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Number of the journal, №: 2018. № 2
This article can help to address the problem of increasing the level of finished products in enterprises and
also reducing the risk of production downtime such as equipment failure. Below is a discussion of ways to
eliminate these problems and the reasons for which it is important to raise the level of workers' skills, the
importance of regular inspection of equipment, and how to repair equipment in a timely manner without
Evaluation of the output of lime is made for three options for the use of Ferroalloy gas: when you use the
physical heat of the gas; when using the chemical energy of the gas and the location of the reactor after
scrubbing; when sharing of sensible heat and chemical energy of the gas.
As a result of the calculation of the expected yield of lime, it was found that the use of Ferroalloy gas for
the production of lime can fully provide or at least compensate for the deficit of lime in the production of steel.
The technology of calcination of limestone with Ferroalloy gas is presented in the form of a cycle
synchronized with the smelting of steel, including, in accordance with the gas outlet from the layer and their
alternation with pauses of inter-blowing periods. The preliminary technological characteristics of firing
obtained as a result of theoretical analysis are used for further experimental and theoretical studies.
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
This article discusses the use of probiotic Clostat method of adding a dry mixture in the combined feed in
its production. This probiotic has a high resistance to enzymes of the gastrointestinal tract of animals,
antagonistic activity to pathogenic and opportunistic microorganisms. This probiotic normalizes the intestinal
microflora, increases the resistance of farm animals. Probiotic Clostet improves the digestion process, which
affects positively the transition of weaned piglets on self-catering.
This article describes the effect of pre- and probiotics on the condition of intestinal microflora for
newborn calves. It has been established that in the intestines of calves, in addition to lactic and bifidobacteria,
conditionally pathogenic bacteria such as E. coli, staphylococcus and streptococcus are contained. When taking
pre- and probiotics in the experimental groups of animals, a decrease in the content of conditionally pathogenic
microflora was observed with a dynamic increase in obligate, which indicates a positive effect on the formation
of intestinal microbiocenosis during the milk period.
Number of the journal, №: 2018. № 1
In this article, the physical and biological characteristics of raw animal and plant material for protein-inoil
emulsion and the technology of the meat molecular product «Pressed horse meat in the form» were
The article presents the results of studies conducted at the veterinary clinic «Jean» in the city of
Pavlodar. It is noted, that for the period 2013-2017. 348 cases of disease in dogs were registered by
pyroplasmosis – a protozoal disease caused by parasitic organs of the genus Piroplasma. The authors described
the clinical symptoms of disease in animals, as well as the nature of the flow of infectious diseases.
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.
The article is devoted to the current problem of quality control and safety of dairy products. The article
provides a generalized description of the system models, discusses the main problems and advantages in
implementing the quality control system in small and medium-sized dairy enterprises.
The article is devoted to risk analysis, methods of ensuring dairy products safety. Furthermore, the
author dwells on such tool of quality control as a decision tree. The article presents the plan of HACCP for
a diary enterprise on an example of the production a sour cream with 15-20 % of fat content.