The article presents the results of analysis of the model quality «career development» and its impact on the quality of products in terms of production pipe rolling PB LLP «KSP Steel».There are defined the main factors affecting the quality of career development of the employee. A new model improving the «quality of life» is suggested.

The paper analyzes innovation processes in Agro-Industrial Complex of Kazakhstan and gives the main directions of further development of agribusiness. The widespread use of innovation is the most efficient and effective means of solving the socio-economic tasks of Agro-Industrial Complex to provide food, increase the efficiency of agricultural production and protect the environment.

This article describes the issue of improving the quality of the products as a way to improve the competitiveness of enterprises.

The purpose of this work is disclosure of theoretical bases of formation and functioning of the integrated economic structures. Various approaches for the description of forms of manifestation of integration processes between subjects of managing are considered. The tendency of the strengthened diversification vertically - the integrated economic structures by strengthening of a technological chain from raw materials production before release of end products is described.

Problems of ensuring food security in modern conditions of economic management are considered in the article. To ensure food security in the region the strategy of state interests protection is necessary such as social stability, food needs satisfaction, independence from import, own food products production development, creation of reserve stocks to stabilize food supply.

This article discusses the possibility and practice of Kazakhstani enterprises producing chemical products and raw materials, which are oriented to export regulations REACH, adopted by the European Union that will greatly increase the safety and competitiveness of domestic production.

This article discusses some of the problems of chemical safety, such as the recycling of waste production, chemical accidents and disasters, environmental pollution and the negative effect of the chemical industry on human health, as well as methods for safer handling of chemical products.

The article is devoted to existing issues in the field of taxation, which contribute to the trends of social exclusion in the society. The indicators that characterize social inclusion have been summarized. It is proved that using a particular tax policy social and economic processes can be adjusted, such as production level, employment, investment, science and technology, structural changes, prices, foreign economic relations, social standard of living, the level of certain products consumption. Under the conditions of various forms of ownership establishment in the formation of human capital, an important role is played by employers that provide aspects of social inclusion or prevent social exclusion.

In this article issues of efficient use of ferroalloys production waste to save costs are considered; energy efficiency of agglomerate production is calculated; sintering heat balance data are presented by a case study of Aksu Ferrolloy Plant. According to the annual economic benefits calculation the folowing results are obtained: due to аglogases recirculation, fuel saving is 1334.5 t.o.e.; due to reheating it is 1491 t.o.e.; due to installation of thyristor converters to the unit the annual energy saving is 1714000 kWh. Thus, it is identified that besides energy-efficiency measures during recycling of solid and gaseous wastes, the use of agglomerate increases IPF electric furnaces performance as well, decreases specific energy and reducing agent consumption which means the prime cost of finished products will be reduced.

This article discusses the benefits of cluster development, problematic aspects hindering the development of clusters in the Republic of Kazakhstan. According to statistics, in Kazakhstan so far failed to dramatically increase the innovative activity and effectiveness of the companies to create a competitive environment that encourages the use of innovation. Among the main problems should be attributed lack of qualified personnel, insufficient quality and availability of transport and engineering infrastructure, low level of institutional development of the cluster, limited access to foreign markets. Therefore, it is important to correlate the level of development of cooperation ties and incentive mechanisms, the level of technological equipment and organization of production, the level of competitiveness of suppliers, including the quality and technological level of the supplied products and services.

The article describes the results of an analytical assessment of innovative potential of Pavlodar region. Now in terms of the investment attractiveness of the country, it becomes an important task of forming a competitive domestic reserves of socio-economic development of the region, the solution of which requires the development of innovative management solutions. Innovations embodied in the new scientific knowledge, products, technologies, services, equipment, training of personnel, organization of production, is a major competitive factor in all economically developed countries. In the face of fierce competition inherent in a market economy, the innovative development of enterprises has become a key tool for ensuring sustainable long-term development

In the article the main issues and trends of agricultural biotechnology development in Kazakhstan, prospects of biotechnology application in the production of agro-industrial complex of the country have been considered. Data has been presented on: what researches are being carried out by scientific organizations in the field of agricultural biotechnology with attraction of leading foreign scientists and scientific organizations; what recommendations for technologies have been developed and what new biotechnological products have been created in all branches. Promising technologies in the field of biotechnologies in AIC for Kazakhstan as well as keys to the success in the development of science and technologies in AIC have been indicated.

This paper presents a biotechnological approach of making a meat product in order to create a new domestic product. As the result of the study, prescription composition of the meat product with a cereal component was developed. Components comprise raw materials of domestic production, which allows to increase the level of nutritional balance of the product. The prescription composition includes secondary raw materials, and that allows manufacturers of processing industries to use non-waste production. This characteristic has been achieved due to the know-how. Secondary raw materials have nutritional value, but because of its features (coarse fibers) they are poorly digest by the body. The developed know-how ensures that these fibers are transformed into easily digestible form, giving the product special characteristics, which are described based on the results of nutritional value of the newly developed type of product. The developed new product allows to expand the range of meat products on the market.

The article deals with the development of technologies for the preparation of fermented dairy products, which makes it possible to consider the scientific task of creating yoghurt products with the use of starter cultures as an actual one.

In this article questions of development of remote bank service which rates of development allow to predict with confidence intensive development of the bank sphere and replacement in the near future of ordinary channels of bank sales by remote are considered. Authors have given definition of remote bank service, its main types depending on distribution channels are pointed. An assessment of the modern market remote bank service in foreign countries is given, at the same time the main tendencies characterizing features and problems of its development have been allocated.

Gellants are food additives used to increase the dencity and create a certain structure of the food product. In the dairy industry, there is an active work at developing new technologies for fermented milk products, which allows improving organoleptic quality indicators with the use of gellants. In this article, an analysis of the assortment of gellants used in the dairy industry was analyzed.

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.

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.

This article discusses the innovative direction of production technology of the national cooked and smoked meat product.

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.

