The fatty acid profile of traditional home‐made kurut in Xinjiang pastoral regions

摘要：

Kurt (acid milk cheese) is dried yoghurt made from skim milk of ruminants in semi‐arid pastoral region in central part of Asia.The skim milk is curdled by addition of old yoghurt as a starter and separated by filtering through a cheese cloth bag until most of the whey is removed.As kurut is one of the essential food sources for the herders in the cool season, the nutritional value is very important for the health of those people.The objective of this study was to investigate the nutrient contents and fatty acid profiles of the kurut produced in the pastoral region in Xinjiang, west part of China.

关键词： kurut nutrient composition fatty acid profile pastoral regions

作者: Y.Aibibula M.Hanada M.Hirata M.Renaguli M.Goto

作者单位: Collage of Grassland Science,Xinjiang Agriculture University,Nanchang rood Urumqi,830052,C H I NA Obihiro University of Agriculture and Veterinary Medicine,Obihiro Hokkaido,080-8555,JA PA N Faculty of Bioresources,Mie University,1577 Kurimachiya-cho,Tsu-shi,514-8507,Japan

会议类型: 国际会议

会议名称: 2008世界草地与草原大会

会议地点: 呼和浩特

会议语种:英文

在线出版日期: 2008-06-29（万方平台首次上网日期，不代表论文的发表时间）