몽골에 있어서의 전통적 유산균 발효유제품

• 발행기관: 한국축산식품학회
• 저자명: 배인휴 Sedkhun Burenjargal 강국희 양철주 공일근
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제22권 제2호, 183~191쪽, 전체 9쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2002.06.30

영문 초록

The Mongolian milk processing technology has a specific characteristic as a result of the living habits of Central Asian nomads. There are many kinds of milk products in Mongolia due to their processing activity used milk from various dairy animal species. Mongolia has over 30 kinds of dairy products and fermented milk products which are occupied more than 36% of the Mongolian dairy products. Herdsmen who engaged extensive livestock production have specific methods to conserve and prepare the starter culture of fermented milk products in nomadic condition. Specifically, Mongolian lactic starter cultures were prepared from keeping milk products and specific wild plants. Nowadays, over 5 kinds of wild plants such as Rheum undulatum L. Rheum ribes L, Rumex acetosa L, Artemisa sibersena L, Artemisa vulgare are used for lactic starter preparing. Traditional processing methods of the Mongolian fermented milk products are based on the scientific basis and there are easy to learn and operate.