Evaluation of the quality characteristics of koumiss by the method of chemiluminescent analysis
The way to evaluate intensity and rate of peroxide oxidation of lipids present in koumiss (fermented mare’s milk), based on the registration of the processes of super-weak luminescence of the product by the method of chemiluminescent analysis, was developed. Azodibutironitril was offered as an initiator of the reactions of peroxide oxidation. It was shown that indices of the glow sum of chemiluminescence depend on the quality characteristics of koumiss.