Veterinarija ir Zootechnika

This study aims to perform the first comprehensive physicochemical and nutritional characterization of Chobogo, a traditional dairy byproduct with nomadic roots in Kyrgyz food culture. Although it is increasingly popular and commonly consumed in Kyrgyz households, Chobogo has remained scientifically undocumented and unregulated in terms of food safety and composition. Validated analytical methods were used to assess its acidity, macronutrient content, and fatty acid and amino acid profiles. The results indicate that Chobogo is an energy-rich product with a balanced nutritional composition, containing essential and conditionally essential amino acids, as well as a favorable profile of dietary fats. Its overall characteristics suggest potential health benefits when consumed in moderation, particularly for individuals with high energy needs. These findings provide a scientific foundation for the standardization and safe use of Chobogo in modern food systems. The data also support its potential for industrial production as a culturally significant and functionally valuable dairy ingredient, contributing to the sustainable valorization of traditional dairy byproducts.