Article is devoted to studying the issues of foreign language education and the main approaches to realizing its structure. In this regard the scientific polemic about development of foreign language education and methods of teaching languages is analyzed. Authors recognize the fact that the strategic objective of foreign languages training consists in development of "secondary language personality" properties of the students. In this context the communication of the concept "secondary language personality" with two types of competences that is foreign language and cross-cultural and communicative ones is proved.

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.

In this article we look some questions related to the numbers of Fibonacci, which teachers can apply in teaching of children. Aim of article is to completely research and explain numbers of Fibonacci, also to create base of original questions, which need non-simple answers. This article contains history of Fibonacci, definitions and properties of Fibonacci numbers, problems and their original answers.

The paper dwells on the technology of gallium production and the impact of settling on the physical and chemical properties of rich liquor to be fed to the cementation stage.

The article considers the methods of rationalizing the process of heating the refractory materials of aluminum electrolyzers up in relation to thermal stresses arising in the hearth lining. The functional goals of the refractory materials are listed. The operational characteristics of the refractory materials are presented. During thermal influence on a hearth lining, the physical effects called thermal expansion occur. The materials which save their properties under high temperature are known as refractory materials. The thermostability is described in more detail. The scientific test bench was used to investigate ultimate strength. The method of temperature and pressure measurement when conducting the experiments is cited. In order to choose the potlining it is necessary to know the peculiarities of refractory materials and actual industrial loadings as precisely as possible.

The article describes two strategies of interface implementation. The first one, additional object properties of a class are set. The class inheriting interface and implementing its methods can definitely fulfill them. The second strategy of implementation is in closing methods of interface (making them private), specified the method name by the interface name.

This article contains the most optimum temperature requirements for hydrogenation reaction by Pd- PEG/ZnO catalyst. Works of some foreign authors have been investigated due to to create catalysts for the preparation of which energy consumption will be negligible and the catalyst activity will remain the same.

This article is written in line with the important questions on antimicrobial effects of natural honey against gram-positive bacteria to reveal the therapeutic properties. These circumstances demonstrate the medical and social significance of solving the science-oriented task of developing high-quality pharmaceutical product on the basis of honey as well as its application not only as a preventive and medicinal agent to treat many illnesses but also as in beauty treatment.

The paper presents a description of the nature and content of the social psychological health of the family and its main indicators, the basic laws of the development of social psychological health of the family. On the basis of the psychological analysis of the conditions of life and well-being in the basic functions of life are revealed properties, levels of social psychological health of the family. In the above method of diagnosing mental health of the family sets out the scope, procedure diagnostic approaches to the study of her condition, are considered diagnostic problems obtaining psychological information about the family, the practical application of methods of diagnosis of mental health of the family, as well as data processing and interpretation, the formation of the diagnosis and recommendations.

This article focuses on the adsorption properties of Ni-PEG / ZnO and Cu-PEG / ZnO catalysts. For modern technologies require more efficient and cheaper hydrogenation catalysts. Create them only through the development of new scientific approaches to the preparation of supported catalysts, and most recently modified polymer catalyst as supported on a carrier, and unsupported, involving the study of new physical and chemical methods. To determine the percentage of metal in the catalyst was prepared and investigated the mother solution.

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.

The approach which was proposed earlier for composite materials strength prediction using contact angle measurements was applied for graphite laminated materials. It was shown that the calculation of the work of adhesion to polar and non-polar model liquids can be applied to the choice of polymer binder.

The article deals with the development of technologies for the preparation of fermented dairy products, which makes it possible to consider the scientific task of creating yoghurt products with the use of starter cultures as an actual one.

Gellants are food additives used to increase the dencity and create a certain structure of the food product. In the dairy industry, there is an active work at developing new technologies for fermented milk products, which allows improving organoleptic quality indicators with the use of gellants. In this article, an analysis of the assortment of gellants used in the dairy industry was analyzed.

The aim of the article is to analyze the study of cultured mushroom «Oyster mushroom». On the basis of laboratory experiments on the grown mushroom recipes of meat semi-finished products with its use are developed. After passing laboratory tests, meat products were recommended for population nutrition. The healing properties and ease of growing a cultivated mushroom are noted.

The technogenic impact on the ecological environment led to a decrease in the amount of natural food consumed and a change in its qualitative composition. The article discusses the innovative direction – enrichment of food with micronutrients. New types of bread with functional properties for mass nutrition are developed.

