Annotation: The article examines the topic as a whole and does not give advice on choosing web crowdfunding platforms, leaving interested parties the opportunity to conduct extensive research in search engines and assess the differences between different platforms. It should be noted that in this book, in addition to topics describing crowdfunding in general, there is a small "excursus" dedicated to crowdfunding in Kazakhstan, which you will find in the last chapter of the book. The article is intended for students of economic universities, aspiring young entrepreneurs, representatives of small businesses and the business world in general, in a special version that I wrote for Kazakhstan. In the article "Crowdfunding. Smart guide for small businesses, special version for young entrepreneurs from Kazakhstan" the following research methods were used: comparative analysis: a comparison of various crowdfunding models available on the world market is carried out; qualitative analysis: assessment of the applicability of crowdfunding in Kazakhstan, real examples and results are considered; Review of literature and empirical data: examination of existing information on crowdfunding in Kazakhstan and other countries. These methods help to structure the material for entrepreneurs and aspiring businessmen. This is not a reference book, but a simple text for those who want to get the first useful information about alternative financing methods to a traditional bank. The article contains tips to help you understand how the most common types of crowdfunding used by small and medium-sized enterprises and commercial startups work. If you are faced with the need to finance a new venture or business idea, production, or have heard about crowdfunding and want to learn more about it, this simple guide may be useful. This article describes in a simple way the main crowdfunding models currently available on the global market in order to give the reader the first useful idea of this innovative form of financing.

Annotation: One of the main ideas of this study is that the creation of a meaningful theory of crime in general, a conscientious study of the "crime problem" and the qualified application of knowledge to its solution is impossible without taking into account a huge number of factors that influence a person's life path at various levels: from the personal characteristics of the individual himself to factors related to his family, peers, school, neighbors, circle of acquaintances, culture and society as a whole. The formation of the personality of a criminal occurs at each stage of his formation in society, and an extremely important task is to identify and understand what exactly lies at the origins of the commission of a series of crimes, as well as what specifically prompted a serial criminal to commit his first crime, what could be the starting point for actions that resulted in the injury and (or) death of several to several dozen people. An attempt to consider the criminal behavior of serial criminals in the prism of a psychosocial approach - crime from a psychological point of view. Methods: The present study used the dialectical method, analysis, synthesis, induction, deduction, synchronous and diachronic comparison, historical method, as well as specific scientific methods: formal-legal, comparative-legal, etc. The study of this topic is a vital task for the whole society as a whole, since its well-being depends on it. "The problem of "maniacs" exists as long as civilization exists."

Annotation: Main problem: In a market economy and competition, the business reputation of legal entities becomes a critical factor for their stability and trust from partners and clients. In Kazakhstan, issues of protecting the business reputation of legal entities require further improvement in legislation. Purpose: Definition of the concept of business reputation of legal entities, analysis of the current state of legal protection of this institution in Kazakhstan and the formation of proposals to consolidate the definition of business reputation in the Civil Code of the Republic of Kazakhstan. Methods: The study was conducted using the following methods: review of legislation (analysis of the provisions of the Civil Code of the Republic of Kazakhstan and regulatory decisions of the Supreme Court of the Republic of Kazakhstan), comparative legal method (comparison of the legislation of Kazakhstan with the legal norms of other countries to identify general trends), formal legal method (definition of legal concepts and their characteristics). Results and their significance: The study showed that the business reputation of legal entities in Kazakhstan is recognized as a personal non-property benefit, but requires a clear regulatory definition. An analysis of legislation and judicial practice revealed the need to amend the Civil Code of the Republic of Kazakhstan to more fully reflect the essence and mechanisms for protecting business reputation. Specific recommendations are proposed to improve legal regulation, which helps to strengthen confidence in legal entities, increase investment attractiveness and stability of civil turnover in Kazakhstan. In particular, it is proposed to enshrine in the Civil Code of the Republic of Kazakhstan the following definition of the concept of business reputation of a legal entity: “a positive assessment of the entrepreneurial, social, professional or other activities of legal entities, which are carried out by such persons as participants in public relations.” The introduction of these changes will also help reduce the number of litigation related to business reputation and provide more effective protection of the rights of legal entities. Increasing the level of legal certainty and protection of business reputation will contribute to the development of a competitive environment and support for bona fide market participants