The aim of the article is to analyze the study of cultured mushroom «Oyster mushroom». On the basis of laboratory experiments on the grown mushroom recipes of meat semi-finished products with its use are developed. After passing laboratory tests, meat products were recommended for population nutrition. The healing properties and ease of growing a cultivated mushroom are noted.

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.

Аt present, dairy enterprises use a system for analyzing and monitoring critical control points, as well as a quality management system, to produce high-quality and safe products. These systems take into account factors that may affect the production process and other components by identifying hazards from the procurement of raw materials to the consumption of products for food. The purpose of the article is to study the role and necessity of applying quality and safety management systems at dairy enterprises and reducing the risk at all levels of production

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 identifies and studies various fillers for fermented milk products with increased nutritional and biological value, presents methods of production of serum necessary for the development of a new therapeutic and prophylactic food product. The technical result is to improve the taste, increase the nutritional properties of the product, the introduction of the resulting whey drink fruit and berry additives in the form of syrup

This article describes the history of Bauyrsak, their varieties and new types of national products, made on the basis of plant extracts, characteristic of the Kazakh and Turkic people, as well as the organoleptic properties of the product. The plant extract, which is added to baursaks, gives color, enriches with vitamins, increases the nutritional value of the product

In the work measures on preparation of production personnel for actions in the conditions of emergency situations are considered on the example of Neftekhim LTD LLP. The structure of the control system and its main components were studied, the regulatory legal framework used in industrial safety was described. The possible risks and dangers, as well as harmful substances used in the production of plant products and their effect on the body were studied; the current state of the control system in the field of emergency prevention was evaluated

Nanotechnology is a field of fundamental and applied science and technology dealing with a combination of theoretical substantiation, practical methods of research, analysis and synthesis, as well as methods for the production and application of products with a given atomic structure through controlled manipulation of individual atoms and molecules. In the Address of the President of the Republic of Kazakhstan to the people of Kazakhstan Strategy "Kazakhstan-2050" New political course of the state, the leader of the nation, N.A. Nazarbayev, defines 10 tasks that Kazakhstan faces, one of which is the transition of Kazakhstan to the third industrial revolution. Nanotechnology is one of the branches of the industrial revolution. In the modern world, over the past few years, there has been a rapid development of nanotechnology. The peculiarity of nanotechnology lies in the possibility of their application in an unlimited sphere; therefore they are the basis for a completely new technological order of the economy. Сonsequently, its development in the country is regarded as a particularly important sphere of science. Usage of nanotechnology products will save on raw materials and energy consumption, reduce emissions to the atmosphere and, as a result, will contribute to sustainable economic development.

This article discusses the innovative direction of molecular food technology. The processes of gelation and spherification of substances for the formation of hemispheres of gel-like meat product were studied.

The article presents the rationale for the use of fermented milk products containing probiotics and prebiotics for the prevention of diseases of the gastrointestinal tract. A method for preparing a functional fermented milk drink with prebiotics that helps normalize the intestinal microflora is also presented. The urgency is due to the wide spread gastrointestinal diseases among the population of the Republic of Kazakhstan, due to lack of nutrients essential for development of normal intestinal flora, and also with the instability of some types of probiotics, which reduces the efficiency of their use.

In the article presents the results of studies on the effect of temperature and pressure on the chloride sublimation of zinc and lead from converter dusts of steel production. Currently, an objective necessity is the development of dust utilization technologies for converter steel production, with its further use in production and production of by-products. The use of dust allows not only to save natural raw materials, but also increases production efficiency and improves the environmental situation. The content of non-ferrous metals in dusts makes it difficult to process and use them in agglomeration or in blast furnace production, while the iron content in converter dusts (sludges) makes it possible to use them as promising metallurgical raw materials. Therefore, for a more complete processing of dusts, extraction of non-ferrous metals from them is proposed. The purpose of this work was to determine the possibility of extracting zinc and lead from sludges of the converter production by the method of chloride sublimation. We used dust containing: 86,3 % Fe2O3, 3,5 % FeO, 0,9 % Al2O3, 1,6 % CaO, 0,9 % MgO, 1,1 % MnO, 0,8 % SiO2, 4,4 % ZnO, 0,5 % PbO. The study was conducted in the temperature range 200-1600 degrees C and pressures of 0,01; 0,1 and 1 bar based on a complete thermodynamic analysis using the HSC – 5.1 software package. Finnish metallurgical company Outokumpu, based on the principle of minimum Gibbs energy. According to the results of the studies, it was found that, at normal pressure, lead chloride sublimationbegins at a temperature of 600 degrees С, and zinc - at 900 degrees С: a decrease in pressure to 0,01 bar reduces the temperature to 500 degrees С and 700 degrees С, respectively; lead chloride sublimation under equal conditions is more complete than zinc; To achieve zinc chloride distillation at the level of 90-96 %, the process must be carried out at 1145-1200 degrees С and pressure from logP = -2 to 1,2 bar, while the degree of lead chloride distillation is 99,8-100 %.

Among many environmental conditions that affect a person, the most important factor is nutrition. Today, there is no doubt that there is a direct link between nutrition, health and disease. Proper nutrition ensures normal growth and development of a person, contributes to the prevention of diseases, has a positive impact on life expectancy and creates conditions for adaptation to the environment. A very actual topic for public catering in the Republic of Kazakhstan, namely for fast food companies, is the development of new recipes and culinary products from relatively inexpensive vegetable raw materials, as well as qualitatively new food products with a purposefully changed chemical composition. One of the main ways of solving problems of expanding the production of products for quick service, as well as products for dietary and therapeutic and preventive nutrition is the use of sprouted grains and beans. In this article, poly-grain mixtures of sprouted wheat and extruded soy beans in different ratios are studied and considered. Poly-grain mixtures developed by us are balanced in nutrients, vitamins and amino acids. The research was carried out on the basis of the accredited testing laboratory of RUBICOM enterprise LLP and the scientific laboratory of the Innovative Eurasian University. The purpose of this work is to study a promising method for increasing the nutritional value of grain mixtures by extruding them at different temperature conditions. To achieve this goal, the following tasks were planned: – to study the grain of soy beans and sprouted wheat on the organolepti c characteristics and chemical composition of the poly-grain mixture; – examine the chemical composition of the poly-grain mixture before extrusion; – choose the optimal mode of the extrusion process; – study and analyze the chemical composition of poly-grain extruded mixture; It should be noted that we have developed for the first time the optimal technological mode of extrusion of poly-grain mixture from sprouted wheat and soy beans, and the physical and chemical composition of the poly-grain mixture was studied. The results of the research presented in this paper are the basis for the development of recipes and technologies for fast food products. The reliability and validity of scientific statements is confirmed by the choice of modern methods of chemical composition analysis.

