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 physicochemical properties, nutritional composition, fatty acid and amino acid profiles, sensory attributes, and microstructure. Results indicate that Chobogo is a highly concentrated dairy product, with high total solids (90.99 g/100 g) and energy density (620 kcal/100 g). Lipids are the predominant component (53.10 g/100 g). Notably, a wide range of essential and conditionally essential amino acids was preserved despite thermal processing, suggesting maintained protein quality. The fatty acid profile showed a balance between saturated (68.85%) and monounsaturated fatty acids (25.50%). Sensory evaluation revealed high overall acceptability, supported by microstructural analysis, which showed a porous and heterogeneous matrix formed through heat-induced transformations. These findings demonstrate that Chobogo should not be considered merely a by-product, but rather a nutritionally valuable and economically beneficial dairy ingredient. Its valorization aligns with circular economy principles by promoting efficient use of milk resources and reducing waste. This study provides a scientific foundation for future standardization, safety assessment, and integration of Chobogo into modern food systems as a sustainable and culturally significant dairy component.
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