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Journal of Northern Agriculture ›› 2016, Vol. 44 ›› Issue (3): 131-131.

Previous Articles    

The outlook of nutrition, processing,storage and industry of hurood

LIN Xin, NI Na, ZHANG Haiting, QI Yue, ZHANG Zhiyong, LI Hua （1.College of Lite Sciences,Inner Mongolia University tor the Nationalities,Tongliao 028043, China ;2.Beijing Products Quality Supervision and Inspection Institute,Beijing 101300,China;3.Tongliao Academy of Agricultural Sciences,Tongliao 028015,China）   

  • Online:2016-06-20 Published:2016-06-20

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Abstract: Hurood is the Mongo lian traditional dairy products with a long history. Hurood is very popular among theconsumers in the ethnic minority areas tbr its unique flavor, rich nutrition, and teatures of easily portable. The nutritionalcharacteristics, production process and the effects of different factors on hurood quality were reviewed in this paper. At last,the hurood industry was prospected, and theoretical references were provided to guide future development and innovation ofMongolian traditional dairy products.

CLC Number: 

  • TS252.56
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