Desorption Isotherms of the Koumiss and Shubat Clots Enriched by Various Additives

Abstract

The fermented mare's milk -Koumiss and camel's milk -Shubat are traditional national dairy products in Kazakh cuisine. Concentrated dairy products in the form of clots have a quantity content of useful chemical compounds. In the presented study it was investigated the desorption isotherms of the koumiss and shubat clots enriched by vegetative additives. It was established, that the interface between weakly and strongly bound moisture can be: for the koumiss clots enriched by juices: of a carrot а w =0,56, u х = 0.69 kg/kg; of a pumpkin а w =0,58, u х = 0,80 kg/kg; of a beet а w =0,59, u х = 0,81 kg/kg; as well as for shubat clot, enriched by juices: of a carrot а w =0,62, u х =0,73 kg/kg; of a pumpkin а w =0,65, u х = 0,67 kg/kg and of a beet а w =0,63, u х =0.66 kg/kg.

Impact of vacuum freeze-drying on the reconstituted camel milk composition

“…The greatest impact on the quality indicators of the resulting products within vacuum freeze-drying has a temperature of the product sublimation in the freeze-drying chamber (Shingisov et al, 2015). In addition, the energy costs for drying it also depend on the numerical value of this temperature.…”

“…The fat content in camel's milk varies in a fairly wide range, which depends on the species, season, forage, individual and other factors (Shingisov et al, 2015). The fat content ranges from 1.2 to 4.5% (Kumar et al, 2016).…”

New Trends in the Identification of the Traditionalfood Products of Kazakhstan

“…As a result of freeze-drying of mare's and camel's milk, powder remains, which when re-diluted with water retain practically all the beneficial properties of milk [16,17].…”

The Optimal Freezing Temperature of Cow Milk and Camel Milk

“…The fat content in camel milk varies in a fairly wide range, which depends on the species, season, forage, individual and other factors [13].…”