In this article, the author examines the problems of legal regulation of public procurement in a state of emergency and quarantine measures. The purpose of this article is to study the changes that have appeared in the legislation of the Republic of Kazakhstan in connection with the introduction of the state of emergency and quarantine in the country. The author provides a legal assessment and analyzes the new norms of Kazakhstani legislation regulating public relations in the field of organizing public procurement. The closure of state borders, the violation of the usual, accumulated over the years, economic ties led to disruptions in the economic activities of state bodies. With all the disadvantages that took place, the positive factor was that the demand for the goods of Kazakhstani producers on the market increased. The introduced new method of public procurement using framework agreements made it possible, in turn, to ensure the guaranteed sale of products of Kazakhstani commodity producers, and also made it possible to apply import substitution of frequently purchased goods. In this article, the author, on the basis of a study of the current practice in this area, demonstrates the features of legal regulation of the sphere of public procurement in completely social new conditions with the help of novelties in legislation, and also reveals the features of the operation of legal norms regulating the sphere of public procurement of goods, works and services in conditions of a state of emergency and quarantine measures. The adoption of special measures by the Government of the Republic of Kazakhstan made it possible to transfer financial and economic relations in the state to a new format – "customer-supplier". The measures taken by the government have now been extended until the end of 2020. These measures on the part of the Government of the Republic of Kazakhstan made it possible to introduce a sparing legal regime for regulating this area for representatives of medium and small businesses, in order to minimize the losses of the latter arising against the background of the introduction of a state of emergency and quarantine measures. Taking into account the analysis of judicial practice in the consideration of cases on public procurement, the author emphasizes that in conditions of quarantine measures in Kazakhstan, as a rule, there are violations of the same type, both on the part of customers and on the part of suppliers.

The article analyzes the state and problems of cluster development in the real sector of the region based on the materials of the Pavlodar region. The main problem of innovative development of the Pavlodar region, as well as in all regions of Kazakhstan, in general, is the lack of innovative activity of enterprises, which is reflected in the volume, frequency and efficiency of their innovations. At the same time, most of the enterprises belonging to the real sector of the economy have sufficient resources for the development of innovative activity. However, the prospects for their interaction with enterprises in other sectors and sectors of the economy for the purpose of technology transfer are insignificant, which, in general, doesn’t meet the principles of balanced spatial development of the territory formulated by the program for the development of territories of the Republic of Kazakhstan until 2020. One of the ways to solve this problem is formation and development of a cluster approach and interaction of business entities. The article assesses the efficiency of the cluster’s functioning as an institution of regional development. On the example of the metallurgical cluster of Pavlodar region, the main ways and methods of forming cluster initiatives in the regional economy are considered, a SWOT analysis of the development of the metallurgical cluster of the region is given, and its main problems are identified; identifies priority directions of clusters’ development (metallurgical cluster, including the production of final products, the cluster of railway engineering, agri-food cluster), the realization of which in the region could create the conditions for the emergence and full development of a number of new highly specialized sectors such as cluster chemistry, cluster of road and construction machinery, transport logistics cluster, cluster of modern production technologies and engineering, cluster of manufacturing components for machinery and equipment and cluster of industrial electrical engineering and equipment for power engineering. The authors also noted that the realization of regional development strategies of cluster initiatives can potentially lay the foundations for clusters “future days”, such as: cluster of resource efficiency and environmentally processing, the cluster of new energy, the cluster of innovative medicine, tourism and recreational cluster.

When managing a filling station chain, it is necessary to solve the following tasks in dynamics: determining the volume of purchases by types of oil products sold and redistributing the available volume of various types of oil products to filling station chain. The peculiarity of this control task is that the replenishment of the storage of oil products is carried out centrally, and the sale of each type of fuel is carried out at separate filling stations of the network, that is, in many points. At the same time, the volume of each type of fuel sold by each station of the network should be taken into account separately, taking into account the seasonal demand for a specific oil product. In addition to modeling demand, information is needed on the volume of petroleum products that can be purchased from suppliers with the possibility of increasing or decreasing the volume of purchases due to demand. To solve this problem, a list of suppliers of a specific type of oil product with a possible range of supply volumes must be determined. In the proposed model, an attempt is made to solve the above problems. To solve them, a management model was developed, which was implemented using the Visual Studio C # programming environment and MS SQLServer DBMS. When developing the structure of the database tables, the task of managing a network of filling stations based on the Petri net was taken into account: that is, the database tables provided for storing information on the volumes of supplies of petroleum products, the volume of sales of each type of petroleum product, as well as the time of deliveries and sales. To solve the problem of centralized procurement for all types of fuel, the database provided tables with information about suppliers and possible volumes of supplies by them of various types of petroleum products. To solve the problems of forecasting demand, the model includes algorithms for predicting the volume of sales of petroleum products based on the accumulated time series of data for each type of fuel separately. The forecasting was carried out in order to assess the required volumes of purchases of oil products for the coming period. The prediction algorithms are implemented using two methods: linear approximation and exponential smoothing. Both algorithms take into account the seasonality of demand.

