title: 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.
authors: Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Huhhot, People's Republic of China. hepingdd@vip.sina.com
authors: Heping
authors: H
authors: Zhang
authors: Jungguo
authors: J
authors: Wang
authors: Menghebilige
authors: Yongfu
authors: Y
authors: Chen
authors: Yueying
authors: Y
authors: Yun
authors: Tiansong
authors: T
authors: Sun
authors: Haiping
authors: H
authors: Li
authors: Mingruo
authors: M
authors: Guo
mesh_terms: D000818:Animals; D002364:Caseins / Q000032:analysis*; D043302:Cultured Milk Products / Q000737:chemistry*; D004032:Diet; D006041:Goats; D006801:Humans; D007768:Lactalbumin / Q000032:analysis*; D007781:Lactoferrin / Q000032:analysis*; D007782:Lactoglobulins / Q000032:analysis*; D009753:Nutritive Value; D012709:Serum Albumin / Q000032:analysis*; D015014:Yogurt
chemical_list: D002364:Caseins; D007782:Lactoglobulins; D012709:Serum Albumin; D007768:Lactalbumin; D007781:Lactoferrin