Chal
| File:Shubat vs Kumis.jpg Bowls of shubat (left), beverage of fermented camel milk, and kumis (right), beverage made from fermented mare's milk | |
| Alternative names | Shubat |
|---|---|
| Place of origin | Turkmenistan, Uzbekistan and Kazakhstan |
| Main ingredients | Camel milk |
| |
Chal, also shubat or khoormog (Kazakh: шұбат, şūbat, pronounced [ʂo̙bɑt], Mongolian: хоормог, khoormog, pronounced [χɔ̙ːrmɞ̙k]), is a Turkic (especially Turkmen, Uzbek and Kazakh) and Mongolic beverage of fermented camel milk, sparkling white with a sour flavor, popular in Central Asia — particularly in Kazakhstan, Uzbekistan and Turkmenistan.[1][2] In Kazakhstan the drink is known as shubat, and is a staple summer food.[3] Due to preparation requirements and perishable nature, chal has proved difficult to export.[4] Agaran (fermented cream) is collected from the surface of chal.[5]
Description
[edit | edit source]Fermented chal is reputed to possess virucidal and virus inhibiting properties[citation needed] not found in fresh camel or cow milk, both in its liquid and lyophilized form — a characteristic which is (reputedly) unaffected by shelf life.
Chal is typically prepared by first souring camel milk in a skin bag or ceramic jar by adding previously soured milk. For 3–4 days, fresh milk is mixed in; the matured chal will consist of one third to one fifth previously soured milk.[6]
Camel milk will not sour for up to 72 hours at temperatures below 10 °C (50 °F). At 30 °C (86 °F) the milk sours in approximately 8 hours (compared to cow's milk, which sours within 3 hours).
A comparison of the composition of camel milk and camel chal:[7]
| Camel milk | “Chal” | |
|---|---|---|
| acidity | 18°D | 28°D |
| fat | 4.3% | 4.3% |
| lactose | 2.75% | 1.32% |
| non-fat solids | 8.2% | 6.6% |
| ash | 0.86% | 0.75% |
| ethyl alcohol | 1.1% | |
| ascorbic acid | 5.6 mg% | 4.8 mg% |
Dornic acidity is used to describe acidity in milk products, with 1 Dornic degree (1°D) equal to 0.1g of lactic acid per liter.[8] The chal contained Lactobacilli lactic; streptococci and yeast.[9]
Chal may be cultured with lactobacillus casei, streptococcus thermophilus, and lactose-fermenting yeasts incubating in inoculated milk for 8 hours at 25 °C (77 °F), and then subsequently for 16 hours at 20 °C (68 °F). Holder pasteurization does not affect the quality of the milk, but pasteurization at higher temperatures (85 °C/185 °F) for 5 minutes negatively impacts flavour. Chal made from pure cultures of lactobacillus casei, streptococcus thermophilus, and species of torula has markedly less not-fat solids and lactose than the milk from which it is made.[10]
See also
[edit | edit source]References
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- ^ I.Barkhanov. Neutral Turkmenistan newspaper, in Russian, August 9, 2001 Archived November 10, 2005, at the Wayback Machine.
- ^ Prof Zafar Iqbal Chaudhary & Dr Shahan Azeem, Is camel milk good for human health? DAWN Sci-tech world, October 9, 2004 Archived September 27, 2007, at the Wayback Machine.
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External links
[edit | edit source]- Lua error in Module:Citation/CS1/Configuration at line 2172: attempt to index field '?' (a nil value).
- Lua error in Module:Citation/CS1/Configuration at line 2172: attempt to index field '?' (a nil value).
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- Filip Noubel, "Golden Century of the Turkmens:" A Bleak Picture of Village Life in the Desert. EurasiaNet photo essay, 10/25/02
