Optimization of lactic acid bacterial starter culture to improve the quality and flavor characteristics of traditional Hurood
ABSTRACT: Hurood is a traditional fermented milk product prepared by traditional Mongolian techniques of fermenting raw milk, partial degreasing, heating, whey drainage, emulsification of curd, and molding. Currently, Hurood available in the market is generally prepared by small-scale enterprises at...
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2024-01-01
|
| Series: | Journal of Dairy Science |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S0022030223006355 |