Here, we present the results of analyzing the fatty acid composition of the main edible vegetable oils from Kazakhstani oilseed producers (safflower, sunflower, maize (corn), linseed, cottonseed, soybean and rapeseed) in comparison with the known fatty acid (FA) composition of specific vegetable oils complying with the Codex Standard for Named Vegetable Oil (Codex Stan 210-1999). The fatty acid composition of 35 different vegetable oils was analyzed by gas chromatography with a Shimadzu GC-2010 Plus instrument with flame ionization detection using a high-polarity CP-Sil 2560, which allowed us to establish their authenticity for high accuracy and excellent separation. A comparative study of the fatty acid composition, groups and omega-6/omega-3 ratios in seven different vegetable oils was carried out. Subsequently, the data were processed by hierarchical clustering analysis, principal component analysis, artificial neural network and Pearson’s correlation. Artificial neural network analysis demonstrated correct predictions. Principal component analysis showed the effects of oleic, linoleic and α-linolenic acids to vegetable oils classification.

This paper presents the effects of organic fertilizers on the yield, quality, and fatty acid composition of maize and soybean in 2022 in Southeast Kazakhstan. Maize and soybean yields were improved by commercial organic fertilizers. In general, the yield, quality, and fatty acid (FA) parameters of both crops were influenced by various types of organic fertilizers. The application of HansePlant fertilizer allowed for an increase in the yield of maize seed by 47% and soybean by 31%. Organic fertilizers improved the quality parameters fat, protein, fiber, and starch in maize by 35%, 22%, 14%, and 8%, respectively, compared to control samples. In soybean, the parameters fat, protein, and fiber were improved by 20%, 3%, and 11%, respectively. The FA compositions of maize and soybean were analyzed via gas chromatography and with tandem mass spectrometer using a polarity column. Compared with no fertilization conditions, the omega-6/omega-3 ratio showed the lowest value in maize (22.40–123.96) and soybean (3.26–4.07). A study of the fatty acid composition groups compared with different fertilizer treatments was performed.

Background: Equine milk, including its whey proteins, is a source of nutrients and functional components in the human diet, and is especially beneficial for people with weakened immune systems, newborns, and athletes. Objectives Whey proteins in equine milk constitute approximately 20% of the total protein content and include various fractions such as albumin, globulin, and lactoferrin. Lactoferrin is one of the most extensively studied whey proteins in equine milk. Methods: HPLC-Mass analysis, enzymatic hydrolysis, modeling of 3D structure and biological activity in silico. Results: It has antioxidant, anti-inflammatory, and immunomodulatory properties, making it a promising candidate for influencing the various aspects of cardiovascular disease pathogenesis. The products of Lactoferrin hydrolysis by trypsin were confirmed using HPLC. The half-lives of the hydrolysate in the bloodstream and in an intestine-like environment were predicted in silico. Various biological activities (antihypertensive, anti-inflammatory, and antiangiogenic) were also estimated in silico and compared with the corresponding activities of lactoferrin hydrolysate amino acid sequences from camel and dromedary milk. Conclusions: The three-dimensional modeling of lactoferrin hydrolysate peptides was performed to support the development of computational models or simulations, as well as to investigate their potential antimicrobial, anti-inflammatory, or immune-modulating functions in clinical or nutritional applications.

Camel milk is considered an essential source of nutrition and an effective remedy with healing properties in treating several diseases. Shubat, a fermented drink made from camel milk, contains easily digestible proteins, determining its nutritional value. Meanwhile, few studies have analysed the fatty and amino acid composition of Bactrian camel milk, milk powder and shubat in Kazakhstan. In this paper, we used the gas chromatography-mass spectrometry method to determine milk the fatty and amino acid composition of Kazakhstan camel milk and camel milk powder and submit samples. As a result, significant differences in the fatty acid and amino acid compositions were observed among samples of raw milk, milk powder and shubat. differences were found in all amino acids. The most representative fatty acids in the three groups were С16:0, С18:0, С18:1n9c, С14:0 FAs. In camel milk samples, among indispensable amino acids, lysine (29.64%) was the highest in concentration, followed by methionine (25.68%). Some polyunsaturated fatty acids (PUFAs) such as С18:3n3c, С20:4n6, С18:3n3c, С20:3n3c 8,11,14 were found only in shubat samples. Furthermore, we revealed a significant decrease in both dispensable (DAA) and indispensable (IDAA) contents in camel milk powder. Meanwhile, an increase in the quantitative content of amino acids has been observed in shubat, especially in threonine (166.86%), aspargine (156.34%), alanine (114.48%), etc. The results provide a theoretical basis for additional studies of camel milk composition of Bactrian camel in Kazakhstan.

Camel milk and dairy products based on camel milk are consumed by people in various countries, particularly Asia and Africa. Traditionally, products based on camel milk products have been an essential source of protein for people living in arid countries of the world. Here, we have discussed the chemical composition of camel milk and the technological features and limitations in the production of dairy products from camel milk. Moreover, different species or strains of LAB such as Lactobacillus plantarum, Lactobacillus fermentum, Lactobacillus casei, Enterococcus faecium, Streptococcus thermophilus, Weissella confusa were detected as the prevalent bacteria in camel milk and camel milk products. Although camel milk has been subjected to numerous studies, technical analyses on an industrial scale remain scarce, especially for processed camel milk products. Further comprehensive research is needed to improve the quality of camel milk dairy products so that they can compete with milk from other livestock.

The article presents data on the state of goat milk in the village of B. Momyshuly in Zhualin district of Zhambyl region. In this article physicochemical and organoleptic properties of goat and cow milk, as well as their combination in the ratio of 1:1 for the production of brine cheeses were studied. Three samples were studied in the research process: cow's milk, a mixture of cow's and goat's milk, and goat's milk. The results obtained showed that the milk mixture had higher fat content (4.48%) compared to cow's milk (3.86%) and lower than that of goat's milk (5.0%). It is important to note that coagulation of goat milk is almost twice as fast due to the low kappa-casein content. This milk mixture resulted in a higher cheese yield (12.5%) compared to cheese from cow's milk (11%), but lower than that from goat's milk (14%).The technological process of cheese production was adapted for a mixture of milk, which allowed to improve the organoleptic characteristics of the product. It was found that goat milk significantly affects the flavor and consistency of cheese, giving it a creamy flavor and delicate consistency. These data can be used in the dairy industry of Kazakhstan to expand the range of dairy products and create more nutritious cheeses. The research was conducted in the laboratory of the dairy enterprise for processing cow's milk «Aq Altyn».