1984422075

A better knowledge of miIk quality parameters:

A preliminary step for improving the camel milk market opportunity in a transition economy -The case of Kazakhstan

Gaukhar Konuspayeva' and Bernard Faye ^:

1 Gmlogy facUły. Ka/akh National Unurorwty Al-Faratii, 71 «v Al-Farabl, 480078 Almaty, Kazakhstan

2. Awmal Production Programme. ClRAD-EMVT. Campus International de Baillarguet TA 3(V/\ 3*398 Montpellier Cedex, F rance

In Kazakhstan and some other countnes in Central Asia the production and consumption of traditional femtented camel mrtk products are common These Products aro cullurally very important and are typical of these countries. They ptay a major role in maintaining the economy of steppe zones Traditional milk products from horses and camels are highfy appreciated. Scientists and consumers attnbute pro-biotic and medicinal properties to them During the Soviet era, tho collective production system included the marketing of dairy products through state shops, onty in the local market Since the COllapse of lite Soviet Union and the privatization of Ute agricultural sector, milk production has been fragmented into smailer units v/ith limited capabilities in milk marketing To help producers market camel milk nationally or even mternationally for its dietetic and medical properties. better knowledge of the components and quality parameters of camel mitk is necessary. An improved understanding of farming practices. milking conditions and generał rearing conditions could help producers develop a quality approach so they can position their product favourable in the milk market

Introduction

Fermented milk is traditional product in Central Asta, and contributes strongly to the cultural identity of those countries. Fermented milk is processed from the milk of variou$ livestock types horse (the product is called koumis), camel (shubat in Kazakhstan, doiran in Turkmenistan), yak [kurut in Kyrgyzstan) or even cow (kefir). These products depend on locai resources: they respea the capabilities of the land and contnbute to environment conservation They answer to local consumers" tastes and food hablLs. emphasizing a 'natural" taste. Popular beliets, supported by some scientifrc studies, have Inng attributed pro-biotic and medicinal properties to these products, and they are widely used in the medical sector

Research at unrversities in the Newly Independent States has focused on the biochemlstry of traditional milk products During the Soviet Union ponod. all coUoctive farms (kholkoze, sovkhoz&) could be considered experimental: scientific innovations were applied directly according to ttio objectives of the planned economy. These farms had standardized pracaces and methods for production. Processing and maiketing of products. After the COllapse Of the Soviel Union and the diyisiun of collective structures into smali, prwatized production units, local and individual know-how formerly used for home consumption became predominant. This lead to a wide rangę of processes and vanable guality of traditional milk products, atong witfi strong

Saving the camel and peop!e's hvelthood$