Relevance. Holstein dairy cattle are bred in the Sverdlovsk region, its improvement is carried out by selecting and selecting the best for further breeding. In order for them to display their genetic potential of productivity, it is necessary to ensure a balanced diet. The aim of the work was to assess the diversity of dairy characteristics in Holstein cows when using the “VivAktiv” feed additive.Methods. To conduct the study, 4 groups of calved heifers with 10 heads each were formed in a typical breeding plant for the region: a control group and three experimental ones based on the principle of pairs of analogues. The dairy productivity of cows was evaluated for the first lactation and for the calendar year by control milking once a month. The fat and protein content in milk was assessed in an average milk sample once a month from each cow. The coefficient of variability (variation) was calculated according to the generally accepted formula.Results. As a result of the conducted research, it was found that the use of the “VivAktiv” feed additive did not significantly affect the productivity of cows. The milk yield for lactation by group was 10582.3 ± 187.35, 10640.8 ± 163.89, 10293.9 ± 176.45 and 10080.1 ± 178.13 kg, respectively, the difference was unreliable and insignificant. Considering the changes in the coefficient of variation between the groups, we can note a lower variability of the trait in cows of the 2nd experimental group. The animals of the control group came in second place. The largest variety of the trait turned out to be in the 3rd experimental group. Thus, the variability of the trait is influenced by the period (month) of lactation, to some extent the duration of lactation, as well as the use of the feed additive “VivAktiv”, which had a stabilizing effect on cow yield when used at a dose of 20 g/head/day.

Relevance . The breeding of Holstein cattle has revealed problems: reduced reproductive function and shorter productive longevity, often associated with metabolic disorders due to poor diet balance and high productivity. Studying the possibility of long-term productive use of Holstein cows in the region is relevant for improving dairy farming efficiency. The aim was to evaluate the variability of dairy characteristics of cows depending on lactation duration. Methods. The study object was cows that completed lactation, grouped by lactation number. Data from the IAC “SELEX-Dairy Cattle” database and own research were used. Herd structure was studied, average milk yield per lactation was established. Productivity was monitored via control milkings. The coefficient of variation was calculated. Results . The main part of the herd (44.8%) consists of 1st and 2nd lactation cows. Productivity stabilizes from the 3rd to the 6th lactation. The difference between minimum and maximum milk yield exceeds 200%. The coefficient of variation for milk yield (>10%) indicates herd heterogeneity, especially among 1st and 8th lactation cows, due to the mass introduction of replacement heifers without selection. Fat and protein content indicators are stable, their coefficients of variation are within normal limits. Holstein cows can be effectively used up to the 6th–7th lactation. To improve herd uniformity, it is necessary to optimize the selection of replacement young stock.

Relevance. The quality of products tends to be a core indicator of any enterprise activity defining its competitiveness within market conditions to a great extent. Production of confectionery creams avoiding usage of stabilizers, preservatives and trans fats is a promising direction being demanded by consumers. Stability of the whipped mass within production and storage processes depends on the dynamics of the confectionery foam destruction, which leads to degradation of whipped products form and volume. Stability and dimensional stability of foam systems become key indicators of food products quality reflecting their major structural and mechanical properties.Methods. This article studies dependence of the stability (incl. dimensional stability) of cream marshmallow on temperature and density. Through experimental path authors show influence of molasses temperature set in line with recipe on the whipped cream density.Results. Molasses temperature determines the temperature denaturation of egg whites, their bond and forms a stable structure. The study of cream marshmallow samples obtained from molasses with a density of 1.3 g/cm3, 0.9 g/cm3 and 0.7 g/cm3 established that lower density of molasses added in line with the recipe forms a stronger and more stable structure of cream marshmallow.