The article describes the results of a study of the effectiveness of the standards being implemented in railway transport. A general view of efficiency and standardization was analyzed. It was studied which document regulates the application of standardization in the Republic of Kazakhstan. Further, the international railway standard IRIS «International Railway Industry Standard» was taken as a basis, which, in turn, is based on the international standard ISO 9001. A study of the methods and types of effectiveness of standards was carried out, as well as an analysis of the applied international standard in the field of railway transport IRIS. The purpose of this standard is to create a business management system that allows for continual improvement, with an emphasis on preventing and reducing delivery defects. It is important to note that the effectiveness of standardization is evidenced by examples showing that ignoring standards turns out to be huge losses for a company for a number of reasons, for example, because its products have not been certified for compliance with a specific standard; due to the additional costs of the company for reworking products that are not manufactured in accordance with the requirements of the standards in the country of export. An analysis of the effectiveness of standardization work in the railway industry can be expressed in relative terms of the effects obtained as a result of the application of the standard: for example, in an increase in the level of safety or in economic growth. The basis for determining the actual effect is the actual level of production that existed at the given enterprise before the introduction of the standard. The measures that can be applied in order to increase the efficiency of solving the problems of developing standardization in the field of railway transport have been studied. Such standardization as one of the elements of technical regulation can provide a contribution to economic growth in excess of the corresponding indicators from the introduction of patents and licenses.

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).

Environmental protection measures are based, among other things, on the rationalization of the organization of the production waste management process. Population growth and the race to industrialize pose a serious threat to the ecosystem. Currently, the average global waste generation per capita is 494 kg / year. A large number of industrial enterprises operate on the territory of Kazakhstan. The range of manufactured products is very wide: household items, transport, building materials, equipment and much more. Each type of production is inevitably a source of a large amount of industrial waste, annually at the enterprises of Kazakhstan up to 600 million tons of waste are generated, three percent of which are recycled. On the territory of Pavlodar region there are enterprises in the field of metallurgy, mechanical engineering, chemical industry, construction industry enterprises, light industry, about a hundred in total. In this connection, the problem of treatment and disposal of industrial waste in Pavlodar region is very relevant. The article discusses the system of waste management in order to reduce their impact on the environment, activities for the disposal, transportation, disposal of waste, as well as their disposal at the industrial waste landfill in Pavlodar. The landfill in question is intended for the reception, temporary storage and disposal of non-hazardous solid industrial waste of the «green» level: waste and scrap of chromium, cadmium, aluminum, copper, lead, zinc, manganese, plastic waste, polyethylene, abrasive, rubber waste, ash and ash and slag waste; and also «amber»: waste containing mercury, arsenic, lead, waste batteries, phosphoric slags, waste oils, oil sludge. The scheme of organizing waste storage works is considered. The volume of accepted and recycled waste, as well as those placed at the landfill and used for their own needs, was analyzed, including construction waste, waste sleepers, ash and slag and abrasive scrap. The solution to the problem of industrial waste disposal is associated with the need for innovation and the introduction of new technologies and equipment.

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.

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.

The data of calculating the actual cost of production are widely used in production management at industrial enterprises, to monitor compliance with the standard cost of production adopted by the enterprise, to identify ways to optimize labor costs and material resources. The level of cost depends on the activity of an industrial enterprise in a market economy: the amount of profitability, the economic efficiency of its activities. The choice of the method of cost accounting and calculating the cost of production depends on the specifics of the technology and organization of production, as well as the requirements of the efficiency of enterprise management. Studying the formation of accounting information when calculating the cost of production by type of product, comparing the level of costs with the revenue received makes it possible to determine the economic efficiency of production. The purpose of this study is to identify the problems of forming accounting information when calculating the cost of production for making decisions to reduce costs. The implementation of the research goal is facilitated by the use of methods of comparative analysis, synthesis, and graphical method for visualizing the results obtained. When considering the cost calculation, attention is paid to the fact that in market conditions there is a need for detailed cost accounting and calculation of the cost of production. If we take into account that in market conditions, prices for products are formed as demand increases, and demand is influenced by external factors, then we can only influence the costs based on the cost calculation. The basis for making effective management decisions will depend on how reliable and to what extent the accounting information is formed. Costs are the main constraint on the profit of industrial enterprises, since the main strategic goal of any enterprise is the mechanism for increasing profits. The ability to achieve this goal is limited by the following internal factors: the complexity of the cost grouping, technological processes, and the impact on product quality. It is necessary to improve the information system, which is based on the data of primary documents, document flow and the order of cost grouping. The proposed measures will contribute to strengthening the control function of the management and, as a result, effective cost management.

One of the agent modern tasks is to ensure the cleanliness of the air basin. To ensure this, it is necessary to clean the combustion products of the fuel removed from the boilers after their cooling into the atmosphere from harmful substances, including nitrogen oxide.

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).

This article discusses the shortcomings in the management system that hinder the sustainable development of rural areas. The main problems of rural development are identified. The directions of development of the Aksu district are determined on the basis of ensuring sustainable growth of the district's economy, as well as diversification, modernization of economic sectors and creating conditions for the production of competitive products. Promising directions of social and economic development of the Aksu district, which will allow the most dynamic development in the current conditions, are proposed.

