The Main Features and Microbiota Diversity of Fermented Camel Milk
Bilal Z. Akhmetsadykova S. Baubekova A. Tormo H. Faye B. Konuspayeva G.
July 2024Multidisciplinary Digital Publishing Institute (MDPI)
Foods
2024#13Issue 13
Fermented camel milk, named shubat in Central Asia, is historically and culturally important because it is mainly consumed by Kazakh people who live not only in Kazakhstan but also in close neighboring countries. However, despite its cultural and dietetic significance for this local population, research on its composition and processing technology and the richness of its microflora is relatively scarce. The present review of this product, which is an important beverage in the Kazakh culture, provides up-to-date information regarding its main components and their variability according to different factors, surveys recent changes in the processing technologies for making it using modern techniques, and explores the biodiversity of its microflora. It was reported that the protein, vitamin C, and calcium contents in shubat vary between 1.19 and 5.63%, 28 and 417 mg L−1, and 1.03 and 1.88 g L−1. The lactose content totally disappears. Shubat contains a complex microbial consortium that contributes to its strong reputation for health benefits, but a scientific demonstration of these claims has only been partially achieved.
camel milk , fermentation , Kazakhstan , microbiota , shubat
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Biotechnology Department, Al-Farabi Kazakh National University, 71 Al-Farabi Avenue, Almaty, 050040, Kazakhstan
LLP “Scientific and Production Enterprise Antigen”, 4, Azerbayeva Str., Almaty, 040905, Kazakhstan
LLP “Kazakh Research Institute for Livestock and Fodder Production”, Horse and Camel Breeding Department, 51, Zhandosov Str., Almaty, 50035, Kazakhstan
Département Sciences de l’Agroalimentaire et de la Nutrition, Ecole D’ingénieurs de Purpan, INPT, 75, voie du TOEC, BP 57611, Toulouse, CEDEX 3, 31076, France
Biotechnology Department
LLP “Scientific and Production Enterprise Antigen”
LLP “Kazakh Research Institute for Livestock and Fodder Production”
Département Sciences de l’Agroalimentaire et de la Nutrition
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