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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Air‑drying of fermented mare’s milk concentrates lactic acid and volatile flavor compounds while lowering water activity to inhibit spoilage organisms.
Origin: Mongolian nomads (Traditional) — Mongolia
See full technique reference →The process involves passive evaporation at ambient temperatures, concentrating lactic acid and producing volatile compounds such as acetaldehyde and diacetyl. This concentration increases acidity (pH 3.5–4.0) and reduces water activity, preserving probiotic lactobacilli while inhibiting spoilage microbes.
Primary Reaction
Evaporation of water from fermented mare’s milk, concentrating lactic acid and volatile flavor compounds
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