The article presents the analysis of the image and its components for different target groups. The author considers the main PR tools that are used to create a positive image of the company on the example of the Innovative University of Eurasia. The article presents the distinctive features of this institution as well as the activity aspects that are reflected in the content of the current image policy. The analysis of PR tools, according to the author, should be directly dependent on the intended target audience for obtaining information.

The article describes the history of the slogan, linguistic means inherent to slogan in the Russian, English and German languages are studied, as well as general characteristics and differences in the choice of linguistic units when creating slogans are identified.

This article covers a Russian color view of the world enriched with additional associations and getting a new symbolic interpretation in the Russian-Kazakh bilingualism. The author tried to follow up the manner in which speech practice of using color naming in Kazakh language affects color concepts in Russian language.

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.

The article presents an analysis of an Advertising World Model through a description of spatio-temporal and subject-object characteristics of the World Model, formed by Commercial Television Advertising. For the description of an Advertising World Model, the authors have conducted a content analysis of commercials broadcasted at “Pervyy kanal “Eurasia.” According to the authors, by impressing specific values, the advertisement thereby promotes a certain way of life. The authors consider advertising as a means of manipulating the mass consciousness. The paper presents an analysis of manipulation of needs; “spiritual” manipulation – generation of certain ideals and values; intellectual manipulation; feeling manipulation, etc.

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).

Main problem: The article examines promising directions in the production of fortified food products in Kazakhstan and Russia. The authors carried out an analytical review of the current state of production of fortified bakery products on the territory of the Russian Federation and the Republic of Kazakhstan. Anemia has been described as one of the most common consequences of micronutrient deficiencies. The problems associated with anemia lead to serious complications for the health and well-being of people. Lack of folic acid and vitamins in the diet is the cause of cardiovascular disease, maternal and child mortality. Purpose: The article considers the problem of significant deviations in nutrition of almost all groups of the population of Russia and Kazakhstan, regardless of lifestyle, habits or income level, which have an extremely negative effect on the health of the nation: the average life expectancy decreases, the productivity of the working-age population and resistance to diseases decrease. Methods: Based on the studied domestic and foreign technical literature, patent information, an analytical review of the current state and prospects of the production of fortified food products in the Russian Federation and the Republic of Kazakhstan was carried out. Results and their significance: The authors have shown that food fortification is the practice of purposefully increasing the content of vitamins and microelements in food to improve the nutritional quality of food and have a positive effect on human health. The authors considered the question of how the problem of micronutrient deficiency, including iron, is currently being effectively solved in many countries by enriching food products of mass consumption with vitamins and minerals.

Main problem: The use of waste heat is most often solved by installing heat exchangers, but this is not effective when the temperature of this heat does not exceed 10-15 0 C, in which case this heat can be used using a heat pump. Where can I get this heat? Almost any enterprise needs cooling of any equipment elements or substances – working fluids; the heat received from them can be sent to a heat pump and used here at the enterprise. Purpose: Consideration of the possibility of using the heat of cooling water from the pump CNS 60-165 and the proposal of a new scheme with the installation of a heat pump that uses this heat. Methods: This is achieved due to the fact that it is proposed not to discard the heat, but after its use in the heat pump evaporator, transfer it to the heated medium - water, which is then sent to the shower cabins of the enterprise. Since the showers are located in the same room, the cost of transporting heat and losses will be minimal. Methods: In the course of the research, the possibility of using the waste heat of an industrial enterprise for using it here at the enterprise for the purposes of hot water supply was considered. For these purposes, it is proposed to install a heat pump, thanks to which the thermal potential increases, which makes it possible to fully use the received heat. Results and their significance: As the experience of foreign countries has shown, heat pumps can be widely used in many industrial enterprises, and in conditions of increased competitiveness, in order to reduce energy costs and the cost of manufactured products, install heat pumps to utilize excess heat, for example, process water, which is available in many production allows you to have a significant economic effect.

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.

Main problem: the issue of self-actualisation of schoolchildren is one of the most urgent problems of pedagogical science, aimed at investigating and comprehending the contradictory processes of development, training and education of schoolchildren’s personality in modern socio-cultural conditions. Thus, one of the tasks of the secondary school and the teacher is to create optimal conditions for the development of adolescents’ personality abilities for self-realisation. Purpose: is to reveal the optimal pedagogical conditions that promote the process of development of teenagers’ personality abilities to self-realization. Methods: the task of the research cintains the study and experimental verification of a certain set of conditions which contribute to the self-realisation of students in the process of fine arts lessons at a comprehensive school. Results and their significance: organizational forms of conducting classes for the formation of abilities to creative self-actualisation are defined. It is shown that the most important pedagogical conditions for the self-realization of the teenagers’ personality are the combination of individual and collective organization of learning at the fine arts lessons and the wide use of the problem-based method of teaching.