Page "Kumis" Paragraph 2

Even in the areas of the world where kumis is popular today, mare's milk remains a very limited commodity.

Industrial-scale production, therefore, generally uses cow's milk, which is richer in fat and protein, but lower in lactose than the milk from a horse.

Before fermentation, the cow's milk is fortified in one of several ways.

Sucrose may be added to allow a comparable fermentation.

Another technique adds modified whey to better approximate the composition of mare's milk.