Fermented camel milk, named shubat in Central Asia, is historically and culturally important because it is mainly consumed by Kazakh people who live not only in Kazakhstan but also in close neighboring countries. However, despite its cultural and dietetic significance for this local population, research on its composition and processing technology and the richness of its microflora is relatively scarce. The present review of this product, which is an important beverage in the Kazakh culture, provides up-to-date information regarding its main components and their variability according to different factors, surveys recent changes in the processing technologies for making it using modern techniques, and explores the biodiversity of its microflora. It was reported that the protein, vitamin C, and calcium contents in shubat vary between 1.19 and 5.63%, 28 and 417 mg L⁻¹, and 1.03 and 1.88 g L⁻¹. The lactose content totally disappears. Shubat contains a complex microbial consortium that contributes to its strong reputation for health benefits, but a scientific demonstration of these claims has only been partially achieved.

The growth characteristics of two strains of lactic acid bacteria (LAB), Lacticaseibacillus casei and Lactobacillus kefiri, isolated from qymyz, a traditional fermented mare milk beverage, were studied and modeled, including the effect of different carbohydrates, pH, and temperature. Along with population, substrates, and metabolites, lactic acid and ethanol were monitored by HPLC. Growth parameters were obtained from mono- and biphasic logistic growth models that fit the population evolution of L. casei and L. kefiri, respectively. The effect of temperature and pH on the growth rate was represented with the gamma concept model, while the effect of the limiting substrate was evaluated according to the Monod equation. Lastly, a simplified Luedeking and Piret equation was used to represent metabolite production. The optimum values of pH and temperature were 6.69 ± 0.20, 38.63 ± 0.32 °C, 5.93 ± 0.08, and 33.15 ± 0.53 °C, with growth rate values of 0.66 ± 0.01 h⁻¹ and 0.29 ± 0.01 h⁻¹ for L. casei and L. kefiri, respectively. L. casei had a homofermentative pathway, while L. kefiri was heterofermentative, with an ethanol production rate of 2.90 × 10⁻⁹ mg·CFU⁻¹. The Monod model showed that L. casei had the lowest Ks value for lactose, while for L. kefiri, it was the highest among milk carbohydrates. These results show that the population of the two LAB strains and therefore the concentrations of acid and ethanol can be controlled by the fermentation conditions and that our model can help to significantly improve the production of qymyz.

The two species of domestic large camelids (dromedary and Bactrian) are occupying two different arid ecosystems in the world (hot and cold deserts, respectively). However, their respective geographical distribution is overlapping in some areas. The most important overlapping place is in Kazakhstan where the two species are cohabiting, even sometimes on the same farm ( Faye and Konuspayeva, 2012; Imamura et al., 2017). For this reason, a clear description of the current situation of camel breeding in this country can be informative.

The issue relatedto removing heavy and radioactive metals from the body is relevant all over the world. Chemical preparations for removing heavy metals and radionuclides are not effective enough, causing the depletion of trace elements in the body. It is effective to use substances contained in natural foods that do not cause side effects and provide for protective action. These substances include pectin, safe natural detoxifying agents that remove toxins from the body. When processing fruits and vegetables, pectin remains in the pomace thatis valuable for obtaining competitive products. There are techniques to produce pectin from plant raw materials by using enzymes that are harmless to health. The use of pectin concentrates in combination with dairy raw materials makes it possible to obtain biologically complete products with functional properties. A concentrate containing 5 %of pectin was used in the study reported in this paper. Raw materials were studied in terms of important indicators of their quality and safety, to determine their suitability and further use in yogurt technology. The formulations of yogurts have been devisedinvolving the application of low-esterified beet pectin concentrate, whose degree of etherification is 34.7 % and the complex-forming capacity is 290 mg Рb2+/g. It has been established that the most optimal sample contains pectin in the amount of 0.5 % per milk mass. To preserve the vitamin composition, the yogurts were prepared under the classic pasteurization regime of 72 to 75 °C with a 20 s aging. In the future, the industrial implementation of the devised technologies and formulations of pectin-containing dairy products could provide the population with products that have functional properties and contribute to the prevention of socially significant diseases

Body measurements are used regularly to describe phenotypes or the weight of animals. However, little data describe the age effect on the different measurements. In the present paper, 477 Bactrian camels (7–180 months old) were measured (length of the head, length and circumference of the neck, height at the withers, girth circumference, length of the front leg, and length of the body), and their growth was modeled by comparing different equations, the most convenient being the beta growth equation. In addition, the differences in body measurements of adult Bactrian camels between farms were tested by variance analysis, and multivariate analyses were used for identifying homogeneous clusters of camels according to their body measurements. The sampled animals were from different regions of the country. The significant relationships between cluster and region support the idea of racial differentiation. Body condition scoring is widely used in farm animals as an indicator of their feeding, health, and welfare status. If a body condition score is available for dromedaries, there is no specific grid for the Bactrian camel. Starting from typical examples taken from photos in different conditions, including extreme ones, a representation of a scoring system of 6 points from very emaciated (score 0) to overweight Bactrian camel (score 5) was proposed in the form of drawings from the right side, back, and three-quarter rear. To complete the drawings, a descriptive grid was built as a base for training stakeholders in relation to Bactrian camel farm management. However, the seasonal change in the fleece abundance, the variability of the humps’ shape, and the presence of crossbreeding with dromedary camels require adapting the scoring accordingly.

Poultry meat can be contaminated with a wide range of microorganisms, including those that can spoil the product during chill storage and certain foodborne pathogens. This study aims to investigate the effect of probiotics on the shelf life of shilled broiler meat. The object of the study was fresh broiler meat obtained from broiler chickens fed three different amounts of probiotics, which were isolated from shubat and koumiss. For the control group, birds were fed a basal diet (BD) and drinking water (DW). Chicks in the experimental groups were fed by BD, DW, and probiotics 0.25 mL, 0.5 mL, and 1.0 mL per bird (groups Pro1, Pro2, and Pro3, respectively), for 42 days. Following slaughter, the filets were packed aerobically and stored in temperature-controlled conditions at 4±2ºC. Microbial examinations of meat quality included QMAFAnM, BGKP, pathogenic (Salmonella, Listeria monocytogenes), yeast, and mold. The sensory parameters were used to determine the meat samples' shelf life. Broiler filets had a sensory shelf life of 7 to 9 days. The novelty of this study lies in its focus on the use of probiotics in broiler meat, particularly in the context of Kazakhstan. While probiotics have been studied in a variety of food products, their effect on broiler meat in Kazakhstan has yet to be investigated. As per our results, we can recommend the application of the Pro2 level for the best shelf life, microbial quality, and sensory properties.