Mongolian traditional fermented product

Хэвлэлийн нэр: The 1nd Mongolia-Korean symposium for cooperation of science and technology in agriculture. – Ulaanbaatar 18 July 2013, Mongolia.

Зохиогч:  О.Гансайхан

Хамтран зохиогч: [Ц.Батсүх:L.FT09]

Хэвлүүлсэн огноо: 2013-07-13

Хуудас дугаар: 15-17

Өгүүллийн хураангуй:

The Gobi population obtains the majority of the biological and nutritious substance from the milk and dairy produce. One of the importional products from camel milk is the khoormog. This product is prepared by first souring it in a skin bar or wooden vessel, normally with a capacity of 30 kg. Previously soured milk is added to the fresh milk. It is well mixed and each day, for 2-3 days, fresh milk is added to the mixture. Eventually the end product must have 3 to 5 times the original volume of khoormog that was initially added.

Өгүүллийн төрөл: Олон улсын хурлын эмхэтгэлд бүрэн хэмжээний өгүүлэл

Өгүүллийн зэрэглэл: Гадаад

Түлхүүр үг:

Өгүүлэл нэмсэн: О.Гансайхан

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