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https://doi.org/10.55956/MXGY8556
INTEGRATED USE OF SECONDARY MILK RESOURCES
- Sh.B. Baizhanova
- Z.K. Konarbayeva
- Zh.B. Kaldybekova
84-95

2024-12-30
Abstract views: 184 / PDF downloads: 93
https://doi.org/10.55956/GRQA4117
IDENTIFICATION OF LACTIC ACID BACTERIA AND YEAST FROM SHUBAT
- A.Zh. Orazov
- A.S. Zhumagalieva
- Zh.Zh. Koishieva
- L.A. Nadtochii
128-139

2024-09-30
Abstract views: 187 / PDF downloads: 65
https://doi.org/10.55956/KRLM3763
METHOD FOR PRODUCING FERMENTED MILK DESSERT BASED ON GOAT MILK
- O.K. Zarifulina
- E.A. Moliboga
- M.A. Shadrin
- K.M. Vaisov
129-134

2024-12-30
Abstract views: 201 / PDF downloads: 56
https://doi.org/10.55956/EGFB2436
EVALUATION OF PHYSICOCHEMICAL AND ORGANOLEPTIC CHARACTERISTICS OF MILK SAUCE WITH THE ADDITION OF FUNCTIONAL INGREDIENTS
- B.M. Khamitova
- M. Turlibek
- I.R. Sadyrbaeva
18-26

2025-09-30
Abstract views: 267 / PDF downloads: 166
https://doi.org/10.55956/FYRO8563
CONDUCTING A COMPARATIVE ASSESSMENT OF THE QUALITY OF MILK FROM DIFFERENT PRODUCERS ACCORDING TO ORGANOLEPTIC PARAMETERS
- R. Kauymbaev
- D. Orazgaliev
- M. Orazali
129-135

2026-09-30
Abstract views: 61 / PDF downloads: 42
https://doi.org/10.55956/XKZJ7005
INFLUENCE OF VARIOUS STARTER CULTURES ON THE DYNAMICS OF FERMENTATION, MICROBIOLOGICAL ACTIVITY AND MOISTURE-HOLDING CAPACITY OF SEMI-SMOKED SAUSAGE PRODUCTS
- М. Iliyaskyzy
- L.A. Kaimbaeva
- E.M. Imanova
- А.R. Asenov
- Y.М. Seisembay
59-70

2026-09-30
Abstract views: 69 / PDF downloads: 58
https://doi.org/10.55956/CMHY8367
INVESTIGATION OF THE EFFECT OF PASTEURIZATION REGIMES ON MIXED MILK MIXTURES
- T.Ch. Tultabayeva
- G.N. Zhakupova
- К.К. Makangali
- A.T. Sagandyk
- А.Н. Muldasheva
- A.T. Akhmetzhanova
- К.Sh. Dairova
40-53

2026-06-30
Abstract views: 116 / PDF downloads: 73
https://doi.org/10.55956/UEQX1364
IMPROVING THE TECHNOLOGY OF DAIRY PRODUCTS BASED ON THE APPLICATION OF BIOLOGICALLY ACTIVE COMPONENTS
- K.K. Makangali
- T.Ch. Tultabayeva
- G.N. Zhakupova
- A.T. Sagandyk
- A.H. Muldasheva
- A.T. Akhmetzhanova
41-48

2024-12-30
Abstract views: 166 / PDF downloads: 0
https://doi.org/10.55956/THZV8814
RESEARCH OF PROPERTIES OF LACTIC ACID BACTERIA STRAINS IN THE PRODUCTION OF BOILED-SMOKED AND SEMI-SMOKED PRODUCTS FROM HORSE MEAT
- M. Iliaskyzy
- Y.M. Uzakov
- L.A. Kaimbaeva
- Sh.Y. Kenenbai
- L.K. Kalashinova
- U.Ch. Chomanov
64-74

2025-06-30
Abstract views: 341 / PDF downloads: 179
https://doi.org/10.55956/RISN9017
DEVELOPMENT OF DETOXIFYING NATIONAL DAIRY PRODUCTS
- A.A. Turar
- S.T. Azimova
- F.A. Makhmudov
- A.A. Zheldybayeva
- N.K. Bekmurat
83-94

2026-03-30
Abstract views: 121 / PDF downloads: 213
https://doi.org/10.55956/QQXT6666
EFFECT OF MOLECULAR HYDROGEN ON THE QUALITY AND STABILITY OF COTTAGE CHEESE CURD WITH ENCAPSULATED BIOACTIVE ADDITIVE
- А.M. Muratbayev
- K.S. Bekbayev
- B. Kalemshariv
- A.A. Melissova
- A.D. Daiyrbekova
144-156

2026-09-30
Abstract views: 71 / PDF downloads: 47
https://doi.org/10.55956/XPGT9999
ENRICHMENT OF FERMENTED MILK PRODUCTS WITH IODINE FOR THE PURPOSES OF PREVENTION AND TREATMENT OF IODINE DEFICIENCY
- O.I. Bolger
- G.E. Sariyeva
- F.B. Sariyev
38-43