The article is devoted to the question of how to protect organisms with meat products as the main sources of protein nutrition. The purpose of this article is to study the technology of production of meat products and the identification of unresolved problems in connection with the direction of products. Developed proposals for the use of experimental data to improve the production technology of meat products using radioprotective properties.

The article presents the characteristics of the main types of delicious-spicy plants and organoleptic properties of spices, which are of great importance in the modern world. The mechanisms of influence of tastyspicy plants on the body with therapeutic and preventive purposes, proven in the research work of foreign and domestic scientists, increase the effectiveness of their use in various fields of production, especially as food additives.

The article identifies and studies various fillers for fermented milk products with increased nutritional and biological value, presents methods of production of serum necessary for the development of a new therapeutic and prophylactic food product. The technical result is to improve the taste, increase the nutritional properties of the product, the introduction of the resulting whey drink fruit and berry additives in the form of syrup

This article describes the history of Bauyrsak, their varieties and new types of national products, made on the basis of plant extracts, characteristic of the Kazakh and Turkic people, as well as the organoleptic properties of the product. The plant extract, which is added to baursaks, gives color, enriches with vitamins, increases the nutritional value of the product

The article is devoted to solving the optimization problem of finding an energy-efficient mode operation of one of the types of energy-intensive industries with the properties nonlinearity, inertia, and isolation. An optimization model based on a genetic algorithm is considered as a solution method. Moreover, the calculation of the fitness function for the selection of chromosomes is proposed to be calculated on the basis of fuzzy logic

The article discusses the biotechnological aspects of the use of medusomycete as a producer of chemicals in cosmetology. Organoleptic and chemical studies of a tea drink using various growth substrates were performed.

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.

Among many environmental conditions that affect a person, the most important factor is nutrition. Today, there is no doubt that there is a direct link between nutrition, health and disease. Proper nutrition ensures normal growth and development of a person, contributes to the prevention of diseases, has a positive impact on life expectancy and creates conditions for adaptation to the environment. A very actual topic for public catering in the Republic of Kazakhstan, namely for fast food companies, is the development of new recipes and culinary products from relatively inexpensive vegetable raw materials, as well as qualitatively new food products with a purposefully changed chemical composition. One of the main ways of solving problems of expanding the production of products for quick service, as well as products for dietary and therapeutic and preventive nutrition is the use of sprouted grains and beans. In this article, poly-grain mixtures of sprouted wheat and extruded soy beans in different ratios are studied and considered. Poly-grain mixtures developed by us are balanced in nutrients, vitamins and amino acids. The research was carried out on the basis of the accredited testing laboratory of RUBICOM enterprise LLP and the scientific laboratory of the Innovative Eurasian University. The purpose of this work is to study a promising method for increasing the nutritional value of grain mixtures by extruding them at different temperature conditions. To achieve this goal, the following tasks were planned: – to study the grain of soy beans and sprouted wheat on the organolepti c characteristics and chemical composition of the poly-grain mixture; – examine the chemical composition of the poly-grain mixture before extrusion; – choose the optimal mode of the extrusion process; – study and analyze the chemical composition of poly-grain extruded mixture; It should be noted that we have developed for the first time the optimal technological mode of extrusion of poly-grain mixture from sprouted wheat and soy beans, and the physical and chemical composition of the poly-grain mixture was studied. The results of the research presented in this paper are the basis for the development of recipes and technologies for fast food products. The reliability and validity of scientific statements is confirmed by the choice of modern methods of chemical composition analysis.

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.

