Orta Asya’da Geleneksel Süt Ürünleri
Özet
Bu bölümde, Orta Asya coğrafyasının sert iklim koşulları ve göçebe yaşam tarzının şekillendirdiği geleneksel et ürünleri detaylı biçimde ele alınmaktadır. Orta Asya Türklerinin beslenme alışkanlıkları, coğrafi ve iklimsel zorunlulukların etkisiyle büyük ölçüde hayvansal ürünler üzerine inşa edilmiştir. Bu bağlamda, etin yalnızca taze tüketimiyle sınırlı kalmayıp uzun süre saklanabilir ve dayanıklı ürünlere dönüştürülmesi zorunluluk hâline gelmiştir. Çuçuk, külazık, kurutulmuş et, pastırma ve kavurma gibi geleneksel ürünler, hem besin değeri hem de kültürel süreklilik açısından önemli birer örnek teşkil etmektedir. Bölümde, bu ürünlerin tarihsel kökeni, üretim teknikleri, saklama koşulları ve günümüzle bağlantılı endüstriyel yansımaları açıklanmaktadır. Ayrıca, geleneksel bilgi birikiminin coğrafi işaret, kültürel miras ve gıda güvenliği açısından taşıdığı önem vurgulanmakta; bu ürünlerin modern gıda sistemleri içerisindeki yeri değerlendirilerek, kültürel sürdürülebilirlik ekseninde bir perspektif sunulmaktadır.
Referanslar
Bairon, L. Z., Issenova, A. O., Zhappar, N. K., & Shaikhutdinov, V. M. (2020). Identification of new strains of lactic acid bacteria from south region of Kazakhstan. Bulletin of the Karaganda university Biology. Medicine. Geography series, 98(2), 23-27.
Bairon, L. Z., Issenova, A. O., Zhappar, N. K., Shaikhutdinov, V. M., & Ishmuratova, M. Y. (2019). Isolation and identification of new strains of lactic acid microorganisms from various traditional lactic acid products of the Central region of Kazakhstan. Bulletin of the Karaganda university Biology. Medicine. Geography series, 96(4), 8-12.
Batu, A., & Batu, H. S. (2018). Historical background of Turkish gastronomy from ancient times until today. Journal of Ethnic Foods 5(2), 76–82.
Beshkova, D. M., Simova, E. D., Simov, Z. I., Frengova, G. I., & Spasov, Z. N. (2002). Pure cultures for making kefir. Food microbiology, 19(5), 537-544.
Biçer, Y., Telli, A. E., Sönmez, G., Turkal, G., Telli, N., & Uçar, G. (2021). Comparison of commercial and traditional kefir microbiota using metagenomic analysis. International Journal of Dairy Technology, 74(3), 528-534.
Bolla, P. A., Carasi, P., de los Angeles Bolla, M., De Antoni, G. L., & de los Angeles Serradell, M. (2013). Protective effect of a mixture of kefir-isolated lactic acid bacteria and yeasts in a hamster model of Clostridium difficile infection. Anaerobe, 21, 28-33.
Charlton, S., Ramsøe, A., Collins, M., Craig, O. E., Fischer, R., Alexander, M., & Speller, C. F. (2019). New insights into Neolithic milk consumption through proteomic analysis of dental calculus. Archaeological and Anthropological Sciences, 11, 6183-6196.
de LeBlanc, A. D. M., Matar, C., Farnworth, E., & Perdigon, G. (2006). Study of cytokines involved in the prevention of a murine experimental breast cancer by kefir. Cytokine, 34(1-2), 1-8.
Dhewa, T., Mishra, V., Kumar, N. ve Sangu, K. P. S. (2015). Koumiss – nutritional and therapeutic values. In: Puniya, A.K. (Ed.), Fermented Milk and Dairy Products, vol. 6. Boca Raton: CRC Press, pp. 483–496.
Ergin, F. E. (2021). The influence of incubation temperature and starter culture type on physical properties of ayran. The Annals of the University Dunarea de Jos of Galati. Fascicle VI-Food Technology, 45(1), 102-117.
Farnworth, E. (2006). Kefir–a complex probiotic. In: Gibson, G. (Ed.), Food Science and Technology Bulletin: Functional Foods. Shinfield IFIS Publishing, pp. 1-17.
Faye, B. (2016). Food security and the role of local communities in non-cow milk production. In: Non-bovine milk and milk products (Tsakalidou, E., & Papadimitriou K. Eds.). (pp. 1-13). San Diego, CA, USA: Academic Press.
