To improve the quality of life of the population, currently a promising direction is the use of functional foods. The article presents the results of the conducted analysis of the quality and safety of symbiotic yogurt from goat milk enriched with a mixture of vegetable raw materials.Purpose of the study: to study the effect of quince syrup on the quality and safety of fermented milk products.This paper presents the results of the study of the developed fermented milk product (yogurt) for functional purposes. The composition of the added ready-made starter includes the cultures Str.thermophiIlus, Lb.bulgaricus, Lb. acidophilus. Quince fruit syrup was used as a natural ingredient of plant origin.Addition of quince syrup in the production of yogurt from goat's milk contributes to obtaining a product enriched with dietary fiber, vitamins, macro-microelements, as well as increasing the range and improving the organoleptic properties of dairy products, including pectin-containing.The presented article provides comprehensive microbiological indicators of the studied yogurt samples and the dynamics of changes in lactic acid microflora during storage.The results showed that according to microbiological indicators, the yoghurts met the requirements of TR CU 033/2013, QMAFAnM did not exceed the specified standards, and coliform bacteria were absent. The growth of lactic acid bacteria in the studied samples was intense on the fifth day – 6.4×109 CFU, then the number of microorganisms decreased. On the seventh day, the number of lactic acid bacteria in the studied sample was – 4.5×108 CFU, the indicator of the control sample for this period was – 2.4×107 CFU.

Currently, consumer demand for natural, high-quality curd products without dyes and preservatives is increasing. This trend places new demands on food additives - they must be technologically advanced and healthy, ensuring high consumer quality of food products. In this article, a study was conducted to investigate the quality indicators of curd products with the addition of a natural biologically active substance – arabinogalactan, during storage. An analysis of organoleptic, physicochemical, and microbiological indicators was carried out, and the dynamics of their changes during the specified storage period were determined. The results obtained showed that the addition of arabinogalactan has a positive effect on the organoleptic, physicochemical, and microbiological properties of the product, extending its storage period. The shelf life, which guarantees the preservation of the quality characteristics of the product, is 7 days from the date of manufacture at a storage temperature of 4±2°C. The analysis demonstrated that the resulting curd product with high organoleptic properties maintains its quality characteristics within the established standards throughout the entire specified storage period. Қазіргі таңда тұтынушылардан бояғыштары мен консерванттары жоқ табиғи жоғары сапалы сүзбе өнімдеріне сұраныс артуда. Ал бұл өз кезегінде тағамдық қоспаларға жаңа талаптар қояды – олар технологиялық тұрғыдан жетілдірілген және денсаулыққа пайдалы, сонымен қатар азық-түлік өнімдерінің жоғары тұтынушылық сапасын қамтамасыз етуі керек. Бұл мақалада табиғи текті биологиялық белсенді зат –арабиногалактанмен толықтырылған сүзбе өнімдерінің сақтау мерзімі кезіндегі сапа көрсеткіштерін зерттеу мақсатында органолептикалық, физика-химиялық және микробиологиялық көрсеткіштеріне талдаулар жүргізіліп, олардың белгіленген сақтау мерзіміндегі өзгеру динамикасы анықталды. Алынған нәтижелер арабиногалактанды қосу өнімнің органолептикалық, физика-химиялық және микробиологиялық қасиеттеріне жағымды әсер ететіндігі және сақтау мерзімін ұзартатындығы анықталды. Өнімнің сапалық көрсеткіштерінің сақталуына кепілдік беретін сақтау мерзімі 4±2°C сақтау температурасында өндірілген күннен бастап 7 күнді құрады. Бүкіл жарамдылық мерзімі ішінде сүзбе өнімі белгіленген стандарттар шегінде өзінің сапалық сипаттамаларын сақтай отырып, органолептикалық қасиеттері жоғары өнімді алуға мүмкіндік беретінін көрсетті.

The article substantiates the need to use ingredients of plant origin for the manufacture of fermented milk products of functional and preventive purpose, the systematic use of which contributes to the elimination of deficiency conditions of essential substances required by the body, and increase the body's resistance to adverse environmental factors. The aim of this work is to study the effect of ingredients of plant origin on the quality of fermented milk products.The biochemical composition of yogurt samples prepared with the addition of sesame and pumpkin flours rich in vitamins and minerals, as well as water-soluble vitamins and minerals contained in them, were analyzed. The results of the analysis showed that the use of ingredients of natural plant origin as components of fermented milk products affects the increase in the content of macro- and microelements and vitamins.The results of the analysis show that the addition of vegetable ingredients to yogurt has a positive effect on the dynamics of vitamin proliferation, therefore, the content of vitamins B1, B2, C, PP, B6 increased. The addition of vegetable ingredients to yogurt led to an increase in the mineral content compared with without additives: calcium – 0,46-1,49%, magnesium – 5,92-3,38%, phosphorus – 12,33-7,57%, potassium – 8,09-3,97%, iron – 0,15-0,14%, sodium – 0,06-0,39%, zinc-0,02-0,07%.

