Currently, the expansion of the range of functional drinks based on whey is of great interest. In the compositions of such drinks, the use of plant extracts or their compositions is relevant, Since it helps to increase the concentration of biologically active substances in them, including antioxidant action. There fore, the purpose of this study is to develop a beverage technology based on whey enriched with rosehip vitamin complex. The process of obtaining biologically active substances by roses of plants, including rosehip, has been optimized by mathematical modeling. The synergistic effect of the antioxidant action of the obtained extracts with whey extract has been established. Formulas and a basic technological scheme of “Active” drinks have been developed. As a generalization, drinks based on rosehip and whey enriched with a vitamin complex have been developed. The assessment of the quality of drinks according to a set of indicators in comparison with the analogue was carried out. The proposed technology makes it possible to obtain gel-like drinks in whey, which are natural food. It has higher organoleptic characteristics and shelf life compared to its analog, as well as significant concentrations of functional ingredients of an antioxidant orientation (flavonoids, xanthones, vitamin C).

Йогурт өндірісінде бұрын қолданылмаған өсімдік тектес жаңа компоненттерді пайдалану өнімге тек мүлдем жаңа дәмдік қасиеттер беріп қана қоймай, сонымен қатар оны адам ағзасына қажетті маңызды нутриенттермен байытып, функционалдық мақсаттағы тағам өнімін әзірлеуге мүмкіндік береді.Осы зерттеудің мақсаты – функционалды сүтқышқылды өнімдер дайындауда қызылша ұнтағын байытқыш ретінде қолданудың әсерін зерттеу болды. Жұмыс барысында әртүрлі концентрациядағы өсімдік қоспасы ретінде қызылша ұнтағы қосылған сүтқышқылды йогурттың үлгілері дайындалды. Қызылша ұнтағы пастеризацияланған сүтке қосылып, сүтқышқылды бактерияларды қоспастан бұрын араластырылды. Зерттеу нәтижесінде қызылша ұнтағын байытқыш ретінде пайдалану сүт қышқылын ашыту уақытын қысқартуға мүмкіндік беретіндігі анықталды. Алынған йогурт үлгілерінің сапасы органолептикалық, физика-химиялық көрсеткіштер бойынша бағаланып, дәмсараптау сынақтары жүргізілді. Қосылған өсімдік қоспасының йогурттың сыртқы түріне, құрылымына, дәміне оң әсер еткендігі анықталды. Қызылша ұнтағын қосу сүттің суспензиясын азайтып, йогурттың су байланыстыру қабілетін арттырды. Алынған йогурт үлгілерінің тағамдық құндылығы есептеліп, 0,25% қызылша ұнтағы қосылған үлгіде темірдің мөлшерінің артқаны анықталды.

Currently, due to changes in the lifestyle of people and the impact of the environment on the body, the requirements for the diet are also changing. To this end, expanding the range of lactic acid products based on the use of mixed dairy products, the development of high-quality products is an important direction in the development of the food industry. The proposed article is devoted to the preparation of a lactic acid drink based on various ratios of mare and cow's milk. The study revealed the effect of mare's milk and cow's milk and various starters (traditional and acidophilic) on the fermentation process, physicochemical, microbiological and organoleptic indicators of the products. As a result of the experiment, the results of various types of lactic acid drinks (mare's milk – 100%, cow's milk – 100%, as well as in the ratio of 70:30, 50:50, 30:70) were made and analyzed. According to the results of the studies, fermented milk products prepared from acidophilic starter and added in a ratio of 50% mare's and cow's milk showed the best results in organoleptic, microbiological and physicochemical indicators. It was also proved that a fermented milk drink made from mixed milk has high safety and nutritional value, all indicators meet the requirements and it is recommended to use this product as a recommended product for the purpose of functional nutrition. A functional drink is very useful for the body and contributes to the regulation of the body.