The article examines the state and directions of development of modern Kazakh lexicography. The goals, objectives and possibilities of modern branches of lexicography are determined; the scientific-theoretical and practical foundations of compiling dictionaries are described. The development of the theory and practice of lexicography is due to such needs as the recognition of lexicography as a separate area of linguistics, the development of a theoretical basis for the creation of dictionaries, a general typology of dictionaries, the definition of the macro - and microstructure of dictionaries. Therefore, the purpose of this article is to summarize the experience of Kazakh lexicography, to identify its general theoretical problems, directions of development, to show its place in linguistic science. The study used a descriptive method, analysis and synthesis methods. A brief overview of scientific works is made, which study general theoretical and practical problems of Kazakh lexicography, research on the history of Kazakh lexicography, as well as works that consider the experience and scientific foundations of compiling dictionaries. The authors note the importance of the theory of lexicography in creating dictionaries, improving their quality, choosing the basic principles when sorting vocabulary units in a dictionary, the peculiarities of their functioning, the quantitative and qualitative composition of linguistic units to be included in the corresponding type of dictionary according to the subject of research, denote the theoretical and practical problems of Kazakh lexicography, scientific and theoretical foundations for creating dictionaries of the Kazakh language, determine the scientific, theoretical and practically applied aspects of modern lexicography as a science of language. Pointing to the importance of studying the scientific foundations of compiling dictionaries, their composition and structural features, both from a purely scientific point of view, and from the point of view of the implementation of state programs aimed at the development of the Kazakh language, the authors of the article conclude that the patterns and quality of compiling dictionaries directly depend on the basic functions of the language in modern society. The state of affairs in modern lexicography makes it possible to talk about the allocation of general lexicography, which studies the properties inherent in any dictionary, and particular sections of lexicography (educational, terminological, onomastic, etc.). General lexicography should establish common (or statistically dominant) features of all dictionaries using typology, as well as explore the general patterns of functioning and use of dictionaries. Private lexicography should contain sections that study the internal structure of this type of dictionary and methods for its creation; history of this type of dictionary; purpose and addressee of this type of dictionary. Therefore, experts in the field of lexicography believe that the prospects for the further development of lexicography are seen in the improvement of existing and creation of new types of dictionaries, the emergence of complex dictionaries and the computerization of lexicographic activities.

The article reveals the dynamics of grain production in the Republic of Kazakhstan, grain exports by countries. The author analyzes the grain market (sown area, yield, gross harvest). Kazakhstan has a significant potential for grain exports. Grain exports are important for the country's economy. The country is one of the six largest grain exporters in the world. This is due to the high milling properties of Kazakh grain, the quality indicators of Kazakh flour are highly valued in many countries of the world, which allows Kazakh wheat to be competitive in the world market and provide markets in various countries of the world. The main export destinations are Uzbekistan, Afghanistan and Tajikistan. The article analyzes the main trends in the development of the grain market and gives an assessment of the state.

The sharp deterioration of the environmental situation in the Republic of Kazakhstan, associated with human activity and the impact of harmful factors on the environment, affected the quality of food consumed by insufficient consumption of domestic fruit and vegetable products containing vitamins, minerals of an alkaline nature, carbohydrates, vegetable proteins, pectin substances and active fiber. The problem of improving the quality of growing and processing fruits and vegetables is one of the main tasks of the food independence of the Republic of Kazakhstan. Currently, the share of large vegetable farms in the Republic of Kazakhstan is only 10%. The volume of industrial processing of fruit and vegetable crops in Kazakhstan is insignificant. The demand for domestic fruit and vegetable products in the country is met only by 35-40%, most of it is imported from countries such as Russia, Kyrgyzstan, Uzbekistan and China. There is a need for the development of organic vegetable growing in Kazakhstan and the creation of new types of domestic fruit and vegetable products containing a sufficient amount of useful and active substances that can bind and remove toxic substances and radioactive elements from the human body. The purpose of the work is to improve the technology of fruit and vegetable semi-finished products with natural spicy and aromatic additives, to develop a multi-component recipe for vegetable mixtures and a method for producing quick-frozen vegetable mixtures with high quality indicators. These studies were aimed at studying the chemical composition and functional and technological properties of vegetables and spicy - aromatic plants for the content of biogenic compounds: carbohydrates, proteins, vitamins, essential oils, minerals and other substances. The structure of plant tissues was studied and the mass fraction of moisture, dry matter, fiber, mono - and disaccharides, pectin substances, vitamin C was determined, the formulation and production technology of Assorted vegetable mixtures were developed, and quality indicators were determined.

