This article discusses the idea of developing a functional product that exhibits biologically active, bifidogenic properties and a strong antioxidant effect. The authors propose the formulation of sea buckthorn marmalade with the addition of immobilized probiotics. The jelly-fruit marmalade formulation is used as a control sample; apple puree is replaced with sea buckthorn concentrate, sugar and molasses with fructose. In experimental samples, various methods of introducing probiotics are used and their viability in the finished product is further evaluated. According to the organoleptic characteristics, the samples have a pleasant taste, smell, original color, gelatinous consistency. The best viability was shown by microorgan isms immobilized by incorporation into the gel.

The article is devoted to the mathematical modulation of a complex of experimental data obtained in the process of experimental studies of processed cheese products, processed by mathematical methods. The purpose of this study is to establish the type and amount of the melting salt that promotes the formation of the plastic structure of the processed cheese product. The analysis of scientific research in the field of food technologies showed that mathematical modeling is used in the following areas: clarification of the modes of technological processes, design of recipes and assessment of the quality of finished products, as well as forecasting the shelf life of new products when they are put into production. The most relevant in describing the processes of food production are models of multivariate variance-regression analysis using methods of mathematical planning of the experiment. The authors carried out mathematical modeling and established graphical dependencies characterizing the degree of influence of the regulated factors X1 and X2 on the controlled ones that determine the quality and safety of processed cheese products. It is important that the mathematical analysis of the graphical dependences of the rheological parameters on the adjustable factors indicates the reliability of the data obtained. It is concluded that an increase in the melting salt dose leads to an increase in the – limit shear stress, which reflects the nature and state of the consistency of the processed cheese product. The process of normalization of the controlled factors by the maximum value was carried out. Graphical dependencies were built and regression analysis was performed, the results of which allow an objective assessment of the degree of influence of the type and dose of the melting salt on the chemical and organoleptic characteristics of the test products. The authors have proven that the optimal efficiency of transforming the structure of the constituent components of the recipe into a plastic structure of a processed cheese product that is stable during storage is provided by a combination of adjustable factors X1 (Solva 85) and X2 (Solva 120) taken in a ratio of 1: 1, with a total amount of 1,2 mas.%. At the same time, the quality indicators of the experimental products are characterized by the following values of the controlled factors: У1 – 1280 Pa; У2 – 9 points, У3 – 9,301 (2,0-2,2109 colony forming units /g).

The article is devoted to comprehensive research and development of the technology of cream supplements for the enrichment of processed cheese products. This article discusses the steady trend towards the use of dairy products with probiotic properties in the diet of modern people. The authors justify the requirements for the chemical composition and properties of a new type of processed cheese product: the mass fraction of dry processed cheese product must be at least 45 wt.%, the amount of probiotic microflora at least 107 CFU/g, to adjust the fatty acid composition of the product, the use of milk fat substitutes. As a result of the research, the composition and technological parameters of the production of a cream Supplement intended for enriching a new processed cheese product were determined. Skimmed milk powder concentrate with a mass fraction of dry substances (48.0±0.5) %was selected to increase protein (nitrogenous substances) in the nutrient medium for microorganisms. To activate the growth of bifidobacteria, the prebiotic No. 1 – lactulose was studied. The main content of the study is the analysis of the effect of increasing the amount of SOM concentrate on the chemical composition of the compositions of experimental products. The bacterial concentrates Bifilact-B and Bifilact-u were selected as the source of probiotic cultures. In fermented products, microbiological indicators were determined: the total number of lactic acid cultures and bifidobacteria. The article analyzes the dynamics of acidity of experimental products fermented with bifilact-B bacterial concentrate and bifilact-u bacterial concentrate. It was found that in experimental products with a high level of acid formation, the growth of bifidobacteria decreases, this is due to the fact that at low pH values, the growth of bifidobacteria slows down, and at a pH below 4.5 – stops. There was a significant increase in the number of bifidobacteria in the presence of a prebiotic – lactulose concentrate. The authors proved that the fermentation process with the formation of a clot in experimental products with bifilact-B bacterial concentrate is completed within 9-10 hours, taking into account the time of compaction of the consistency. In experimental products fermented with bifilact-U bacterial concentrate, the fermentation process ends within 7-8 hours, that is, by (2.0±0.5) hours faster.

