Certificate of geographical indication - 28

Status

Valid

(111) Registration №

28-1

Type of TP

Certificate of geographical indication

(210) Application number

28-1

(220) Date of application

18.07.2024

(540) Image

(730) Owner

Gulmaira Peasant farming

(450) Number and date of the bulletin

№ 44 - 01.11.2024

(181) Validity period

Type of product

18.07.2034

Shubat

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

Turkestan region, Otrar district, Shiliksky village, Zhana Shilik village

Description of the quality, reputation and (or) other characteristics of the product, which are largely determined by its geographical origin:

In the Otyrar district, the camel thorn plant (Zhantak) grows – a medicinal plant containing sugar, idyllic substances, essential oil, as well as alkaloids, glucosides, resin, dyes in the roots.

The plant has healing properties and is widely used in folk medicine. The herb contains sufficient amounts of vitamin C, carotene, fallonoids and essential oil. It is also useful for kidney diseases and is often recommended as a diuretic and diaphoretic. They are sometimes used to drink to soothe coughs in colds. More often, infusions, decoctions or fresh juice are drunk for gastrointestinal diseases. Zhantak is a favorite food of camels, so camel milk is considered very healthy.

Shubat has long been used in folk and official medicine for the treatment of pulmonary tuberculosis. Its healing properties are due to the presence of milk sugar, lactic acid, alcohol, carbon dioxide, proteins, a rich set of salts, vitamins and other substances.

The chemical composition of the coat: 86.5% consists of water, 14.5% is dry. Among them, the fat content of milk is 5.0, the amount of milk is 3.6, casein is 2.8, albumin is 0.6, globulin is 0.2, and mineral matter is 0.9%.

The high nutritional properties of camel milk determine the healing qualities of the fermented milk product produced from it - shubat. The medicinal qualities of this product have long been known to the peoples of Central Asia, Kazakhstan, Turkmenistan and Kyrgyzstan.

Description of the quality, reputation and (or) other characteristics of the product (including the source material used for its production, physical, chemical, microbiological, organoleptic or other characteristics): 

Physico-chemical indicators: 

The mass fraction of fat is 2.15%

The mass fraction of protein is 4.34%

Toxic elements 

Lead — 0.0032

Arsenic — 0.015

Cadmium — 0.00

Mercury — 0.000

Microbiological indicators: 

QMAFAnM, CFU are not allocated

Coliforms - not allocated

Pathogenic microorganisms, including salmonella - not allocated

Staphylococcus S. aureus - not allocated

Description of the method of production of the product, as well as information about the conditions of its storage and transportation:

The method of preparation of the shubat consists of the following stages: fresh camel milk is filtered and cooled immediately after milking to 30-35 ° C, poured into an oak barrel and the starter culture is added in the ratio - I part of the starter culture to 3-4 parts of fresh milk. Then, for 20-30 minutes, the mixture is thoroughly kneaded with a whorl and left to ferment for 3-4 hours. During this time, biochemical reactions take place in the mixture, as a result of which complex substances turn into simpler ones. The acidity increases and reaches 60-70 °T. During fermentation and an increase in acidity, milk casein begins to curdle and precipitates in the form of flakes. To prevent the formation of large particles, the shubat must be kneaded frequently, breaking up the casein particles.

Since camels are milked 3-4 times a day, fresh camel milk is added to a barrel with a fermenting mixture, each time "rejuvenating" the drink. Fermentation at a temperature of 20-25 °C lasts 10-20 hours, after which the drink is packaged in half-liter bottles, capped and put in the refrigerator for 10-12 hours to ripen. After that, the product goes on sale.

Shelf life of ready shubat at a temperature of 5-10 ° C and without loss of nutritional properties - 5-6 days. Depending on the duration of lactic acid fermentation, shubat, like kumys, is divided into three categories: weak - maturation within a day, medium - maturation within two days and strong – which matures for three days.

Storage: at a temperature from 0°C to +25°C.

Packaged shubat in consumer containers should be produced from the enterprise in transport containers - metal baskets according to TU 63-24-38 or polyethylene boxes according to OST 10-16.