Description

Tarag is a traditional Mongolian fermented milk similar to yogurt, commonly prepared during summer months.

Fermentation process

  • Milk heated and cooled
  • Inoculated with starter from previous batch
  • Fermented overnight at ambient temperature

Reported microbiology (examples)

  • LAB: Lactobacillus spp., Streptococcus spp.

Functional relevance

  • Improved digestibility
  • Staple dairy product in Mongolian diets

References

(To be added)