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