Milk Science
Online ISSN : 2188-0700
Print ISSN : 1343-0289
ISSN-L : 1343-0289
Original Papers
Property and manufacturing method of fermented camel's milk (Hoormog) made in Mongolia
Satomi IshiiHiroshi Komiyama
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JOURNALS FREE ACCESS

2010 Volume 59 Issue 2 Pages 125-130

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Abstract

 In the Gobi district of State of Mongolia, a Bactrian camel has been kept. We let the milk of the camel ferment in the Gobi district and made Hoormog. However, there are few reports about the property. We investigated it till now in the nomad's house who produced Hoormog in Umunu Gobi prefecture. We investigated it in the of the nomad's house (Mr. L) who had begun to make Hoormog newly in the Darhan Hoor prefecture that was near to the capital in 2008. As for the property of Hoormog of the Darhan Hoor prefecture, 1.2% of acidity, pH 4.2, alcoholic was 1.5%. This value did not have the property of Hoormog of the Umunu Gobi prefecture and the big difference. As a result of having done general ingredient analysis of Hoormog, there were more protein, fat, insolubled nitrogen things than the Airag which let the milk of the horse ferment. The quantity of drinking of Hoormog was approximately 1 L a day in approximately 2-3 L a day, the women in adult males. The manufacturing method of Hoormog leaves Hoormog of the previous day for a 30% degree ferment container and lets add new milk there and stir it. Such how to make was similar to Sudanese camel milk liquor Garris, Kazakh camel milk liquor Shubat. This Nomad's house (Mr. L) used the fermented milk of the goat milk for a starter. This method was the same as a method to make in the Gobi. An effect to “be good for the disease of the internal organs” that “was good for health” was handed down to drinking of Hoormog. We think that a metabolism product derived from a microbe participating in fermentation of Hoormog works good with intestinal tract. Furthermore, We think that may provide immunostimulation. It has just begun to clarify an effect of Hoormog from the scientific standpoint. We think that such a study may be a chance to review value of the race drink.

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© 2010 Japanese Dairy Science Association
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