This study investigated the effects of lactation period, foaling month and number, mare age, and regional factors on the quality parameters, amino acid composition, fatty acid profile, and nutritional indices of Kazakh mare’s milk under pasture conditions. A total of 240 milk samples were collected from Almaty and Zhambyl regions during the summer and autumn lactation periods. Standard physicochemical analyses determined fat, protein, casein, TS, and SNF contents, while amino acids were quantified via HPLC and fatty acids by GC. Significant seasonal differences were observed: summer milk contained higher PUFA (18.29%) and n-3 (5.71%) levels and exhibited lower SFA and AI values, indicating superior nutritional quality. Milk from younger mares (4 to 6 years) showed elevated essential amino acids and better lipid health indices compared to older mares. Zhambyl region samples had higher unsaturated fatty acids and SNF, while Almaty milk exhibited higher SFA and casein content. Amino acid profiling revealed that summer milk was enriched in glutamic acid, aspartic acid, serine, and histidine, whereas autumn milk contained more valine, leucine, methionine, and cysteine. PCA revealed distinct clustering based on season, mare age, and foaling period, confirming their substantial roles in shaping milk composition. These findings highlight that mare age, lactation period, and foaling timing significantly affect the nutritional quality of the mare’s milk. These results provide valuable insights for optimizing milk production and kumys fermentation strategies under traditional pasture-based systems.

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.

Kumys, a traditional fermented dairy product derived from mare’s milk, possesses unique nutritional properties with significant potential in the functional food market. This study presents a comparative evaluation the chemical composition, and fatty acid profiles of kumys obtained from Kazakh mare’s milk across two key regions in southern Kazakhstan (Almaty and Zhambyl) over five months of lactation (July to November). A total of 240 kumys samples were analyzed using MilkoScan FT1 for standard milk parameters and gas chromatography GC Shimadzu GC-2010 Plus for fatty acid profiling. Principal component analysis (PCA), ANOVA, and correlation analysis were applied to explore regional and seasonal variation. The results revealed significant differences in the composition between regions and across lactation months. Kumys from the Almaty region exhibited higher levels of protein (1.59% vs. 1.41%), lactose (5.68% vs. 5.12%), and solids-not-fat, while Zhambyl samples showed higher fat content (1.86% vs. 1.52%) and more favorable thrombogenic index (TI) values. Notably, linoleic acid (C18:2n6c) content increased by 28% from July (0.46 g/100g fat) to November (0.59 g/100g fat), and alpha-linolenic acid (C18:3n3c) increased by 21% over the same period.. The n-6/n-3 ratio improved significantly in autumn months, particularly in Zhambyl, suggesting enhanced health-promoting qualities. PCA distinguished samples based on both geographic and seasonal factors, with lactation stage having a more substantial impact on kumys composition than region. These findings underscore the importance of lactation month and regional pasture characteristics in shaping the nutritional value of kumys and provide a scientific basis for optimizing their production and valorization in the dairy sector.

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