The article presents the results of implementing a quality management system at the enterprise. The study and analysis of the international standard ISO 9001:2015, as well as sanitary and epidemiological requirements for production control were carried out. The main requirements and rules for the implementation of input, operational and output control of products at enterprises at all stages of the product life cycle were identified and presented. In addition, it was determined what requirements must be met by enterprises to implement a quality management system. It is important to note that this work is necessary at the enterprise, as it has the following advantages: by improving product quality, product sales increase, the level of management of the enterprise and personnel increases, and cost savings are realized at the stages of development, production and operation. It follows that to implement a quality management system, it is necessary to set the following tasks: describe the company's processes, develop performance criteria and evaluate processes, develop the necessary documented information, implement documentation in all departments, familiarize them with the quality policy and goals, conduct timely internal audits for further SWOT analysis, and conduct an assessment by an external auditor in order to obtain a certificate of compliance. An important step in quality management is that the organization should not eliminate nonconforming results of processes, but should identify potential nonconformities, assess the risk with the preparation of a Protocol, plan and implement actions to reduce risks. Difficulties may arise: lack of understanding by the staff of the need to implement a quality management system, lack of a clear vision, mission, lack of complete information on processes, lack of quantitative and qualitative evaluation criteria, quality is defined as the quality of products, not as the quality of processes, resources, lack of monitoring of customer satisfaction. It is possible to overcome these difficulties only with the implementation of the quality management system according to ISO 9001, since the requirements prescribed in the international standard are a real tool for improving the efficiency of the enterprise, which will help bring the organization to a higher level of development.

Main problem: In the 18th century, when industrial production began, the use of steam and mechanized production caused major changes in the economy. As a result, production costs decreased along with an increase in the quantity and quality of products. During this period, production underwent a revolutionary transition from manual labor to mechanization. The potential impact of Industry 4.0 on labor markets remains an under-explored scientific field. It is estimated that Industry 4.0 will lead to unemployment by changing the employment structure and will bring new structural problems in terms of unemployment and labor relations. Purpose: The purpose of the study was to establish the impact of Industry 4.0 on the labor market and identify the consequences of the impact. Methods: studied, the evolution of production development, when mass production with electricity led to the Age of Industry 2.0, and then the emergence of the digital revolution, the use of electronics and information technology in production processes, marked the beginning of the Age of Industry 3.0. It is expected, according to international experts, scientists, that automation and robotic production will have a serious impact on the unskilled workforce and cause a critical reduction in the labor force of vulnerable sectors of society, that is, women, migrants, youth and the elderly. Results and their significance: This study assessed the possible impact of the fourth industrial revolution on labor markets. Through a literature review and analysis of emerging trends in Industry 4.0, the risks, opportunities and challenges of the process are explored in a comparative perspective. It has been established that countries must correctly perceive the transformation of labor markets and take appropriate measures. Otherwise, the applied labor-based low-cost industrialization model will lose its comparative advantage

The Kazakhstani manufacturer has repeatedly faced situations when pseudo-enterprises, disguising themselves as domestic producers of goods, works and services, received preferences and used government support measures, won government and other purchases, while not having enough equipment for production. The article is devoted to current problems and prospects for the application of the Industrial Certificate in the Republic of Kazakhstan. The dynamics of the development of the sphere of public procurement of the Republic of Kazakhstan is considered, depending on the specific requirements for certain areas of production of goods, works and services. The material in this article is important from the point of view of ensuring fair competition between competing enterprises in the same industry. The complex of transformations in the system of standardization, certification and quality management has been carried out since the first years of independence of the Republic of Kazakhstan. These transformations have been observed over the years, vivid examples of which are: the application of the European model of technical regulation to the modern realities of the economic situation in the Republic of Kazakhstan, accession to the Customs Union, the adoption of unified technical regulations of the Customs Union, the introduction of new regulations and legal acts defining the share of local content in products and services, as well as the potential of domestic industries. The results of these transformations have proved that the system of technical regulation of the Republic of Kazakhstan is an effective tool for the development of the economy. The development of new Kazakhstani normative legal acts and normative documents introduced to support the domestic producer of goods and services will contribute to the transformation of the old system and the creation of a new one that is fundamentally different from the previous one. The article discusses problematic issues in the field of industrial certification, namely: a lack of qualified personnel; unregulated pricing system for work carried out in this area; the complexity of the industrial certification procedure; a lack of automation of processes of the industrial certification mechanism. Analyzing the practice of industrial certification, this article offers recommendations for solving the above problematic issues. New edition of amendments and additions to the «Rules for the formation and maintenance of the register of domestic manufacturers of goods, works and services, as well as the issuance of an Industrial certificate» approved by the decision of the Presidium of the National Chamber of Entrepreneurs of the Republic of Kazakhstan «Atameken» dated 28.12.2018. No. 28 is designed to reconstruct the process of obtaining the Industrial Certificate. The process should become more transparent, understandable and highly efficient. Also, with the introduction of changes, the problems that hindered the receipt of the Industrial certificate by individual enterprises should be resolved.

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.

Fruits and vegetables are most often consumed without being thoroughly processed before consumption. Some plant foods are vacuum-packed to ensure long shelf life as well as preserving the quality and safety of the product. Fruits and vegetables carry naturally occurring non-pathogenic epiphytic microflora on their surfaces. During growth, harvesting, transport and further handling they can be repeatedly contaminated by pathogens from human or animal sources. Fresh fruit crops have been implicated in a number of documented foodborne disease outbreaks. Outbreaks of diseases caused by bacteria, viruses and parasites have been epidemiologically linked to the consumption of a wide range of fruits and vegetables. The aim of our study is to assess the risk of contamination in fruit and berry crops and how to address this long-standing problem, namely, contamination of fruit and vegetables with unnatural pathogenic microflora. The following fruit and berry crops common in Turkestan region were chosen for the experiment: Apple variety Suislepskoe (stolovka) , peach variety Nectarine and grape variety Kishmish. Bacteriological inoculation was carried out by membrane filtration of used sterile water to obtain flushes from the surface of fruit crops. All work was carried out under full aseptic conditions. The utensils, water and other equipment used in the work were sterilised in advance. The data obtained during the experiment shows that there is a potential for widespread contamination of uncharacteristic microflora of plant products. Based on the results of the study it can be concluded that there are yeasts and acetic acid bacteria on the surface of all three samples of fruit and berry crops, which can be universally contaminated food and are not the natural microflora for the above mentioned crops. Specifically, fruits and vegetables can be contaminated with various bacterial pathogens, including Salmonella, Shigella, E. Coli O157:H7, Listeria monocytogenes and Campylobacter.

