The transition toward sustainable and circular food systems has increased interest in valorizing underutilized dairy by-products. This study focuses on Kyrgyz Chobogo, a by-product of clarified butter (Sary-Mai) production, with the aim of transforming it into a value-added ingredient within the dairy production cycle. Despite its cultural importance and growing consumption, Chobogo remains underexplored in scientific literature. Therefore, a comprehensive analysis was conducted to evaluate its
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Mametjanov et al. (2026) studied this question.
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