Main problem: Microbial-plant relationships, including epiphytic microflora, are the subject of attention of many scientists. Numerous works confirm the high interest of researchers and the relevance of studying this topic. Despite many years of research, some questions concerning the characteristics of the epiphytic microflora still remain open. It is already a well-known fact that the epiphytic microflora is directly related to the physiological development of the plant, including yield. This is due to the close interaction of the plant with the microorganisms living on its surface throughout the entire growing season. It is also proved that epiphytic microflora has the ability to change characteristics under the influence of environmental factors (temperature, humidity, soil contamination, sunlight, etc.). In this regard, the study of this topic is one of the important areas of biological and agricultural sciences and is of high importance. It should be noted that a significant role in the development of agriculture in the Republic of Kazakhstan and the Pavlodar region is played by representatives of vegetable crops, including tomatoes and potatoes belonging to the Solanaceae family, which indicates the high importance of the plants selected for the study. The combination of the above arguments determines the need to study the epiphytic microflora of plants and establish the regularities of its influence on the adaptive properties of the studied plants of the Solanaceae family, as well as on their productivity. In turn, the study of epiphytic microflora can also contribute to the search for new ways to increase the yield of plants and their resistance to various diseases. Purpose: The article is devoted to the study of the properties and characteristics of the epiphytic microflora of the surface of various organs of plants of the Solanaceae family (on the example of tomato and potato). The variability of the composition and number of epiphytic microorganisms in seasonal dynamics is shown. Methods: bacterioscopic method, fingerprint method, flushing method, Gram staining method. Results and their significance: The characteristics and properties of representatives of epiphytic microorganisms of aboveground (leaf, fruit, flower) and underground (potato fruit) plant organs were studied. The role of the influence of environmental factors on the variability of epiphytic microflora is determined on the example of plants Lycopersicon esculentum Mill. (common tomato) and Solanum tuberosum L. (tuberous nightshade). The differences in the microflora of different plant organs in different periods of vegetation are shown.

The main problem: The rheological properties of calcium salts are of theoretical and practical interest for a modern researcher. The theoretical interest is primarily related to the search for general patterns and manifestations of the rheological properties of solutions of calcium salts. The practical component is based on the search for patterns and dependencies of the properties of solutions on the structure and composition of the object of study. Such chemicals as calcium salts are of particular practical interest, they are widely used in various fields, such as the food, chemical and pharmacological industries. Hydrophilic high-molecular solutions of alginates, namely calcium alginate, are actively used in the preparation of soft dosage forms, the manufacture of jelly masses in confectionery, act as thickeners in the food industry. They are characterized by a fairly high percentage of viscosity at low concentrations, bioavailability, prolonging effect, absence of irritating properties, biocompatibility with many polymers, which is especially important in the pharmaceutical industry and medicine. The use of calcium salts for these purposes is currently very promising, since these organic salts have a number of unique properties associated with gelation. Purpose: This paper contains the results of studying the features of the rheology of calcium alginate solutions. A concentration range of 0.1-0.7 % was chosen for the studies, which is sufficient to avoid gelation at room temperature. The dependence of viscosity on concentration, temperature (in the range of 25-45 °C) and shear rate were studied. Methods: Analysis of theoretical sources, observation, comparison of results. The rheological characteristics of the obtained substances were studied using a capillary viscometer. The measurements were carried out in the temperature range of 25-45°C. Results and their significance: it was found that there is a significant dependence of viscosity on concentration and temperature. For concentrations of 0.3 – 0.7 %, a similar type of dependence is observed, in contrast to solutions with a concentration of 0.1 % . Explanations of these dependencies were proposed.

This article discusses the current data on the biochemical properties of bacteria of the genus Lactobacillus and their use in industry, particularly in dairy production and biotechnology. Microorganisms of the genus Lactobacillus have antagonistic activity against pathogenic microorganisms and perform an immunomodulatory function. The positive effect of lactobacilli on human health explains their active use in probiotics. The positive effects of normal intestinal microflora and probiotics are mainly due to bifidobacteria and lactobacilli. In probiotic therapy, various types of bacteria of the genus Lactobacillus are used, such as: L. acidophilus, L. rhamnosus, L. plantarum, L. fermentum, L. delbrueckii subsp. bulgaricus, L. casei, L. paracasei. In recent years, the biotechnology of probiotics has been intensively developing - drugs used for the correction and prevention of microecological disorders in the gastrointestinal tract of humans and animals. An urgent issue is obtaining new data on the biological properties of lactobacilli, creating new probiotic preparations based on them using modified approaches to cultivation. The results of determining the species L. acidophilus L. casei, L. rhamnosus, L. paracasei, obtained by the classical biochemical identification method based on saccharolytic activity, complicating species identification, are comparable to the molecular genetic method. In the case of L. casei, L. rhamnosus, L. paracasei, it is necessary to carry out modern identification methods based on the polymerase chain reaction, since their biochemical properties are similar, which makes it difficult to carry out species identification. The molecular genetic method is a valuable addition to the intergeneric and species identification of lactobacilli, given the variability of the classical biochemical method.

