内蒙古传统风味民族乳食品简介  

A brief introduction of Mongolian traditional flavored dairy food

作　　者：刘计民[1] 

机构地区：[1]内蒙古农牧学院食品工程系

出　　处：《中国乳品工业》1993年第5期237-240,共4页China Dairy Industry

摘　　要：本文根据作者多年的实际考查并参阅了有关文献,系统地综述了内蒙古地区蒙古族各种传统乳制品的生产历史、制作工艺、贮存和食用方法及其成分,同时对这些传统的民族乳制品将来的进一步开发提出了合理的指导性建议。文中论述的蒙古族传统乳制品有奶茶、奶皮子、稀奶油和奶油、黄油、酸奶子、奶干、奶豆腐、酸乳清、牛奶酒和马奶酒。Based on author's on—the—spot investigation and some references this paper reviewed systematically the production history manufacture process, storage method、consumption habit of all varieties of Mongolian people's dairy food in Inner mongolian region. At the same time, the instructive suggestions for the future development of mongolian's dairy food were given in this paper. These Mongolian traditional dairy food include milk tea, Urum(a type of hardened and crisp cream layer cake)cream. butter. butter oil, sour milk, milk cureldry, milk curd, sour whey, kefire(and distilled kefire), koumiss(and distilled koumiss)

关 键 词：传统乳食品 蒙古族 奶茶 奶皮子 

分 类 号：TS252.5[轻工技术与工程—农产品加工及贮藏工程]