Quality and safety of new types of dairy products based on cow’s and mare’s milk with vegetable additives von Iztileuov, Maxat, Ospanov, Assan, Dikhanbayeva, Fatima, Smailova, Zhuldyz, Zhunussova, Gulzat

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A study of the physico-chemical composition and technological properties of sheep and goat milk (ShGM) depending on the breed of the animal von Ospanov, Assan, Velyamov, Shukhrat, Makeeva, Raushan, Tlevlessova, Dinara, Tastanova, Raushan

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Survival of lactic acid bacteria when using the developed yogurt from the milk of small cattle under in-vitro conditions von OSPANOV, Assan, VELYAMOV, Shukhrat, TLEVLESSOVA, Dinara, SCHETININA, Elena, KAIRBAYEVA, Ainura, MAKEEVA, Raushan, TASTANOVA, Raushan

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CHANGES IN THE QUALITY INDICATORS OF EXTRUDED STARTER COMPOUND FOOD FOR FISH DURING STORAGE von Maya Bektursunova, Assan Ospanov, Valentina Sidorova, Nadezda Yanvareva, Saule Zhiyenbayeva, Saule Assylbekova, Alyona Mukhramova

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IMPROVING OF THE MICROBIOLOGICAL AND PROTEOLYTIC PROFILE OF KASHKAVAL CHEESE BY MODIFICATION IN HEAT TREATMENTS OF COW'S MILK AND CHEDDARED CURD von Dimitrov, Dimitar, Simov, Zhelyazko, Dimitrov, Zhechko, Ospanov, Assan

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Technology of production process and encapsulation fruit and berry concentrates von Ospanov, A. B., Velyamov, Sh. M., Makeeva, R. K., Tastanova, R. B.

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