Nutritive Composition of Tarag, the Traditional Naturally-Fermented Goat Milk in China

• Published in: Ecology of food and nutrition Vol. 48; no. 2; pp. 112 - 122
• Main Authors: Zhang, Heping, Wang, Jungguo, Menghebilige, Chen, Yongfu, Yun, Yueying, Sun, Tiansong, Li, Haiping, Guo, Mingruo
• Format: Journal Article
• Language: English
• Published: Philadelphia, PA Taylor & Francis Group 01.03.2009; Taylor & Francis
• Subjects: Animals; Biological and medical sciences; casein; Caseins - analysis; chemical composition; Cultured Milk Products - chemistry; dairy products; Diet; fermentation; fermented foods; Food industries; Fundamental and applied biological sciences. Psychology; goat milk; Goats; Humans; lactalbumin; Lactalbumin - analysis; lactic acid bacteria; lactoferrin; Lactoferrin - analysis; lactoglobulins; Lactoglobulins - analysis; microbiological composition; microbiological quality; Milk and cheese industries. Ice creams; nutrient content; Nutritive Value; serum albumin; Serum Albumin - analysis; traditional foods; yeasts; Yogurt; China; Asia; Goat milk; microbiological composition; Nutritive value; fermentation; Chemical composition; Microorganism; Traditional food stuff; Cultured milk
• ISSN: 0367-0244; 1543-5237
• DOI: 10.1080/03670240802634209

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.