This article presents the results of research of technology of curd product that is accessible to any enterprise and not requiring from the producer of additional expenses on his mastering are expounded in this article, and also possessing a biological and food value due to the use of vitamins, macro and microelements, bioactive and pectin substances.

This article discusses the theoretical aspects of management foundations of marketing system of industrial enterprises of the Republic of Kazakhstan. As marketing planning is very important for industrial companies. Industrial and consumer market generally, supply exceeds demand, and therefore there is a struggle for every specific customer. With the growth in sales volumes, number of customers and markets from sellers there is a need to study their customers - who they are, their needs, buying behavior, motivation. Each seller tries by examining the consumer, to create a standard model (the rules of conduct of the seller), contributing to the sales.

This article views the research methods allowing by the organoleptic and physical and chemical indicators to estimate the honey naturality and approximately determine its origin due to the results of the analyses. The factors influencing the quality of the produced honey have been considered and the chemical Вестник Инновационного Евразийского университета. 2015. №3 ISSN 1729-536X 167 composition of the useful components of honey has been studied. It is shown that Kazakhstani honey can be rather competitive at the world market and the main task is the increase the honey production without changing its quality.

Consumer demand for functional foods in connection with the dynamic development of the trend of a healthy lifestyle increases from year to year. That is why the development of fundamentally new products with high nutritional and biological value, which heal and normalize the intestinal microflora, have a high antagonistic activity against a wide range of pathogenic microorganisms is relevant now.

This article discusses both the main and additional costs associated with the movement of goods from the manufacturer to the consumer. The tasks for achieving optimal efficiency in the activity of a commercial enterprise in modern economic conditions are defined. The analysis of the dynamics of the sales market of the studied enterprise is carried out. Both positive and negative aspects of the trading enterprise are revealed.

The study of the linguistic landscape of cities is currently one of the actively developing areas of modern linguistics. The linguistic landscape is considered in the article as an object of sociolinguistic research; the subject of these studies is the language of the city, its representation in the public communicative environment in the form of signs, inscriptions, advertising billboards and other visual forms of written language demonstration. The main methods of studying the language of the city are observation and analysis; the purpose of the study is to identify the means and ways of personal expression, and as a result, their recording in the linguistic space of the city. Self-expression of a person in the communicative environment of the city happens with the use of more and more non-trivial ways and linguistic and extralinguistic means in order to attract the attention of a certain target audience, a potential consumer of a product or service. The study of the linguistic landscapes of the city pursues the goal of understanding public multilingualism from the standpoint of the choice of a language, languages hierarchy, the phenomenon of language contacts, and the regulation of the written recording of languages. The linguistic landscape is, therefore, a kind of indicator of the language policy of society in relation to the languages of the peoples living in a given territory. The authors conclude that it is the linguistic landscape that is the most expressive and convincing indicator of linguistic diversity in a particular area. It is symbolic and can serve as a certain indicator of the mood of certain groups in society and regions. The degree and density of the presence of the particular language in the linguistic landscape is always an indicator of the significance, strength, and relevance of a language in society.

The article discusses methods for creating smart things, using the example of the use of innovative technologies in the field of materials for clothing and footwear. The factors of form formation are substantiated by the example of the preferences of an individual customer who forms its image through accessories and shoes. The author considers the factors of shaping, based on the special functional features of shoes in connection with ergonomic factors. The designer is able to foresee the factor of transformability in modern footwear, changes in functional qualities, appearance, and design features of new footwear. As a result, on the basis of these transformations, to get a new emotional image and a new form. The shape of the shoe becomes a factor for transformations at the request of the customer. The article discusses the functional tasks of this shoe, plastic characteristics, technical and design tasks. As research methods, the article proposes variants of experimental models with possible stages of transformation, presents preliminary technical data, conducts a comparative analysis with innovative footwear samples of famous world designers, and makes assumptions about the development of this model in the future. An experimental method was used during the study. A shoe shape was developed, which took into account the preferences of the age group of 12-16 years old, relying on this category of consumers, we were able to go beyond the rational understanding of shoes as a functional form and gave it the meaning of a fantastic image, which allowed us to consider the form in the semantic and artistic context dictated by this age group of consumers. In addition, investing in this model the concept of "smart shoes", we considered not only the ability of modification and transformation by rearranging replaceable parts, the possibility of designing and reincarnating from one form to another, combining the constituent elements of the shoe into one whole, but also the development of the creative potential of the consumer, who at its own discretion can rebuild the structure and, in fact, as a designer itself, form a new model. The article makes assumptions about its further development in various fields of activity. For example, medicine, sports, art, etc. Considering the introduction of new materials, we relied on discoveries in the field of nanotechnology and considered among the possible features of this model the change in color on the basis, the reaction of materials to light, temperature, etc. The project is aimed at creating such shoes that will be developed for a wide range of consumers thanks to the wide range of possibilities contained in the design of the form and the features of modern materials.

