Description

Uyghur yogurt is a traditional fermented dairy product from Xinjiang, valued for its thick texture and pronounced acidity.

Fermentation process

  • Milk boiled and cooled
  • Inoculated with yogurt starter
  • Fermented overnight

Reported microbiology (examples)

  • LAB: Lactobacillus spp., Lactococcus spp.

Functional relevance

  • Enhanced shelf-life and digestibility
  • Important regional dairy food

References

(To be added)