Main problem: The article analyzes water quality assurance as the main goal of preserving human health. The study of chemical and microbiological parameters of wastewater and drinking water was carried out using generally accepted standards. The number of deaths associated with the use of contaminated drinking water, according to WHO, tripled in 2021 and reached almost 19 thousand against 6 thousand in 2020. In addition, the number of neoplasms, diseases of the genitourinary system, digestive organs and skin increased by 2 %, to 1.486 million. The reasons for the increase in the level of harmful chemicals and microbiological pollutants in the water are outdated sewage treatment plants, old pipes and disinfection with chlorine. Purpose: Study of the quality of wastewater and drinking water in Pavlodar, study of the quality of wastewater and drinking water in Pavlodar. Methods: Sampling of wastewater, chemical and bacteriological analysis of wastewater and drinking water, statistical method, correlation analysis of experimentally obtained results and calculated characteristics, etc. Results and their significance: In the field of public health risk, pollution of reservoirs that are sources of household drinking water supply and recreational water use, the continuing necessary high deterioration of water supply networks, their accident rate, as a result of low level of operation, failures in the operation of treatment facilities. Hygienic assessment of reservoirs according to complex indicators indicates the continuing high degree of water pollution in places of water use. The water quality indicators of the surface reservoirs of the region remain low in terms of sanitary and chemical (primarily organoleptic and general sanitary), as well as microbiological indicators. According to toxicological indicators, the level of water pollution in places of water use is estimated as moderate. The main pollutants of the Irtysh River in Pavlodar are industrial enterprises and housing and communal facilities that discharge untreated or insufficiently treated wastewater into reservoirs. A complex of causes of drinking water pollution has been identified: high deterioration of water supply networks, their accident rate, because of a low level of operation, failures in the operation of treatment facilities, unfair treatment of industrial wastewater by industrial enterprises of Pavlodar, etc. Priority preventive directions for improving the quality of water as a source of life are the implementation of long-term targeted planning of measures for the modernization of water supply and sewerage networks and facilities in Pavlodar. The state of water supply necessary and measures to improve it should be constantly monitored and considered at meetings of sanitary and anti-epidemic commissions.

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.

The main problem: Modern research in the development of fermented milk products is focused on increasing the bioavailability of milk components, as well as the use of bacterial components of sourdough, which increase health properties. The use of the fermentation process of skimmed milk with a combined starter consisting of traditional for cottage cheese and starter cultures of probiotic cultures immobilized in a gel of biopolymers is very important. Purpose: The purpose of this study is to determine the optimal amount of starter, consisting of an association of probiotic cultures immobilized in a gel of biopolymers (membranes) to be added to fermented skimmed milk in order to enrich it with functional ingredients. Methods: A one-factor experiment was used. The culture association Propionibacterium freudenreichii subsp. was used as a regulatory factor. Shermanii, Bifidobacterium lactis and Streptococcus thermophilus, immobilized in a biopolymer gel, added to skimmed milk in the form of membranes (determined as a percentage of the mass of fermented milk). Controlled factors are the main indicators characterizing the efficiency of the skim milk fermentation process; these are active acidity, the logarithm of the number of viable cells of bifidobacteria, the logarithm of the number of viable cells of propionic acid bacteria, and organoleptic evaluation. Results and their significance: Based on the results of a mathematical analysis of the totality of values of controlled factors depending on the amount of starter cultures of probiotic cultures, mathematical models were built to determine the degree of influence of the starter on the quality indicators of the product, using the Table Curve 3D-v4 mathematical computer program.

