kaz44Вестник Университета Шакарима. Серия технические наукиBulletin of Shakarim University. Technical Sciences2788-79953006-0524«Шәкәрім университеті» КеАҚ10.53360/2788-7995-2026-2(22)-51kaz44-2549Research ArticleПИЩЕВАЯ ИНЖЕНЕРИЯ И БИОТЕХНОЛОГИЯРАЗРАБОТКА ТЕХНОЛОГИИ МЯГКОГО СЫРА НА ОСНОВЕ СМЕСИ КОРОВЬЕГО, КОЗЬЕГО И ВЕРБЛЮЖЬЕГО МОЛОКА С ОПТИМИЗАЦИЕЙ ПАРАМЕТРОВ КОАГУЛЯЦИИDEVELOPMENT OF SOFT CHEESE TECHNOLOGY FROM BLENDED MILK WITH OPTIMIZATION OF COAGULATION PARAMETERShttps://orcid.org/0000-0001-7714-4836ЖакуповаГ. Н.ZhakupovaG. N.

Гульмира Нуртаевна Жакупова – к.т.н., профессор, 

010000, г. Астана, ул. Женис, 62

Gulmira Nurtaevna Zhakupova – Candidate of Technical Sciences, Professor,

010000, Astana, 62 Zhenis St.

gulmirazhak@mail.ruhttps://orcid.org/0000-0003-4128-6482MакангалиК. К.MakangaliK. K.

Кадыржан Конысбайулы Макангали – PhD, директор Инжинирингового центра, 

010000, г. Астана, ул. Женис, 62

Kadyrzhan Konysbayuli Makangali – PhD, Director of the Еngineering center,

010000, Astana, 62 Zhenis St.

k.makangali@kazatu.kzhttps://orcid.org/0000-0002-7844-8601ШоманА. Е.ShomanA. E.

Аружан Ерболкызы Шоман – PhD, директор Научно-инновационного центра «Агротехнология», 

010000, г. Астана, проспект Мангилик Ел, C1

Aruzhan Erbolkyzy Shoman – PhD, Director of the Research and Innovation Center «Agrotechnology», 

010000, Astana, Mangilik El Avenue, C1

shoman.aruzhan0403@gmail.comhttps://orcid.org/0000-0002-9035-3189АрихараК.AriharaK.

Кейзо Арихара – PhD, профессор, 

г. Токио, район Минато, Широкане 5-9-1

Keizo Arihara – Ph.D. Professor,

Tokyo, 5-9-1 Shirokane, Minato ku

arihara@vmas.kitasato-u.ac.jphttps://orcid.org/0009-0006-4487-4625ДаироваК. Ш.DairovaK. S.

Каламкас Шарапаткызы Даирова – магистрант, 

010000, г. Астана, ул. Женис, 62

Kalamkas Sharapatkyzy Dairova – Master's student,

010000, Astana, 62 Zhenis St.

dairova111@mail.ruКазахский агротехнический исследовательский университет имени С. СейфуллинаКазахстанKazakh Agrotechnical Research University named after S.SeifullinKazakhstanAstana IТ УниверситетКазахстанAstana IT UniversityKazakhstanУниверситет КитасатоЯпонияKitasato UniversityJapan20262907202602(22)465477Copyright © Жакупова Г.Н., Mакангали К.К., Шоман А.Е., Арихара К., Даирова К.Ш., 20262026Жакупова Г.Н., Mакангали К.К., Шоман А.Е., Арихара К., Даирова К.Ш.Zhakupova G.N., Makangali K.K., Shoman A.E., Arihara K., Dairova K.S.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://tech.vestnik.shakarim.kz/jour/article/view/2549

Рациональное использование смешанного молочного сырья является перспективным направлением в технологии мягких сыров, поскольку позволяет повысить сыропригодность и улучшить качество готового продукта. В работе исследовали влияние соотношения коровьего, козьего и верблюжьего молока на процессы коагуляции и качество мягкого сыра. Изучались температурные режимы свертывания, продолжительность коагуляции, органолептические, физико-химические и текстурные показатели продукта.

Установлено, что оптимальные условия коагуляции комбинированного молочного сырья достигаются при температуре 40 °С и продолжительности 40 минут. Наилучшие результаты показал образец с соотношением 60 % коровьего, 20 % козьего и 20 % верблюжьего молока, обеспечивший повышение выхода сырной массы на 3,3 % по сравнению с контролем, стабильное свертывание и формирование однородной структуры продукта и снижение титруемой кислотности до 106 °Т против 116 °Т у контрольного образца из коровьего молока.

Повышенный выход сыра и стабильность коагуляции в образце 1 обусловлены сбалансированным соотношением белков и жиров в комбинированном молочном сырье.

Полученные результаты подтверждают перспективность использования комбинированного молочного сырья в технологии мягких сыров и могут быть использованы при разработке продуктов с улучшенными органолептическими и структурно-механическими свойствами.

The rational use of mixed dairy raw materials is a promising direction in soft cheese technology, as it allows to increase the cheese suitability and improve the quality of the finished product. The study investigated the effect of the ratio of cow's, goat's and camel's milk on the coagulation processes and the quality of soft cheese. The temperature regimes of coagulation, duration of coagulation, organoleptic, physic-chemical and textural parameters of the product were studied.

It has been established that optimal coagulation conditions for combined dairy raw materials are achieved at a temperature of 40 ° C and a duration of 40 minutes. The best results were shown by a sample with a ratio of 60% cow's milk, 20% goat's milk and 20% camel's milk, which provided an increase in the yield of cheese mass by 3.3% compared with the control, stable coagulation and formation of a homogeneous structure of the product and a decrease in titrated acidity to 106 °T versus 116°T in the control sample from cow's milk.

The increased cheese yield and coagulation stability in 1-sample are due to the balanced ratio of proteins and fats in the combined dairy raw materials.

The results obtained confirm the prospects of using combined dairy raw materials in soft cheese technology and can be used in the development of products with improved organoleptic and structural-mechanical properties.

мягкий сыркомбинированное молочное сырьесвертывание молокакозье молоковерблюжье молокотекстурные свойства сырасырная пригодность молокаsoft cheesecombined milk raw materialsmilk coagulationgoat milkcamel milktextural properties of cheesecheese suitability of milkThis research was carried out within the framework of the targeted scientific and technical program IRN BR24892775, entitled «Development of Technology for the Integrated and Advanced Processing of Agricultural Raw Materials for the Production of High-Quality and Safe Food Products».ReferencesEl-Sayed S.M. Physicochemical characteristics of novel UF-soft cheese containing red radish roots nanopowder / S.M. El-Sayed, O.A. Ibrahim // Biocatalysis and Agricultural Biotechnology. – 2021. – Т. 33. – Р. 101980. https://doi.org/10.1016/j.bcab.2021.101980.El-Sayed S.M. Physicochemical characteristics of novel UF-soft cheese containing red radish roots nanopowder / S.M. El-Sayed, O.A. 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The authors declare that there are no conflicts of interest present.