Study of Fermentation Processes of Farm Animal’s Milk by Microscopy Method

Mariam ALIMARDANOVA, Kuralbek KULAZHANOV, Talgat KULAZHANOV

Researches are conducted within the scientific project "Development and Deployment of Innovative Technologies for Deep Processing of Milk of Agricultural Animals (Cow's, Goat, Mare's, Camel, Sheep Milk)" financed by the Ministry of Education and Science of RK (The project manager - Kulazhanov K.S., the executive - Alimardanova M. K.).In recent years, moderately increases of farm animals and as a consequence increase the production of milk in the Republic Kazakhstan. The volumes of yields of camel and goat milk increase in the Republic Kazakhstan. The structure and properties of camel and goat milk are different from cow milk. In camel and goat milk content of fat, serum proteins and mineral substances is higher. The amount of essential amino acids, vitamins and fatty acid composition of camel's milk is superior to the nutrition value of cow’s milk. However, camel and goat milk has a specific organoleptic properties, which requires the use of alternative treatment methods to reduce these symptoms in order to use camel and goat milk on an industrial scale to produce not only shubat, but other dairy products.