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- Chal abstract "Chal, or shubat (Kazakh: шұбат [ʃʊbɑ́t]), 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. In Kazakhstan the drink is known as shubat, and is a staple summer food. Due to preparation requirements and perishable nature, chal has proved difficult to export. Agaran (fermented cream) is collected from the surface of chal.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 — characteristic 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.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:The chal contained Lactobacilli lactic; streptococci and yeast.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.".
- Chal alias "Shubat".
- Chal ingredient Camel_milk.
- Chal origin Kazakhstan.
- Chal origin Turkmenistan.
- Chal thumbnail Shubat_vs_Kumis.jpg?width=300.
- Chal wikiPageExternalLink S0022-0302(07)72606-1.
- Chal wikiPageExternalLink eav102502.shtml.
- Chal wikiPageExternalLink nzdl;jsessionid=3373D1F2BB80999BC21D600A4A7E6D54?a=d&c=hdl&d=HASH01a561fe8c8ed1299b760e82.11&sib=1.
- Chal wikiPageExternalLink fl9781586034733.pdf.
- Chal wikiPageID "10505668".
- Chal wikiPageRevisionID "604426368".
- Chal alternateName "Shubat".
- Chal caption "Bowls of shubat , beverage of fermented camel milk, and kumis , beverage made from fermented mare's milk".
- Chal country "Turkmenistan and Kazakhstan".
- Chal hasPhotoCollection Chal.
- Chal mainIngredient Camel_milk.
- Chal name "Chal".
- Chal subject Category:Central_Asian_cuisine.
- Chal subject Category:Kazakhstani_cuisine.
- Chal subject Category:Turkish_cuisine.
- Chal subject Category:Turkish_words_and_phrases.
- Chal subject Category:Turkmenistan_cuisine.
- Chal subject Category:Yogurts.
- Chal type DairyProduct107843775.
- Chal type Food100021265.
- Chal type Food107555863.
- Chal type Foodstuff107566340.
- Chal type Matter100020827.
- Chal type PhysicalEntity100001930.
- Chal type Solid115046900.
- Chal type Substance100020090.
- Chal type Yogurt107849336.
- Chal type Yogurts.
- Chal type Food.
- Chal type FunctionalSubstance.
- Chal comment "Chal, or shubat (Kazakh: шұбат [ʃʊbɑ́t]), 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. In Kazakhstan the drink is known as shubat, and is a staple summer food. Due to preparation requirements and perishable nature, chal has proved difficult to export.".
- Chal label "Chal (bebida)".
- Chal label "Chal".
- Chal label "Шубат".
- Chal sameAs Chal_(bebida).
- Chal sameAs m.02qg4dj.
- Chal sameAs Q1045836.
- Chal sameAs Q1045836.
- Chal sameAs Chal.
- Chal wasDerivedFrom Chal?oldid=604426368.
- Chal depiction Shubat_vs_Kumis.jpg.
- Chal isPrimaryTopicOf Chal.
- Chal name "Chal".
