| Title |
Valorization of traditional dairy byproducts: a case study of Kyrgyz chobogo within circular food systems |
| Authors |
Mametjanov, Askarbek ; Musulmanova, Mukarama ; Kondrotiene, Kristina ; Lauciene, Lina ; Radenkovs, Vitalijs ; Šalaševičienė, Alvija ; Kiselioviene, Sandra ; Askarbekova, Adele ; Serniene, Loreta |
| DOI |
10.51847/9Qux5UAtXG |
| Full Text |
|
| Is Part of |
World journal of environmental biosciences.. Istanbul : Deniz publication. 2026, vol. 15, iss. 1, p. 90-96.. ISSN 2277-8047 |
| Keywords [eng] |
Circular food systems ; Dairy byproduct valorization ; Kyrgyz chobogo ; Sustainable processing ; Traditional dairy products |
| Abstract [eng] |
The transition toward sustainable and circular food systems has increased interest in valorizing underutilized dairy by-products. This study focuses on Kyrgyz Chobogo, a by-product of clarified butter (Sary-Mai) production, with the aim of transforming it into a value-added ingredient within the dairy production cycle. Despite its cultural importance and growing consumption, Chobogo remains underexplored in scientific literature. Therefore, a comprehensive analysis was conducted to evaluate its physicochemical properties, nutritional composition, fatty acid and amino acid profiles, sensory attributes, and microstructure. Results indicate that Chobogo is a highly concentrated dairy product, with high total solids (90.99 g/100 g) and energy density (620 kcal/100 g). Lipids are the predominant component (53.10 g/100 g). Notably, a wide range of essential and conditionally essential amino acids was preserved despite thermal processing, suggesting maintained protein quality. The fatty acid profile showed a balance between saturated (68.85%) and monounsaturated fatty acids (25.50%). Sensory evaluation revealed high overall acceptability, supported by microstructural analysis, which showed a porous and heterogeneous matrix formed through heat-induced transformations. These findings demonstrate that Chobogo should not be considered merely a by-product, but rather a nutritionally valuable and economically beneficial dairy ingredient. Its valorization aligns with circular economy principles by promoting efficient use of milk resources and reducing waste. This study provides a scientific foundation for future standardization, safety assessment, and integration of Chobogo into modern food systems as a sustainable and culturally significant dairy component. |
| Published |
Istanbul : Deniz publication |
| Type |
Journal article |
| Language |
English |
| Publication date |
2026 |
| CC license |
|
