Chal, also shubat or khoormog, is a Turkic and Mongolic beverage of fermented camel milk, sparkling white with a sour flavor, popular in Central Asia — particularly in Kazakhstan, Uzbekistan and Turkmenistan. In Kazakhstan the drink is known as shubat, and is a staple summer food. Due to preparation requirements and perishable nature, chal has proved difficult to export. Agaran is collected from the surface of chal.
Bowls of shubat (left), beverage of fermented camel milk, and kumis (right), beverage made from fermented mare's milk
Fermentation in food processing
In food processing, fermentation is the conversion of carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—under anaerobic (oxygen-free) conditions. Fermentation usually implies that the action of microorganisms is desired. The science of fermentation is known as zymology or zymurgy.
Grapes being trodden to extract the juice and made into wine in storage jars. Tomb of Nakht, 18th dynasty, Thebes, Ancient Egypt.
Sourdough starter.
Conical loaves of bread left as grave goods, exactly as laid out in the Great Tomb at Gebelein, Egypt, 2435-2305 BC
Beer and bread, two major uses of fermentation in food