As part of solving the priority tasks set in the Address of the President of the Republic of Kazakhstan Kassym-Jomart Tokayev, a significant role is given to the development of the food industry, including dairy products. Big tasks are to be solved by branch science in the field of processing raw materials of plant and animal origin using the achievements of bio- and nanotechnologies to improve the quality, biological, nutritional value and food safety. New approaches are needed to organize the complex processing of plant and animal raw materials in order to improve the economic, social and environmental aspects of the production itself, as well as the life of the population of the Republic of Kazakhstan. Despite the extensive range of processed cheeses, it is constantly updated. This is due to the need to meet the requirements of nutritional science, changing consumer demand, as well as the availability of raw materials and considerations of the profitability of a particular type of cheese. The working hypothesis of the research was the assumption that for the melting of raw materials it is possible to use reagents that affect the active acidity of the medium, stabilize the structure, bind moisture and improve the consistency and organoleptic characteristics of the finished product. The article is devoted to the issue of the process of melting rennet cheeses. The purpose of the article is to show that the melting process is closely related to different forms of raw material protein micelles. In this article, the influence of the type and amount of melting salt on the formation of the structure of processed cheese is considered, the rheological indicators of experimental products are determined in accordance with the scoring of processed cheeses. The indicator of water activity (аw) was established, the microbiological parameters of the experimental products were determined.

In the conditions of the ongoing formation of a country with a market organization of public relations, the search for means and methods of unambiguous assessment of the qualification level of subjects of both educational and professional activities is becoming more and more urgent. The problem is the inconsistency of the paradigm and methods of assessing the knowledge and abilities of subjects. Purpose of the article is to develop proposals and recommendations to overcome difficulties in the development and implementation of the National Qualification System of the Republic of Kazakhstan. The method of content-genetic logic of ascent from the abstract to the concrete, a speculative language of functional and schematic images of thought was used. A comparative analysis was carried out and contradictions were revealed in the approaches to the development of the National Qualification System of the Republic of Kazakhstan of the Ministry of Education and Science of the Republic of Kazakhstan and the Ministry of Labor, Employment and Social Protection of the Population of the Republic of Kazakhstan. Numerous semantic terminological "gluing", incorrect definitions in the developed qualification documents of such keywords as activity, employment, work, labor, profession, position, knowledge, abilities, qualifications, etc. have been established. In order to eliminate the conceptual confusion and ambiguity of the approved normative documents, it is recommended to articulate their names in the same type of task-qualification format. Relevant examples are given. A special role in ensuring a high qualification level of all subjects belongs to teaching staff. Therefore, it is recommended to improve their functional literacy, update the pedagogical paradigm and develop a system for assessing the qualification level of education workers. To ensure the unambiguity, the conceptual status of the terms used in the qualification procedures, it is recommended to use together an innovative method of content-genetic logic and a speculative language of functional schematic images that allow visualizing, checking and correcting the concepts being constructed according to the criteria of morality, logic and consistency. As an example, the scheme of logical derivation and differentiation of the concepts of position, role, profession, specialty, position, as well as a typical unit of professional activity is given.

In the modern world, information communications play a crucial role in the management of organizations. The rapid development of information technologies and the availability of broadband Internet create new opportunities for effective information exchange and communication both within the organization and with the external environment. This article discusses the key aspects of information communications in the management of an organization and presents effective strategies and tools for their successful implementation. The purpose of this article is to consider and explain the role and importance of information technologies in the management of organizations, to familiarize with various types of information technologies, their advantages and opportunities in the context of organization management. The main objective of the article is to emphasize how information technologies can improve efficiency, communication efficiency and management decision-making, as well as optimize business processes and create competitive advantages for the organization. When writing this article, the following methods and approaches were used. A review of academic and practical sources related to the use of information technology in the management of organizations was conducted. The study of relevant studies, articles and books allowed us to obtain extensive information about the topic and to back up the statements in the article with factual data and authoritative sources. Various aspects of the use of information technologies in the management of organizations were analyzed, including their advantages, key aspects of implementation and methods of optimizing business processes. As a result of the analytical approach, the main points for inclusion in the article were identified and their significance was substantiated. The information and ideas obtained from the literary analysis and analytical approach were synthesized and combined into a single article. Various aspects of information technology in the management of organizations have been organized into a logical structure to ensure clarity and consistency of presentation. The article highlights the key aspects of information technology implementation, including the need for employee training, strategic communications planning, information flow management and the use of data analytics. Examples of successful application of information technologies in various industries and organizations are given.