Summary
Mongolians prepare a variety of products from the milk of their livestock through traditional methods. Milk beverages are a large share of this heritage that has been passed down. This chapter contains information and research results about the milk beverages that Mongolians produce from livestock. Mongolian’s geography in the Central Asian plateau, its climate conditions, and the animal husbandry context are compiled in this chapter. The author has tried to include more information about fermented milk products that have been fermented with lactic acid bacteria and other microorganisms with the help of starter cultures. This method has been passed down by generations of Mongolians. In this chapter, research results from local Mongolian livestock milk products are introduced, and later on the fermentation technology of using starter cultures to make tarag, fermented mares’ milk or fermented camels’ milk, is introduced. The milk of cattle, sheep, and goats is fermented to make tarag (similar to yogurt), mares’ milk is fermented to brew a slightly alcoholic beverage, camels’ milk is fermented to make hoormog, and cattle’s milk is fermented to make a beverage. In addition to this, research results of fermented beverages prepared by Mongolian herders through traditional methods and their components of microorganisms, that is, lactic acid bacteria, are presented. The technology and equipment used by Mongolians to prepare fermented milk are presented with photographs.
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Appendix
Appendix
Map of Mongolia (Aimag, provincial administrative division of Mongolia; Soum, unit of administration as a district)
Mountain area of Mongolia
Gobi area of Mongolia
Mongolian native breeds of milking animals
Largest company of dairy products, ‘Suu’ Company
Dairy products produced by “Suu” Company
Various Mongolian milk products for therapeutic and dietetic use
Dairy products prepared by traditional methods
Technology of butter products
Dairy products prepared by traditional methods
Technology of Mongolian cheese
Technology of milk’s vodka
Tools for making fermented milk products in Mongolia
Traditional “starter” system (kept from milk products)
Traditional “starter” system (prepared from specific plants, powdered)
(a, b) Specific plants used as starter in Mongolia
Equipment for manufacturing traditional fermented milk
Equipment for manufacturing traditional fermented milk
Cream separator of milk
Mongolian cheese
Mongolian yogurt
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Demberel, S., Narmandakh, D., Davaatseren, N. (2016). Ethnic Fermented Foods and Beverages of Mongolia. In: Tamang, J. (eds) Ethnic Fermented Foods and Alcoholic Beverages of Asia. Springer, New Delhi. https://doi.org/10.1007/978-81-322-2800-4_8
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DOI: https://doi.org/10.1007/978-81-322-2800-4_8
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