AP25796649 «Development of innovative technologies for the production of kurt using recycled milk raw materials»

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.

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.

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.