55:
881:
111:
367:
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
362:
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
240:
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.
721:
244:
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).
733:
347:
Dornic acidic degrees are used to describe acidity in milk products, with 1 Dornic degree (1°D) equal to 0.1g of lactic acid per liter. The chal contained
583:
785:
548:
897:
464:
Aliya
Meldebekova; Gaukhar Konuspayeva; Emilie Diacono; Bernard Faye (2008). "Heavy Metals and Trace Elements Content in Camel Milk and
1067:
934:
396:
749:
786:
Filip Noubel, "Golden
Century of the Turkmens:" A Bleak Picture of Village Life in the Desert. EurasiaNet photo essay, 10/25/02
722:"Content of trace elements, copper, manganese, molybdenum in culture of chal and camel's milk and their clinical significance"
485:
433:
546:
Prof Zafar Iqbal
Chaudhary & Dr Shahan Azeem, Is camel milk good for human health? DAWN Sci-tech world, October 9, 2004
217:, and is a staple summer food. Due to preparation requirements and perishable nature, chal has proved difficult to export.
1292:
529:
812:
762:
636:
584:
http://www.idfdairynutrition.org/Files/media/Glossary_documents_PDF/ENG/L/Lex_EN_-_lactic_acid_071226-2008-00159.pdf
501:
631:. FAO animal production and health paper. Rome: Food and Agriculture Organization of the United Nations (FAO).
470:
Impact of
Pollution on Animal Products (NATO Science for Peace and Security Series C: Environmental Security)
1302:
1287:
909:
39:
1307:
1297:
1282:
1312:
1277:
1216:
1151:
545:
114:
720:
Martinenko, N.l.; Yagodinskaya, S.G.; Adhundov, A.A.; Charyev, K.C. & Khumedov, O. (1977).
17:
463:
1206:
805:
719:
391:
1251:
1110:
889:
703:
678:
8:
425:
191:
1176:
237:
and lyophilized form — a characteristic which is (reputedly) unaffected by shelf life.
166:
154:
768:
1246:
758:
708:
665:
632:
481:
429:
798:
698:
473:
187:
449:
Alhadrami, G.A.; Faye, Bernard (2016). "Animals that produce dairy foods: Camel".
372:
has markedly less not-fat solids and lactose than the milk from which it is made.
233:
and virus inhibiting properties not found in fresh camel or cow milk, both in its
992:
923:
870:
552:
533:
418:
149:
137:
1171:
962:
364:
175:
952:
477:
1271:
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348:
171:
526:
1075:
972:
967:
835:
712:
669:
210:
198:
80:
751:
Desertification Combat and Food Safety: The Added Value of Camel
Producers
1226:
1042:
1027:
977:
31:
1181:
1221:
1161:
1017:
527:
I.Barkhanov. Neutral
Turkmenistan newspaper, in Russian, August 9, 2001
206:
202:
194:
98:
88:
84:
505:
502:"Great Culinary Dictionary. Chal in Russian, retrieved April 11, 2007"
1130:
1037:
987:
982:
230:
1135:
1052:
957:
54:
1186:
1120:
1047:
1022:
860:
855:
386:
183:
880:
565:
Grigoryants, N.N. (1954). "Composition of camel milk and chal".
1241:
1231:
1201:
1166:
1125:
1115:
1095:
1057:
1002:
947:
942:
840:
821:
369:
234:
179:
110:
248:
A comparison of the composition of camel milk and camel chal:
59:
Bowls of shubat (left), beverage of fermented camel milk, and
1236:
1196:
1191:
1156:
1105:
1100:
1085:
1080:
1032:
1012:
1007:
997:
865:
676:
415:
381:
356:
60:
677:
Konuspayeva G, Faye B, Loiseau G, Levieux D (January 2007).
595:
Kieselev, N. (1956). "Bacteriological examination of chal".
468:
from
Kazakhstan". In Yuriy Sinyavskiy; Bernard Faye (eds.).
1256:
1211:
845:
747:
35:
679:"Lactoferrin and immunoglobulin contents in camel's milk (
790:
221:(fermented cream) is collected from the surface of chal.
614:
Kuliev, K. (1959). "The utilisation of camels' milk".
655:
417:
564:
424:(2nd ed.). Univ of Wisconsin Press. p.
197:, sparkling white with a sour flavor, popular in
63:(right), beverage made from fermented mare's milk
1269:
806:
448:
416:Anatoly Michailovich Khazanov (15 May 1994).
748:Palmated Esenov; Bernard Faye, eds. (2005).
594:
250:
38:. For the historical Assyrian village, see
813:
799:
613:
27:Fermented camel milk drink of Central Asia
702:
397:List of yogurt-based dishes and beverages
626:
14:
1270:
472:. Berlin: Springer. pp. 117–123.
213:. In Kazakhstan the drink is known as
794:
229:Fermented chal is reputed to possess
165:
148:
40:List of Assyrian tribes § Chal
24:
25:
1324:
704:10.3168/jds.S0022-0302(07)72606-1
649:
451:Reference module in food sciences
879:
109:
53:
687:, and Hybrids) from Kazakhstan"
607:
588:
577:
558:
539:
520:
494:
457:
442:
409:
224:
13:
1:
402:
656:Brigor'iants NN (1954). "".
420:Nomads and the outside world
34:. For the city in Iran, see
7:
732:(7802): 824. Archived from
551:September 27, 2007, at the
375:
10:
1329:
910:Streptococcus thermophilus
820:
532:November 10, 2005, at the
29:
1293:Turkish words and phrases
1144:
1066:
933:
899:Lactobacillus delbrueckii
888:
877:
828:
478:10.1007/978-1-4020-8359-4
158:
141:
104:
94:
76:
68:
52:
757:. Amsterdam: IOS Press.