Relevance. Modern dairy cattle of the Middle Urals are distinguished by their large mass. These are large animals with a high genetic potential of 10-12 thousand kg or more of milk per lactation. It is of interest to assess the further possibility of increasing the breeding value of Holstein breed animals, including productive longevity. The aim of the work is to study the variability of milk productivity indicators of cows-daughters of different breeding bulls depending on the age in lactation. Methods. The research was conducted in the conditions of a typical agricultural enterprise for the production of milk — a breeding reproducer for the breeding of Holstein cattle. The object of the research is cows-daughters from breeding bulls Altaesquaye, Campman, Charman and Emen. The material and data for comparison were the database of the IAC “SELEX — Dairy Cattle”, the results of our own research. Milk yield for 305 days of lactation by lactation, MJ and MDB in milk by lactation were taken into account. Results. As a result of the research, it was found that the milk yields of cows-daughters of different bulls-producers vary differently depending on age. Thus, the milk yield of Altaesquaie bull cows had the highest rates during the second lactation, and then stabilized with fluctuations in one direction or another by 350–700 kg with a constant decrease (starting from the 5th lactation). The same changes were noted in the daughters of bull Charman. The daughters of the Campman bull increased milk yield to age-appropriate lactation, and then decreased with fluctuations in lactation. The daughters of bull Emen have been found to have increased milk yields up to and including the 5th lactation. The same changes were found for MJ and MDB in milk, which is confirmed by fluctuations in the coefficient of variability depending on age.

The revival and scientific reinterpretation of traditional meat fermentation technologies represent a promising strategy for addressing current challenges in the global food industry, including the growing demand for clean-label products, natural preservation, and sustainable processing. This review examines the potential of autochthonous lactic acid bacteria (LAB), including cultures derived from traditional fermented dairy products, as functional and bioprotective agents in fermented meat systems. Particular emphasis is placed on their technological performance, antimicrobial activity, probiotic potential, and their role in enhancing sensory quality, microbiological safety, and shelf life without the use of synthetic chemical preservatives. Using traditional Kazakh fermented meat and dairy products as a model system, this review demonstrates how ethnically rooted fermentation practices can be translated into scientifically grounded biotechnological solutions with relevance beyond regional contexts. Special attention is given to the role of indigenous microbial resources as a sustainable alternative to conventional preservation strategies commonly applied in industrial meat processing. In addition, recent genomic and metagenomic insights into LAB functionality are discussed as tools for improving safety assessment, standardization, and scalability. Overall, this review provides a conceptual and practical framework for integrating traditional fermentation knowledge into contemporary meat processing and for developing functional, safe, and environmentally responsible meat products.

The use of starter cultures with active metabolic activity during fermentation represents an effective biotechnological method for processing meat products, ensuring their safety, enhancing microbiological stability, and extending shelf life. A particularly promising approach involves the application of strains isolated from traditional fermented dairy products, which contribute to preserving authentic flavor and improving the organoleptic characteristics of fermented lamb. The development of domestic starter cultures based on such strains is of practical importance for expanding the range of national meat products, reducing dependence on imported cultures, and aligning with the requirements of the modern food industry and the concept of functional nutrition.The aim of this study is to conduct a comparative microbiological analysis of the traditional fermented dairy product kurt, produced using different technological recipes, and to assess the influence of fermentation duration on the quality characteristics of lamb when using starter cultures based on isolated bacteria.In this work, lactic acid bacteria were isolated and preliminarily identified from three samples of the traditional Kazakh fermented dairy product kurt. Strains of Lactobacillus casei and Lactococcus lactis, which demonstrated high viability and favorable organoleptic properties upon activation, were used as starter cultures. A fermentation technology for lamb was developed using these microorganisms isolated from kurt.Meat samples were incubated at 4 °C with the addition of 5% salt and 20% starter culture for 4, 8, and 12 hours. The results indicated a decrease in pH, an increase in moisture and fat content, improvement in texture, and the formation of a meat-dairy aroma. Water activity remained at a microbiologically safe level (Aw < 0.90), ensuring product stability.Both theoretical and experimental research methods were employed in the study. Experimental work was conducted at the Laboratory of Physicochemical Analysis of Food Products named after Professor K. Z. Amirkhanov at Shakarim University, using conventional, modified, and standardized methodologies.The results confirm the potential of using autochthonous lactic acid cultures derived from kurt in the production of traditional fermented lamb products, contributing to improved quality, safety, and sensory characteristics. Future research should focus on optimizing the fermentation process and enhancing the functional properties of the final product.