CHARACTERIZATION OF THE NATIVE SHUBATS’ MICROFLORA BASED ON CAMEL MILK OBTAINED BY SPONTANEOUS FERMENTATION

The article describes the results of a study of native microflora of shubat obtained from the Kazakh Bactrian breed by spontaneous fermentation of raw milk. In the studied samples of shubat, lactic acid bacteria and yeast were the dominant microorganisms. Using the NovaSeq 6000 Sequencing System, the following isolates of LAB were identified: Lactobacillus sakei, Enterococcus faecium, Lactobacillus helveticus, Leuconstoc lactis, Enterococcus feacalis, Lactobacillus brevis and Weissella hellenica, as well as such yeast species as Kluyveromyces marxianus, Kazahstan uiosporus and Candida kefir. As a result, Lactobacillus and Enterococcus, Kluyveromyces were a dominant group of microorganisms. In addition, the most common were the species Lactobacillus sakei, Enterococcus faecium and Kluyveromyces marxianus

The characteristics of chemical parameters of beer pellets for the production of compound feeds

In the country today, with the intensive development of production, the development and implementation of waste-free or low-waste technologies is an acute problem. The search for new raw materials and natural biologically active substances is very relevant for any branch of agriculture. Now the state of the food processing industry in Kazakhstan requires addressing the issues of waste disposal, including waste from brewing production. The processing of the main waste of brewing production increases the raw material reserves of the feed base of the agricultural complex and contributes to the preservation of the environment from pollution. The article examines the properties of beer hill, the possibility of its use in the production of compound feeds as the main raw material. The results of experimental studies have proved that the beer slide contains 21.5% protein and 12.7% fat. This is 2 times higher than the grain of barley. Work was also carried out to identify fungal pathogens and producers of toxins contained in the beer bard. As a result, they were not detected. In addition, we have made sure that the raw materials meet the safety requirements in all respects and it is possible to add it to feed mixtures as feed. This brings economic benefits in the production of compound feeds, being an additional valuable protein product

ESTIMATION OF THE QUALITY OF BREAD BREADED FROM WHOLE-GRIND FLOUR MIXTURE

This article explores the use of unconventional herbal raw chia seeds. We studied bread made from whole wheat and rye grains with the addition of moistened chia seeds. According to the recipe for making bread, an optimal sample of bread was selected, all indicators of the quality of the dough and finished bread were determined. According to the results of the study, a sample with the addition of 10% chia seeds as an additive to the wheat dough was chosen as the most optimal option. In general, it was found that the consistency of a semifinished product prepared from the optimal variant, in terms of dryness and in general, in terms of rheological properties, does not impair the quality of the finished bread. According to the research data, in the optimal variant, the content of antioxidants is higher than in the control sample. In the raw materials used, the amount of starch is less, and the presence of proteins is greater, based on this, the total starch content decreases, this helps to slow down the hardening of bread, which is proved by the research results