The article is devoted to the development of a technology for obtaining organic fertilizers from poultry waste based on biocatalytic processes. Currently, many poultry farms have become sources of environmental pollution, thereby causing serious environmental problems and economic and social damage. The problem of reliable protection of the natural environment from pollution by bird droppings is currently relevant. In the area of operation of large poultry farms, air pollution by microorganisms, dust, foul-smelling organic compounds, which are decomposition products of organic waste, as well as nitrogen, sulfur, and carbon oxides, is possible. Bird droppings contain acids, nitrogen, phosphorus and potassium, heavy metals. The content of nitrogen, phosphorus and potassium changes dramatically depending on the quantity and quality of the feed. Humic substances isolated from brown coal have a sufficiently high sorption activity and are used as cheap sorbents for solving a number of environmental problems in industry. These studies are aimed at minimizing the main disadvantage of the anaerobic digestion process, the low reaction rate, which leads to the need to create large-volume bioreactors. On the basis of the research carried out, a technology has been developed for obtaining organic fertilizers from poultry waste by the method of anaerobic fermentation of chicken manure with humidity at a temperature of 27 °C - 50 °C with the addition of sodium humate. The resulting fertilizer is intended for use in agricultural production, horticulture, floriculture, forestry, municipalities, in household plots in order to increase the yield and quality of crop production. For the developed technology, an application has been submitted for obtaining a Patent for the invention of the Republic of Kazakhstan «Method for producing organic fertilizers» (priority No. 2021-22818, dated July 13, 2021). The invention allows to significantly reduce the time of fermentation, to enrich the product with organic and mineral products contained in sodium humate, to convert the salts of heavy metals into an insoluble state, to improve the environmental friendliness of the method.

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.

One of the management concerns of the progressive development of a modern organization is the efficiency of its HR potential. This concern is often resolved to quality issues of training graduates, inefficient labor market regulation, both at public level and regional one. These factors, external to the organization, positively impact the effectiveness of its activities, but today the government and business environment have already formed the tools to address this problem. However, there are also a number of inner concerns in HR management based on non-exact coordination and balanced HR Strategy, its orientation, goals and objectives and the company’s strategy. But only in this situation, both HR Strategy and HR Policy, more specifically, can become an effective tool for HR management as part of the company’s strategic development objectives. The purpose is to study and make a comparative analysis for supporting HR Policy of a number of major Kazakhstan companies, to analyze the relationship and coordination of companies’ HR Policy with their general strategy. We used classic methods, such as analysis, comparison, description, generalization, justification, etc., while preparing the paper and rationalizing the problem studied in it. As to this paper, based on materials of major companies of the Republic of Kazakhstan, the authors study and identify the content of HR Strategy and HR Policy as the main factors of domestic employers’ approach to HR management issues. The analysis proves the multi-vector approaches of Kazakhstan organizations to the formation and HR development. It seems also obvious that HR Policy of Kazakhstan companies has been and remains highly situational manner providing rationale to solve some or other HR problems related to dynamics of market situations and dynamics of goals and objectives for their development. The authors emphasize that the effectiveness of HR management and the HR Policy one of the organization requires a clear comprehension of the position and relevance of HR in organization. Honestly, this comprehension will be mainly governed by such factors as ownership, industry aspects, productivity levels, buoyancy rate of technologies used and the market of products or services sold by the organization. It is highly important that this comprehension is embodied properly in HR Strategy and HR Policy of the organization and is balanced with its market development strategy.

Main problem: The unfavorable conditions in which a significant part of the population of our country lives (living in conditions of harmful, stressful, physical, chemical and radiation effects), an imbalance in nutrition dictate the need to create a variety of functional products enriched with pro– and prebiotic factors. In the science of nutrition, a functional direction has been developed - this is nutrition, which provides for the consumption of such products of natural origin, which, when used daily, have a regulating effect on the body as a whole, its certain systems, organs, providing a drug-free positive correction of their function. Compared with traditional types of dairy products with high organoleptic and commodity characteristics, produced on the basis of classical technological techniques, dairy products of the new generation should have increased nutritional and biological value. The article is devoted to the research and development of the technology of a new cottage cheese product - cottage cheese paste produced with the addition of lactulose concentrate and fruit and berry fillers. This article discusses the steady trend towards the use of fermented milk products with functional properties in the diet of modern humans. Purpose: Study and development of technology of thermized cottage cheese paste enriched with prebiotic lactulose and fruit and berry fillers. Methods: Analysis and generalization of theoretical information, organoleptic evaluation, physicochemical methods of analysis, microbiological methods of evaluation of cottage cheese paste, quality control of the finished product. Results and their significance: The positive role of prebiotic substances in the vital activity of the macroorganism was studied. It is not for nothing that academician Andrei Georgievich Khramtsov once called lactulose "a miracle made of milk." Lactulose, being a strong bifidogenic factor, allows stabilizing the microflora of the stomach. Lactulose activates the growth of bifidobacteria, which take root well in the intestine and ferment lactulose to form lactic acid. Lactic acid suppresses the development of pathogenic and putrefactive bacteria. As a result of the conducted studies, it was determined that the cottage cheese paste enriched with lactulose had high quality indicators and retained its consumer properties during the entire storage period. The introduction of lactulose into the recipe of cottage cheese paste does not reduce the nutritional advantages of the finished product.

