Nutrional value of the national dairy product kurut and its place in the nutrition of adolescents of the Kyrgyz Republic

The study of the nutritional value of the national product «Kurt» produced at the enterprises of the East Kazakhstan region and the Abai region

“…Құртты дайындау әдісінің ерекшелігінің арқасында бұл өнімді ұзақ уақыт бойы сақтауға және азық-түлік қорын жинап қоюға мүмкіндік беретін. Құрт тек ашытылған сүт өнімі ғана емес, ол құрғақ жас ірімшік болып табылады, ол халық арасында өте танымал, әсіресе мектеп жасындағы балалар мен жасөспірімдер тұтынғанды ұнатады [1,2].…”

“…It is a good source of macro-and micronutrients in an easily digestible form for the body, contributing to the maintenance of beneficial intestinal microflora. The product is popular among children and adults and is in great demand as a healthy food product [1].…”

Production of kurut (kurt) using probiotic Lacticaseibacillus rhamnosus GG strain in combination with a yeast isolated from Kazakhstan kurut

“…It is already well established that kurut can increase dietary protein intake with a traditional product with an extended shelf life after drying, as reported in several works. For instance, the protein content of kurut from fermented yak in three regions of Tibet was estimated to be 4.93 g/100 g (Chen et al, 2009), the mass fraction of protein in another studied kurut samples from Kyrgyz republic, Kyrgyzstan averaged 14.6% (Kochkorova and Kitarova, 2021) while another study reported protein ratio at (51%-60%) which was double what was earlier obtained (25.53%) in rural communities of Turkey (Kamber, 2008;Atasever and Atasever, 2018). Promoting the sensory acceptance and consumption of kurut will be critical to achieving its nutritional and commercial benefits.…”