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Chal, also shubat or khoormog (Kazakh: шұбат, şūbat, pronounced, Mongolian: хоормог, khoormog, pronounced [χɔ̙ːrmɞ̙k]), is a Turkic (especially Turkmen, Uzbek and Kazakh) and Mongolic beverage of fermented camel milk, sparkling white with a sour flavor, popular in Central Asia — particularly in Kazakhstan, Uzbekistan and Turkmenistan.
Fermented camel milk products include chal or shubat in Central Asia and Iran, [27] khoormog in Mongolia, garris in Sudan, suusac in Kenya, leben (lben) in Arab countries, and ititu and dhanaan in Ethiopia. Other traditional fermented beverages based on a mixture of camel milk and water are available in Mauritania known as zrig, in Morocco ...
Kumis (/ ˈ k uː m ɪ s / KOO-mis, rarely / ˈ k ʌ m ɪ s / KUM-is), alternatively spelled coumis or kumyz, [a] also known as airag (/ ˈ aɪ r æ ɡ / EYE-rag), [b] is a traditional fermented dairy product made from mare milk.
Camel’s milk also may have potential to boost the immune system system and decrease the risk of cardiovascular disease. ... Redditors have compared it to a less-sour kefir — a fermented milk ...
Camel milk has slightly more water at 87-90 per cent, a protein content that varies from 2.15 to 4.90 per cent, 1.2 to 4.5 per cent fat, and 3.5-4.5 per cent lactose.
Camel milk: Camel's milk has supported Bedouin, nomad and pastoral cultures since the domestication of camels millennia ago. Herders may for periods survive solely on the milk when taking the camels on long distances to graze in desert and arid environments. Camel dairy farming is an alternative to cow milk in dry regions of the world. Casein [8]