Main problem: The key task of the development of the regions of the Republic of Kazakhstan is to ensure their sustainable socio-economic development by increasing its competitiveness and innovation activity. To develop a successful strategy, as well as for its subsequent successful implementation, it is necessary to have a clear vision and idea of what the region will be like in the near future. This vision should be clearly formulated and understood by all interested parties in order to properly coordinate efforts in achieving the set goals. In turn, based on the vision, various initiatives and activities are being formed, the implementation of which is aimed at implementing the main directions of sustainable development of the region. Purpose: to consider the main directions of the implementation of the strategy of competitive, sustainable and safe development of the region. Methods: The theoretical and methodological basis was the concepts, hypotheses and theories presented in the works of domestic and foreign researchers. The methodology is based on a systematic approach, within which methods of comparative, factorial, subject-object; structural-functional, statistical analysis and extrapolation have been applied. Results and their significance: In order to ensure the sustainable development of the Pavlodar region in the future, there is a need to form the basis for the creation of new sectors, as well as to consider opportunities to diversify the regional economy. Currently, there is a structural change in jobs, which leads to an increased role of professional services industries in the field of information technology, engineering. It should be noted that the level of development of small, medium-sized businesses and entrepreneurship in the region is at a low level, due to the predominance of resource sectors in the economy. These sectors, due to the peculiarities of the technological process, do not form a system of suppliers around themselves. However, in order to ensure the progressive development of the industrial complex in the region, it is important to create conditions for the development of SMEs in the region and, accordingly, a system of suppliers around leading manufacturing enterprises. The high competitiveness of the Pavlodar region in the future until 2030 will be ensured through the development of priority clusters, as well as through the emergence of new industrial sectors of the economy. Thus, the priority clusters of «today» include: metallurgical cluster, including the production of end products; cluster of railway engineering; agro-food cluster.

It is known that an increase in the volume of production in any sphere of production as a consequence increases the intensity of anthropogenic impact on the environment, including the atmosphere. This problem is especially typical for oil refineries. On the one hand, this is due to the complexity of oil refining processes and the release of various hydrocarbon compounds into the atmosphere during processing. Therefore, when implementing sustainable ecological and economic development in the Azerbaijani regions that are associated with oil refining, an increase in the volume of products should not create an increase in environmental impact. This problem is considered one of the factors directly affecting the economic situation of the enterprise, as well as creating certain environmental, social and economic problems for society as a whole. The purpose is to study the possibility of using the correlation-regression method in solving the problem of determining the presence of the decapling effect. The relationship between the volume of petroleum products produced and the amount of pollutants released into the atmosphere is random and is characterized by stochastic and statistical dependence. At the same time, on the basis of a mutual comparison of the methods of correlation and regression analysis and the method of production function, the effectiveness of correlation and regression analysis is determined. The methodological basis of the work was the scientific works of scientists-economists, mathematicians providing the definition of the decoupling effect at industrial enterprises. In the presented methodology, the obtained estimates of the performed in real time vary depending on the values of the set parameter. When developing the presented methodology, the STATISTIKA software package was used. This program was developed by StatSoft. Based on the obtained and experimentally verified data, the equation of linear regression dependence is determined. During the research, it was found that in some cases it is not possible to evaluate the statistical characteristics of a random variable or it is accompanied by serious errors. Therefore, when processing data, instead of mathematical expectations and variances, we used selective mathematical expectations and variances. The analysis of the ecological and economic situation of oil refineries based on correlation and regression analysis allows us to determine the presence of the decapling effect. The obtained correlation coefficient between the volume of production oil products and the volume of emissions into the atmosphere shows that there is no statistically significant relationship between these parameters. Thus, there is an achievement of the decoupling effect between the production of petroleum products and the volume of emissions of pollutants into the atmosphere.

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.

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.

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, recycling water are described. This article analyzes the problems of using resource-saving membrane technologies in the production of dairy products in the Republic of Kazakhstan, ways to solve existing problems associated with increasing the economic efficiency of enterprises. The favorable impact of the use of membrane technologies on the social and environmental aspects of whey processing in the country is substantiated.

The process of creating new forms is the key to choosing the combination of different textures for a unique aesthetic effect. Currently, various elements of the interior, including furniture and other decorative additions, are the basis for obtaining emotional balance, which is achieved between the functional purpose of the interior and its artistic and figurative concept. The main task in creating such objects is to create the most comfortable and harmonious atmosphere in the interior, regulating the mental processes of a person, which would cause exceptionally positive emotions and stimulate the creative development of users. The purpose is to consider the features of the use of epoxy resin in the design of interior objects and to study the importance of synthetic resins as a modern material for new ways of shaping in interior design and decoration. The methods used are: the use of formaldehyde resins as a modern, affordable, multifunctional material, the combination of resin with coloring and the use of various textures. Expansion of the range of interior elements in the manufacture of which epoxy resin is used. In this regard, it should be noted that the use of various resin compositions when creating design objects meets consumer requirements and complies with modern and latest trends. In this article, a brief study of such a polymeric material as epoxy resin was carried out. The properties of epoxy resin and how they affect the compositional solution, methods of its modification, and functional aspects of design from the point of view of manufacturing interior elements are described. The technologies for manufacturing modern products for decorative and applied purposes coated with epoxy resin are considered. In the process of researching technologies, a series of experiments are carried out to determine the structure of possible sequential actions, within which a technology will be studied and designed to ensure the safety of a new design product made of synthetic materials, then a constructive logic will be provided in which not only the functional properties of the object will not suffer, but also acquire valuable innovative value

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.

Main problem: the development of a new direction in the food industry – the so-called functional nutrition, which means the use of such products of natural origin, which, when systematically used, have a regulatory effect on the body as a whole or on its specific systems and organs, has been widely recognized all over the world: immunostimulants, biocorrectors for blood pressure, cholesterol levels, etc. When creating functional dairy products, ingredients of plant origin are increasingly included in recipes, which are sources of dietary fiber, vitamins and microelements, organic acids and other biologically active compounds, which can also serve as flavor fillers. Purpose: to develop a technology for the preparation of a fermented milk product with the addition of an extract from gourds. To do this, it was necessary: to select the amount (dose) of the yoghurt starter introduced into the prepared milk, and also to investigate the effect of temperature on the fermentation process of the drink; to investigate the amount (dose) of the vegetable filler introduced into the mixture and its effect on the organoleptic characteristics of the drink; to investigate the organoleptic properties of the drink with the melon culture extract added to it before fermentation and after fermentation; to investigate the effect of vegetable filler on the fermentation process; to investigate the effect of the dose of vegetable filler on the process of acid formation; conduct microbiological studies of milk and vegetable yogurt; to investigate the change in the acidity of milk and vegetable yogurt during storage; to investigate the effect of the freezing process on the chemical composition and biological value of the extract. Methods: when performing the practical part of the work, physicochemical, organoleptic and microbiological studies were used. Results and their significance: in the course of the study, it was concluded that by adding an extract of gourds to the technology for the preparation of fermented milk products, a new fermented milk product can be obtained that meets all physicochemical, organoleptic and microbiological requirements. As a result, an original method for the production of a fermented milk drink containing an extract from a melon culture was developed.