2024-06-30
Abstract views: 185 / PDF downloads: 125
https://doi.org/10.55956/HTHL7093
DEVELOPMENT AND RESEARCH OF YOGURT BASED ON COW AND SOY MILK WITH VEGETABLE ADDITIVES
- Z.T. Nurseytova
- A.K. Dzhanmuldaeva
- G.Zh. Nurynbetova
- B.Zh. Muldabekova
- M.S. Cherova
- M.A. Yakiyayeva
58-64

2025-12-30
Abstract views: 247 / PDF downloads: 137
https://doi.org/10.55956/TUJJ1416
THE USE OF MILK FROM DIFFERENT AGRICULTURAL ANIMAL SPECIES IN THE TECHNOLOGY OF SOFT CHEESE PRODUCTION
- T.Ch. Tultabayeva
- G.N. Zhakupova
- K.K. Makangali
- A.E. Shоman
- A.Kh. Muldasheva
- A.T. Sagandyk
- A.T. Akhmetzhanova
38-46

2025-09-30
Abstract views: 366 / PDF downloads: 225
https://doi.org/10.55956/XWYM2030
DETERMINATION OF QUALITATIVE INDICATORS OF FERMENTED MILK DRINK POWDER TABLETS
- P.M. Maliktaeva
- K.Ch. Sarzhanova
- S.D. Umirbaeva
81-86

2024-06-30
Abstract views: 131 / PDF downloads: 0
https://doi.org/10.55956/BYMR9511
IMPROVEMENT OF THE RECIPE FOR A DECORATIVE CREAM USING OLEOGEL AS A SUBSTITUTE FOR SOLID FAT
- S. Omelchenko
- P. Pyvovarov
101-110

2025-06-30
Abstract views: 305 / PDF downloads: 207
https://doi.org/10.55956/UHBJ9355
STUDY OF MICROFLORA OF CANNED VEGETABLES WITH DIFFERENT CEREALS
- L.K. Sengirbekova
- L.S. Syzdykova
- A.N. Serikbaeva
- G.Sh. Dzhumabekova
64-72

2024-06-30
Abstract views: 205 / PDF downloads: 150
https://doi.org/10.55956/FNPN7877
STUDY OF THE FATTY ACID COMPOSITION OF AYRAN ENRICHED WITH CORN SILK EXTRACT
- A.Zh. Aitbayeva
- M.K. Kassymova
- M.Zh. Kizyatova
- R.S. Alibekov
- M.D. Kenzhekhodzhaev
77-84

2025-12-30
Abstract views: 169 / PDF downloads: 147
https://doi.org/10.55956/UOHB8669
DETERMINING THE OPTIMAL VALUE OF THE SLOPE OF THE SIDE WALL OF THE DEFLECTOR IN THE FORAGE HARVESTER
- D.N. Orazakhyn
- T. Abilzhanuly
452-458

2024-09-30
Abstract views: 192 / PDF downloads: 62
https://doi.org/10.55956/QPRI2056
STUDY OF THE PHYSICAL AND CHEMICAL COMPOSITION OF COLOSTRUM OF SIMMENTAL COWS AS A RAW MATERIAL FOR FOOD PRODUCTION
- T.Ch. Tultabayeva
- G.N. Zhakupova
- K.K. Makangali
- A.T. Sagandyk
- A.H. Muldasheva
- A.T. Akhmetzhanova
54-63

2024-06-30
Abstract views: 222 / PDF downloads: 140
https://doi.org/10.55956/KFMS7576
USE OF GOAT MILK IN THE PRODUCTION OF FERMENTED DAIRY PRODUCTS
- T.Ch. Tultabayeva
- G.N. Zhakupova
- К.К. Makangali
- A.E. Shoman
- А.Н. Muldasheva
- A.T. Sagandyk
- A.T. Akhmetzhanova
- К.Sh. Dairova
65-76

2025-12-30
Abstract views: 184 / PDF downloads: 125
https://doi.org/10.55956/FYQR8972
TECHNOLOGY OF PRODUCTION OF PECTIN-CONTAININGCURD PRODUCT IN PRODUCTION CONDITIONS
- M.Zh. Kizatova
- A.B. Abuova
- N. Zheksenbay
- E.P. Tsoy
- M.D. Kenzhekhodzhaev
- A.B. Apbasbek
54-63

2025-06-30
Abstract views: 284 / PDF downloads: 182
https://doi.org/10.55956/SGSP1925
INVESTIGATION OF PHYSICO-CHEMICAL AND ORGANOLEPTIC PARAMETERS OF FERMENTED MILK DRINKS MADE FROM SKIMMED GOAT'S MILK WITH THE ADDITION OF SPROUTED MILLET
- L.D. ABUBAKIROVA
- T.CH. TULTABAYEVA
- H. TEMIZ
47-54

