he article presents the scientific rationale for a promising trend - a product with a high protein content, enriched with functional ingredients for specialized (herodietic) nutrition. Based on the results of our own research, we determined the component composition of the fermented product and the main dairy raw material - buttermilk, characterized by high biological value. The new product contains an antioxidant complex and a herbal ingredient that expands the product range.

In this article describes a new kind of technology development sausage using natural supplements.

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 considered.

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.

An important role in solving protein deficiency is the rational use of secondary raw materials in the food industry. The authors found the optimal combination of proteins of dairy, meat and vegetable origin. The balance coefficient of amino acid composition was chosen as the optimization criterion

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.

Today, there is a full development of the food industry. It is characterized by the widest mechanization and automation of production and transport processes, the use of artificial cold and vacuum technology, the latest physical methods, chemical and biological preparations to accelerate technological processes. There are a huge variety of new products. New ways of long-term preservation of products in hermetic airtight packaging are promising. Now it is possible to deliver products from almost any industry to anywhere in the world. But the main problem for the modern consumer is that today's food industry is moving by leaps and bounds in the application and addition of chemical food additives: preservatives, flavors, dyes, stabilizers, antioxidants and substitutes for raw materials. To correctly answer the question of how to treat the use of food with food additives, it is necessary to understand and weigh the main disadvantages and advantages of using them. Advantages are that the product is better preserved, has an attractive appearance. Disadvantages are that the human body wears out, processing various chemicals, it is harmful to health. And with certain doses of use it becomes dangerous. Everyone has their own attitude to their health and their own priorities in life. Many people have come to terms with the daily use of products with additives, but others consciously refuse almost everything in the store. But the fact that no one wants to be poisoned from an overdose of various chemicals or starve to death. Therefore, the main advice is to carefully study the composition indicated on the label of food products and know the measure of their consumption. It is also impossible to believe blindly that the label was written with the truth. Manufacturers often use additives literally visually, which can lead to the production of a product with a dangerously higher concentration. It also happens that the manufacturer intentionally exceeds the norm in order to hide the shortcomings of the product (stale, poor quality of raw materials) and increase the yield of the finished product. The food additives added to many foods (usually designated by the code E) are predominantly harmful to the body. With moderate consumption, the use of products with E-supplements is not too harmful to the body (for example, several times a month). The situation is dangerous when a person consumes products with a large number of food additives daily or even several times a day when using various products. Nowadays, there are several hundred food additives with the code E (from E100 to E1521).

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: The development of the genetic potential of poultry, as well as the receipt of high-quality eggs for collection or further incubation, are possible only if rational and correct feeding of the broodstock and, more importantly, the young during its rearing period is observed. During this period, high-quality protein nutrition occupies an important place, which determines the level of productivity, stable growth, reproductive ability of the bird, as well as the state of health during the feeding period. Protein deficiency always remains an urgent problem for agricultural land, whose main activity is aimed at breeding dairy and meat animals. In this regard, research in the field of finding the use of non-traditional protein feed is of great need. If we summarize the modern achievements in the field of protein and aminoacid nutrition of poultry, we can find the most profitable way to obtain feed additives in industrial production. The studies, the results of which will be described in this article, are aimed at studying the possibility, experimental substantiation of the optimal dosage and the effectiveness of using the feed additive from crustaceans Artemia salina in the diets of chickens of the egg-meat direction of productivity [1]. Purpose: To study the possibility, experimental substantiation of the optimal dosage and the effectiveness of the use of the feed additive from crustaceans Artemia salina in the diet of chickens of the egg-meat direction of productivity. Methods: Analysis and generalization of theoretical information Results and their significance: This article presents the results of the analysis and generalization of theoretical material. The theoretical significance is determined by the fact that it is invested in scientific and practical problems related directly to solving urgent problems, increasing the efficiency, competitiveness and quality of domestic poultry products.

In modern conditions, the problem of the incidence of cows with high productivity in the postpartum period is relevant. It is these animals that are more susceptible to various diseases, primarily due to violations of the technology of keeping and feeding, weak body resistance, heavy loads during fruiting and milk production. It is known that as a result of various metabolic disorders, calving of cows in farms proceeds with various deviations. The lack of calcium in the blood due to hormonal disorders leads to hypocalcemia and paresis after calving, which is often the cause of death of animals. Therefore, the improvement of prevention schemes and treatment of puerperal paresis in cows is very relevant. Purpose of the article – Improvement of preventive and therapeutic measures for postpartum paresis in cows on the basis of the Tassu farm in Akmola district. The work was carried out under production conditions on a livestock farm in the Akmola region, in the farm "Tassu" in the spring and summer. The object of the study were black-motley cows with a pregnancy period of 250-260 days. 22 animals were selected in the experimental group, 12 animals in the control group. The average weight of animals is 567 ± 34.5 kg, age 5-6 years. The cows of the experimental group received injections of the drug Karsulen, which included: 2 % Cardus marianus D3, 1 % Sulfur D6 and 1 % Arsenycum album D6. Karsulen was administered to cows intramuscularly or subcutaneously at the rate of 1 ml per 100 kg of animal weight, the dose volume should not be less than 5 ml per animal. In the postpartum period, in the complex therapy of postpartum paresis in cows, Karsulen is used intramuscularly or subcutaneously 1-2 times a day. The use of the drug Karsulen with the composition: 1 % Cardus marianus D3, 1 % Sulfur D6 and 1 % Arsenycum album D6 has a regulatory effect on protein, carbohydrate, fat metabolism, restores impaired function of the gastrointestinal tract, liver and kidneys.

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.

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.

The article contains the results of a research work devoted to an important problem - the development, production and delivery to the consumer of fermented dairy products of a healthy diet fortified (enriched) with milk protein, a vitamin-mineral complex, and probiotics and prebiotics. Purpose is based on mathematical modeling of experimental data, to determine an effective fermented food system for use as the basis of a fortified (enriched) curd product for a healthy specialized diet; to develop a recipe and technology for its production; to study the nutritional, biological and energy value of a new product. Modern technologies and equipment were used in experimental studies: ultrafiltration, fortification, etc. The studies were carried out by standard physicochemical, microbiological methods in three to five repetitions. Mathematical and statistical processing of experimental data was carried out using the program "Statistica-6.0". A recipe and technology for the production of a curd product for a healthy specialized diet has been developed. Its nutritional, biological and energy value has been studied. The developed recipe and biotechnological parameters for the production of the curd product were tested in the industrial conditions of the leading enterprise JSC "Lyubinskiy MKK". The quality and safety of the curd product was studied in the laboratory of techno-chemical control of FGANU "VNIMI" (Moscow).

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 %.

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.

The development, grovth and productivity of livestock depend primarily on providing it with a variety of nutritious feeds. Daily feeds should consist of microbiologically synthesized protein, as well as a variety of seeds, mineral and vitamin supplements of animal and vegetable origin. Indeed, the maximum disclosure of the genetic potential of livestock largely depends on both the quantity and quality of feed. One of the stages of feed quality assessment is the measurement of their chemical composition. The chemical composition is not always constant and depends on many factors, including the species composition of plants, fertilizer application rates, climatic conditions and storage methods. The least accumulation of moisture in the soil was observed in areas where pasture grasses were regularly treated with wormwood. Pacture productivity was also the lowest in the control plots, where the average phyto-chemical composition over three years showed that the dynamics of protein content was the same in all pastures – the protein content reached a maximum at the beginning of the growing sea son and decreased from spring to autumn, while the lowest content of crude protein during harvesting in summer was in control plants of varieties