Fermented Camel Milk (Shubat)

It is commonly called “chukuwe” along Yobe Borno axis of North East Nigeria 🇳🇬

SUSTAINABLE FARMING FOR FOOD AND HEALTH

Shubat is centuries old and the firsthand fermentation method of Central Asian nomads to preserve and enrich the milk, especially the camel milk. The camel milk Shubat is safe and usable for 3 days without cooling/refrigeration. Shubat is the very traditional dairy cosine of Kazakhstan and other Central Asian nations. It is not only considered as food but a very strong healing agent. Shubat is also called Chal in some Turkik dialects.

Chal, or shubat (Kazakh: шұбат, pronounced [ɕʊˈbɑt]), is a Turkic (especially Turkmen, Uzbek, and Kazakh) beverage of fermented camel milk, sparkling white with a sour flavor, popular in Central Asia — particularly in Kazakhstan and Turkmenistan. https://en.wikipedia.org/wiki/Chal

Methodology of Shubat

Shubat is homemade fermented camel milk by a semi-continuous or fed-batch fermentation process. Traditionally prepared by raw camel milk or diluted camel milk with warm water that is inoculated with one-third to one-fifth of previously soured milk…

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About Dr. Bukar USMAN, mni

I started as a field Veterinary officer with Borno State Ministry of Agriculture and later joined College of Agric, Maiduguri as a lecture & a Researcher in the Department of Animal Health & Production. I was appointed the Provost of the College In 2003. In 2007 I was appointed Hon. Commissioner & Member Borno State Executive Council and later appointed Permanent Secretary with the Borno State Civil Service in 2009. I was the National Facilitator Animal Health, National Programme For Food Security of the Federal Ministry of Agric & Rural Development, Abuja. I was Director, Veterinary Medicine & Allied Products (VMAP) and now Director North East Zone NAFDAC. I’m a member of the National Institute’ (mni), Kuru SEC 40, 2018. I engaged myself in various aspects of the veterinary profession. I founded Sril Group Ltd, Nigeria.
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