摘要
在新疆,对于哈萨克族来说饮用发酵过的驼奶是传统的、普遍的。科学家和消费者们认为酸驼奶有抗菌和保健治疗的特性。概述酸驼奶的成分、微生态分布、抗菌性和医疗保健作用等方面内容。以便促进对酸驼奶的研究、开发和利用。
To kazakh people consumption of traditional fermented camel milk is common in Xinjiang.Scientists and consumers attribute probiotic and medicinal properties to it.In order to promote the study,exploitation and utilization,the research progress on compositions,microflora,probiotic and therapeutic properties of shubat is summarized.
出处
《食品研究与开发》
CAS
北大核心
2010年第3期187-190,共4页
Food Research and Development
