Certificate of geographical indication - 71

Status

Valid

(111) No. of registrations

71-1

Type of TP

Certificate of geographical indication

(210) Application Number

71-1

(220) Date of application

07.10.2024

(540) Image

AKSHI SHUBAT

(730) Owner

"DAULET-BEKET" Limited Liability Partnership

(450) Number and date of the bulletin

№ 49 - 06.12.2024

(181) Validity period

Type of product

07.10.2034

Shubat

Indication of the place of production of the goods (boundaries of the geographical object):

Almaty region, Iliyskiy district, Kurtinskiy rural district, Akshi village

A description of the quality, reputation and/or other characteristics of a product that are largely determined by its geographical origin: 

One of the main criteria by which shubat is judged is its quality. Shubat from Aksha is famous for its high usefulness, medicinal qualities and popularity. Animals are kept in ecologically clean conditions and pastures rich in a variety of herbs. It has a delicate, milky-sour taste, which makes it ideal for use in a healthy diet, as well as for therapeutic and preventive purposes and recovery. Shubat from Aksha is also an excellent source of vitamins and minerals. In lactic acid fermentation casein camel's milk does not give a dense clot, which falls out in cow's milk, as the flakes are very small, delicate, when shaken easily broken, have a liquid consistency. Under the influence of enzymes secreted by the bacteria of the starter, in camel's milk proteins and milk sugar undergo changes. The drink, due to the reduction of milk sugar content, is enriched with lactic acid, carbon dioxide, and this gives it special flavor properties that are not found in cow's milk. The quality of protein shubat surpasses many food products, in particular milk proteins. Since the protein in shubat still in the process of squashing under the action of lactic acid coagulates in the form of tiny particles, it is much better digested by the human body. In the proteins of camel milk and shubat, agarine, alanine, valine and histidine are found in large quantities. The proteins of camel milk differ significantly from cow and mare milk proteins by high content of lysine, histidine, alanine, glycine, aspartic acid, serine and methionine.

Shubat by its biological properties - not only a nutritious product, but also a source of vitamins A, B1, B2, C. In their content camel milk is also superior to cow's milk. There are more vitamins in shubat than in kefir and simple sourdough. When camel milk is processed into shubat, the amount of B vitamins is 71 percent higher on average. One liter of shubat can meet the daily requirement of the human body in vitamin C, thiamine and riboflavin. Shubat has more fat, protein, some minerals, vitamins, lactic acid and carbon dioxide than kefir. Compared to koumiss, it has more fat, protein, trace elements, lactic acid and vitamins A, B1 and B2. Camel milk is considered highly nutritious due to its high content of fat, protein, minerals and other constituent elements.

In ancient times, people used to feed their foals with camel's milk to get strong, hardy horses. Because of its high protein content, newborn animals gain weight faster. These factors make it not only tasty but also a healthy food for a healthy diet.

Linking the characteristics of a good to its place of origin:

The climatic conditions of Iliyskiy district of Almaty region serve as a special property of milk. The climate is characterized by pronounced continentality, abundance of heat affecting the grass, which is fodder for camels. Sartaukum sands are winter and spring-autumn pastures. Thus the diversity of moisture and dryness gives an excellent combination of good nutritional raw materials which produces a special milk with a different composition from other pastures located in the Almaty region

A description of the method of production:

The technology of shubat preparation is similar to the technology of koumiss preparation. The quality of the drink largely depends on the quality of the starter. Instead of it you can use a good strong shubat, which does not have an unpleasant taste and odor. Shubat is made in the following way. After milking camels milk is strained and cooled to 30-35 degrees, then poured into a container and put starter in the ratio of one part per three to four parts of fresh milk. The mixture is stirred well for 20-30 minutes and left to ferment for three to four hours. During this time in the fermented milk is an intensive fermentation process, the transformation of complex substances into simpler ones due to the vitality of microflora. The acidity of shubat increases to 60-70 percent. There is a curdling of casein, which begins to precipitate. To avoid the formation of large particles of casein, shubat should be well stirred, as a result of which they become small, and the drink retains a liquid consistency.

Camels are usually milked three to four times a day. As the milk is milked, the milk is added to the containers with shubat and thoroughly mixed. The fermentation process at a temperature of 20-25 degrees lasts 10-20 hours. After that the drink is poured into containers, corked and put in the refrigerator for 10-12 hours for ripening. However, the drink can be consumed immediately. In packaged form shubat is stored for five-six days, without losing its nutritional qualities. Depending on the duration of lactic acid fermentation, as well as ripening shubat is divided into three categories: weak - ripening within a day, medium - two days and strong - matured three days. As a result of life activity of specific microflora, starter in milk, there is a breakdown of milk sugar (lactose) and the appearance of new substances - lactic acid, carbon dioxide, an increase in vitamin content. Stages of production:

1. Milk yield occurs in the period April-August. During this period, the functional activity of the mammary gland in camels of the second and third groups is preserved. The average daily milk yield in August in relation to the milk yield in April is 173.98%, respectively.

2. Sour-milk drinks are produced from whole camel's milk by self-fermentation (shubat) or sourdough starter. The main biochemical processes occurring during the production of sour milk products are lactic acid and alcoholic fermentation of milk sugar, casein coagulation and gel formation, as a result of which the consistency, taste and odor of finished products are formed. The accumulation of aromatic substances (volatile acids, acetaldehyde, diacetyl, acetone, etc.) is carried out by aroma-forming and other lactic acid bacteria and yeast. The content of aromatic substances is determined by the composition of the bacterial starter and to a large extent by the conditions of the products' fermentation and ripening. The optimum temperature for bacterial development is 40-45°C, maximum 60-62°C, minimum 20°C. When introducing the culture loop into a tube with milk, it curdles at the optimum temperature for 8-12 hours, when introducing 3% starter - for 3-4 hours. Milk acidity can reach 120-160° T within 2-4 hours of fermentation, and 200-350° T after 7 days.

3. technological process of bottling:

1. cleaning. The cleaning of PET containers is probably the most important step in the operation of a water bottling line. The reason is simple: good bottle cleaning is the only way to ensure hygienic and safe bottling.

2. Filling. Filling of bottles with shubat is done by gravity method, when the liquid is filled by weight. Pressure method, when the liquid is poured into PET containers by means of a rod, the bottle is grasped with tongs, and nozzles located above the bottles pour shubat products into them.

3. Capping. This is the final stage of the shubat bottling line. The bottles are moved to the capping machine, which screws a cap on each bottle and seals the liquid in a protected environment. Once capped, the shubat is ready for sale. At all stages, it is important to maintain optimal temperature conditions. Shelf life of ready shubat - at temperature (4±2)° C and without loss of nutritional properties - 5-6 days.

Storage conditions and transportation:

Sour milk product shubat is stored only in cooling systems with temperature regime. Recommended shelf life for finished products at storage temperature not higher than (4±2) ° C - no more than 6 days. Transportation conditions Transportation of shubat with Akshi is made in packed PET bottles, which are grouped in blocks of 6 pieces and rolled up with polyethylene film for easy transportation. Blocks are arranged on pallets, which facilitates transportation by specialized technical machines.

Organoleptic characteristics:

 appearance is clean, acidic, and tonic.

The color is milky white with a slightly yellowish tinge

 consistency is liquid, homogeneous, foamy.

Toxic elements, mg/kg:

Lead - not

Cadmium - not detected

Arsenic - not detected

Mercury - not detected

Mycotoxins and antibiotics - not

Pesticides - not

Radionuclides Bq/kg - not detected

Cesium - 137 - not detected

Strontium - 90 - not