Garofalo, C., Ferrocino, I., Reale, A., Sabbatini, R., Milanović, V., Alkić-Subašić, M., ... & Osimani, A. (2020). Study of kefir drinks produced by backslopping method using kefir grains from Bosnia and Herzegovina: Microbial dynamics and volatilome profile. Food research international, 137, 109369.
Garrote, G. L., Abraham, A. G., & De Antoni, G. L. (2000). Inhibitory power of kefir: the role of organic acids. Journal of food protection, 63(3), 364-369.
Gürbüz, Ü., İstanbullugil, F. R., & Biçer, Y. (2018). Kurut üretim teknolojisi ve kalite niteliklerinin belirlenmesi. Manas Journal of Agriculture Veterinary and Life Sciences, 8(1), 59-67.
Güzel-Seydim, Z. B., Seydim, A. C., Greene, A. K., & Bodine, A. B. (2000). Determination of organic acids and volatile flavor substances in kefir during fermentation. Journal of Food composition and Analysis, 13(1), 35-43.
Hertzler, S. R., & Clancy, S. M. (2003). Kefir improves lactose digestion and tolerance in adults with lactose maldigestion. Journal of the American Dietetic association, 103(5), 582-587.
Holzapfel, W. (1997). Use of starter cultures in fermentation on a household scale. Food control, 8(5-6), 241-258.
Holzapfel, W. H. (2002). Appropriate starter culture technologies for small-scale fermentation in developing countries. International journal of food microbiology, 75(3), 197-212.
Keskin, B., & Güneş, E. (2021). Social and cultural aspects of traditional drinks: A review on traditional Turkish drinks. International Journal of Gastronomy and Food Science, 25, 100382.
Kondybayev, A., Loiseau, G., Achir, N., Mestres, C., & Konuspayeva, G. (2021). Fermented mare milk product (Qymyz, Koumiss). International Dairy Journal, 119, 105065.
Konuspayeva, G., Baubekova, A., Akhmetsadykova, S., & Faye, B. (2023). Traditional dairy fermented products in Central Asia. International Dairy Journal, 137, 105514.
Leite, A. M. D. O., Miguel, M. A. L., Peixoto, R. S., Rosado, A. S., Silva, J. T., & Paschoalin, V. M. F. (2013). Microbiological, technological and therapeutic properties of kefir: a natural probiotic beverage. Brazilian journal of microbiology, 44, 341-349.
Li, D., Zheng, Y., Kwok, L. Y., Zhang, W., & Sun, T. (2020). Metabolic footprinting revealed key biochemical changes in a brown fermented milk product using Streptococcus thermophilus. Journal of dairy science, 103(3), 2128-2138.
Liu, J. R., Wang, S. Y., Chen, M. J., Chen, H. L., Yueh, P. Y., & Lin, C. W. (2006). Hypocholesterolaemic effects of milk-kefir and soyamilk-kefir in cholesterol-fed hamsters. British journal of nutrition, 95(5), 939-946.
Marchina, C. (2016). “Follow the Horse”: The Complexities of Collaboration between the Lasso-pole Horse (uurgach mor') and his Rider among Mongolian Horse Herders. In The Meaning of Horses (pp. 102-114). Routledge.
Montanari, G., Zambonelli, C., Grazia, L., Kamesheva, G. K., & Shigaeva, M. K. (1996). Saccharomyces unisporus as the principal alcoholic fermentation microorganism of traditional koumiss. Journal of Dairy Research, 63(2), 327-331.
Oki, K., Dugersuren, J., Demberel, S., & Watanabe, K. (2014). Pyrosequencing analysis of the microbial diversity of airag, khoormog and tarag, traditional fermented dairy products of Mongolia. Bioscience of microbiota, food and health, 33(2), 53-64.
Otles, S., & Cagindi, O. (2003). Kefir: A probiotic dairy-composition, nutritional and therapeutic aspects. Pakistan journal of nutrition, 2(2), 54-59.
Özden, A. (2008). Yoğurdun tarihi. Güncel Gastroenteroloji. 12(2), 128–133.
Patır, B., Öksüztepe, G., Şeker, P., & Dikici, A. (2006). Elazığ'da tüketime sunulan açık ayranlar ile orijinal ambalajlı ayranların mikrobiyolojik ve kimyasal kalitesi. Fırat Üniversitesi Sağlık Bilimleri Veteriner Dergisi, 20(5), 357-363.
Sarkar, S. (2007). Potential of kefir as a dietetic beverage–a review. British Food Journal, 109(4), 280-290.
