Milk-and-Dairy-Products-in-Human-Nutrition-FAO

76
Milk and dairy products in human nutrition
Tarag
This traditional naturally-fermented goat milk from China forms part of the staple
diet of the Mongolian community, who reportedly consume 1–2 litres of tarag per
person per day (Zhang et al., 2009). According to these authors, in this region,
tarag is produced using the raw whole milk from the Zang and Chaidamu breeds
of goats. The raw milk is put into a big leather bag, tied with a leather string, and
left for at least two days at 15–20 ºC, during which time the natural fermentation
occurs. The authors analysed 10 authentic tarag samples collected from households.
They reported average values of 4.6 g of fat/100 g, 5.6 g of protein/100 g and 2.0 g
of lactose/100 g. Although they do not present the composition of the original
milks, the protein content is considerably higher than average values reported for
goat milk, and the lactose content is lower than in goat milk. The authors comment
on the high calcium (181 mg/100 g) and phosphorus (187 mg/100 g) contents in
tarag. However, the vitamin C content in tarag (1.4 mg/100 g) is reported to be less
than that of milk, the average vitamin C in goat milk in this region being very high
(12 mg/100 g) (Zhang et al., 2009). Although tarag is reported to be rich in proteins
(casein, lactoferrin, serum albumin, β-lactoglobulin, α-lactalbumin) (Zhang et al.,
2009), no values are given.
Kurut
Kurut is a fermented yak milk from China. It is reported to be rich in protein
and fat: average fat 5.4 g/100 ml, total protein 5.4 g/100 g, lactose 2.3 g/100 g
and ash 0.9 g/100 g (Zhang et al., 2009). Lactose in yak milk can vary between
3.3–6.2 g/100 g. The low lactose content in kurut has been ascribed to the strength
and length of fermentation of lactose by lactic acid bacteria and yeast during production.
The authors reported that the average vitamin C content was much lower
in kurut samples than in yak milk (1.74 mg/100 g compared with 15 mg/100 g) due
to oxidation. Nevertheless, the authors conclude that kurut is an important source
of vitamins for the Qinghai people, whose diet does not include much fruit or grain.
Microbiological analysis revealed that the kurut contained higher lactic acid bacteria
and yeast counts than those of other traditional fermented milks such as airag (mare
milk), kumys (mare milk) and kephir (cow milk).
Other fermented milks
Other traditional fermented milk products include lassi (buffalo, cow) and
shrikhand or chakka (Afghanistan and India, from cow, sheep and goat milk); taette
or Lapp’s milk (Scandinavia, cow); roub and mish (Sudan, cow); kule naoto (Kenya,
cow); suusac (Kenya, camel); acidophilus milk (Australia, various milks); cultured
buttermilk (Scandinavian and European countries, from cow milk), laban, leben
and labneh (Lebanon, Arab countries, from cow, sheep and or goat milk), xynogalo
(Greece, sheep); ymer (Denmark, cow) and shubat (Kazakhstan, camel). An extensive
list of products, together with the milk used and microflora utilized, can be
found in literature (e.g. Litopoulou-Tzanetaki and Tzanetakis, 1999; Khurana and
Kanawjia, 2007; Zhang et al., 2009).