Annotation: In the context of the digital transformation of sports, there is an increasing need for systematic use of data and artificial intelligence (AI) technologies to support decision-making at all levels – from individual athlete training to the management of sports infrastructure. The aim of this paper is to justify a conceptual architecture of a digital sports platform based on the integration of data analytics and AI methods and adapted to the conditions of the Republic of Kazakhstan. The study employs content analysis of scientific and applied publications, a comparative analysis of the functionality of existing foreign and Russian software solutions for sports, as well as an expert assessment of their applicability in the national context. Based on the analysis, a set of requirements for a digital sports platform is formulated, including the integration of heterogeneous data sources, support for different levels of sports training, adaptive AI-driven analytics, scalability and openness of the architecture. A conceptual architecture of the platform is proposed, comprising data sources, data storage and processing, AI-based analytical modules, user services and integration with external information systems, while ensuring information security. The implementation of such a digital platform can enhance the efficiency of the training process, support the development of mass sports and enable more evidence-based sports policy planning in Kazakhstan.

Annotation: The article is devoted to the development of technology for the production of cottage cheese based on goat's milk for functional nutrition. The authors have considered the nutrition structure of the population of the Republic of Kazakhstan, which is characterized by a continuing decrease in consumption of the most biologically valuable food products. The authors noted that one of the problems of violation of the nutritional status of the population is associated with a deficiency in the diet of biologically active components, including animal proteins, reaching from 15 % to 20 % of the recommended rational consumption standards. Cottage cheese and cottage cheese products are considered essential food products for all age groups of the population, due to their significant content of high–grade proteins, minerals – calcium, phosphorus, magnesium, iron, sulfur-containing compounds - methionine, lysine, choline and other substances that cause its high nutritional and biological value. The authors argued for the choice of Bifilact PRO starter cultures, Sweet Jam functional ingredients and flavor fillers, and developed a new technology for the production of a curd product based on goat's milk. Pasteurization of dairy raw materials is carried out at t = (71 ± 2) °C, homogenization of milk mixture 10-12 Mpa t = (45 ± 1) °C. Comprehensive studies of the organoleptic, physico-chemical, and microbiological parameters of the new product, as well as safety indicators, have been conducted. The authors have proved that the developed technology for the production of cottage cheese is based on the use of high–quality raw materials - goat's milk, the use of new methods of its processing, and the use of high-tech equipment.