‘Milk Jiaokou’ is a traditional and handmade fermented milk product generally manufactured by herdsmens in Inner Mongolia of China. Usually, it is made from cow, sheep, horse, or camel milk, individually. To date, this product is still used as a zest dish for the herdsmenʼs groups in some Inner Mongolia regions. According to the history book, ‘Milk Jiaokou’ has abundant nutritional values and many physiological functions, but ʼMilk Jiaokouʼ has not yet deep studied or commercially developed in China and other countries so that it is poorly understood. In order to further study ‘Milk Jiaokou’, its nutrient ingredients, chemical and physical properties and microbiology analysis were made using analysis experiment and plate count method in this study. The results revealed that their solid contents of ʼMilk Jiaokouʼ from the herdsmen of XinlinGol League; Lanqi, Tongliao city; and Turehot of Chifeng respectively were high,90.36±0.65g/100g, 92.21±0.28g/100g, 90.24±0.08g/100g, and 92.18±0.38g/100g respectively. The pH values were acidic, 3.25±0.01, 3.68±0.01, 4.31±0.01, 3.82±0.01, sequentially. The protein contents were a little low, 1.76%, 2.10%, 1.53%, and 1.98%, respectively. The total sugar contents were 55mg/g, 39.9mg/g, 52.9mg/gand 70mg/g. Amino acids were abundant, their total amino acid content were1.59g/100g (wherein Asp, Glu, Val, Leu, Phe and Lys were important amino acid), 1.31g/100g (wherein Asp, Glu, Val, Leu, Phe and Lys were important amino acid), 1.51g/100g (wherein Asp, Glu, Pro, Val, Leu and Lys were important amino acid), and 1.51g/100g (Glu, Pro and Leu were important amino acid), respectively. TheʼMilk Jiaokouʼ had abundant microbiological resources which were mostly comprised of Lactobacillus, acetic acid bacteria, yeast, and more. Similarly, the range of the total bacterial counts was from 7.04E+07±0.01E+07 to 8.45E+07±0.21E+07. The colony forming units (CFU) of Lactobacillus in each sample were 1.55E+05±0.15E+05, 1.70E+05±0.10E+05, 2.35E+05±0.35E+05, and 2.30E+05±0.50E+05. The CFU for the acetic acid bacteria were 1.85E+06±0.11E+06, 1.66E+06±0.10E+06, 1.72E+06±0.12E+06, and 1.86E+06±0.23E+06, respectively. The CFU for yeast were 1.03E+07±0.03E+07, 7.73E+06±0.37E+06, 7.72E+06±0.23E+06, and 9.58E+06±1.99E+06, respectively. In conclusion, ‘Milk Jiaokou’ had abundant nutritional values and good physical and chemical properties, which will establish the basis for deeply development of its physiological functions.

Keywords: Milk Jiaokou; physicochemical properties; nutrient ingredients; microbiological diversity.