Cheese is a food product with a high protein content, obtained as a result of milk coagulation and its improvement. There are enough ways to add various vegetable additives to give the cheese an additional taste and aroma. The proposed article explores the possibility of increasing their nutritional and biological value by enriching soft salty cheese with vegetable raw materials. The addition of natural ingredients such as parsley powder and walnuts significantly increases the vitamin C and dietary fiber content of salty soft cheese. The study showed that in sample № 3, the vitamin C content in cheese with parsley and walnuts increased 6-fold, and dietary fiber increased to 0,86 g. These changes make it possible to improve the beneficial properties of dairy products.The finished products met all the requirements for organoleptic characteristics and showed high quality. This research has proposed an effective approach to introducing functional properties into dairy products and opens the door to the application of new technological methods in the dairy industry. Enriching the composition of dairy products can enhance health benefits and offer new opportunities to meet people's nutritional needs.

Enteral nutrition (EN) is known to promote mucosal healing in inflammatory bowel disease, and multi-omics data suggest that the gut microbiome mediates its therapeutic effects. However, the impact of EN and its components on the gut community during recovery from acute epithelial injury remains incompletely understood. We used whole-genome metagenomic sequencing to investigate the effect of an EN formula based on extruded amaranth flour and pea protein on the gut microbiome in a dextran sulfate sodium (DSS) rat model of acute colonic injury. Three groups were compared, as follows: an unchallenged control (n = 9) with standard chow, a colonic injury (5% DSS; n = 9) group with standard chow, and a colonic injury (5% DSS; n = 9) group with EN. Injury was confirmed histologically (median MCHI score was 2, indicating epithelial damage without inflammation). DSS caused significant weight loss. Animals receiving EN regained baseline weight faster, by day 14, whereas animals on standard chow achieved recovery only by day 21. Differences in energy intake should be further investigated to validate the effect of EN on body weight recovery. At day 21, both injury groups demonstrated higher relative abundances of Bacteroidaceae and Erysipelotrichaceae, including the mucin-degrader Allobaculum mucilyticum, compared with the control group. Conversely, Lactobacillus abundance, notably Lactobacillus acidophilus, was higher in the EN group than in both other groups, as was the inferred capacity for lactate-producing fermentation. These findings suggest that EN is associated with a distinct microbial composition and inferred metabolic profile during the post-injury period, with lactobacilli as one of the potential mediators of its effects.

The article is devoted to the preparation of kurut, a national dairy product made from camel milk. A technology has been developed for using plant raw materials to enrich national dairy products with vitamins. Camel milk from Southern Kazakhstan and rose hips from Eastern Kazakhstan were selected as research objects, with rose hips used as plant raw materials added to the finished curd mass in dried, powdered form. This is because the vitamin content in dried fruits and berries is preserved for a long period of time. Rose hips are rich in vitamins and are especially valuable as a primary source of ascorbic acid, containing ten times more than apples. Ascorbic acid plays a key biochemical and physiological role in the human body; it contributes to the normal development of connective tissues, stress resistance and normal immune function, and protects against viral and bacterial infections. Three samples of cow's milk and three samples of camel's milk were taken for the study, as well as a control sample and samples of cottage cheese enriched with 3% and 5% rosehip powder, and an analysis of the vitamin C enrichment level was carried out. The physicochemical, organoleptic and energy indicators of cottage cheese with added dry rosehip powder were calculated. The sample with 5% rosehip powder, which showed the best results, was recognised as optimal. The article is devoted to the preparation of kurut, a national dairy product made from camel milk. A technology has been developed for using plant raw materials to enrich national dairy products with vitamins. Camel milk from Southern Kazakhstan and rose hips from Eastern Kazakhstan were selected as research objects, with rose hips used as plant raw materials added to the finished curd mass in dried form. The vitamin C content in 100 g of the product was determined to be 11,754 ± 0,24%, protein – 60,1, fat – 3,1, carbohydrates – 18,2, energy value – 341,1 kcal.