Today, there is a full development of the food industry. It is characterized by the widest mechanization and automation of production and transport processes, the use of artificial cold and vacuum technology, the latest physical methods, chemical and biological preparations to accelerate technological processes. There are a huge variety of new products. New ways of long-term preservation of products in hermetic airtight packaging are promising. Now it is possible to deliver products from almost any industry to anywhere in the world. But the main problem for the modern consumer is that today's food industry is moving by leaps and bounds in the application and addition of chemical food additives: preservatives, flavors, dyes, stabilizers, antioxidants and substitutes for raw materials. To correctly answer the question of how to treat the use of food with food additives, it is necessary to understand and weigh the main disadvantages and advantages of using them. Advantages are that the product is better preserved, has an attractive appearance. Disadvantages are that the human body wears out, processing various chemicals, it is harmful to health. And with certain doses of use it becomes dangerous. Everyone has their own attitude to their health and their own priorities in life. Many people have come to terms with the daily use of products with additives, but others consciously refuse almost everything in the store. But the fact that no one wants to be poisoned from an overdose of various chemicals or starve to death. Therefore, the main advice is to carefully study the composition indicated on the label of food products and know the measure of their consumption. It is also impossible to believe blindly that the label was written with the truth. Manufacturers often use additives literally visually, which can lead to the production of a product with a dangerously higher concentration. It also happens that the manufacturer intentionally exceeds the norm in order to hide the shortcomings of the product (stale, poor quality of raw materials) and increase the yield of the finished product. The food additives added to many foods (usually designated by the code E) are predominantly harmful to the body. With moderate consumption, the use of products with E-supplements is not too harmful to the body (for example, several times a month). The situation is dangerous when a person consumes products with a large number of food additives daily or even several times a day when using various products. Nowadays, there are several hundred food additives with the code E (from E100 to E1521).

The article examines modern technologies that contribute to the implementation of creative design ideas, based on the analysis of modern lighting technology and energy saving factors. It is hypothesized that the goal of modern design in this article is defined as the creation of new space and values, through the renewal of the human environment. The basis for confirming this hypothesis should be the justification for the use of lighting technology and electronicsin solving conceptual and artistic design problems. The scientific research is based on the methodology for making design decisions and ways to open new ways for the implementation of creative imagination and new conceptual solutions of the designer, on the example of designing the interior of a cafe. The author considers and substantiates such terms as intelligent space, interior as a process, integrated lighting systems, informatization of interior space, new methods of decoration, etc. Examples of analysis of design situations from are given the point of view of functional tasks, classification of requirements when making design decisions is substantiated. Lighting technologies in the interior are viewed as a tool that solves a whole range of tasks that combine aesthetic and technological principles of interior shaping. Modern technology is seen as a designer's tool that should be used to understand the role of design as a conduit of scientific advances and innovative technologies to the consumer environment.

In the article, the object of research is the telecommunications industry of the info communication services market of the Republic of Kazakhstan. Despite the fact that the structure of the communications and telecommunications market of the republic has changed significantly for the better in recent years, the development of various segments of the industry has diverse regularities that form quite definite trends that determine the prospect of their development. In this regard, the aim of the research was the analysis of the state of the telecommunications industry of Kazakhstan, identification of the main players in the industry, identification of tendencies and regularities of development of its segments. As a scientific tool for solving the problem set in the article, a set of methods of statistical and analytical analysis was used, on the basis of which the main provisions of the analysis, problems and tendencies of development are justified and illustrated. It should be noted that the market of information and communication services of the Republic of Kazakhstan is characterized by a state presence, the essence of which is manifested both in the use of tools that form structural and technological shifts in the development of market industries, and support for its development in priority areas that determine the competitiveness of the market of the state, as a whole. One of these tools in the development of the information and communication sector of the Republic of Kazakhstan is the state program “Digital Kazakhstan”. The development of the market is accompanied by the emergence of new players in it from the technology sector, and as a result, increase of the competition for consumer through the expansion of the range of services, improving their quality and pricing policy. As a result of competition, a pool of leading operators has been formed in the sphere of telecommunications services in the republic, whose activity already go beyond the national framework. At the same time, the infrastructure of the industry, which is characterized by the dominance of analog data transmission system and the underdevelopment of digital and satellite infrastructure, still needs to be improved. Taking into account the forecasts of rapid growth in the near future in the global market of mobile telecommunications services, this will require both from operators and from the state, in general, modernization of the existing telecommunications infrastructure, as one of the important factors of Kazakhstan’s entry into the global information space.

