Chal
 Mga mangko nin shubat (wala), inomon na may pinaalsom na gatas nin kamelyo, asin kumis (tuo), inomon na gibo sa pinaalsom na gatas nin kabayo | |
| Alternatibong ngaran | Shubat |
|---|---|
| Ginikanang lugar | Turkmenistan, Usbekistan asin Kasakstan |
| Pangenot na sahog | Gatas nin kamelyo |
An Chal, midbid man sa shubat o khoormog (Kazakh: шұбат, şūbat, pigsasayod na [ʂo̙bɑt], Mongolian: хоормог, khoormog, pigsasayod na [χɔ̙ːrmɞ̙k]), sarong Turkikong (urog na sa Turkmen, Usbek asin Kasak) asin Mongoliko na inumon na pinaalsom na gatas nin kamelyo, na may puti na nagkikinang na may popular na namit sa Sentral na Asya — urog na sa Kasakstan, Usbekistan asin Turkmenistan.[1][2] Sa Kasakstan an inomon inaapod na shubat, asin sarong panginot na kakanon sa tig-init.[3] Huli sa mga pangangaipo sa pag-andam asin sa madaling maraot na naturalesa, an chal nagin dipisil na iluwas.[4] An Agaran (pinaalsom na krema) pigkokolekta gikan sa ibabaw kan chal.[5]
Pagsasaladawan
[baguhon | baguhon an source]An pinaalsom na chal pigtutubodan na igwa nin mga propyedad na nakakagadan nin bayrus asin nakakaulang sa bayrus na dai makukua sa preskong gatas nin kamelyo o baka, pareho sa likido asin lyophilized na porma kaini — sarong karakteristiko na (tunay na) dai apektado kan buhay sa estante.
An Chal parati pig-aandam sa paagi nin pag-aslom nguna nin gatas nin kamelyo sa sarong bag na kublit o garapon na seramiko sa paagi nin pagdagdag nin gatas na dati nang inaslom. Sa laog nin 3-4 aldaw, an preskong gatas pighahalo; an hinog na chal magkakaigwa nin ikatolo sagkod ikalimang parte kan dati nang pinaaslom na gatas.[6]
An gatas nin kamelyo dai magigin maaslsom sa laog nin 72 oras sa temperatura na mas hababa sa 10 °C (50 °F). Sa 30 °C (86 °F) an gatas nag-aaslom sa laog nin mga 8 oras (kumpara sa gatas nin baka, na nag-aaslom sa laog nin 3 oras).
An pagkumpara kan komposisyon kan gatas nin kamelyo asin chal nin kamelyo:[7]
| Gatas kan Kamelyo | “Chal” | |
|---|---|---|
| asididad | 18°D | 28°D |
| taba | 4.3% | 4.3% |
| laktosa | 2.75% | 1.32% |
| mga solidong bakong taba | 8.2% | 6.6% |
| abo | 0.86% | 0.75% |
| alkohol na etil | 1.1% | |
| asidong askorbiko | 5.6 mg% | 4.8 mg% |
An Dornikong asididad ginagamit sa paglaladawan kan asididad sa mga produktong gatas, na an 1 Dornic degree (1°D) katumbas kan 0.1g nin lactic acid kada litro.[8] An chal igwa nin laktikong Lactobacilli; streptococci asin lebadura.[9]
An Chal pwedeng kultibaron sa lactobacillus casei, streptococcus thermophilus, asin mga lebadura na nagpapaalsom nin laktosa na nag-iinkubar sa binakunahan na gatas (inoculated milk) sa laog nin 8 oras sa 25 °C (77 °F), asin dangan sunod-sunod sa laog nin 16 na oras sa 20 °C (68 °F). An pastyurisasyon kan kapot dai nakakaapektar sa kalidad kan gatas, alagad an pastyurisasyon sa mas halangkaw na temperatura (85 °C/185 °F) sa laog nin 5 minutos negatibong nakakaapektar sa namit. An Chal na gibo sa purong kultura kan lactobacillus casei, streptococcus thermophilus, asin mga klase nin torula igwa nin mas dikit na mga solidong bakong taba asin laktosa kisa sa gatas na gibo kaini.[10]
Hilingon man
[baguhon | baguhon an source]Mga toltolan
[baguhon | baguhon an source]- ↑ Anatoly Michailovich Khazanov (15 May 1994). Nomads and the outside world
(2nd ed.). Univ of Wisconsin Press. p. 49. ISBN 978-0-299-14284-1. - ↑ Alhadrami, G.A.; Faye, Bernard (2016). "Animals that produce dairy foods: Camel". Reference module in food sciences. Elsevier.
