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Дата издания
09.01.2024На каком языке издана
ISSN
2958-8367Область исследования
Тип исследования
Аннотация (краткое описание)
The article presents the main characteristics and results of studies of the chemical composition of camel milk and shubat during the winter period, produced in the economy of the Almaty region. Milk consumption of almost all types, except cow's milk, has increased by 17% over the past 50 years in all countries. Studies have revealed the potential value of camel milk in the treatment of various human diseases such as asthma, tuberculosis, jaundice and diseases of the gastrointestinal tract. The conducted research is based on the requirements of relevant regulatory documents and includes the results of the study of this topic by both Kazakhstani and foreign scientists. We determined that in winter, the fat content of camel milk exceeds the average values by 0.57% and amounted to 5.14%. The protein and casein content turned out to be lower than the average data by 0.26% and 0.59%, respectively. The lactose content of milk sugar is below average. It was also found that during the fermentation process, the amount of vitamins B1, B2, B3 and B5 increased by 12-85% compared with their content in the original camel milk. These results are an important contribution to the study of the nutritional properties of camel milk and shubat, as well as their potential use in the food and medical industry.DOI
https://doi.org/10.52081/bkaku.2024.v68.i1.140Тип публикаций
Практическое значение
The practical significance of this study lies in its contribution to the evaluation of camel milk and shubat as valuable functional food products. The results provide useful information on the chemical composition of camel milk during the winter period, including fat, protein, casein, lactose, and vitamin content. The increase in B-group vitamins during fermentation shows that shubat may have enhanced nutritional value compared with fresh camel milk. These findings can be used to improve the production, quality control, and standardization of camel milk products. In addition, the results may support the wider application of camel milk and shubat in the food industry, functional nutrition, and the development of products with potential health-promoting properties.Данный документ располагается в коллекциях
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