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.

The most widely used probiotics that benefit human and animal health are lactic acid bacteria (LAB) derived from milk and dairy products. Therefore, this study aimed to investigate the probiotic properties of LAB strains isolated from Kazakhstan mare's milk and koumiss (fermented mare’s milk) samples. A total of 24 LAB strains were isolated to test their probiotic properties. Based on analysis of probiotic properties, the strains 3K, 7K, 9K, 10K and 11K were identified by 16S rDNA sequence analysis. According to PCR analysis, three strains (3K, 7K, 9K) were assigned to the species Limosilactobacillus fermentum and the remaining two strains (10K and 11K) were assigned to the species Lacticaseibacillus paracasei. In summary, the high biological potential of the strain Lacticaseibacillus paracasei 10K was identified as having probiotic property, which suggests its possible use as a promising candidate.

The valorization of dairy by-products, particularly whey, represents a key challenge and opportunity in sustainable food systems. This study aimed to evaluate the physicochemical and amino acid composition of milk and whey-derived products and to identify optimal whey–milk mixtures using integrated multivariate and desirability-based approaches. Ten model systems (M1–M10) were prepared with increasing whey content (7.5–75%), and their composition was analyzed using infrared spectroscopy and high-performance liquid chromatography. Multivariate analysis, including PCA and correlation heatmaps, revealed that protein, casein, TS, SNF, and amino acid fractions (ΣEAA and ΣBCAA) were the primary drivers of compositional variability, whereas lactose and acidity-related parameters contributed to secondary differentiation. Desirability function analysis was applied by integrating nutritional quality, functional balance, and sustainability score into a composite index. The results demonstrated that intermediate formulations achieved a more balanced profile compared with extreme compositions. Among all mixtures, the formulation containing 30% whey (M5) showed the highest overall desirability within the evaluated parameters, reflecting a favorable balance between compositional quality and whey utilization. These findings highlight the potential of integrated analytical approaches for the development of nutritionally optimized and resource-efficient dairy systems.

В данной работе представлены результаты комплексных исследований по разработке и оптимизации технологических параметров пастеризации и ферментации верблюжьего молока для производства функционального кисломолочного напитка «Шалап». Актуальность исследования обусловлена уникальным биохимическим составом верблюжьего молока, которое превосходит коровье по содержанию витаминов, микроэлементов и белков, но требует специфических подходов к переработке из-за высокой термочувствительности компонентов. В ходе экспериментальной работы был проведен сравнительный анализ различных режимов термической обработки. Установлено, что оптимальным режимом пастеризации является нагрев до 72°C с выдержкой 15 минут. Данный параметр обеспечивает требуемый уровень микробиологической безопасности (снижение общего микробного числа до <10³ КОЕ/мл) при максимальном сохранении биологически активных веществ, в частности, витамина С (сохранность до 92 %). Особое внимание уделено подбору эффективных заквасочных культур для ферментации. Экспериментально доказано, что использование комбинированной закваски, состоящей из Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus и Lactobacillus acidophilus, позволяет получить продукт с гармоничными органолептическими свойствами и стабильной структурой. Оптимальные условия ферментации определены при температуре 42°C в течение 6 часов, что обеспечивает достижение активной кислотности pH 4,3 и титруемой кислотности в пределах 90-100°Т. Разработанная технология включает этап созревания при 4°C и последующее смешивание с газированной водой (20–30 %), что придает напитку характерные освежающие свойства. Готовый продукт характеризуется высокой пробиотической ценностью (содержание молочнокислых бактерий ≥ 1×10⁸ КОЕ/мл) и стабильностью при хранении до 5 суток