- ↑ Aliya Meldebekova; Gaukhar Konuspayeva; Emilie Diacono; Bernard Faye (2008). "Heavy Metals and Trace Elements Content in Camel Milk and Shubat from Kazakhstan". In Yuriy Sinyavskiy; Bernard Faye. Impact of Pollution on Animal Products (NATO Science for Peace and Security Series C: Environmental Security). Berlin: Springer. pp. 117–123. doi:10.1007/978-1-4020-8359-4. ISBN 978-1-4020-8357-0.
- ↑ "Great Culinary Dictionary. Chal in Russian, retrieved April 11, 2007". Archived from the original on October 13, 2007. Retrieved April 11, 2007. Unknown parameter
|url-status=ignored (help) - ↑ 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..
- ↑ Grigoryants, N.N. (1954). "Composition of camel milk and chal" (in ru). Vop. Pit. 13: 41–5.
- ↑ "Lactic Acid" (PDF). International Dairy Federation. Archived from the original (PDF) on 4 March 2016. Unknown parameter
|url-status=ignored (help) - ↑ Kieselev, N. (1956). "Bacteriological examination of chal" (in ru). Mol. Prom. 17: 31–4.
- ↑ Kuliev, K. (1959). "The utilisation of camels' milk". Mol. Promyslenn 20 (28).
cited in R. Yagil (1982). Camels and Camel milk. FAO animal production and health paper. Rome: Food and Agriculture Organization of the United Nations (FAO). ISBN 92-5-101169-9.
Mga panluwas na takod
[baguhon | baguhon an source]- Brigor'iants NN (1954). "[Chemical composition of chal (fermented camel's milk)]" (in ru). Vopr Pitan 13 (4): 41–2. PMID 13187930.
- "Lactoferrin and immunoglobulin contents in camel's milk (Camelus bactrianus, Camelus dromedarius, and Hybrids) from Kazakhstan". J. Dairy Sci. 90 (1): 38–46. January 2007. doi:. PMID 17183073.
- Martinenko, N.l.; Yagodinskaya, S.G.; Adhundov, A.A.; Charyev, K.C.; Khumedov, O. (1977). "Content of trace elements, copper, manganese, molybdenum in culture of chal and camel's milk and their clinical significance". Dairy Sci. Abst. 40 (7802): 824. Archived from the original on 2011-05-25. https://web.archive.org/web/20110525082342/http://www.greenstone.org/greenstone3/nzdl;jsessionid=3373D1F2BB80999BC21D600A4A7E6D54?a=d&c=hdl&d=HASH01a561fe8c8ed1299b760e82.11&sib=1. Retrieved on 2007-04-06.
- Palmated Esenov; Bernard Faye, eds. (2005). Desertification Combat and Food Safety: The Added Value of Camel Producers (PDF). Amsterdam: IOS Press. ISBN 1-58603-473-1. Archived from the original (PDF) on 2007-09-28. Retrieved 2007-04-06. Unknown parameter
|url-status=ignored (help) - Filip Noubel, "Golden Century of the Turkmens:" Sarong Mapungaw na Ladawan kan Buhay sa Baryo sa Disyerto. EurasiaNet photo essay, 10/25/02