Main problem: The unfavorable conditions in which a significant part of the population of our country lives (living in conditions of harmful, stressful, physical, chemical and radiation effects), an imbalance in nutrition dictate the need to create a variety of functional products enriched with pro– and prebiotic factors. In the science of nutrition, a functional direction has been developed - this is nutrition, which provides for the consumption of such products of natural origin, which, when used daily, have a regulating effect on the body as a whole, its certain systems, organs, providing a drug-free positive correction of their function. Compared with traditional types of dairy products with high organoleptic and commodity characteristics, produced on the basis of classical technological techniques, dairy products of the new generation should have increased nutritional and biological value. The article is devoted to the research and development of the technology of a new cottage cheese product - cottage cheese paste produced with the addition of lactulose concentrate and fruit and berry fillers. This article discusses the steady trend towards the use of fermented milk products with functional properties in the diet of modern humans. Purpose: Study and development of technology of thermized cottage cheese paste enriched with prebiotic lactulose and fruit and berry fillers. Methods: Analysis and generalization of theoretical information, organoleptic evaluation, physicochemical methods of analysis, microbiological methods of evaluation of cottage cheese paste, quality control of the finished product. Results and their significance: The positive role of prebiotic substances in the vital activity of the macroorganism was studied. It is not for nothing that academician Andrei Georgievich Khramtsov once called lactulose "a miracle made of milk." Lactulose, being a strong bifidogenic factor, allows stabilizing the microflora of the stomach. Lactulose activates the growth of bifidobacteria, which take root well in the intestine and ferment lactulose to form lactic acid. Lactic acid suppresses the development of pathogenic and putrefactive bacteria. As a result of the conducted studies, it was determined that the cottage cheese paste enriched with lactulose had high quality indicators and retained its consumer properties during the entire storage period. The introduction of lactulose into the recipe of cottage cheese paste does not reduce the nutritional advantages of the finished product.

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 Kazakhstan, within the framework of the Program «Development of domestic value and export-oriented industries», new modern dairy enterprises are being actively modernized and new modern dairy enterprises are being created, where membrane processes are being introduced to concentrate the components of milk. This is necessary for the rational and integrated use of raw materials, including through the processing of secondary resources, the main of which is whey. Improving the production processes of traditional food products and developing innovative ones is possible only with the use of the latest technologies and technological equipment. Membrane processes are widely used for the use of fractionation and concentration of liquid dairy products, which allows for a new solution to the processing of raw materials and opens up opportunities in the development of new types of food products. The article is devoted to the issue of production and processing of whey in Kazakhstan. The main types of membrane technologies and the advantages of their use in the dairy industry in the Republic of Kazakhstan are considered. The role of membrane technologies in the processing of whey is substantiated, various methods of introducing membrane processing methods to ensure the demineralization of whey, obtaining products with high biological value and consumer properties, reducing the cost of energy carriers, reducing the volume of raw materials in order to save transport costs, non-waste processing of milk solids, recycling water are described. This article analyzes the problems of using resource-saving membrane technologies in the production of dairy products in the Republic of Kazakhstan, ways to solve existing problems associated with increasing the economic efficiency of enterprises. The favorable impact of the use of membrane technologies on the social and environmental aspects of whey processing in the country is substantiated.

