INVESTIGATION OF THE QUALITATIVE COMPOSITION OF COTTAGE CHEESE FROM COMBINED MILK

The article presents materials on determining the qualitative composition of raw materials for the production of cottage cheese. The physico-chemical parameters of cow's, camel's and combined milk were studied. The physico-chemical parameters of cottage cheese from combined milk were also studied. As a result of the combination of cow's and camel's milk, the physico-chemical parameters of the finished product improve. The results of the study provide an information basis for the production of a high-quality fermented milk product from combined milk with a favorable composition for human health. The analysis of the results of the study of organoleptic analysis and physico-chemical indicators shows that of the considered combination options, the greatest preference was given to the option of combining cow and camel milk in a ratio of 70:30. The production of lactic acid products from compound milk based on camel and cow's milk is an urgent task to provide the population with valuable dairy products. In addition, fermented milk products from camel milk have a high nutritional and biological value, which is due to the composition and properties of primary milk-raw materials. Currently, camel milk products are used in the Kazakhstan market as medicinal and dietary and mass consumption products. However, the importance of camel milk as a raw material is very high due to its unique chemical composition.

1. Gavrilova, N.B. Tekhnologiya moloka i molochnykh produktov: traditsii i innovatsii: uchebnik / N.B. Gavrilova, M.P. Shchetinin. – M.: Kolos S, 2012. – 544 s. (In Russian).

2. Il'ina, A.M. Povyshenie biologicheskoi tsennosti tvoroga / A.M. Il'ina // Moloch. prom-st'. – 2011. – № 4. – S. 74-75. (In Russian).

3. Samsonova, M.A. Kontseptsiya sbalansirovannogo pitaniya i ee znachenie v izuchenii mekhanizmov lechebnogo deistviya pishchi / M.A. Samsonova // Voprosy pitaniya. – 2001. – № 5. – S. 3-9. (In Russian).

4. Morelli L. Yogurt, living cultures, and gut health / L. Morelli // Am J ClinNutr. – 2014. – № 99. – R. 1248-1250. (In English).

5. Dikhanbaeva F.T. Ispol'zovanie verblyuzh'ego moloka v proizvodstve myagkogo syra / F.T. Dikhanbaeva // Pishchevaya tekhnologiya i servis. – 2009. – № 4-5. – S.3-4. (In Russian).

6. Bashir S. Effect of camel milk on thymus and activation-regulated chemokine in autistic children: double-blind study / S. Bashir, L.Y. Al-Ayadhi // Pediatr. Res. – 2014. – Vol. 75, Issue 4. P. – 559-563. (In English).

7. GOST 32261-2013. Maslo slivochnoe. Tekhnicheskie usloviya. – M.: Standartinform, 2013. – 23 s. (In Russian).

8. Konarbaeva Z.K. Biotekhnologiya polucheniya natsional'nykh kislomolochnykh produktov na osnove probioticheskikh mikroorganizmov: dis.… dokt. filosofii (PhD): 6D070100; nauch. kons. A.A. Saparbekova, N.YA. Spivak. – Almaty, 2014. – 132 s. (In Russian).

9. Dikhanbaeva F.T. Sovershenstvovanie tekhnologii kislomolochnykh produktov / F.T. Dikhanbaeva, EH.CH. Bazylkhanova, A.A. Abisheva // Vestnik KaZNITU imeni K.I. Satpaeva. – 2016. – Almaty. – № 1. – S. 333-337. (In Russian).

10. Iravani S. Technology and potential applications of probiotic encapsulation in fermented milk products / S. Iravani, H. Korbekandi, S.V. Mirmohammadi // Journal of Food Science and Technology. – 2015. – Vol. 52, № 8. – R. 4679-4696. (In English).

11. Pat. 29355 Respublika Kazakhstan, MPK A23C 9/12. Sposob prigotovleniya kislomolochnogo napitka iz verblyuzh'ego moloka / Sagyndykova S.Z., Sagyndykov U.Z., Dyusekenova A.B.; zayavitel' i patentoobladatel' Atyrauskii gos. univ. im. KH. Dosmukhamedova. – KZ 24648 A4; zayavl. 18.07.13; opubl. 25.12.14, Byul № 12. – 5 s. (In Russian).