AP25796649 «Development of innovative technologies for the production of kurt using recycled milk raw materials»
SDG #12
Project Leader
Zhakupbekova Shugyla Kadyrovna NJSC «Shakarim University», postdoctoral researcher, Master of Technical Sciences
Relevance
The problem of full and rational utilization of secondary material resources in the food industry exists in all countries with a developed food sector, and Kazakhstan is no exception. In this regard, the country faces pressing issues related to expanding the range of food products and the rational use of secondary raw materials such as whey and buttermilk.
The uniqueness of this project lies in the proposed use of secondary dairy raw materials and horse fat in the production of the national fermented milk product — kurt. This project is of national importance in addressing issues of rational nutrition for the population and ensuring food security.
The combined use of secondary dairy raw materials and horse fat can lead to the creation of innovative products with high nutritional and therapeutic value. This opens up new prospects for developing effective compositions and improving the quality of nutrition.
This project is highly significant not only for a narrow circle of researchers involved in the rational use of animal fats in the dairy industry, but also for the wider scientific community. The research results will be disseminated through publications in peer-reviewed international journals and national scientific editions. The conducted studies will contribute to the acceleration of scientific and technological development in the dairy industry and the expansion of the range of mass-consumed products.
Goal
The aim of the project is to develop a promising zero-waste innovative technology for the production of the national fermented milk product "Kurt," while preserving the beneficial properties and biological value of dairy raw materials, using secondary dairy resources — whey and buttermilk — as well as horse fat.
Expected Result
A formulation and production technology for the fermented milk product "Kurt," developed on the basis of secondary dairy raw materials and horse fat, will be created.
It is planned to publish articles in international peer-reviewed scientific journals.
Based on the materials of this project, at least two (2) articles will be published in journals included in the Web of Science database (in the top three quartiles by impact factor) or in the Scopus database (with a CiteScore of at least the 50th percentile).
In addition, at least one (1) article or review will be published in international and/or domestic peer-reviewed publications recommended by the Committee for Quality Assurance in the Sphere of Science and Higher Education.
Regulatory and technical documentation will be developed for the new type of national fermented milk product "Kurt," created on the basis of secondary dairy raw materials and horse fat.
Achieved Result
- Patent and information search studies were conducted on the development of an innovative technology for producing “Kurt” from secondary dairy raw materials. Domestic and foreign scientific literature was analyzed, the research direction was determined, and the collected materials were processed.
A literature review and analysis were carried out regarding the use of secondary dairy raw materials and animal fat in the technology of “Kurt.”
Within the framework of the patent and information search, an in-depth analysis of domestic and international research publications was performed, and previously used and modern technologies were comparatively assessed. To refine the research direction, available scientific data and patents were systematized, enabling the identification of the advantages and limitations of new technological solutions.
In addition, an extensive literature review was conducted on the use of secondary dairy raw materials (skimmed katyk, whey, buttermilk) and animal fats (horse fat) in “Kurt” production technology. The influence of different types of fat on organoleptic properties, nutritional value, and biological value was examined. Based on these findings, scientifically grounded recommendations are being developed to optimize the composition and structure of the future product.
- Secondary dairy and fat raw materials were selected and scientifically justified. Research methods and methodologies were determined.
The selection of secondary dairy and fat raw materials was substantiated from the standpoint of technological suitability, nutritional value, and biological value. The raw materials included skimmed katyk, whey, buttermilk, and animal fat — horse fat. The main nutrients, functional properties, and environmental safety of the selected components were taken into account.
In accordance with the research objectives, modern methods were selected for determining physicochemical, microbiological, organoleptic, and biochemical parameters. These methods enable a comprehensive assessment of product quality and safety, the study of interactions between components, and the scientific substantiation of each stage of the technological process.
- For the production of “Kurt,” the composition and properties of raw materials, physicochemical characteristics, organoleptic and structural-mechanical indicators, nutritional and biological value, as well as microbiological and safety parameters were investigated.
The physicochemical indicators, nutritional and biological value, microbiological and safety parameters were studied in the Research Laboratory for Food Quality and Safety Assessment of Almaty Technological University JSC. The results were confirmed by research protocols.
Organoleptic and structural-mechanical indicators were examined in the laboratory of the Department of Food Technology at Shakarim University.
Scientific Team
Жакупбекова Шугыла Кадыровна
NJSC «Shakarim University», Postdoctoral Researcher, Master of Technical Sciences
Қалибекқызы Жанар
NJSC «Shakarim University, Candidate of Biological Sciences, Associate Professor
Useful Links
About the project
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Contact
Scientific Department:
+7 (7222) 31-31-75
science@shakarim.kz