Abstract:

The sensory profiles, physicochemical properties, microflora, health benefits and manufacturing processes of
koumiss and viili, as distinctive representatives of traditional fermented milk, have been summarized in this article. The
introduction and large-scale production of koumiss and viili improved to meet the increasing requirements of Chinese
consumers is beneficial for developing the emerging niche market in the field of fermented milk and further catering to
changing consumer demands.

Key words: koumiss, viili, fermented milk