atuВестник Алматинского технологического университетаThe Journal of Almaty Technological University2304-568X2710-0839АО "АТУ"10.48184/2304-568X-2022-3-87-94atu-1077Research ArticleТЕХНОЛОГИЯ ПИЩЕВОЙ И ПЕРЕРАБАТЫВАЮЩЕЙ ПРОМЫШЛЕННОСТИFOOD AND PROCESSING INDUSTRY TECHNOLOGYИсследование качественных показателей кобыльего молока в хозяйствах Алматинской областиResearch of qualitative indicators of mare's milk in farms of Almaty regionТултабаеваТ. Ч.TultabayevaT. Ch.

010011

пр. Женис, 62

Нур-Cултан

 010011

Zhenis avenue, 62

Nur-Sultan

ЖумановаУ. Т.ZhumanovaU. T.

010011

пр. Женис, 62

Нур-Cултан

 010011

Zhenis avenue, 62

Nur-Sultan

ТултабаевМ. Ч.TultabayevM. Ch.

ул. Кайым Мухамедханова 37А

Нур-Султан

Kayim Mukhamedkhanova st 37A

Nur-Sultan

ШоманА. К.ShomanA. K.

010011

пр. Женис, 62

Нур-Cултан

 010011

Zhenis avenue, 62

Nur-Sultan

a.tultabayeva@mail.ruКазахский агротехнический университет имени Сакена СейфуллинаКазахстанKazakh Agrotechnical University named after Saken SeifullinKazakhstanКазахский университет технологии и бизнесаКазахстанKazakh University of Technology and BusinessKazakhstan202225092022038794Copyright © Тултабаева Т.Ч., Жуманова У.Т., Тултабаев М.Ч., Шоман А.К., 20222022Тултабаева Т.Ч., Жуманова У.Т., Тултабаев М.Ч., Шоман А.К.Tultabayeva T.C., Zhumanova U.T., Tultabayev M.C., Shoman A.K.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://atu.ejournal.kz/jour/article/view/1077

   Как известно, кобылье молоко используют для профилактики легочных заболеваний, а также для лечения желудочно-кишечных заболеваний и восстановления нарушенной микрофлоры кишечника. В связи с этим особенно важно сохранить физико-химические характеристики кобыльего молока в процессе его хранения до переработки. В статье представлены результаты исследований технологических характеристик кобыльего молока, производимого в четырех крестьянских и фермерских хозяйствах Алматинской области по сезонам года. Известно, что, обладая высокой биологической ценностью, кобылье молоко, среди других видов молока сельскохозяйственных животных, является наиболее подходящим сырьем при производстве молочных продуктов детского и диетического питания. Низкое содержание жира и белка, а также высокое содержание лактозы являются отличительными характеристиками кобыльего молока. Однако их содержание зависит от условий кормления, породы и возраста, географического местоположения. Установлено, что массовая доля жира колеблется в пределах от 1,2 % до 2,8 %, массовая доля белка составила 2,0-2,36 %, СОМО – 8,35-8,73 %. Колебания в качественных показателях кобыльего молока объясняются влиянием сезона года, кормления и содержания в различных крестьянских и фермерских хозяйствах.

   As you know, mаre's milk is used for the prevention of lung diseases, as well as for the treаtment of gаstrointestinal diseases to restore the disturbed intestinal microflora. In this regаrd, it is especially important to preserve the physico-chemical characteristics of mare's milk during its storage before processing. The pаper presents the results of studies of the technological characteristics of mare's milk produced in four peasant and farm farms of the Almaty region according to the seаsons of the year. It is known that, having a high biological value, mare's milk, among other types of milk of farm animals, is the most suitable raw material in the production of dаiry products for baby and dietary nutrition. Low fat and protein content, as well as high lactose content are distinctive characteristics of mare's milk. However, their content depends on the feeding conditions, breed and age, geographical location. It was found that the mаss fraction of fat ranges from 1.2 % to 2.8 %, the mass fraction of protein was 2.0–2.36 %, SOMO - 8.35-8.73 %. Fluctuations in the quality indicators of mare's milk are explained by the influence of the seаson of the year, feeding and maintenance in various peasant and farm farms.

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The authors declare that there are no conflicts of interest present.