The article is devoted to the study of the main types of retort packaging, as well as polymer and combined materials used for its manufacture. The authors have compiled a classification of retort packaging presented on the modern market, investigated the technological properties of packaging materials, and also determined the requirements for modern retort packaging: resistance to sterilization at a temperature of at least 120°C, steam and moisture resistance, chemical inertia to canned products, tightness, low gas permeability. It has been established that in order to give the retort packaging the required properties, it is made of multilayer polymer or combined materials, each of the layers of which performs certain functions. It is determined that due to the barrier properties of polymer and combined materials with respect to oxygen, retort packaging provides shelf life of canned products up to 5 years, which allows the use of retort packaging made of polymer and combined materials as an alternative to glass and metal packaging. In experimental studies, the composition of the outer layers of modern retort packaging was analyzed and it was concluded that polypropylene or polyethylene terephthalate are most often used, since these polymer materials are thermally and chemically resistant, vapor- and moisture-proof. It is established that materials that are barriers to gases are used as the middle layer – aluminum foil, metallized films, ethylene vinyl alcohol, polyamide. It is proved that polymer co-extrusion, multilayer injection molding or lamination is used for the manufacture of such materials and packaging. The data obtained indicate the high barrier properties of combined packaging materials, therefore, the thermal and chemical stability of the polymer and combined materials used makes it possible to use retort packaging for packing almost all groups of canned products.

Main problem: the article substantiates the relevance of the development and production of specialized food products for athletes and the population involved in sports, fitness as part of a healthy lifestyle. Purpose: development of specialized food products with a general health-improving character, intended for the population involved in sports, fitness and experiencing increased physical exertion. Methods: the obtained results were statistically processed using the methods of correlation and regression analysis and standard software packages "Statistica 6.0". Measurements of chemical, microbiological, organoleptic parameters were carried out using standard methods and modern instruments: an analyzer, an analytical analyzer electrophoresis cell, a high-performance liquid chromatograph, and others. Results and their significance: a scientific concept for the creation of fermented specialized milk-based food products for sports nutrition was formulated; biotechnologies for specialized food products for athletes were developed. For the practical implementation of the results of analytical and experimental studies, packages of regulatory and technical documentation for the production of new products have been developed, which have been tested in the production conditions of existing enterprises in the dairy industry.

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).

In this article, comprehensive studies have been conducted on the rational use of natural pastures, taking into account the seasons and typology, which allows increasing the grazing capacity of forage lands, as well as obtaining high-grade valuable and cheap livestock products. Rational maintenance of livestock on pastures not only reduces fuel costs by 6-7 times, equipment, labor and total feed costs by 2-3 times compared to the content of grazed animals, but also improves metabolic processes and reproductive functions of animals. This determines the great advantage of pasture feeding in the production of important livestock products. In the conditions of vertical zonality of the Zhambyl region, a significant reserve for increasing the production of mutton is their grazing on pasture with the use of pasture turnover; which allows the most efficient use of natural forage lands, increase the live weight and fatness of animals.

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.

Main problem: In recent years, the world has seen the widespread impact and implementation of digitalization in all areas of activity. The financial sector is increasingly feeling the impact of this trend. Today, banks are the leaders in this sector in the use of digital innovations. In connection with current events in the world, banks needed to resort to transformation of their products. Products and services such as Internet banking, chat bots, contactless payment systems, biometric identification technologies, etc. appear and are constantly updated. The article discusses the main trends in the development of digital banking products and their impact on the performance of banks. Purpose: is to study and evaluate new digital banking products and their impact on the key performance indicators of the banking sector. Results and their significance: The directions and trends in the development of new digital banking products were studied and the performance indicators of the banking sector of the Republic of Kazakhstan were compared.

Main problem: One of the priority directions for improving the management system at the enterprise is the organization of effective interaction between strategic and operational management through the formation of a mechanism for their interaction, orienting operational management to achieve strategic goals and objectives. In market conditions, issues of interaction between strategic and operational production management are particularly relevant, allowing solving complex economic problems of the enterprise related to the rational use of resources involved in production, reducing production costs, improving the quality of products, optimizing production potential in order to increase the efficiency of the entire enterprise as a whole and its structural divisions. The role of the mechanism of interaction between strategic and operational production management also lies in the possibility of coordinating those final strategic goals that the enterprise strives for with the actual internal production capabilities. The purpose of this article is to study the issues of interaction between operational and strategic management of an enterprise in a market environment. The theory and modern practice of production management in a competitive environment show that the implementation of operational production management is a natural stage in the implementation of strategic management, therefore, there is a close relationship between them, which manifests itself in their interaction. Methods: The methods of analysis and generalization, the method of systematic and comparative analysis, structural and functional method, economic and mathematical methods, graphical and tabular method were used in the work. Results and their significance: the authors consider the theoretical aspects of the relationship between strategic and operational production management at an enterprise in a competitive environment. There is a low level of compliance of operational tasks of production with the strategic goals of development of domestic enterprises and the special role of information systems designed to link operational and strategic management tasks together. Accordingly, the key aspects of information technology implementation are investigated, including the need for employee training, strategic communications planning, information flow management and the use of data analytics. Examples of successful application of information technologies in various industries and organizations are given.