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

Main problem: the article is devoted to the issue of designing basic recipes for dairy products using mathematical modeling methods. The author analyzed the problems in the field of food technology and concluded that mathematical modeling is used in the following areas: clarification of technological process modes, designing recipes and assessing the quality of finished products, as well as predicting the shelf life of new products when they are put into production. The use of dihydroquercetin as a drug that prevents the oxidation of milk fat in the design of dairy products is substantiated. Mathematical modeling was carried out on the basis of experimental and analytical material obtained in laboratory and production conditions. Based on the maximum value of the objective functions, the optimal normalized mixtures and the maximum allowable concentration of dihydroquercetin were selected. The analysis of the received mathematical dependences and models is carried out, the system of linear equations is made. Purpose: to study the effect of natural bioflavonoid antioxidant on the oxidative processes of milk fat and the viability of lactic acid cultures and their associations by mathematical modeling in order to use it in the technology of a new product; conduct an analysis of mathematical dependencies and models, compose a system of linear equations. Methods: the article uses the method of mathematical analysis and the matrix method. Results and their significance: a mathematical model was developed for the dependence of the viability of probiotic cultures on the mass fraction of dihydroquercetin when designing recipes for a creamy-protein curd product, a matrix of the chemical composition of dairy ingredients was presented, and a system of linear equations for basic recipes was compiled. In the course of the study, the spatial configurations of dihydroquercetin, as well as its effect on the oxidative processes of milk fat, were studied. Mathematical modeling of experimental data on the study of the effect of dihydroquercetin on the viability of microorganisms with probiotic properties was carried out. The normalization of the complex of obtained results on the study of the influence of the mass fraction of dihydroquercetin on the fermentation process was studied. Controlled factors characterizing the process of fermentation of model media with dihydroquercetin have been determined. A rationing of the dihydroquercetin complex of more than 0.50% was established; the target function decreases to its minimum value of 0.53 with a mass fraction of dihydroquercetin of 1.00%.

In the dairy market of Kazakhstan, the demand for mass-produced dairy products is decreasing and expanding to innovative fermented milk products for functional nutrition. The main feature of the new technology is multicomponent formulations, which include the main raw materials and biocorrectors, ensuring their high biological and nutritional value. New dessert products are prepared on a dairy or protein basis using vegetable ingredients, fermented with strains of dry starter cultures of direct application or immobilized starter culture Bifimm probio. The purpose is to apply immobilized living cells of pure cultures of lacto- and bifidobacteria as a biocatalyst for the fermentation of dairy-vegetable media. During the study, the method of immobilization of microbial cells in biopolymer gels was used. The most effective method is the inclusion of cells in an aqueous solution of biopolymers with a concentration of 25 %. For immobilization, pure cultures of lactic acid and bifidobacteria were selected in the gel as part of the concentrates "BK-Altai-LS Bifi", "Poleznaya Partiya", "Genesis", "Narine", "Bio-yogurt Vivo", and the main prescription ingredients were selected: milk with a mass fraction of fat of 1 %, 2.5 %, 3.2 %, natural grain additives, jams, juices, nuts. Formulations, technological schemes and production methods, prototypes were developed, quality and safety indicators were determined. Studies have shown the effectiveness of immobilized starter cultures in the formation of fermented dessert products. Out of 20 prototypes with the best indicators, 5 samples were selected, in which the optimal ratio of milk, probio Bifimm starter cultures and biocorrectors averaged 70:20:10. The quality and safety analysis showed that new fermented milk products using immobilized starter cultures have a positive effect of more than -70 % compared to direct-use starter cultures, have functional properties and can be used for healthy nutrition in Kazakhstan.

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.

Main problem: the development of a new direction in the food industry – the so-called functional nutrition, which means the use of such products of natural origin, which, when systematically used, have a regulatory effect on the body as a whole or on its specific systems and organs, has been widely recognized all over the world: immunostimulants, biocorrectors for blood pressure, cholesterol levels, etc. When creating functional dairy products, ingredients of plant origin are increasingly included in recipes, which are sources of dietary fiber, vitamins and microelements, organic acids and other biologically active compounds, which can also serve as flavor fillers. Purpose: to develop a technology for the preparation of a fermented milk product with the addition of an extract from gourds. To do this, it was necessary: to select the amount (dose) of the yoghurt starter introduced into the prepared milk, and also to investigate the effect of temperature on the fermentation process of the drink; to investigate the amount (dose) of the vegetable filler introduced into the mixture and its effect on the organoleptic characteristics of the drink; to investigate the organoleptic properties of the drink with the melon culture extract added to it before fermentation and after fermentation; to investigate the effect of vegetable filler on the fermentation process; to investigate the effect of the dose of vegetable filler on the process of acid formation; conduct microbiological studies of milk and vegetable yogurt; to investigate the change in the acidity of milk and vegetable yogurt during storage; to investigate the effect of the freezing process on the chemical composition and biological value of the extract. Methods: when performing the practical part of the work, physicochemical, organoleptic and microbiological studies were used. Results and their significance: in the course of the study, it was concluded that by adding an extract of gourds to the technology for the preparation of fermented milk products, a new fermented milk product can be obtained that meets all physicochemical, organoleptic and microbiological requirements. As a result, an original method for the production of a fermented milk drink containing an extract from a melon culture was developed.