Бас редактор: ЖҰРЫНОВ Мұрат Жұрынұлы, химия ғылымдарының докторы, профессор, ҚР ҰҒА академигі, Қазақстан Республикасы Ұлттық ғылым академиясының президенті, АҚ «Д.В.Сокольский атындағы отын, катализ және электрохимия институтының» бас директоры (

Бас редактор: ЖҰРЫНОВ Мұрат Жұрынұлы, химия ғылымдарының докторы, профессор, ҚР ҰҒА академигі, Қазақстан Республикасы Ұлттық ғылым академиясының президенті, АҚ «Д.В.Сокольский атындағы отын, катализ және электрохимия институтының» бас директоры (Алматы

ҚАЗАҚСТАН РЕСПУБЛИКАСЫ ҰЛТТЫҚ ҒЫЛЫМ АКАДЕМИЯСЫНЫҢ БАЯНДАМАЛАРЫ

Fermented drinks are considered as the optimal form of a food product, used to enrich the diet with biologically active substances that have a beneficial effect on the metabolism and immunoresistance of the human body, which are provided not only by extraction, but also are formed as a result of the vital activity of various types of microorganisms The latter, in turn, produce vitamins, amino acids, organic acids, etc., which gives fermented drinks a higher biological value. Drinks technology with the use of tea fungus (Medusomyces gisevii) is oriented for home cooking and it is not possible to apply it in an industrial environment. The relevance of this research work is to develop the technology of the drink, enriched with biologically active substances in the most accessible form to expand the range of functional beverages aimed at maintaining the health of various population groups. In order to solve this problem a combined yeast and lactic acid bacteria ferment was chosen, the optimal composition of the nutrient medium based on green tea and barley malt wort was determined, and the amino acid and vitamin activator was selected to reduce the fermentation process. The developed technology made it possible to obtain a drink with mixed leaven, harmonious in organoleptic characteristics, with a high content of amino acids, especially essential ones, which made it possible to recommend this functional drink for various groups of the population.

Currently, yogurt is considered to be the most popular dairy product in the world. The high content of skim milk, Bulgarian sticks and thermophilic Streptococcus, the content of which in the finished product at the end of the term is not less than 10(7) CFU in 1g of the product, create a unique recognizable profile of the product. Taking into account the specifics of Kazakhstan, in particular, geographical, socio-cultural factors, as well as the centuries-old history of camel milk consumption, the problem of scientific justification and development of industrial technologies of yogurt on its basis is actualized. The research presents the results of the development of osmotically active sweetening composition with pronounced probiotic properties. With its use, the technology of the creation of yogurt from camel milk, including low-lactose one, has been developed. It was found that the optimum level of syrup is about 5% by weight of the product. The analysis of the produced yogurt and low-lactose yogurt showed their high organoleptic characteristics. The developed technology suggests the possibility of its implementation in the dairy industry, producing dairy products.

The intensive development of yeast populations determines the technological and economic efficiency of food and microbiological productions. Because of this, a large number of methods for the microbial biomass accumulation processes intensification have been developed and applied in industrial practice. The literature data analysis demonstrates that for the activation of biological, biochemical or other nature objects, the use of various types of effects is proposed: electromagnetic waves and electric field, laser and X-rays, electron-ion processing, microwave energy, ultrasound, ultraviolet rays, photoactivation, mechanical-acoustic treatment. However, the effect of inoculating yeast pretreatment by acoustic vibrations - by the audible range sound - with a fixed frequency practically has not been studied. The aim of our work was to determine such influence on the development of bottom-fermenting brewer's yeast populations and, subsequently, their technological characteristics. For processing of the yeast with the audible range sound, a 3-watt PC column was used, which, in addition to acoustic, also generated electromagnetic vibrations. To take into account their impact on the monitored indicators, a comparison variant was used in which the yeast was exposed only to electromagnetic oscillations, for which purpose the same column with a damaged diffuser was used. The yeast was treated with a sound of fixed frequency using the "Generator" program for a certain time with an amplitude of 100% and a sinusoidal waveform. The distance between the speaker the object to be processed was 3 cm. The processing of the experimental variant was carried out in a soundproofed cell at room temperature. Yeast that was not subjected to sound and/or electromagnetic vibrations was used as a control. To assess the effect of acoustic and electromagnetic vibrations on yeast, the yeast populations of all three variants were cultivated - the control, experimental, and comparison - on a 5% sucrose solution for 3 days at 25-28 degrees C. Immediately after substratum inoculation, every day, and also at the end of cultivation, the total cell titer, the percentage of dead cells and the concentration of solids were determined. As a result of the research, a significant effect of acoustic treatment on the yeast populations development was revealed, and depending on the frequency of the sound, such treatment can be either positive or negative. The treatment only by electromagnetic vibrations had an effect on controlled indicators that was less pronounced and, at many frequencies, was different from that in sound processing, both in magnitude and in direction. It was established that the acoustic impact at rational parameters can be technologically expediently for yeast generation and for the activation of the main fermentation.

