Chal

Description

Fermented chal is reputed to possess virucidal and virus inhibiting properties 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.

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:

Dornic acidity is used to describe acidity in milk products, with 1 Dornic degree (1°D) equal to 0.1g of lactic acid per liter. 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.

References

References

1. Anatoly Michailovich Khazanov. (15 May 1994). "Nomads and the outside world". Univ of Wisconsin Press.
2. (2016). "Reference module in food sciences". Elsevier.
3. Aliya Meldebekova. (2008). "Impact of Pollution on Animal Products (NATO Science for Peace and Security Series C: Environmental Security)". Springer.
4. "Great Culinary Dictionary. Chal in Russian, retrieved April 11, 2007".
5. [http://turkolog.narod.ru/info/trkm-32.htm I.Barkhanov. Neutral Turkmenistan newspaper, in Russian, August 9, 2001] {{Webarchive. link. (November 10, 2005 .)
6. [http://www.dawn.com/weekly/science/archive/041009/science7.htm Prof Zafar Iqbal Chaudhary & Dr Shahan Azeem, Is camel milk good for human health? DAWN Sci-tech world, October 9, 2004] {{webarchive. link. (September 27, 2007 .)
7. Grigoryants, N.N.. (1954 <!-- Same?). "Composition of camel milk and chal". Vop. Pit..
8. "Lactic Acid".
9. Kieselev, N.. (1956). "Bacteriological examination of chal". Mol. Prom..
10. Kuliev, K.. (1959 }}
    cited in {{cite book). "The utilisation of camels' milk". Food and Agriculture Organization of the United Nations (FAO).