Milk- and cereal-based Kyrgyz ethnic foods
2022
Smanalieva, Jamila | Iskakova, Janyl | Musulmanova, Mukarama
This review outlines information on Kyrgyz ethnic cereal- and milk-based products related to historical and cultural perspectives, as well as summarizing their nutritional values, recipes, production technologies and starter cultures for fermented beverages. This study aims to familiarize and promote Kyrgyz traditional milk- and cereal-based foods among tourists, for whom the traditional food represented by Kyrgyzstan is an important attractive feature. Koumiss made from mare's milk, as well as Ayran, Chalap, Sary mai, Süzmö and Kurut made from cow's or sheep's milk, which in recent days have been the most consumed traditional Kyrgyz milk-based foods, are presented. The second studied food groups are Kyrgyz traditional non-alcoholic or low-alcohol beverages such as Zharma, Maksym and Bozo, which are made from milled cereals such as barley, millet and corn, without or with fermentation using lactic acid bacteria and yeasts. In the last decade, Kyrgyz ethnic products have occupied an important place in the cultural life of Kyrgyz people, and their use on traditional holidays has resumed. These traditional foods can be considered as good sources of modern functional dairy and cereal products.
Afficher plus [+] Moins [-]Mots clés AGROVOC
Informations bibliographiques
Cette notice bibliographique a été fournie par National Agricultural Library
Découvrez la collection de ce fournisseur de données dans AGRIS