Milk Culture in Eurasia by Masahiro Hirata

Author:Masahiro Hirata
Language: eng
Format: epub
ISBN: 9789811517655
Publisher: Springer Singapore

5.1.2.4 An Overview of Kazakh Milk Processing Systems

The Kazakh milk processing systems employ cream separation, fermentation, and additive coagulation processes, but no heat condensation process. A salient feature of these systems is that only cream separation and the fermentation of alcoholic sour milk (alcoholic mare’s milk) are common to all regions. Separation of milk fat by churning sour milk is mainly found in the east and south of Kazakhstan, and seldom in the north and west. Coagulation by use of rennet is found from the west to the southeast, while in the west, north, and east, coagulation is induced by use of fermented milk. All three types of process, cream separation, fermentation, and additive coagulation, are employed only in the oasis belt across the south and southeast of Kazakhstan. Cream separation, together with long-term storage of butter, is made possible by the cool, northerly location of Kazakhstan. This coolness is a cultural filter of adoption and change that shapes Kazakhstan’s milk processing systems.

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