The process of creating new forms is the key to choosing the combination of different textures for a unique aesthetic effect. Currently, various elements of the interior, including furniture and other decorative additions, are the basis for obtaining emotional balance, which is achieved between the functional purpose of the interior and its artistic and figurative concept. The main task in creating such objects is to create the most comfortable and harmonious atmosphere in the interior, regulating the mental processes of a person, which would cause exceptionally positive emotions and stimulate the creative development of users. The purpose is to consider the features of the use of epoxy resin in the design of interior objects and to study the importance of synthetic resins as a modern material for new ways of shaping in interior design and decoration. The methods used are: the use of formaldehyde resins as a modern, affordable, multifunctional material, the combination of resin with coloring and the use of various textures. Expansion of the range of interior elements in the manufacture of which epoxy resin is used. In this regard, it should be noted that the use of various resin compositions when creating design objects meets consumer requirements and complies with modern and latest trends. In this article, a brief study of such a polymeric material as epoxy resin was carried out. The properties of epoxy resin and how they affect the compositional solution, methods of its modification, and functional aspects of design from the point of view of manufacturing interior elements are described. The technologies for manufacturing modern products for decorative and applied purposes coated with epoxy resin are considered. In the process of researching technologies, a series of experiments are carried out to determine the structure of possible sequential actions, within which a technology will be studied and designed to ensure the safety of a new design product made of synthetic materials, then a constructive logic will be provided in which not only the functional properties of the object will not suffer, but also acquire valuable innovative value

It is known that the nutritional value of proteins is primarily characterized by the composition of essential amino acids and is determined by their accessibility. Not just proteins are necessary for the good functioning of the human body, but a certain amount of essential amino acids. Since the lack or absence of any of them causes serious health problems. The problem of protein malnutrition is global for many reasons and to solve it, it’s necessary to study the prospects for the possible use of non-traditional sources of dietary protein, namely vegetable protein. Considering this, the article presents the results of studies conducted over several years, the objects of which were dairy and vegetable products and protein hydrolyzate from chickpea flour. At the same time, the possibility of its use as a filler of plant origin to improve the physicochemical and structural-mechanical properties of a new type of finished product was determined. The purpose of these studies is to develop a recipe and determine the technological stages of production of a new type of product of dairy and vegetable origin, which has a functional focus, in which vegetable products are used together with dairy components. It should be noted that when selecting components, preference is given to raw materials grown in the local region. When developing the recipe, the optimal amount of chickpea protein hydrolyzate to be added was determined, which makes it possible to give the finished product not only attractive commercial characteristics, which the modern consumer primarily pays attention to, but also to obtain such product properties that will help strengthen the immune system and the resistance of the human body to adverse conditions environment, what is especially important for the younger generation. When developing the technology of a new dairy-vegetable curd mass, the optimal modes of each technological operation and the stage at which it is most expedient to apply a vegetable component are determined. Launching the developed product into production, the manufacturer will not face the problem of the lack of the necessary equipment and its expensive acquisition, since the production organized according to the proposed technology is maximally adapted to the equipment available at enterprises engaged in the production of cottage cheese and curd products.

The main thesis of the proposed research is that in modern conditions of globalization and the development of the information society, approaches in civil law turnover to goods and, accordingly, to the protection of human rights are radically changing. As part of the development of electronic commerce, information has also become a commodity, which causes many different disputes in science. Perhaps this is due to the fact that information is a relatively new object for the science of civil law, compared with objects of law that have been known for more than two thousand years, such as a thing and are considered classical. Information, confidential information (trade secrets and know-how) belong to the so-called objects of law, and civilists, relatively speaking, call them atypical, since they have become known to civil law not so long ago. The development of economic relations, as a rule, requires the development of a new, appropriate array of legal norms, which in the future may form a separate civil law institution that does not contradict the Constitution of the Republic. The purpose of the study is to develop its own conclusions based on a comprehensive civil law analysis of the legal nature of e-commerce relations, its essential features of civil law regulation of relations in the field of e-commerce and information; to provide suggestions and recommendations for improving legislation in this area. In addition, the article pays attention to the protection of the rights of consumers of e-commerce services. When conducting the research, the author was guided by the following methods: general scientific (historical, formal-logical, system-structural, system-comparative, etc.) and special legal (formal-legal, comparative-legal and others). The article substantiates that the evolution of the carrier of the written form does not lead to the emergence of a new form next to the written one: the peculiarity of the very fixation of the will in electronic data transmission means is not only the creation of a text document, but also the possibility of fixing the will with the help of sound, video files, graphic files. The doctrine of civil law has formulated a conceptual approach, according to which the possibility of the emergence and existence of the right of ownership of information is denied. In the civil sense, information as such cannot be exploited as a thing, or used as a result of intellectual, creative activity. The article concludes that the relations of an individual entrepreneur arising from contracts aimed at purchasing, ordering goods (works, services) for the purpose of satisfying personal, family, household, cultural and other personal household needs not related to the implementation of their entrepreneurial activities should be subject to legislation about consumer protection.

