Optimization of lactic acid bacterial starter culture to improve the quality and flavor characteristics of traditional Hurood

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...

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Bibliographic Details
Main Authors:	Yang Yang, Yanan Xia, Yu Rong Wang, Li Shan Sun, Quan Shuang, Feng Mei Zhang
Format:	Article
Language:	English
Published:	Elsevier 2024-01-01
Series:	Journal of Dairy Science
Subjects:	flavor characteristics lactic acid bacterial starter culture process optimization traditional Hurood
Online Access:	http://www.sciencedirect.com/science/article/pii/S0022030223006355

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