This paper reports the processing procedures and nutrition analysis of the wrum and fermented milk curd. There can be the basis for further developing of traditional dairy products.

研究了奶皮子和奶豆腐的加工工艺，并对两种制品的营养成分进行分析，为进一步研制开发民族乳制品提供一定的理论依据。

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Vrum and fermented milk curd are two traditional dairy products of district in Inner Mongolia. This paper reports the processing procedures of the vrum and fermented milk curd.

奶皮子和奶豆腐是蒙古族地区的两种传统乳制品，研究了奶皮子和奶豆腐的加工工艺，并分析其营养成分。

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