Innovative University of Eurasia

This study investigated the technological feasibility of using a pre-structured bovine blood plasma-flaxseed composition as a functional partial substitute for beef in emulsion-type sausages. Five formulations containing 0-30% replacement were evaluated to determine effects on structural, nutritional, and microbiological properties. Incorporation of the structured composition modified the functional balance of the protein system: water-holding capacity remained stable (p > 0.05), while fat-holding and emulsifying capacities improved at higher inclusion levels (p < 0.05), indicating enhanced interfacial stabilization of the fat phase. Progressive softening of texture was observed, with significant reductions in hardness and chewiness at 30% replacement (p < 0.05). Cooking loss increased at elevated substitution levels but remained within acceptable technological limits. During refrigerated storage, microbial counts remained below safety thresholds. A 15-25% replacement level provided the most balanced performance, maintaining sensory acceptability while improving lipid stabilization. The results demonstrate that structured plasma-based systems can function as effective protein-emulsion modifiers in meat formulations, supporting sustainable valorization of slaughter by-products.

This article focuses on the possibility of using local wild fruits and berries, namely wild cherry, spiky irga and red mountain ash, in the production of milk dessert – ice cream. The indicated raw materials of plant origin are characterized by a high content of pectin substances with gelling, astringent and foaming properties, which are important for the formation of the necessary rheological properties of desserts. In addition, pectin substances are capable of forming complexes with harmful substances (heavy and radioactive metal ions) entering the body from the outside and removing them, preventing them from being absorbed into the blood and without disturbing the balance of the internal environment; antibacterial properties that prevent the development of infectious diseases, suppressing the development of harmful microorganisms; a large number of vitamins that have a restorative effect. on the human body.The results of the conducted studies on the effect of the proposed composition of vegetable origin on such important qualitative indicators of milk dessert – ice cream as the degree of whipping and the melting rate of the product are presented. Since it is these indicators that form a stable consistency of your favorite delicacy, on which the taste perception and tenderness of the frozen product depend without causing hypothermia of the oral cavity. Based on the data obtained, the optimal amount of the additive was determined from dried powdered irga berries and fruits of wild cherry and red mountain ash. The rheological parameters studied were also studied in the finished milk dessert. The results obtained indicate that the ice cream meets the requirements set out in the current regulatory and technical documentation.The prospects of creating milk processing products enriched with natural ingredients that can replace artificial additives and some expensive dairy raw materials without reducing the quality characteristics of finished products are presented.

Abstract The aim of the present study was to evaluate the adhesive properties of lactic acid bacteria and bifidobacterial strains isolated from traditional fermented dairy products of Kazakhstan using an in vitro model of the human intestinal epithelium (Сaco-2/HT29-MTX). The investigated strains were isolated from shubat, koumiss, kurt, and raw camel milk. A total of 11 bacterial strains were included in the study, comprising 7 strains of lactic acid bacteria (genera Lactobacillus and Lactococcus) and four strains of Bifidobacterium crudilactis isolated from shubat (fermented camel milk), koumiss (fermented mare’s milk), kurt (dried fermented dairy product), and raw camel milk. Microbial identification was performed by 16S rRNA gene sequencing, revealing sequence similarity levels ranging from 99.71% to 100.0%. Adhesion activity was assessed based on optical density measurements and adhesion index values. The results demonstrated substantial differences in adhesion capacity among the lactic acid bacterial strains. The highest adhesion activity was observed for Lactobacillus crustorum 8-9M and Lactococcus lactis subsp. lactis 7-8M, whereas the lowest was detected in Lactobacillus pontis 6-12M. Among the bifidobacteria, Bifidobacterium crudilactis 7-5C exhibited the greatest adhesion capacity, while strain 7-6C showed no detectable adhesion activity. The obtained results indicate pronounced strain-specificity of the adhesive properties of the investigated microorganisms and allow the identification of promising cultures with high probiotic potential.

The use of plant-based raw materials, specifically berries grown in the Pavlodar region, as an additive for a wide range of dairy products is a very promising area, yet not fully explored. A significant number of natural raw materials remain unused in the food industry, despite their unique chemical composition. What can and should be used to prevent diseases of various etiologies. In this regard, research into the development of a complex plant-based supplement for dairy products with targeted action for different age groups is relevant. Taking all of this into account, this article presents the results of research aimed at developing a complex plant-based supplement made from black, red, and white currants, dried and ground into a monodisperse powder in a specific ratio, for use in the production of various dairy products. Currants, although belonging to different species, are closely related botanically (belonging to the genus Ribes in the family Grossularoceae). The differences in chemical composition between the berries contribute to their complementary and mutually enriching properties in the supplement, ultimately contributing to the more complete enrichment of dairy products with not just beneficial substances, but essential substances for the healthy development and functioning of the human body in regions with high industrial pressure on the environment. Furthermore, the proposed complex additive made from black, red, and white currants will make familiar products more appealing to consumers. This was confirmed by studies of the organoleptic, physicochemical, and microbiological properties of the additive at various berry ratios.

In the context of digital transformation in the Republic of Kazakhstan, artificial intelligence technologies are increasingly used in public administration and the private sector. Their application involves large-scale automated processing of personal data, which creates additional legal risks for the realization of constitutional rights. The current legislation does not fully take into account the specific features of algorithmic decision-making and profiling. To analyze existing legal guarantees for personal data protection in the use of artificial intelligence technologies and to identify directions for improving the legislation of the Republic of Kazakhstan. The study applies formal legal analysis of regulatory acts, a systemic approach, and elements of legal modeling. It is established that the current regulatory framework provides basic guarantees for personal data protection; however, it requires clarification in the context of automated decision-making and algorithmic processing.