The modern development of the food industry is unthinkable without the use of food additives. Their use makes it possible to improve the finished products quality, give it consumerly attractive properties, increase shelf life, reduce losses during transportation, expand of the supply's geography logistics, facilitate the intensification of technological processes, etc. The carried out complex of studies has made it possible to establish that the introduction of salt-stabilizers has a significant effect on the change in the basic functional and technological dried whole milk properties. Analysis of experimental material, obtained for all indicators studied during the work, allows us to recommend the use of complex phosphate salts in dried whole milk technology. At the same time, it should be noted that dried whole milk samples with salts, obtained by introducing them into normalized milk and its subsequent drying, surpass samples with similar salts, obtained by dry mixing, in their qualitative characteristics. This is due to more intense mechanism stabilizing salts effect on milk protein complex before drying.

The DGAT1 gene Bos taurus is an economically valuable lipid metabolism gene in cattle, affecting upon milk production and milk quality, the allele polymorphism assessment of which is diagnostically significant. The purpose of this work was to test a number of methods for carrying out PCR-RFLP and AS-PCR for genotyping cattle using allelic variants of the DGAT1 gene and then evaluating allelic polymorphism in the studied animal sample in the context of consistency of the used molecular genetic approaches. Studies have been conducted on a sample of mixed and pure bred Holstein cattle. DNA Extraction from samples of whole canned blood of cattle carried out by the combined alkaline method. Proven methods of genotyping effectively identified the analyzed genotypes, showing consistent with each other reliable results, in accordance with the calculated data of alignments analysis, restriction mapping and simulations of generated PCR and RFLP profiles.

The work shows the prospects of developing a single basic product matrix (basic food semi-finished product) for the subsequent design of technologies for a group of homogeneous products. Implementation of this principle of technology engineering allows to unify many stages of production and, as a result, to stabilize the quality of products, as well as to rationalize the system of identification and control. Accordingly, the mathematical model is developed for the latter, matrices of product markers from genuine to falsified are proposed. Variants of poor-quality, and also surrogate products as possible intermediate links are considered for completeness of the information. The integration of additional thermodynamic and functional-technological indicators into the system of evaluation criteria of technology rationality and product quality is substantiated.

For many years, the All-Russian Research Institute of Dairy Industry (VNIMI) has been developing technologies for special purpose dairy products, including for on-board rations of crews of spacecraft and orbital stations. The work was carried out in complex with the Institute of Biomedical Problems, the Scientific Research Institute of the Food Concentrate Industry and Special Food Technology and a number of other industry and medical institutions. At VNIMI was created the special products shop, the scientific and production base of which allowed not only to provide research with experimental workings, but also to produce products in the required assortment and quantities. Development of technologies for astronauts products is continuing and at the present time, medical and biological requirements are being adjusted, modern technological representations are being expanded to find an applied solution, aimed at improving the quality while reducing processing intensity, introducing new packaging materials and so on. Special requirements are imposed on the products: they must be tasty, highly nutritious, well balanced in macro-and micro-nutrient composition, have certain preventive properties, be simple in preparation and use, have increased storage stability, etc. This group of products is rightfully considered the most knowledge-intensive in terms of technological innovations and solutions. Special purpose products on a dairy basis can in principle be divided into two main groups: sterilized (abiosis) and freeze-dried (xeranoanobiosis). To date, dozens of technologies have been created in both groups - milk, dairy drinks, soups, cereals, dairy products, cottage cheese and others. The products were tested for the duration of storage and included in the diets of astronauts. Part of the products was approved in the works of orbital stations and spacecraft, including international ones. Qualitative indicators of dairy products are highly appreciated not only by Russian, but also by foreign cosmonauts.