| 词条 | Chal | ||||||||||||||||||||||
| 释义 |
| name = Chal | image = Shubat vs Kumis.jpg | image_size = 250px | caption = Bowls of shubat (left), beverage of fermented camel milk, and kumis (right), beverage made from fermented mare's milk | alternate_name = Shubat | country = Turkmenistan and Kazakhstan | region = | creator = | course = | type = | served = | main_ingredient = Camel milk | variations = | calories = | other = }}Chal, or shubat ({{lang-kk|шұбат}}, {{IPA-kk|ɕʊˈbɑt|pron}}), is a Turkic (especially Turkmen and Kazakh) beverage of fermented camel milk, sparkling white with a sour flavor, popular in Central Asia — particularly in Kazakhstan and Turkmenistan.[1] In Kazakhstan the drink is known as shubat, and is a staple summer food.[2] Due to preparation requirements and perishable nature, chal has proved difficult to export.[3] Agaran (fermented cream) is collected from the surface of chal.[4] DescriptionFermented chal is reputed to possess virucidal and virus inhibiting properties{{Citation needed|date=June 2012}} 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.[5] 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:[6]
Dornic acidic degrees are used to describe acidity in milk products, with 1 Dornic degree (1°D) is equal to 0.1g of lactic acid per liter.[7] The chal contained Lactobacilli lactic; streptococci and yeast.[8] 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.[9] See also
References1. ^{{cite book|author=Anatoly Michailovich Khazanov|title=Nomads and the outside world|url=https://books.google.com/books?id=PPumUjpp--UC&pg=PP49 |date=15 May 1994|publisher=Univ of Wisconsin Press|isbn=978-0-299-14284-1 |page=49 |edition=2nd}} 2. ^{{cite book |author=Aliya Meldebekova |author2=Gaukhar Konuspayeva |author3=Emilie Diacono |author4=Bernard Faye |chapter=Heavy Metals and Trace Elements Content in Camel Milk and Shubat from Kazakhstan |chapterurl=http://www.springerlink.com/content/p1k3768315n87201/ |editor=Yuriy Sinyavskiy |editor2=Bernard Faye |title=Impact of Pollution on Animal Products (NATO Science for Peace and Security Series C: Environmental Security) |publisher=Springer |location=Berlin |year=2008 |pages=117–123 |isbn=1-4020-8357-2 |doi=10.1007/978-1-4020-8359-4 |url=http://www.springerlink.com/content/978-1-4020-8357-0/}} 3. ^Great Culinary Dictionary. Chal in Russian, retrieved April 11, 2007 4. ^I.Barkhanov. Neutral Turkmenistan newspaper, in Russian, August 9, 2001. 5. ^Prof Zafar Iqbal Chaudhary & Dr Shahan Azeem, Is camel milk good for human health? DAWN Sci-tech world, October 9, 2004 {{webarchive |url=https://web.archive.org/web/20070927221516/http://www.dawn.com/weekly/science/archive/041009/science7.htm |date=September 27, 2007 }}. 6. ^{{cite journal |author=Grigoryants, N.N. |title=Composition of camel milk and chal |journal=Vop. Pit. |volume=13 |issue= |pages=41–5 |year=1954 |language=Russian}} 7. ^ 8. ^{{cite journal |author=Kieselev, N. |title=Bacteriological examination of chal |journal=Mol. Prom. |volume=17 |issue= |pages=31–4 |year=1956 |language=Russian}} 9. ^{{cite web |author=Kuliev, K. |title=The utilisation of camels' milk |journal=Mol. Promyslenn |volume=20 |issue=28 |pages= |year=1959 |doi= |url=}} cited in {{cite book |author=R. Yagil |title=Camels and Camel milk |publisher=Food and Agriculture Organization of the United Nations (FAO) |location=Rome |year=1982 |isbn=92-5-101169-9 |series=FAO animal production and health paper |issue=26}} External links
8 : Central Asian cuisine|Kazakhstani cuisine|Turkish cuisine|Yogurt-based drinks|Turkish words and phrases|Turkmenistan cuisine|Fermented drinks|Camel products |
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