Processing and nutrition analysis of Wrum and fermented milk curd in inner Mongolia
ZHAO Hong-xia, LI Ying-biao (Food Science College, Shihezi University, Shihezi 832003)
Wrum and fermented milk curd are two traditional dairy products of district in inner Mongolia. This paper reports the processing procedures and nutrition analysis of the wrum and fermented milk curd. There can be the basis for further developing of traditional dairy products.
【CateGory Index】： TS252