Sun, Z., Liu, W., Zhang, J., Yu, J., Zhang, W., Cai, C., ... & Zhang, H. (2010). Identification and characterization of the dominant lactobacilli isolated from koumiss in China. The Journal of General and Applied Microbiology, 56(3), 257-265.
Thierry, A., Valence, F., Deutsch, S. M., Even, S., Falentin, H., Le Loir, Y., ... & Gagnaire, V. (2015). Strain-to-strain differences within lactic and propionic acid bacteria species strongly impact the properties of cheese–A review. Dairy Science & Technology, 95, 895-918.
Turkal, G., Telli, A. E., & Biçer, Y. (2023). Probiyotik fermente süt üretimine genel bir bakış. In: Sağlık Bilimlerinde Araştırma ve Değerlendirmeler-2 (pp. 205-228). Gece Kitaplığı.
Von Gastrow, L., Madec, M. N., Chuat, V., Lubac, S., Morinière, C., Lé, S., ... & Valence, F. (2020). Microbial diversity associated with gwell, a traditional french mesophilic fermented milk inoculated with a natural starter. Microorganisms, 8(7), 982.
Watanabe, K., Fujimoto, J., Sasamoto, M., Dugersuren, J., Tumursuh, T., & Demberel, S. (2008). Diversity of lactic acid bacteria and yeasts in Airag and Tarag, traditional fermented milk products of Mongolia. World Journal of Microbiology and Biotechnology, 24, 1313-1325.
Yegorova, Z., Butko, A., Nikitenko, A., Maksimenko, M., & Timofeyeva, V. (2022). Food and Nutrition in Belarus. In: Nutritional and Health Aspects of Traditional and Ethnic Foods of Eastern Europe (pp. 93-122). Academic Press.
Yıldız, F. (2010). Overview of yogurt and other fermented dairy products. In: Development And Manufacture Of Yogurt And Other Functional Dairy Products (pp. 1–46). Hoboken, NJ, USA: CRC Press.
Yu, J., Wang, W. H., Menghe, B. L. G., Jiri, M. T., Wang, H. M., Liu, W. J., ... & Zhang, H. P. (2011). Diversity of lactic acid bacteria associated with traditional fermented dairy products in Mongolia. Journal of Dairy Science, 94(7), 3229-3241.
Yurdakök, M. (2013). Yoğurdun öyküsü, probiyotiklerin tarihi. Çocuk Sağlığı ve Hastalıkları Dergisi, 56(1), 43–60.
Yusuf, B., & Gürkan, U. (2021). Analysis of the kefir and koumiss microbiota with the focus on certain functional properties of selected lactic acid bacteria. Mljekarstvo: Časopis za unaprjeđenje proizvodnje i prerade mlijeka, 71(2), 112-123.
Zhadyra, S., Han, X., Anapiyayev, B. B., Tao, F., & Xu, P. (2021). Bacterial diversity analysis in Kazakh fermented milks Shubat and Ayran by combining culture-dependent and culture-independent methods. LWT, 141, 110877.
Referanslar
Bairon, L. Z., Issenova, A. O., Zhappar, N. K., & Shaikhutdinov, V. M. (2020). Identification of new strains of lactic acid bacteria from south region of Kazakhstan. Bulletin of the Karaganda university Biology. Medicine. Geography series, 98(2), 23-27.
Bairon, L. Z., Issenova, A. O., Zhappar, N. K., Shaikhutdinov, V. M., & Ishmuratova, M. Y. (2019). Isolation and identification of new strains of lactic acid microorganisms from various traditional lactic acid products of the Central region of Kazakhstan. Bulletin of the Karaganda university Biology. Medicine. Geography series, 96(4), 8-12.
Batu, A., & Batu, H. S. (2018). Historical background of Turkish gastronomy from ancient times until today. Journal of Ethnic Foods 5(2), 76–82.
Beshkova, D. M., Simova, E. D., Simov, Z. I., Frengova, G. I., & Spasov, Z. N. (2002). Pure cultures for making kefir. Food microbiology, 19(5), 537-544.
Biçer, Y., Telli, A. E., Sönmez, G., Turkal, G., Telli, N., & Uçar, G. (2021). Comparison of commercial and traditional kefir microbiota using metagenomic analysis. International Journal of Dairy Technology, 74(3), 528-534.
Bolla, P. A., Carasi, P., de los Angeles Bolla, M., De Antoni, G. L., & de los Angeles Serradell, M. (2013). Protective effect of a mixture of kefir-isolated lactic acid bacteria and yeasts in a hamster model of Clostridium difficile infection. Anaerobe, 21, 28-33.
