ӘР ТҮРЛІ АУЫЛШАРУАШЫЛЫҚ ЖАНУАРЛАРЫНЫҢ СҮТІН ЖҰМСАҚ ІРІМШІК ӨНДІРУ ТЕХНОЛОГИЯСЫНДА ҚОЛДАНУ

Abstract

In the context of the actualization of the tasks of import substitution and improving the food security of Kazakhstan, increasing attention is being paid to the development of new types of dairy products with high nutritional and biological value. This study is devoted to the substantiation of the technology of production of soft cheeses from a mixture of cow, goat and camel milk with the addition of components of vegetable origin. The paper presents a comparative analysis of the physico-chemical and organoleptic properties of these types of milk. It has been established that goat's and camel's milk have a number of advantages: hypoallergenic, high content of bioactive substances, favorable structure of proteins and fats. Using them in combination with traditional cow's milk makes it possible to significantly expand the range of soft cheeses, improve their taste qualities and increase their functional value. A particularly promising area is the production of soft cheese snacks that meet current trends in healthy eating. The development of new milk processing technologies, including non-traditional raw materials, can be an important step in the development of Kazakhstan's cheese industry and meeting the growing demand for natural and healthy products. The introduction of innovative plant-based components into the production technology will improve the organoleptic characteristics of cheeses, increase their nutritional value and environmental sustainability of production, as well as promote consumer health.