The present stage of development of power systems is characterized by the need to increase their intelligence, that is, the formation of an environment capable of solving the problems of effective management of all components included in the power system. One of the features of modern energy systems is an active consumer, that is, a consumer who has the opportunity to optimize the schedule of loading their capacities, planning energy consumption, intellectualization of energy consumption. In addition to the fact that there are digital systems for collecting, processing and presenting information, as well as transmitting this information via the Internet, to solve the most difficult task of managing power systems, it is necessary to develop a large number of models adequate to real processes that can describe the processes taking place in the power system under consideration. The purpose is to develop models capable of adequately describing the interrelated processes occurring in the considered elements of the power system, as well as in the aggregate of related elements; development of methods that allow solving problems of effective control of elements of energy systems on the basis of the proposed intelligent models. To solve the problem of increasing the intelligence of the power system, nonlinear adaptive models of electrical complexes of an energy-intensive enterprise included in the power system were developed on the basis of balance equations and artificial intelligence methods. The production of alumina with the properties of inertia, nonlinearity and closure is chosen as the production under consideration. This type of production was chosen as the most difficult to predict due to the unpredictability of changes in energy consumption during the transition to other modes of its operation, associated, for example, with the receipt of raw materials with a different chemical composition for processing. Static and dynamic models of energy consumption of electrotechnical complexes with continuous inertial nonlinear closed production based on artificial intelligence methods have been developed, which makes it possible to eliminate the need to use long time series of retrospective data. For the considered type of continuous energy-intensive production, dynamic characteristics of energy consumption and technological processes are obtained from the main controlled parameters, which make it possible to predict emergency situations and partly man-made disasters. On the basis of a genetic algorithm, a multiparametric optimization problem of energy management of continuous production has been solved, taking into account technological parameters and cost factors.

The article contains the results of a research work devoted to an important problem - the development, production and delivery to the consumer of fermented dairy products of a healthy diet fortified (enriched) with milk protein, a vitamin-mineral complex, and probiotics and prebiotics. Purpose is based on mathematical modeling of experimental data, to determine an effective fermented food system for use as the basis of a fortified (enriched) curd product for a healthy specialized diet; to develop a recipe and technology for its production; to study the nutritional, biological and energy value of a new product. Modern technologies and equipment were used in experimental studies: ultrafiltration, fortification, etc. The studies were carried out by standard physicochemical, microbiological methods in three to five repetitions. Mathematical and statistical processing of experimental data was carried out using the program "Statistica-6.0". A recipe and technology for the production of a curd product for a healthy specialized diet has been developed. Its nutritional, biological and energy value has been studied. The developed recipe and biotechnological parameters for the production of the curd product were tested in the industrial conditions of the leading enterprise JSC "Lyubinskiy MKK". The quality and safety of the curd product was studied in the laboratory of techno-chemical control of FGANU "VNIMI" (Moscow).

Main problem: digital transformation of Kazakhstan’s society leads to emergence of new communication business models, including the so-called proactive data-based service, which implies expansion of communication contact between the state, business and society. Digital transformation of economic sectors and the service sector has objectively caused discussion of issues related to various aspects of its implementation. These include digitalization of society spheres within framework of public administration [1], problems of interaction between business and government [2], mechanisms of interaction between subjects in the private-public partnership model of government and business [3], description of communication models of business types, government and public sector [4], history of emergence of electronic trade, its forms and types of goods delivery to a consumer [5], organizational and managerial relations and processes arising in enterprises, working in field of online marketing and e-commerce [6]. In Kazakhstan, digitalization of spheres and the economy sectors is one of strategic priorities of its development. Use of information and communication technologies in the service sector creates additional impulses to its dynamics, therefore, has impact on improving population’s life quality. In this regard, it is necessary to identify trends and patterns of communication interaction between the state, business and society, to consider and clarify their content. The purpose: the research of state and trends in the development of Kazakhstan service sector under the influence of digital solutions and expansion of communicative contact between the state, business and society. Methods: the performed analysis in the research is based on the materials of the statistical reviews and their analysis using the methods of grouping, generalization, logical analysis, system description and interpretation. Results and their value: a range of the key problems of communication interaction between the state, business and society is investigated and determined. Recommendations are proposed to accelerate the development of e-commerce in Kazakhstan as a tool for communication interaction between business and society and improving population’s life quality.