Description
Airag is a mildly alcoholic, fermented mare’s milk produced by lactic acid bacteria and yeasts.
Technical
During fermentation, lactose is metabolized by Lactobacillus helveticus, L. plantarum, and Kluyveromyces marxianus into lactic acid, ethanol, and CO₂. The resulting pH drop to 4.0–4.5 stabilizes the beverage and imparts a characteristic sourness, while residual lactose contributes mild sweetness. The process is highly temperature‑dependent, with optimal activity at 10–20 °C over 1–3 days.
Science
Primary Reaction
C₁₂H₂₂O₁₁ → 2 CH₃CH(OH)COOH + 2 C₂H₅OH + 2 CO₂
Sensory Profile
Aroma ()
milkyfermentedslightly souryeastyearthytangybarnyard-like
Origin & History
Civilization
Mongolian nomadic herders