Charlton, S., Ramsøe, A., Collins, M., Craig, O. E., Fischer, R., Alexander, M., & Speller, C. F. (2019). New insights into Neolithic milk consumption through proteomic analysis of dental calculus. Archaeological and Anthropological Sciences, 11, 6183-6196.
de LeBlanc, A. D. M., Matar, C., Farnworth, E., & Perdigon, G. (2006). Study of cytokines involved in the prevention of a murine experimental breast cancer by kefir. Cytokine, 34(1-2), 1-8.
Dhewa, T., Mishra, V., Kumar, N. ve Sangu, K. P. S. (2015). Koumiss – nutritional and therapeutic values. In: Puniya, A.K. (Ed.), Fermented Milk and Dairy Products, vol. 6. Boca Raton: CRC Press, pp. 483–496.
Ergin, F. E. (2021). The influence of incubation temperature and starter culture type on physical properties of ayran. The Annals of the University Dunarea de Jos of Galati. Fascicle VI-Food Technology, 45(1), 102-117.
Farnworth, E. (2006). Kefir–a complex probiotic. In: Gibson, G. (Ed.), Food Science and Technology Bulletin: Functional Foods. Shinfield IFIS Publishing, pp. 1-17.
Faye, B. (2016). Food security and the role of local communities in non-cow milk production. In: Non-bovine milk and milk products (Tsakalidou, E., & Papadimitriou K. Eds.). (pp. 1-13). San Diego, CA, USA: Academic Press.
Garofalo, C., Ferrocino, I., Reale, A., Sabbatini, R., Milanović, V., Alkić-Subašić, M., ... & Osimani, A. (2020). Study of kefir drinks produced by backslopping method using kefir grains from Bosnia and Herzegovina: Microbial dynamics and volatilome profile. Food research international, 137, 109369.
Garrote, G. L., Abraham, A. G., & De Antoni, G. L. (2000). Inhibitory power of kefir: the role of organic acids. Journal of food protection, 63(3), 364-369.
Gürbüz, Ü., İstanbullugil, F. R., & Biçer, Y. (2018). Kurut üretim teknolojisi ve kalite niteliklerinin belirlenmesi. Manas Journal of Agriculture Veterinary and Life Sciences, 8(1), 59-67.
Güzel-Seydim, Z. B., Seydim, A. C., Greene, A. K., & Bodine, A. B. (2000). Determination of organic acids and volatile flavor substances in kefir during fermentation. Journal of Food composition and Analysis, 13(1), 35-43.
Hertzler, S. R., & Clancy, S. M. (2003). Kefir improves lactose digestion and tolerance in adults with lactose maldigestion. Journal of the American Dietetic association, 103(5), 582-587.
Holzapfel, W. (1997). Use of starter cultures in fermentation on a household scale. Food control, 8(5-6), 241-258.
Holzapfel, W. H. (2002). Appropriate starter culture technologies for small-scale fermentation in developing countries. International journal of food microbiology, 75(3), 197-212.
Keskin, B., & Güneş, E. (2021). Social and cultural aspects of traditional drinks: A review on traditional Turkish drinks. International Journal of Gastronomy and Food Science, 25, 100382.
Kondybayev, A., Loiseau, G., Achir, N., Mestres, C., & Konuspayeva, G. (2021). Fermented mare milk product (Qymyz, Koumiss). International Dairy Journal, 119, 105065.
Konuspayeva, G., Baubekova, A., Akhmetsadykova, S., & Faye, B. (2023). Traditional dairy fermented products in Central Asia. International Dairy Journal, 137, 105514.
Leite, A. M. D. O., Miguel, M. A. L., Peixoto, R. S., Rosado, A. S., Silva, J. T., & Paschoalin, V. M. F. (2013). Microbiological, technological and therapeutic properties of kefir: a natural probiotic beverage. Brazilian journal of microbiology, 44, 341-349.
Li, D., Zheng, Y., Kwok, L. Y., Zhang, W., & Sun, T. (2020). Metabolic footprinting revealed key biochemical changes in a brown fermented milk product using Streptococcus thermophilus. Journal of dairy science, 103(3), 2128-2138.
Liu, J. R., Wang, S. Y., Chen, M. J., Chen, H. L., Yueh, P. Y., & Lin, C. W. (2006). Hypocholesterolaemic effects of milk-kefir and soyamilk-kefir in cholesterol-fed hamsters. British journal of nutrition, 95(5), 939-946.
