AP23486449 «Food safety in producting of the national fermented milk product "Kurt" from recycled milk raw materials with extended shelf life».

2024-2026 36 month SDG #12

SDG #12

Project Leader

Kalibekkyzy Zhanar, Candidate of Biological Sciences, Associate Professor

Relevance

Fermented dairy products, especially traditional national varieties, are well-known for their health benefits and are an integral part of national culture. The development of products from secondary dairy raw materials holds significant potential compared to whole milk products. In recent years, one of the key challenges in the food industry has been the efficient utilization of raw materials and the implementation of zero-waste production methods. In this context, particular attention is given to secondary dairy raw materials such as whey, buttermilk, and skim milk.

Producing a valuable and long-lasting product like kurt through the processing of these materials is not only an economically advantageous solution but also a way to address environmental concerns. The processing of secondary raw materials significantly expands the product range, enriching it with bioactive substances, amino acids, and minerals. Such products will be in demand among consumers focused on healthy eating.

The recycling of secondary raw materials reduces dependence on whole milk and stabilizes production, which is crucial given the instability of raw material markets and the rising costs of
dairy resources. Developing kurt production from secondary dairy raw materials and organizing it in compliance with food safety standards is one of today’s pressing scientific and industrial tasks.
The importance of this issue lies in its dual benefit: preserving national culture while offering high-quality products to the population using modern technologies.

Goal

The aim of the project is to study the optimal conditions for the production of the National lactic acid product "Kurt" from secondary milk raw materials,which ensures maximum shelf life while maintaining food safety, and develop a promising waste-free technology.

Expected Result

It is planned to develop new theoretical foundations for the creation of safe, modern technologies in the food industry. The formulation and technology of the fermented milk product "Kurt" based on secondary dairy raw materials will be developed.

Based on the materials of this project, at least 2 (two) articles and (or) reviews will be published in peer-reviewed scientific publications that are indexed in the Science Citation Index Expanded and include Impact Factor quartile 1 (first) and (or) 2 (second) based on the Web of Science and (or) have a percentile of at least 65 (sixty-five) based on Scopus on CiteScore.

At least 1 (one) article or review will be published in a peer-reviewed foreign and (or) domestic publication submitted by CAQHES of MHES of RK.

In accordance with the new type of national lactic acid product "Kurt", developed on the basis of secondary milk raw materials, regulatory and technical documentation will be developed.

Achieved Result

A recipe for the National lactic acid product "worm" made from secondary milk raw materials of high biological value has been developed.

The formulation of the National lactic acid product "worm" made from secondary milk raw materials of high biological value and its mathematical modeling have been developed.

Technology and technological schemes of the National lactic acid product "Worm" have been developed.

The technology and technological schemes of the National lactic acid product "worm" made from secondary milk raw materials have been developed. According to the technological scheme, the product is pasteurized and, after the fermentation stage, goes through the processes of filtration, drying and shaping. Based on the results of the study, the dosage ratio of components was optimized and the nutritional and biological value of the product was increased. Meets the principles of technological resource saving, processing of industrial waste and environmental efficiency.

In order to determine the physical and chemical composition and food safety indicators of the National lactic acid product "worm" made from secondary milk raw materials, scientific equipment was purchased, such as the atomic absorption spectrometer AA-7000 and the automated measuring complex varnish 700.

A social survey was distributed and conducted among the population regarding food products made from secondary dairy raw materials. A total of 1,430 respondents of various age groups participated in the survey.

Patent and information research was carried out on the issue of developing an innovative technology for the national fermented dairy product “Kurt” from secondary dairy raw materials. Domestic and foreign literature sources were analyzed, the research direction was selected, and the collected materials were processed.

Secondary dairy and plant-based raw materials were selected and substantiated. The research methods and methodologies were chosen.

The composition and quality characteristics of raw materials for the production of the “Kurt” product, including physicochemical, organoleptic, and safety indicators, were studied at the product testing laboratory of the Semey branch of JSC “National Center for Expertise and Certification.” Microbiological analyses were conducted at the “Agrotechnopark, Laboratory of Biological and Food Safety Issues” of Shakarim University.

At “Nutritest” LLP, studies were carried out to determine the composition and quality properties of raw materials for the production of the “Kurt” product, including physicochemical and microbiological parameters, as well as vitamin and mineral composition. The results were confirmed by official research protocols.

The organoleptic characteristics and food safety indicators of pilot samples of the national fermented dairy product “Kurt” made from secondary dairy raw materials were studied at the product testing laboratory of the Semey branch of JSC “National Center for Expertise and Certification.” The results were confirmed by research protocols.

The physicochemical, microbiological, vitamin, mineral, and amino acid composition of the pilot samples of the national fermented dairy product “Kurt” produced from secondary dairy raw materials were examined at “Nutritest” LLP. The results were confirmed by research protocols.

The structural and mechanical properties of the national fermented dairy product “Kurt” developed on the basis of secondary dairy raw materials, as well as changes in the quality indicators of the finished product during storage, were studied in the laboratory “Analysis of Food Products by Physicochemical Methods” of the Department of Food Technology at Shakarim University.

The antioxidant activity and fatty acid composition of the national fermented dairy product “Kurt” developed on the basis of secondary raw materials were investigated at the Research Laboratory for Food Quality and Safety Assessment of JSC “Almaty Technological University.” The results were confirmed by research protocols.

Based on the research results, an article was published in Issue No. 1 (2025) of the scientific journal Bulletin of Shakarim University. Technical Sciences Series, recommended by the Committee for Quality Assurance in Science and Higher Education (CQASHE).

Kalibekkyzy Zh., Zhakupbekova Sh.K., Rebezov M.B., Smolnikova F.Kh., Maizhanova A.O. Study of the Quality Characteristics and Food Safety Indicators of Whole Milk Used for Kurt Production. Bulletin of Shakarim University. Technical Sciences Series. 2025;(1(17)):312–321. https://doi.org/10.53360/2788-7995-2025-1(17)-40

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