Table 2 Ingredients and preparation protocol of ethnic dairy products manufactured from milk of minor milch animal species
From: Appraisal of some ethnic milk products from minor milch animal species around the world: a review
Ethnic product | Ingredients and culture | Preparation protocol | References |
|---|---|---|---|
Cajeta | Goat milk, sugar and nuts | Preheating goat milk to 40–50 °C Addition of 20% sugar on milk basis Concentrating the product to 70% TS Cooling, packaging and storage | [55] |
Mursik | Milk, LAB starter culture (Lactobacillus, Lactococcus, Streptococcus and Leuconostoc species are used), gourd, burnt Senna didymobotrya sticks (as charcoal) | Gourd container for fermentation of the product is prepared by taking a clean dried gourd and cutting its top and removing the seeds These gourds are pre-treated with the smoke and charcoal of certain species of trees Pasteurize the gourd Boiling and cooling of milk. The cooled milk is poured into the specially prepared gourd Addition of starter culture The gourd is then capped and placed in a cool dry place to undergo spontaneous fermentation for at least 3–5 days through the action of lactic acid bacteria | [56] |
Matzoon | Goat or sheep milk, matzoon culture (mainly lactic acid bacteria; Lactobacillus acidophilus, Streptococcus thermophilus, and Lactobacillus delbrueckii subsp. Bulgaricus) | Pasteurization of milk Cooling and inoculation of starter culture Filling to containers Incubation at 41–43 °C for 2–3 h Cooling and storing | |
Kaymak | Goat milk | Receiving milk and separation of milk fat by using separator Standardization of milk fat (60% fat ratio) Pasteurization (80–85 °C, 5–10 min) Cooling (23–25 °C) Packaging and storage | [59] |
Tzatziki | Sheep milk, yoghurt, cucumber, sour cream, olive oil, garlic, lemon juice, pepper, salt, xanthan gum | Homogenization and pasteurization of fresh milk Inoculation of yoghurt culture and incubation Cooling Straining of yoghurt and mixed with cucumber in a ratio of 4:1 Addition of garlic, lemon juice, dill, parsley or mint (if needed) and salt as per taste Packaging and storage | |
Cuajada | Sheep milk, rennet, sugar or honey, fruits, and walnuts | Receiving sheep milk and heating to boiling temperature Cooling and addition of rennet Curdling Removal of whey from curd Addition of sugar or honey, walnuts, or fruits into curd Cooling, packaging and storage | [62] |
Zincica | Sheep milk, LAB culture | Pasteurization of milk Cooling and addition of culture Coagulation The curd portion is filtered out The filtered whey is zincica Packaging and storage | [63] |
Saganaki | Sheep milk, starter culture or rennet, cooking oil or ghee, lemon juice | Receiving sheep milk and preheating Cooling and addition of starter culture or rennet and letting it coagulate Preparation of cheese and frying of cheese using cooking oil or ghee Packaging and storage | [48] |
Chal | Camel milk, culture (L. lactis & S thermophilus) | Receiving, filtering, and preheating fresh camel milk and then cooling to 30 °C Addition of sour milk or culture Incubation at 30 °C for 8 h or at 10 °C for 72 h Remove the thick layer of cream, known as agran, formed during the fermentation After the removal of the agran, the leftover liquid is called as Chal Cooling, packaging and storing | [64] |
Suusac | Camel milk, LAB culture (Lb. curvatus, Lb. plantarum, Lb salivarius, Lb. raffinolactis, and Leuconostoc mesenteroides subsp. Mesenteroides) | Receiving camel milk and heating to 85 °C for 30 min Cooling to ambient temperature of 22–25 °C Inoculating with 2–3% starter culture and incubating at 27–30 °C for 24 h Packaging and storage | [65] |
Kumiss | Mare or sometimes donkey milk, LAB and yeast strain. Lactobacillus delbrueckii, Lb. bulgaricus, Lb. acidophilus, and lactose-fermenting yeasts (Torula koumiss and Saccharomyces lactis) | Receiving mare’s milk and heating to 90–92 °C for 5–10 min Cooling to 26–28 °C Addition of culture at an inoculum rate of 10–30% to give an initial acidity of 0.45% lactic acid Incubation at 28 °C till an acidity of 0.7–0.8% is achieved Agitating for every 1–2 h Cooling and stirring at 20 °C Packaging and storage (at 4 °C for 24 h) | [51] |
Kurut | Yak milk, yoghurt culture, salt, cream | Receiving raw milk and heating to 90 °C for 10 min followed by rapid cooling to 40 °C Addition of 1–2% of yoghurt culture Incubation for 5–8 h. and store in low temperature (4 °C for 24 h.) Filtering the curd by cloth bag Addition of salt and cream with proper mixing Transfer the curd to different moulds for giving different shapes Drying in shades for 2–3 days then drying in sun for 3–5 days Final drying in shades for 2–3 months Packaging and storage | [66] |
Chhurpi | Yak milk, LAB culture or Dahi (curd) | Boiling of milk for 10–15 min. and then cooling it for 20–30 min Addition of 50–80 g of old inoculum (curd) into milk (approximately 500 mL) Keep at room temperature for fermentation and curdling. This Dahi is locally known as zho Removal of fat from zho (dahi) After separating the fat from curd, the remaining buttermilk which is locally known as tara is boiled for coagulation Pressing and keeping for 1 h. for complete drainage of the whey part Mixing the curd mass and drying Shaping by pressing in between the fingers onto a clean cloth This is Soft chhurpi; when it is sun dried for 5–7 days, and it is called hard chhurpi (used for long term storage) | [67] |
Pule cheese | Donkey and goat milk, rennet | Receiving fresh Donkey milk and goat milk and mixing in the ratio 60:40 Heating, cooling, and addition of rennet After fermentation drain the whey and place the cheese into 50 g mould to age for few days Packaging and storage | [68] |
Leipajuusto | Reindeer milk, rennet, and salt | Receiving Reindeer milk and heating Cooling and addition of rennet The milk is curdled and set into a round cylindrical form with a thickness of 2–3 cm After this, the cheese is baked, grilled or flamed to give a distinctive brown or charred marks | [69] |