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 is devoted to the study of the main types of retort packaging, as well as polymer and combined materials used for its manufacture. The authors have compiled a classification of retort packaging presented on the modern market, investigated the technological properties of packaging materials, and also determined the requirements for modern retort packaging: resistance to sterilization at a temperature of at least 120°C, steam and moisture resistance, chemical inertia to canned products, tightness, low gas permeability. It has been established that in order to give the retort packaging the required properties, it is made of multilayer polymer or combined materials, each of the layers of which performs certain functions. It is determined that due to the barrier properties of polymer and combined materials with respect to oxygen, retort packaging provides shelf life of canned products up to 5 years, which allows the use of retort packaging made of polymer and combined materials as an alternative to glass and metal packaging. In experimental studies, the composition of the outer layers of modern retort packaging was analyzed and it was concluded that polypropylene or polyethylene terephthalate are most often used, since these polymer materials are thermally and chemically resistant, vapor- and moisture-proof. It is established that materials that are barriers to gases are used as the middle layer – aluminum foil, metallized films, ethylene vinyl alcohol, polyamide. It is proved that polymer co-extrusion, multilayer injection molding or lamination is used for the manufacture of such materials and packaging. The data obtained indicate the high barrier properties of combined packaging materials, therefore, the thermal and chemical stability of the polymer and combined materials used makes it possible to use retort packaging for packing almost all groups of canned products.

Main problem: the article substantiates the relevance of the development and production of specialized food products for athletes and the population involved in sports, fitness as part of a healthy lifestyle. Purpose: development of specialized food products with a general health-improving character, intended for the population involved in sports, fitness and experiencing increased physical exertion. Methods: the obtained results were statistically processed using the methods of correlation and regression analysis and standard software packages "Statistica 6.0". Measurements of chemical, microbiological, organoleptic parameters were carried out using standard methods and modern instruments: an analyzer, an analytical analyzer electrophoresis cell, a high-performance liquid chromatograph, and others. Results and their significance: a scientific concept for the creation of fermented specialized milk-based food products for sports nutrition was formulated; biotechnologies for specialized food products for athletes were developed. For the practical implementation of the results of analytical and experimental studies, packages of regulatory and technical documentation for the production of new products have been developed, which have been tested in the production conditions of existing enterprises in the dairy industry.

Increasing the yield of sunflower is inextricably linked with the evaluation of newly created interline hybrids and their components (parental forms) using various methods for assessing their combination ability (CА). Breeding research in this direction includes large material and practical costs when using the developed methods for assessing combination ability (CА) due to its small analytical capabilities. New approaches to the analysis of the productivity of hybrids in practical studies can significantly increase the volume of the analyzed material and evaluate not only for a short period of testing, but also for a long period of time over the years. Purpose is determination of the combination ability of parental forms of sunflower interlinear hybrids to optimize the breeding process. When analyzing the determination of the combination ability of the parental components of sunflower interlinear hybrids, the method of evaluating the CА according to a special scale developed at VNIIMK (Krasnodar, Russia) was used. This method makes it possible to analyze a large number of hybrid combinations and their parental forms and draw appropriate conclusions for further use in the breeding process. The analysis of the obtained results makes it possible to fully evaluate the obtained interline hybrid combinations by years of testing. We analyzed 1736 hybrid combinations involving 212 maternal forms and 1472 combinations involving 209 paternal pollen fertility restorer lines. 75 maternal lines with a high total combination ability (GCА) and 97 paternal forms with this trait were identified. Maternal lines with high combinational ability VKU 110 A, VKU 140 A and SV 55 A are of interest for use in practical breeding. Among the paternal forms are SV 123 V, VKU 400 V and VKU 401 V. The components of hybrid combinations with high specific combination ability (SCА) have been determined. These are lines VKU 414 A, VKU 413 A, SV 31 Rf, SP 1459. Hybrids with high adaptive properties have been identified when growing conditions change, which will make it possible to purposefully conduct practical breeding to maintain high productivity of sunflower hybrids

