Nutritive composition of Tarag, the traditional naturally-fermented goat milk in China.

Abstract

Nutritive compositions were analyzed in 10 batches of samples of Tarag (the traditional naturally-fermented goat milk), which were collected in the Mongolian community in China. Results showed that Tarag had richer nutrients than yoghurt. Tarag-2 (from Zang goats) had better chemical nutrient density than Tarag-1 (from Chaidamu goats). Tarag was rich in casein, lactoferrin, serum albumin, β-lactoglobulin, α-lactalbumin, and 3 unknown fractions in certain samples. Microbiological enumeration revealed that Tarag contained large lactic acid bacteria and yeast. Tarag was judged nutritious and indicated the latent value for people's health.

DOI: 10.1080/03670240802634209

Cite this paper

@article{Zhang2009NutritiveCO, title={Nutritive composition of Tarag, the traditional naturally-fermented goat milk in China.}, author={Heping Zhang and Jungguo Wang and Menghebilige and Yongfu Chen and Yueying Yun and T. S. Sun and Haiping Li and Mingruo Guo}, journal={Ecology of food and nutrition}, year={2009}, volume={48 2}, pages={112-22} }