Traditional (fermented mare's milk) is a sour, slightly alcoholic drink handmade by Mongolian nomads. As is not heated after production, the fermentation continues to proceed and the taste changes rapidly. The objective of this study was to investigate the association of the sensory taste evaluation of with some properties-electrical conductivity (EC), pH and concentrations of macro minerals (calcium (Ca), phosphorous (P), sulfur (S), magnesium (Mg), potassium (K), and sodium (Na))-of . We held an contest in Mogod county, one of the most famous production areas, in order to collect samples of for the analysis of properties and to conduct an taste evaluation by Mongolian people. The results of the statistical analysis indicated that the EC-value was related to the evaluation score of . Except for EC, no statistically significant relationship between the taste score and the other properties was found in this study. It was concluded that the EC-value would be a simple measurement indicator for evaluating the quality of on site.
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| http://dx.doi.org/10.3390/foods9030333 | DOI Listing |
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