2024-09-30
Abstract views: 182 / PDF downloads: 84
https://doi.org/10.55956/YSEC2395
LEATHER FOOTWEAR & APPARELS: THE KEY TO SUSTAINABILITY AND FASHION
- V.J. Sundar
- B. Abzalbekuly
362-365

2024-12-30
Abstract views: 230 / PDF downloads: 142
https://doi.org/10.55956/NGHI2554
COMPARATIVE ANALYSIS OF THE PHYSICO-CHEMICAL PARAMETERS OF KOUMIS PRODUCED FROM SEASONAL DRIED SAUMAL
- М. Bakbergen
- F.T. Dikhanbayeva
- G.N. Zhaxylykova
- E.Sh. Bazylkhanova
- E.Zh. Zhaxybayeva
30-37

2025-12-30
Abstract views: 196 / PDF downloads: 123

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INTEGRATED USE OF SECONDARY MILK RESOURCES

IDENTIFICATION OF LACTIC ACID BACTERIA AND YEAST FROM SHUBAT

METHOD FOR PRODUCING FERMENTED MILK DESSERT BASED ON GOAT MILK

EVALUATION OF PHYSICOCHEMICAL AND ORGANOLEPTIC CHARACTERISTICS OF MILK SAUCE WITH THE ADDITION OF FUNCTIONAL INGREDIENTS

CONDUCTING A COMPARATIVE ASSESSMENT OF THE QUALITY OF MILK FROM DIFFERENT PRODUCERS ACCORDING TO ORGANOLEPTIC PARAMETERS

INFLUENCE OF VARIOUS STARTER CULTURES ON THE DYNAMICS OF FERMENTATION, MICROBIOLOGICAL ACTIVITY AND MOISTURE-HOLDING CAPACITY OF SEMI-SMOKED SAUSAGE PRODUCTS

INVESTIGATION OF THE EFFECT OF PASTEURIZATION REGIMES ON MIXED MILK MIXTURES

IMPROVING THE TECHNOLOGY OF DAIRY PRODUCTS BASED ON THE APPLICATION OF BIOLOGICALLY ACTIVE COMPONENTS

RESEARCH OF PROPERTIES OF LACTIC ACID BACTERIA STRAINS IN THE PRODUCTION OF BOILED-SMOKED AND SEMI-SMOKED PRODUCTS FROM HORSE MEAT

DEVELOPMENT OF DETOXIFYING NATIONAL DAIRY PRODUCTS

EFFECT OF MOLECULAR HYDROGEN ON THE QUALITY AND STABILITY OF COTTAGE CHEESE CURD WITH ENCAPSULATED BIOACTIVE ADDITIVE

ENRICHMENT OF FERMENTED MILK PRODUCTS WITH IODINE FOR THE PURPOSES OF PREVENTION AND TREATMENT OF IODINE DEFICIENCY

DEVELOPMENT AND RESEARCH OF YOGURT BASED ON COW AND SOY MILK WITH VEGETABLE ADDITIVES

THE USE OF MILK FROM DIFFERENT AGRICULTURAL ANIMAL SPECIES IN THE TECHNOLOGY OF SOFT CHEESE PRODUCTION

DETERMINATION OF QUALITATIVE INDICATORS OF FERMENTED MILK DRINK POWDER TABLETS

IMPROVEMENT OF THE RECIPE FOR A DECORATIVE CREAM USING OLEOGEL AS A SUBSTITUTE FOR SOLID FAT

STUDY OF MICROFLORA OF CANNED VEGETABLES WITH DIFFERENT CEREALS

STUDY OF THE FATTY ACID COMPOSITION OF AYRAN ENRICHED WITH CORN SILK EXTRACT

DETERMINING THE OPTIMAL VALUE OF THE SLOPE OF THE SIDE WALL OF THE DEFLECTOR IN THE FORAGE HARVESTER

STUDY OF THE PHYSICAL AND CHEMICAL COMPOSITION OF COLOSTRUM OF SIMMENTAL COWS AS A RAW MATERIAL FOR FOOD PRODUCTION

USE OF GOAT MILK IN THE PRODUCTION OF FERMENTED DAIRY PRODUCTS

TECHNOLOGY OF PRODUCTION OF PECTIN-CONTAININGCURD PRODUCT IN PRODUCTION CONDITIONS

INVESTIGATION OF PHYSICO-CHEMICAL AND ORGANOLEPTIC PARAMETERS OF FERMENTED MILK DRINKS MADE FROM SKIMMED GOAT'S MILK WITH THE ADDITION OF SPROUTED MILLET

LEATHER FOOTWEAR & APPARELS: THE KEY TO SUSTAINABILITY AND FASHION

COMPARATIVE ANALYSIS OF THE PHYSICO-CHEMICAL PARAMETERS OF KOUMIS PRODUCED FROM SEASONAL DRIED SAUMAL

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