Production technology

Lyophilization drying of mare's milk and koumiss represents the removal of moisture by freezing, without destroying the structure of the original product. About 70 - 90% of moisture from the product is extracted at negative temperatures, the rest, the most associated moisture, - at a positive temperature. The lyophilization method allows to obtain products without losing their structural integrity and biological activity. During lyophilization, most proteins are not subject to denaturation and can persist for a long time with moderate cooling (about 0 ° C).