Summary
WURUM is a type of Mongolian traditional milk food which is like hardend and crisp cream layer cake, with a semicircular shape, diameter is about 10 cm and 1 cm thickness, both sides surface covered with milk protein layer possess a lot of pockmarked face and sandwiched in between the two sides is the milk fat which is not exposed to light, thus it can prevented oxidation by the protein layer.
Technological process is introduced. The composition of the product is about 20% milk protein, 30%, milk fat and with a moisture of about 10%.
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© 1986 D. Reidel Publishing Company, Dordrecht, Holland
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Shi-Lin, J. (1986). Mongolian Traditional Milk Food Wurum—A Type of Hardend and Crisp Cream Layer Cake. In: MILK the vital force. Springer, Dordrecht. https://doi.org/10.1007/978-94-009-3733-8_104
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DOI: https://doi.org/10.1007/978-94-009-3733-8_104
Publisher Name: Springer, Dordrecht
Print ISBN: 978-90-277-2330-7
Online ISBN: 978-94-009-3733-8
eBook Packages: Springer Book Archive