With interest in camel milk growing due to its nutrients and biologically active compounds, research into methods of processing and drying it is crucial. In recent decades, extensive studies have explored its chemical composition and health benefits with a focus on drying techniques and their effects on its properties. This review systematically summarizes the available literature on camel milk drying processes and their effects on its chemical composition with a view to shortening the drying time. To achieve this goal, we meticulously reviewed numerous studies published between 2014 and 2024 to identify optimal drying methods that maximize the preservation of camel milk’s nutrient components and bioactive compounds. Our analysis revealed significant findings: freeze drying preserves nutrients better than spray drying, but is less efficient. Spray drying, while faster, tends to compromise some nutritional values. Conclusively, optimizing drying parameters can improve production efficiency and nutrient retention.

Currently, the main task of domestic producers of milk and dairy products is to provide consumers with high-quality and safe dairy products. At the same time, the main guarantee of safe production is the introduction of the HACCP system at enterprises.The main advantage of the HACCP system is error detection, namely prevention and prevention, through step-by-step control of the entire food production chain.The research work was carried out on the basis of the national standard SS RK 1179-2003 «Quality systems. Food quality management based on the principles of HACCP. General requirements». At the first stage, the necessary information about the fermented milk product from camel milk was collected (composition, organoleptic characteristics, indicators characterizing quality and safety, application, type of packaging, storage and delivery conditions) and a flowchart of its production process was compiled. At the second stage, the results of scientific research by other authors and regulatory documents related to the quality and safety of camel milk and products from it were examined to analyze chemical, biological and physical risks. Then an assessment of the probability of the identified dangerous risks was carried out. Further, using the Decision Tree tool, critical control points in the technology of the research object were identified, allowing to manage safety and improve quality in their production.

The article presents the results of research on the development of a cranberry powder-enriched curd paste technology aimed at improving the nutritional and biological value of the product. Various amounts of cranberry powder (4%, 8%, 12%) were used in the study, allowing the evaluation of their impact on the organoleptic and physicochemical properties of the curd paste. The optimal amount was found to be 8% cranberry powder, which improved the taste, texture, and nutritional value of the product without negatively affecting its physical stability. Organoleptic evaluation showed that the product with 8% cranberry powder had the best flavor and aroma characteristics. Physicochemical analysis revealed that cranberry enrichment increased the carbohydrate and dietary fiber content, enhancing the product's functional properties. Cranberry, as a plant-based component, contributes to increasing the antioxidant activity of the product, making it more beneficial for health. The results of the study can be applied to the development of new types of fortified products based on dairy raw materials with low technological properties and expand the range of functional products in the market.

The freeze-drying of camel and mare milk presents challenges due to their unique compositions, such as high lactose and protein content. This research aims to optimize vacuum freeze-drying parameters, including temperature, drying time, and layer thickness, for enhanced product quality and reduced energy consumption. Ultrasound and homogenization techniques were applied to enhance moisture transfer during drying. Experimental data suggest optimal conditions of -50°C to +50°C over 22–24 hours, significantly improving reconstitution quality. Mathematical modeling in Python and Maple helped refine process parameters to achieve desirable product consistency.

With the increasing interest in CM as a potential source of nutrients and bioactive compounds, there arises a necessity to delve into methods for its processing and drying. Over recent decades, a significant amount of research has been conducted on the chemical composition of CM and its potential health benefits. Consequently, this study is directed towards examining CM drying technology, including an analysis of the influence of different drying methods on its chemical composition and nutri-tional properties. The objective of this review is to systematically summarize the available literature on CM drying processes and their impact on its chemical composition. Special attention is devoted to comparing various drying methods such as freeze-drying, spray drying, and freeze-drying, as well as investigating factors affecting the quality of dried CM. To achieve this goal, we scrutinize a series of studies published between 2003 and 2022 to identify optimal drying methods that promote the maximum preservation of CM's nutritional components and bioactive compounds. Additionally, we explore possibilities for reducing drying time to enhance production efficiency. This research is grounded in the analysis of data from diverse scientific research databases, including Scopus and Google Scholar, encompassing a systematic review of scientific literature and a comparative analysis of the obtained results.