1152:Fermented milk products
629:Camels and Camel milk
392:Cuisine of Kazakhstan
1303:Uzbekistani cuisine
1288:Yogurt-based drinks
685:Camelus dromedarius
508:on October 13, 2007
167:[χɔ̙ːrmɞ̙k]
49:
681:Camelus bactrianus
201:— particularly in
45:
30:For the name, see
1265:
1264:
627:R. Yagil (1982).
487:978-1-4020-8357-0
435:978-0-299-14284-1
345:
344:
159:хоормог, khoormog
123:
122:
69:Alternative names
16:(Redirected from
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1308:Fermented drinks
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767:. Archived from
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150:[ʂo̙bɑt]
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95:Main ingredients
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44:
21:
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1298:Turkmen cuisine
1283:Turkish cuisine
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929:
924:Bifidobacterium
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726:Dairy Sci. Abst
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616:Mol. Promyslenn
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303:non-fat solids
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119:
115:Media: Chal
77:Place of origin
64:
46:
43:
28:
23:
22:
15:
12:
11:
5:
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1313:Camel products
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660:(in Russian).
651:
650:External links
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599:(in Russian).
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569:(in Russian).
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917:Lactobacillus
914:
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774:on 2007-09-28
770:
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764:1-58603-473-1
760:
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736:on 2011-05-25
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341:4.8 mg%
340:
338:5.6 mg%
337:
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1247:Yayık ayranı
1090:
1076:Acidophiline
973:Dahi baigana
968:Dahi chutney
922:
915:
908:
902:
898:
776:. Retrieved
769:the original
750:
738:. Retrieved
734:the original
729:
725:
697:(1): 38–46.
694:
691:J. Dairy Sci
690:
684:
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579:
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541:
522:
510:. Retrieved
506:the original
496:
469:
465:
459:
450:
444:
419:
411:
361:
353:streptococci
349:Lactobacilli
346:
262:
256:
247:
243:
239:
228:
218:
214:
211:Turkmenistan
199:Central Asia
190:beverage of
174:(especially
142:шұбат, şūbat
133:
129:
125:
124:
81:Turkmenistan
1227:Soured milk
1028:Papri chaat
978:Dahi machha
664:(4): 41–2.
453:. Elsevier.
225:Description
32:Chal (name)
1272:Categories
1222:Sour cream
1162:Buttermilk
1018:Mitha dahi
903:bulgaricus
778:2007-04-06
740:2007-04-06
658:Vopr Pitan
597:Mol. Prom.
403:References
257:Camel milk
207:Uzbekistan
203:Kazakhstan
195:camel milk
163:pronounced
146:pronounced
99:Camel milk
89:Kazakhstan
85:Uzbekistan
1131:Ryazhenka
1038:Shrikhand
988:Dahi vada
983:Dahi puri
829:Varieties
625:cited in
567:Vop. Pit.
512:April 11,
231:virucidal
192:fermented
155:Mongolian
1182:Filmjölk
1136:Varenets
1053:Tzatziki
958:Chukauni
890:Cultures
871:Strained
713:17183073
670:13187930
549:Archived
530:Archived
376:See also
351:lactic;
292:lactose
270:acidity
188:Mongolic
170:), is a
134:khoormog
1217:Smetana
1187:Jocoque
1172:Clabber
1145:Related
1121:Nai lao
1048:Tarator
1023:Parfait
901:subsp.
861:Nai lao
856:Matzoon
603:: 31–4.
573:: 41–5.
387:Borhani
176:Turkmen
128:, also
1242:Yakult
1232:Suorat
1202:Mursik
1167:Calpis
1126:Omaere
1116:Mattha
1096:Chalap
1068:Drinks
1058:Zhoixo
1003:Jameed
953:Çılbır
948:Churri
943:Borani
935:Dishes
851:Frozen
841:Dadiah
822:Yogurt
761:
711:
668:
635:
484:
466:Shubat
432:
370:torula
320:0.75%
317:0.86%
298:1.32%
295:2.75%
235:liquid
219:Agaran
215:shubat
186:) and
184:Kazakh
172:Turkic
138:Kazakh
130:shubat
108:
72:Shubat
18:Shubat
1237:Viili
1207:Quark
1197:Kumis
1192:Kefir
1157:Amasi
1111:Leben
1106:Lassi
1101:Doogh
1086:Chaas
1081:Ayran
1033:Raita
1013:Kashk
1008:Kadhi
998:Dovga
866:Qatiq
772:(PDF)
755:(PDF)
622:(28).
382:Ayran
357:yeast
330:1.1%
309:6.6%
306:8.2%
287:4.3%
284:4.3%
276:28°D
273:18°D
180:Uzbek
61:kumis
1257:Whey
1252:Ymer
1212:Skyr
1091:Chal
1043:Spas
846:Dhau
836:Curd
759:ISBN
709:PMID
666:PMID
633:ISBN
514:2007
482:ISBN
430:ISBN
355:and
314:ash
281:fat
263:Chal
209:and
182:and
126:Chal
87:and
47:Chal
36:Shal
699:doi
474:doi
132:or
1274::
730:40
728:.
724:.
707:.
695:90
693:.
689:.
683:,
662:13
620:20
618:.
601:17
571:13
480:.
428:.
426:49
359:.
265:”
205:,
178:,
161:,
157::
153:,
144:,
140::
83:,
814:e
807:t
800:v
781:.
743:.
715:.
701::
672:.
641:.
555:.
536:.
516:.
490:.
476::
438:.
261:“
136:(
42:.
20:)
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
