Traditional dairy fermented products in Central Asia

Konuspayeva, Gaukhar; Baubekova, Almagul; Akhmetsadykova, Shynar; Faye, Bernard

doi:10.1016/j.idairyj.2022.105514

Cited by 19 publications

(13 citation statements)

References 75 publications

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“…It can be diluted and turned into a kind of sour cream or milk. It contains 2.8% protein, 3.2% fat and 4.2% carbohydrates [22]. Mabisi is a fermented milk product widely consumed in Zambia that is produced after the spontaneous fermentation of raw bovine milk It has lower protein (3 -4%), fat (2 -4%), and carbohydrate (4 -8%) contents than most "suero costeño" produced in the department of Córdoba, but very similar values in terms of acidity (1-2% lactic acid) and pH (4.1 -4.3).…”

Section: Physicochemical Analysesmentioning

confidence: 99%

Physicochemical and Rheological Characteristics of Fermented Sour Cream (“Suero Costeño”) Produced in Colombia

Ruiz-Petro,

Torres-Ruiz,

Simanca-Sotelo

et al. 2024

Preprint

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"Suero costeño" a type of sour cream, is a traditional dairy product made mainly in the Colombian Caribbean region and has a variety of uses. The objective was to characterize the physicochemical and rheological properties of “suero costeño” produced in department of Córdoba-Colombia. Samples of " suero costeño " were obtained from local producers, characterized physicochemically (protein, fat, crude fiber, moisture, ash, carbohydrates, chlorides, pH and acidity), and rheologically (stationary tests), adjusting their behavior to the power-law model. The results show great variability in the physicochemical characteristics of the “suero costeño” made by the different artisanal producers, classifying it as a full-fat sour cream or light sour cream, and values of protein, pH and acidity similar to similar traditional dairy products from other countries, such as Reindeer sour cream and Curd or cottage cheese. “Suero costeño” can be classified as a pseudoplastic fluid and depending on the raw materials used and the production process, some present thixotropy, which may be the product of interactions between proteins and fats, which cause changes in the internal structure. Due to this great variability in its physicochemical and rheological characteristics, it is necessary to standardize the process of producing to improve the marketing of this Colombian culinary product.

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Section: Physicochemical Analysesmentioning

confidence: 99%

Physicochemical and Rheological Characteristics of Fermented Sour Cream (“Suero Costeño”) Produced in Colombia

Ruiz-Petro,

Torres-Ruiz,

Simanca-Sotelo

et al. 2024

Preprint

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“…Shubat is a lactic acid beverage produced from natural camel milk due to lactic acid and alcoholic fermentation. It is also called as "Khoormog" in Mongolia or "Chal" in Iran [100]. It has quiet specific taste and smell.…”

Section: Fermented Camel Milkmentioning

confidence: 99%

The importance of camel milk and its dairy products – a review

Zhumabay,

Serikbayeva,

Kozykan

et al. 2024

Potr. S. J. F. Sci.

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Camel milk and dairy products based on camel milk are consumed by people in various countries, particularly Asia and Africa. Traditionally, products based on camel milk products have been an essential source of protein for people living in arid countries of the world. Here, we have discussed the chemical composition of camel milk and the technological features and limitations in the production of dairy products from camel milk. Moreover, different species or strains of LAB such as Lactobacillus plantarum, Lactobacillus fermentum, Lactobacillus casei, Enterococcus faecium, Streptococcus thermophilus, Weissella confusa were detected as the prevalent bacteria in camel milk and camel milk products. Although camel milk has been subjected to numerous studies, technical analyses on an industrial scale remain scarce, especially for processed camel milk products. Further comprehensive research is needed to improve the quality of camel milk dairy products so that they can compete with milk from other livestock.

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“…Dietary habits of the Kyrgyz are influenced by the nomadic lifestyle and ethnic foods in Kyrgyzstan are also milkbased. [1][2][3][4] Kurut is a dried dairy product with a long shelf life. It is produced and consumed in regions from Central Asia to Turkey.…”

Section: Introductionmentioning

confidence: 99%

“…As part of the Silk Road and Central Asia population, Uzbekistan, Kyrgyzstan, and Tajikistan are rich in terms of microbial resources and fermented dairy products have significant roles in the diet of the habitants. Dietary habits of the Kyrgyz are influenced by the nomadic lifestyle and ethnic foods in Kyrgyzstan are also milk‐based [1–4] …”

Section: Introductionmentioning

confidence: 99%

A metagenomic survey of bacterial communities from kurut: The fermented cow milk in Kyrgyzstan

Yegin,

Mamatova,

Yurt

et al. 2024

Chemistry & Biodiversity

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Kurut is a traditional dry dairy product mostly consumed in Central Asia. In this study, the distribution of the dominant bacteria present in kurut samples (n=84) originated from seven (Chuy, Issyk‐Kul, Talas, Naryn, Jalal‐Abad, Osh, and Batken) regions in Kyrgyzstan were analyzed with Illumina iSeq100 platform. The dominant phylum detected was Firmicutes followed by Proteobacteria, Actinobacteria, Cyanobacteria/Chloroplast, and Tenericutes. The most abundant family detected was Lactobacillaceae followed by Streptococcaceae, Enterococcaceae, Chloroplast, and Leuconostocaceae. At the genus level, Lactobacillus was the predominant one in samples and Streptococcus, Enterococcus, Lactococcus, and Streptophyta followed this. Further comprehensive characterization analyses in kurut samples may have potential applications both in industrial starter culture developments and also future therapeutic approaches based on potential strains with probiotic properties.

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Traditional dairy fermented products in Central Asia

Cited by 19 publications

References 75 publications

Physicochemical and Rheological Characteristics of Fermented Sour Cream (“Suero Costeño”) Produced in Colombia

Physicochemical and Rheological Characteristics of Fermented Sour Cream (“Suero Costeño”) Produced in Colombia

The importance of camel milk and its dairy products – a review

A metagenomic survey of bacterial communities from kurut: The fermented cow milk in Kyrgyzstan

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