NATIONAL DAIRY PRODUCT – KURT

Abstract

Dairy products belong to the category of products that people consume every day. The technology of production of national dairy products is relevant in the market of Kazakhstan. Taking into account the Concept of the state policy in the field of nutrition of the population of the Republic of Kazakhstan, scientists' research is aimed at creating high-value food products, expanding the assortment of kurt with high nutritional properties, specialized and functional purposes.

Kurt refers to the Kazakh national dairy product. In the regions of Central Asia, it is given different names – it is kurt, in Kyrgyz-kurut, in Tatar-court, in Turkmen-gurt, in Uzbek-Kurt. This product belongs to both the Turkic and Mongolian national product, it is a fermented milk product, as well as dry young cheese. Kurt was invented by the nomadic peoples of Central Asia. It is obtained by fermentation of pure lactic acid from cow's, sheep's or goat's milk with streptococcal cultures, and then separation of serum and drying.

There are more than twenty types of kurt, but some of them are especially popular, such as: evaporated, pressed, fresh, hot. Their modified composition in production is actively developing. New types of raw materials, technologies, recipes are being mastered every day.