Food Chemistry and Hydrocolloids

Biography

Choijilsuren Narangerel received her PhD in Technology on Soft Cheese from goat’s milk (Food Science) from the Russian East-Siberia State Technological University, Ulan-Ude, in the year 2003. Currently, she is working as Director of Research and Innovation at the Institute of Technology (IT) in Ulaanbaatar, Mongolia. Her researching activities include Mongolian pasture livestock milk features such as goat and mare's milk quality characteristics, goat's milk soft cheese producing technology using propionic acid bacteria, preparation of probiotic micro-organism that are used for the production of fermented dairy products. She has published more than 60 research articles in both national and international reputed journals and is also serving as an Editorial Board Member of reputed Mongolian journal “Human and Food”. In addition, she attended the presentations at international scientific conferences in Russia, South Korea, Greece and China. Also, her research work “Starter culture of Tarag with a natural symbiotic” was selected one of the best Mongolian scientific works in 2013.

Abstract

Abstract : Innovation in technology for processing goat’s milk and dairy products