Description
Traditional Mongolian fermented goat milk prepared by fermenting milk in goat‑skin bags at ambient temperatures.
Technical
During fermentation, homofermentative lactic acid bacteria such as Lactobacillus helveticus and Lactobacillus delbrueckii subsp. bulgaricus convert lactose into lactic acid, lowering the pH to 4.5–5.0. The acidification induces casein coagulation and proteolysis, producing peptides that contribute to flavor and texture. The semi‑porous goat skin provides a controlled anaerobic environment that limits spoilage while allowing limited gas exchange.
Science
Primary Reaction
lactose → lactic acid (via homofermentative LAB)
Sensory Profile
Aroma ()
nuttyyogurt-likeearthyslightly sourwarmanimalicgrassyfermented dairyleatherymineral