RESEARCH OF QUALITATIVE CHARACTERISTICS, INDICATORS OF FOOD SAFETY OF WHOLE MILK USED FOR THE PRODUCTION OF KURT

The issue of increasing the use of protein in food production is one of the urgent directions at the present stage of society's development, and therefore the development of new technologies for the national product of the kurt is one of the solutions. Organoleptic, physico-chemical, radiological, microbiological, and parasitological methods are used in the study of agricultural food products. The system of indicators obtained as a result of the research makes it possible to judge the nutritional value, consumer properties and safety for the human body of the products being evaluated. In this article, studies have been conducted to assess the quality of whole milk for the production of kurt by chemical composition and food safety indicators. Standard methods were used to conduct the research. The experimental part of the research was carried out in the laboratory of the National Center for Expertise and Certification in Semey and in the laboratory of Nutritest LLP. The research results have shown that the whole milk from the farms of Kalikhanuli, Mukazhan, and Zvezda farms complies with the technical regulations. No substances in excess of the normalized values were found in it. For the production of a product, its yield is a very important indicator, since yogurt is a protein product, the ratio of fat and protein is important for its production, the results showed that in this case, the milk of the Mukazhan farm is the best for its production.