The article is devoted to the development of technological parameters for the production of gluten-free pasta, as well as to the study of the influence of physico-chemical factors on the formation of the structure and organoleptic parameters of gluten-free pasta. The authors studied modern approaches to the production of gluten-free food in Kazakhstan. During the study, the main types of raw materials used in the production of gluten-free pasta of functional orientation were identified. For the production of a new product, a reasonable choice of raw materials and functional ingredients was carried out, the formulation and production technology were developed, all temperature and time modes were described, physico-chemical, organoleptic parameters of the new product were studied, a production flowchart was developed. The purpose of the article is to develop the technology of gluten-free pasta enriched on the basis of corn, rice flour and meeting the requirements for specialized food products, with the addition of functional and flavoring ingredients to expand the range of gluten-free products in the Republic of Kazakhstan. In experimental studies, the formula of a new gluten-free paste based on rice and corn flour with the addition of flaxseed flour, soy protein isolate «EdimCo», xanthan gum, dietary fiber (psyllium), Supermak booster was developed. The complex results of organoleptic and physico-chemical parameters of whole-grain flour for the production of new gluten-free pasta are presented. The results of organoleptic and physico-chemical indicators, as well as safety indicators of finished gluten-free pasta are presented. The article presents the technological parameters and time modes of the production process of fresh pasta, including the following basic operations: preparation of raw materials at t = 10 0C, kneading pasta dough at t = 40-45 0C, vacuuming at 40-10 kPa, pressing (extrusion) at 7 min, 10-12 MPa, drying and stabilization at 10-12 MPa, cooling of dried products t = 20-25 0C 4 hours, packaging of finished products at t = 35 0C and relative humidity 70 %.

Main problem: Monitoring the reliability of the foundation of roads, buildings and engineering structures is an important aspect of geophysical research. Modeling of geological heterogeneities is relevant. Moreover, the use of computer modeling in this problem is associated with computational costs. Purpose: Analysis of the vertical electrical sounding (VES) method for modeling the physical properties of soil and their changes when exposed to elastic vibrations. Methods: To achieve the goal, the vertical electrical sounding (VES) method was used, using a one-dimensional model of the geological environment. The direct VES problem was solved by calculating the Hankel integral. Results and their significance: The study made it possible to model a large number of soil layers using the VES method. The results obtained make it possible to determine the parameters of detected objects and changes in the characteristics of the controlled environment when exposed to elastic vibrations. The significance of the results lies in the possibility of improving the method for modeling the physical properties of soil and taking into account their changes under the influence of elastic vibrations, which helps to increase the efficiency and accuracy of monitoring the reliability of the foundation.

The article is devoted to the development of technology for meat products of the "Halal" category. The authors consider the main problems of the meat industry in the field of the development of meat products of the "Halal" category in accordance with the National Program "Development of meat farming for 2018-2027", as well as the peculiarities of the production of meat products of the "Halal" category in Kazakhstan. A technology for the production of sausages for frying of the "Halal" category based on minced turkey and beef meat for functional nutrition has been developed, organoleptic, physico-chemical parameters of the new product have been studied. The mass fraction of protein is 8 %, the mass fraction of fat is 7 %. The authors of the article have developed a technological scheme for the production of a new product of the "Halal" category, which includes: acceptance of raw materials, cutting, deboning, veining, grinding to 2-3 mm of meat raw materials. At the next stage, meat is cooked at t 2-4 0C for 12 hours, minced meat is prepared (adding jerusalem artichoke 3 %, adding vitamin premix "Rovifarin" in an amount of 1.0 %, as well as spices and garlic according to the developed recipe). At the next stage, the minced meat is stuffed into natural shells with a diameter of (32-44) mm, cooled at t (4 + 2) 0C, stored at t (4 + 2) 0C for 36 hours. During the microstructural study of a sample of boiled and smoked sausage produced using traditional technology, it was found that the mass of the sample was formed from large fragments of muscle, fat and connective tissue (0.7-1.4) microns. The layout of the structural elements of the minced meat is dense, vacuoles and microcapillaries are rounded in shape, sometimes without clear boundaries, merged, with a size of (60-300) microns.