Marchina, C. (2016). “Follow the Horse”: The Complexities of Collaboration between the Lasso-pole Horse (uurgach mor') and his Rider among Mongolian Horse Herders. In The Meaning of Horses (pp. 102-114). Routledge.
Montanari, G., Zambonelli, C., Grazia, L., Kamesheva, G. K., & Shigaeva, M. K. (1996). Saccharomyces unisporus as the principal alcoholic fermentation microorganism of traditional koumiss. Journal of Dairy Research, 63(2), 327-331.
Oki, K., Dugersuren, J., Demberel, S., & Watanabe, K. (2014). Pyrosequencing analysis of the microbial diversity of airag, khoormog and tarag, traditional fermented dairy products of Mongolia. Bioscience of microbiota, food and health, 33(2), 53-64.
Otles, S., & Cagindi, O. (2003). Kefir: A probiotic dairy-composition, nutritional and therapeutic aspects. Pakistan journal of nutrition, 2(2), 54-59.
Özden, A. (2008). Yoğurdun tarihi. Güncel Gastroenteroloji. 12(2), 128–133.
Patır, B., Öksüztepe, G., Şeker, P., & Dikici, A. (2006). Elazığ'da tüketime sunulan açık ayranlar ile orijinal ambalajlı ayranların mikrobiyolojik ve kimyasal kalitesi. Fırat Üniversitesi Sağlık Bilimleri Veteriner Dergisi, 20(5), 357-363.
Sarkar, S. (2007). Potential of kefir as a dietetic beverage–a review. British Food Journal, 109(4), 280-290.
Sun, Z., Liu, W., Zhang, J., Yu, J., Zhang, W., Cai, C., ... & Zhang, H. (2010). Identification and characterization of the dominant lactobacilli isolated from koumiss in China. The Journal of General and Applied Microbiology, 56(3), 257-265.
Thierry, A., Valence, F., Deutsch, S. M., Even, S., Falentin, H., Le Loir, Y., ... & Gagnaire, V. (2015). Strain-to-strain differences within lactic and propionic acid bacteria species strongly impact the properties of cheese–A review. Dairy Science & Technology, 95, 895-918.
Turkal, G., Telli, A. E., & Biçer, Y. (2023). Probiyotik fermente süt üretimine genel bir bakış. In: Sağlık Bilimlerinde Araştırma ve Değerlendirmeler-2 (pp. 205-228). Gece Kitaplığı.
Von Gastrow, L., Madec, M. N., Chuat, V., Lubac, S., Morinière, C., Lé, S., ... & Valence, F. (2020). Microbial diversity associated with gwell, a traditional french mesophilic fermented milk inoculated with a natural starter. Microorganisms, 8(7), 982.
Watanabe, K., Fujimoto, J., Sasamoto, M., Dugersuren, J., Tumursuh, T., & Demberel, S. (2008). Diversity of lactic acid bacteria and yeasts in Airag and Tarag, traditional fermented milk products of Mongolia. World Journal of Microbiology and Biotechnology, 24, 1313-1325.
Yegorova, Z., Butko, A., Nikitenko, A., Maksimenko, M., & Timofeyeva, V. (2022). Food and Nutrition in Belarus. In: Nutritional and Health Aspects of Traditional and Ethnic Foods of Eastern Europe (pp. 93-122). Academic Press.
Yıldız, F. (2010). Overview of yogurt and other fermented dairy products. In: Development And Manufacture Of Yogurt And Other Functional Dairy Products (pp. 1–46). Hoboken, NJ, USA: CRC Press.
Yu, J., Wang, W. H., Menghe, B. L. G., Jiri, M. T., Wang, H. M., Liu, W. J., ... & Zhang, H. P. (2011). Diversity of lactic acid bacteria associated with traditional fermented dairy products in Mongolia. Journal of Dairy Science, 94(7), 3229-3241.
Yurdakök, M. (2013). Yoğurdun öyküsü, probiyotiklerin tarihi. Çocuk Sağlığı ve Hastalıkları Dergisi, 56(1), 43–60.
Yusuf, B., & Gürkan, U. (2021). Analysis of the kefir and koumiss microbiota with the focus on certain functional properties of selected lactic acid bacteria. Mljekarstvo: Časopis za unaprjeđenje proizvodnje i prerade mlijeka, 71(2), 112-123.
Zhadyra, S., Han, X., Anapiyayev, B. B., Tao, F., & Xu, P. (2021). Bacterial diversity analysis in Kazakh fermented milks Shubat and Ayran by combining culture-dependent and culture-independent methods. LWT, 141, 110877.
