kaz44Вестник Университета Шакарима. Серия технические наукиBulletin of Shakarim University. Technical Sciences2788-79953006-0524«Шәкәрім университеті» КеАҚ10.53360/2788-7995-2023-4(12)-11kaz44-626Research ArticleПИЩЕВАЯ ИНЖЕНЕРИЯ И БИОТЕХНОЛОГИЯ (ОРИГИНАЛЬНАЯ СТАТЬЯ)FOOD ENGINEERING AND BIOTECHNOLOGY (ORIGINAL ARTICLE)Исследование качественных характеристик сыра из верблюжьего молокаDevelopment of camel milk cheese technology and research of qualitative characteristicsГабрильянцЭ. А.GabrilyantsE. A.

Элеонора Артюновна Габрильянц – докторант

160012,  г. Шымкент, проспект Тауке-хана 5

Eleonora Artyunovna Gabrilyants – doctoral student

160012, Shymkent, Tauke Khan Avenue, 5

gabrilyants@mail.ruАлибековР. С.AlibekovR. S.

Равшанбек Султанбекович Алибеков – кандидат химических наук, профессор

160012,  г. Шымкент, проспект Тауке-хана 5

Ravshanbek Sultanbekovish Alibekov – candidate of chemical science, professor

160012, Shymkent, Tauke Khan Avenue, 5

Южно-Казахстанский университет им. М. АуэзоваРоссияM. Auezov South Kazakhstan UniversityRussian Federation20232812202314(12)7481Copyright © Габрильянц Э.А., Алибеков Р.С., 20242024Габрильянц Э.А., Алибеков Р.С.Gabrilyants E.A., Alibekov R.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/626

В последнее время интерес к производству верблюжьего молока и продуктов из него возрос благодаря его питательным и лечебным свойствам, включая сыры из верблюжьего молока.

В данном исследовании была разработана технология сыра из не пастеризованного верблюжьего молока с использованием мезофильных и термофильных заквасочных культур. Был изучен состав верблюжьего молока и его микробиологические показатели безопасности. Далее были приготовлены три экспериментальных вида сыра из верблюжьего молока, где был определен физико-химический состав, выход сыров, минеральный состав и органолептические показатели. Так, содержание массовой доли жира в исследуемых образцах составляло от 25.45 до 22,13 %. Массовая доля сухих веществ для всех образцов находилась в пределах 50,50-62,30%; зольность составляла 3,05-3,65%; а массовая доля белков составляла 17,49, 22,19% соответственно у контрольного образца, сыра с использованием мезофильных и термофильных заквасочных культур. Выход сыра варьировался от 115,20г/л до 137,98 г/л. Минеральный состав сыра из верблюжьего молока показал, что во всех образцах преобладают такие макроэлементы как Na, Mg, Ca, K, P. Также все экспериментальные образцы сыра из верблюжьего молока обладали высокими органолептическими показателями.

Recently, interest in the production of camel milk and products from it has increased due to its nutritional and medicinal properties, including camel milk cheeses.

In this study, the technology of cheese from non-pasteurized camel milk using mesophilic and thermophilic starter cultures was developed. The composition of camel milk and its microbiological safety indicators were studied. Next, three experimental types of camel milk cheese were prepared, where the physico-chemical composition, cheese yield, mineral composition and organoleptic parameters were determined. Thus, the content of the mass fraction of fat in the studied samples ranged from 25.45 to 22.13%. The mass fraction of solids for all samples was in the range of 50.50-62.30%; ash content was 3.05-3.65%; and the mass fraction of proteins was 17.49, 22.19%, respectively, in the control sample, cheese using mesophilic and thermophilic starter cultures. The cheese yield ranged from 115.20g/l to 137.98 g/l. The mineral composition of camel milk cheese showed that macronutrients such as Na, Mg, Ca, K, P. predominate in all samples. Also, all experimental samples of camel milk cheese had high organoleptic characteristics. 

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The authors declare that there are no conflicts of interest present.