Annotation: 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 are described. , recycling water

Annotation: 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

Annotation: The main problem: 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. Objective: 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. Methods: 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. Results and their significance: 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

Annotation: The main problem: it is very important for each company to obtain an industrial certificate, which makes it possible to get into the Register of Domestic Manufacturers, as they expect to receive large orders. With the receipt of an industrial certificate, their prospects for participation in various tenders and purchases will significantly increase, where they can show their abilities, compete with domestic producers, and also have an advantage over importers. Since July 1, 2019, the industrial certificate has become mandatory for participation in public procurement. Corresponding changes to the rules for public procurement were made by the Ministry of Finance of the Republic of Kazakhstan. Taking into account the experience of the «Rules for determining the country of origin of goods, issuing a certificate of origin of goods and canceling its validity», approved by Order of the Acting Minister for Investment and Development of the Republic of Kazakhstan dated February 24, 2015. No. 155», it becomes clear that the document does not take into account a number of «narrow» specifics of individual industries. Purpose: development of amendments and additions to the «Rules for the formation and maintenance of the register of domestic producers of goods, works and services, as well as the issuance of an Industrial Certificate» for the subsequent possibility of obtaining an Industrial Certificate by a chemical industry enterprise for the production of mineral fertilizers. Methods: study and analysis of literary sources, statistics and modeling of the procedure for issuing an Industrial Certificate. Results and their significance: the problems of application were studied, ways to solve these problems were found, and amendments and additions to the “Rules for the formation and maintenance of the register of domestic producers of goods, works and services, as well as the issuance of an industrial certificate” were developed. At the moment, the Rules need to be carefully finalized. It is necessary to consider this issue together with authorized state bodies, associations and business representatives, since obtaining an Industrial Certificate will directly affect participation in public procurement, and, accordingly, the economy of the Republic of Kazakhstan.

Annotation: 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

Annotation: In science, the concept of «worldview» is considered to be the system of views of an ethnic group. This system analyzes the worldview guidelines and values that are formed in the sociogeographical environment of a well-known community. The anthropocentric basis of the concept of «national worldview» is the activity of people, lifestyle, way of thinking, the spiritual world of people, behavior, customs, customs, geographical environment surrounding this person, theП are also related to socio-political conditions, the real business of people. The specificity of the mentality of each nation is the specificity inherent in the same ethnic group, in the close connection of a person with the environment, with the affairs and behavior of people, with the system of thinking. The difference in such factors is related to the specifics of each environment, the systems of thinking and behavior characteristic of ethnic groups, for example, the mentality of the Kazakhs cannot be compared with the mentality of European peoples formed according to the Western model. The methods of scientific and methodological description and comparative analysis were used. The «national worldview» of the Kazakh people is formed in a special way, therefore it cannot be studied using Western-style principles and platforms

Annotation: This system analyzes the worldview guidelines and values that are formed in the sociogeographical environment of a well-known community. The anthropocentric basis of the concept of «national worldview» is the activity of people, lifestyle, way of thinking, the spiritual world of people, behavior, customs, customs, geographical environment surrounding this person, theП are also related to socio-political conditions, the real business of people. The specificity of the mentality of each nation is the specificity inherent in the same ethnic group, in the close connection of a person with the environment, with the affairs and behavior of people, with the system of thinking. The difference in such factors is related to the specifics of each environment, the systems of thinking and behavior characteristic of ethnic groups, for example, the mentality of the Kazakhs cannot be compared with the mentality of European peoples formed according to the Western model. The methods of scientific and methodological description and comparative analysis were used. The «national worldview» of the Kazakh people is formed in a special way, therefore it cannot be studied using Western-style principles and platforms.