharomyces lactis, which ferments lactose; Saccharomyces cartilaginosus, which cannot ferment lactose; and Mycoderma species, which cannot ferment carbohydrates.

Yeast-LAB Interaction

Yeasts synthesize substances necessary for LAB growth, while LAB provide a suitable environment for yeast development. During this process, amino acids and B vitamins (pantothenic acid, niacin, riboflavin, biotin) are produced. Aminopeptidase and carboxypeptidase activities convert bitter peptides into amino acids. Pathogens such as Yarrowia lipolytica and Debaryomyces hansenii are inhibited. The drop in pH increases the production of CO₂ and alcohol, enhancing product safety and shelf life.

Composition of Kımız (Tegin and Zafer, 2014) 

^【6】

Nutritional Value and Health Effects

Nutritional Value: Kımız is nutritious as it contains all essential nutrients. During fermentation, proteins are broken down into peptides and amino acids, making them easier to digest.

Alcohol Content: Ranging from 1 to 4 percent, it has a calming effect on the nervous system.

Digestion and Appetite: It increases gastric juice secretion, accelerates stomach and intestinal motility, enhances appetite, and improves nutrient absorption.

Diseases: It is beneficial in conditions such as tuberculosis, gastric inflammation, typhoid, dysentery, intestinal sluggishness, anemia, indigestion, fatigue, and loss of appetite. Sweet kımız may cause diarrhea, whereas kımız with high acidity and alcohol content can stop diarrhea.

Intestinal Flora: Microorganisms in kımız reach the intestines and help regulate the gut flora, thereby supporting recovery from gastrointestinal disorders.

Use in Infant Nutrition

In some Central Asian countries, mare’s milk has been used as an alternative to breast milk in infant feeding.

Modern Production and Geographic Distribution

• In Türkiye, production occurs on farms in İzmir-Kemalpaşa covering approximately 200 hectares.
• Horses in some farms in Germany and Kazakhstan are used for kımız production.
• The produced mare’s milk and kımız are used both as food and in the manufacture of soap, shampoo, and cream.

Industrial and Biotechnological Significance

Among fermented dairy products, kımız holds importance for its nutritional and health benefits. Due to its probiotic microorganisms, it can be added to animal feed or water to improve livestock productivity. Technological advancements and scientific evaluation of its health effects are creating new avenues for kımız production and application.

Warning: The content presented here is for general encyclopedic informational purposes only. These details must not be used for diagnosis, treatment, or medical advice. Before making any decisions regarding health, always consult a physician or qualified healthcare professional. The author and KÜRE Encyclopedia assume no responsibility for any consequences arising from the use of this information for diagnostic or therapeutic purposes.