kaz44Вестник Университета Шакарима. Серия технические наукиBulletin of Shakarim University. Technical Sciences2788-79953006-0524«Шәкәрім университеті» КеАҚ10.53360/2788-7995-2024-1(13)-23kaz44-801Research ArticleПИЩЕВАЯ ИНЖЕНЕРИЯ И БИОТЕХНОЛОГИЯ (ОРИГИНАЛЬНАЯ СТАТЬЯ)FOOD ENGINEERING AND BIOTECHNOLOGY (ORIGINAL ARTICLE)ХАРАКТЕРИСТИКА И АЛЬТЕРНАТИВЫ ПЕРЕРАБОТКИ МОЛОЧНОЙ СЫВОРОТКИCHARACTERISATION AND PROCESSING ALTERNATIVES OF MILK WHEYhttps://orcid.org/0000-0001-7175-9354АбишЖ. А.AbishZh. A.

Жансая Әбілхаирқызы Абиш – PhD докторант, Высшая школа текстильной и пищевой инженерии 

160012, Республика Казахстан, г. Шымкент, проспект Тауке хана, 5 

Zhansaya Abilkhairkyzy Abish – PhD student, «Technology and Safety of Food products» Department, M. Auezov’ South-Kazakhstan University, Shymkent, Kazakhstan, e-mail:

160012, Republic of Kazakhstan, Shymkent City, Tauke khan avenue, 5 

abish.zhansaya95@mail.ruhttps://orcid.org/0000-0002-0723-3101АлибековР. С.AlibekovR. S.

Равшанбек Султанбекович Алибеков – кандидат химических наук, профессор. Высшая школа текстильной и пищевой инженерии 

 160012, Республика Казахстан, г. Шымкент, проспект Тауке хана, 5 

Ravshanbek Sultanbekovich Alibekov – PhD in Chemistry, Professor, «Food Engineering» Department

160012, Republic of Kazakhstan, Shymkent City, Tauke khan avenue, 5 

ralibekov@hotmail.comhttps://orcid.org/0000-0001-8987-3366ОрымбетоваГ. Э.OrymbetovаG. E.

Гулбаги Эмитовна Орымбетова – кандидат технических наук, доцент. Факультет фармации 

160019, Республика Казахстан, г. Шымкент, пл. Аль-Фараби, 1 

Gulbagi Emitovna Orymbetova – candidate of technical science, associate professor. Faculty of Pharmacy

160019, Republic of Kazakhstan, Shymkent, Al-Farabi square, 1 

orim_77@mail.ruhttps://orcid.org/0000-0001-5419-7484КобжасароваЗ. И.KobzhasarovaZ. I.

Зиба Исаковна Кобжасарова – кандидат технических наук, доцент. Высшая школа Текстильной и пищевой инженерии

 160012, Республика Казахстан, г. Шымкент, проспект Тауке хана, 5 

Ziba Isakovna Kobzhasarova – candidate of technical science, associate professor. Textile and Food Engineering higher school

160012, Republic of Kazakhstan, Shymkent City, Tauke khan avenue, 5 

k.z.i@bk.ruhttps://orcid.org/0000-0002-4789-7148КасымоваМ. К.KassymovaM. K.

Махабат Куандыковна Касымова – кандидат химических наук, профессор. Высшая школа Текстильной и пищевой инженерии

160012, Республика Казахстан, г. Шымкент, проспект Тауке хана, 5 

Mahabat Kuandykovna Kassymova – candidate of chemical science, professor. Textile and Food Engineering higher school

160012, Republic of Kazakhstan, Shymkent City, Tauke khan avenue, 5 

mahabbat_67@mail.ruЮжно-Казахстанский Университет им.М.АуэзоваКазахстанM. Auezov South Kazakhstan UniversityKazakhstanЮжно-Казахстанская медицинская академияКазахстанSouth Kazakhstan Medical AcademyKazakhstan20242903202401(13)183190Copyright © Абиш Ж.А., Алибеков Р.С., Орымбетова Г.Э., Кобжасарова З.И., Касымова М.К., 20242024Абиш Ж.А., Алибеков Р.С., Орымбетова Г.Э., Кобжасарова З.И., Касымова М.К.Abish Z.A., Alibekov R.S., Orymbetovа G.E., Kobzhasarova Z.I., Kassymova M.K.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/801

Сегодня отдельное внимание уделяется более безотходному и рациональному использованию второстепенных отходов и всех компонентов молока в процессе его промышленной переработки. Целями данного исследования являются изучение вторичного молочного сырья (творожной и сырной сыворотки) и использование их для дальнейшей переработки. В статье представлены данные о составе молочной сыворотки: физико-химические параметры молочной сыворотки и минеральный состав, а также дальнейшие перспективы переработки молочной сыворотки. Спрос на молочную сыворотку в мире растет. В первую очередь это связано с тем, что сыворотка используется в различных отраслях промышленности: пищевой, комбикормовой и т.д. Развитие производственного сектора в большинстве развивающихся стран формирует спрос на пищевые ингредиенты, в первую очередь для производства функционального питания. Увеличение потребления мясных продуктов является основным фактором, способствующим развитию комбикормовой промышленности. Сыворотка часто используется для производства высококачественных сбалансированных кормов. Благодаря своему составу сыворотка является перспективной основой для получения функциональных пищевых продуктов.

Nowadays, much attention is being paid to a more complete and rational use of all components of milk in the process of its industrial processing. The purpose of this work were to study secondary dairy raw materials (curd whey and cheese whey) and use them for further processing. This paper presents data on the composition of whey: physico-chemical parameters of whey and mineral composition and further prospects for the processing of whey. The demand for whey in the world is growing. This is mainly because whey is used in various industries: food, feed industry, etc. The development of the manufacturing sector in most developing countries generates demand for food ingredients, primarily for the production of functional nutrition. Increased consumption of meat products is a major factor in the development of the feed industry. Whey is often used to produce high-quality balanced feeds. Due to its composition, whey is a promising basis for obtaining functional food products. The results of the physicochemical analyses showed that the composition of the whey (cheese and curd) consists of the primary and most valuable components and also the nutritional value of whey, such a milk, which characterized by harmlessness, high quality, good digestibility, optimal ratio of nutrients, sufficient calorie content, biological also physiological usefulness. In addition, cheese whey contains potassium, which accounts for 16,70%, calcium – 14,14%, and main macronutrients of the curd whey are calcium – 26,08%, and phosphorus 18,40%. Based on the results, it can be concluded that this determines the expediency of using whey in the production of functional foods.

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