A survey on chemical and microbiological composition of kurut, naturally fermented yak milk from Qinghai in China

Isolation and identification of cultivable lactic acid bacteria in traditional yak milk products of Gansu Province in China

“…The data indicates that LAB genera and species and their ratio existing in yak milk products are different from those of commercial yoghurt or cheese. The LAB species and diversity detected in this study were greater than those of previous studies which were conducted in other regions (Duan et al, 2008;Sun et al, 2010;Zhang et al, 2008a). This might be associated with the resource of samples, sample types, separation medium, separation technology and many other factors.…”

Physical and Chemical Composition of Traditional Fermented Yak Milk in Yangbajing Area

“…The measured results of organic acid and titration acidity in traditional fermented yak yogurt are as table 3 and 4. The titration acidity of 9 traditional fermented yak yogurts from Yangpachen district of Tibet is 108.23-290.85ºT, which is obviously higher than one of yogurt sold in the market, a little lower than the one reported by Luo et al [10] and approximately consistent with the one reported by Zhang et al [11] (158±16.3ºT). But the titration acidity of sample KL-2 is obviously higher than the measured values of other samples, which may be related to species, quantity, acid-producing ability and fermentation time of microorganism in yogurt.…”

Science of Camel and Yak Milks: Human Nutrition and Health Perspectives

“…Kurut is almost known in all regions of Qinghai as an indigenous fermented milk product with economic and nutritional importance to the people of Qinghai [39]. Kurut is rich in casein, immunoglobulins, serum albumin, β-lactoglobulin, α-lactalbumin, and two unknown fractions [40,41]. Kurut contains greater numbers of lactic acid bacteria and yeast than other traditional fermented milks (lactic acid bacteria counts of 9.18 ± 0.851 log cfu/ml; yeast counts of 8.33 ± 0.624 log cfu/ml) [40].…”