Description
Siberian Baza is a traditional fermented mare’s milk beverage produced by lactic acid bacteria and yeasts at 15–20 °C.
Technical
During fermentation lactose is converted to lactic acid and small amounts of ethanol, lowering the pH to 4.5–5.0. The lactic acid bacteria hydrolyze proteins into peptides while the fat remains largely intact, giving Baza a smooth, slightly thick texture. The mild alcohol content (1–3 %) and acidic environment preserve the product for up to a week in refrigeration.
Science
Primary Reaction
Lactose → lactic acid + ethanol (via lactic acid bacteria and yeasts)
Sensory Profile
Aroma ()
souryeastymilkyslightly alcoholicearthytangyfermented dairysubtle barnyardfresh grassbuttery