Tang (drink)

Industrial production began in the 90s of the XX century. Today in the shops under the name "tan" are often sold drinks, sometimes only vaguely resembling the original and representing arbitrary fermented milk drinks diluted with water. However, although they are far from authentic taste, they have many useful properties of fermented milk products. In Ukraine, the mass production of the Tang sour-milk beverage began in 2009 at the Kremenchug Dairy Plant. The production volume is 5 tons daily ^[2] .

The finished sourdough is added to cow's milk, after which some pure water is added and table salt is added. If desired, herbs can also be added to the tang — basil or dill . In Central Asia, camel milk is also used as a raw material for fermenting ^[3] .

The drink contains a unique combination of natural microorganisms with high biochemical activity. Tan quickly normalizes the water-salt balance in the body ^[4] . It is used as a preventive measure in epidemics and in regions with adverse environmental conditions. It improves metabolism, actively reduces weight and, due to the presence of natural antioxidants in it, is a good remedy for hangover . It is also recommended to use after heavy physical exertion. A positive effect on the function of the gastrointestinal tract, metabolism, cardiovascular system , tones the nervous activity, and also promotes the absorption of both plant and animal proteins , is used to prevent gastritis and colitis , cholecystitis and allergic diseases ^[5] . The tan takes a special place in the treatment of dysbacteriosis in both children and weakened postoperative patients who are most prone to this disease.

• Airan
• Kefir
• Yogurt
• Koumiss
• Ryazhenka
• Leaven
• Buttermilk