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Milk production and dairy industry of Kazakhstan
(Alanya Alaaddin Keykubat Üniversitesi, 2020) Koboyeva, Firuza; Güzeler, Nuray
Kazakhstan is an independent Central Asian country which is the 9th largest in the world, with an area of 2 724 902 km2. The economy of this country is based on metallurgy, mining, agriculture, and livestock farming. The dairy industry is one of the leading sectors of the food industry in the Kazakhstan. Dairy products produced in the country are usually made from cow milk. Besides the cow’s milk, there are also dairy products made traditionally from goat, sheep, mare, and camel milk. Milk and dairy products produced in the country are pasteurized and UHT milk (with 0.5%, 1.5%, 2.5%, 3.2%, 6% of fat ratio), yogurt, fruit yogurt, ice cream, buttermilk, kefir, curd cheese, cream cheese, processed (melting) cheese, white cheese (Bryndza), cream, and butter. Various traditional dairy products such as Kymyz (Kimiz), Saumal, Shubat, Kurt, Suzbe, Irimshik, Aklak, and Katyk are also produced in small dairy and cheese factories or home factories and sold in local markets. In this research, the milk production and dairy products of the Republic of Kazakhstan is studied and detailed information about the characteristics and production of traditional dairy products such as Kymyz, Shubat and Kurt of the country is presented.