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Fermented milk from Turkic countries and Bulgaria
Qatiq is a thick Turkic soured milk, firmer than ayran, made by keeping boiled milk warm for 6–10 hours. Kazakhstan's old standard ST RK 230-87 defined katyk as milk pasteurised at a high temperature with a long hold (baked) and soured with the Bulgarian bacillus, thermophilic streptococci and kefir starter.
A short entry: the sources we found record only what is said here about Qatiq / katyk itself.
| Cow's milk | Boiled; pasteurised hot with a long hold in the Kazakh standard[wp][strk230] |
| Starter | In the Kazakh standard, pure cultures of the Bulgarian bacillus and thermophilic streptococci plus kefir starter[strk230] |
| Starter | pure cultures of the Bulgarian bacillus and thermophilic streptococci plus kefir starter in the Kazakh standard |
Total time across the recorded steps: 6 h – 10 h
What changes: The milk is boiled before the starter goes in
The Kazakh standard called for high-temperature pasteurisation with a long hold (toplenie), as for baked milk. Output: hot boiled milk.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Qatiq is a thick Turkic soured milk, firmer than ayran, made by keeping boiled milk warm for 6–10 hours. Kazakhstan's old standard ST RK 230-87 defined katyk as milk pasteurised at a high temperature with a long hold (baked) and soured with the Bulgarian bacillus, thermophilic streptococci and kefir starter. Made in 3 steps over 6 h – 10 h. The longest step, keep the boiled milk warm, takes 6–10 h (Wikipedia 1997). Lactobacillus delbrueckii subsp. bulgaricus and thermophilic streptococci and Kefir starter culture do most of the fermenting.
| Main step | 6–10 hReported[wp] | Keep the boiled milk warm |
|---|
Qatiq is a firmer, spoonable form of the Turkic soured milk; ayran is the thin drink.
Made from boiled or pasteurised milk.
Every number is labelled with how it is known. How this atlas is made
ST RK 230-87 lapsed in Kazakhstan on 1 July 2013.
