Analysis of qualitative and quantitative indicators of milk production and processing at the enterprises of the Akmola region

Authors

  • Zhanara Nurtayeva S. Seifullin Kazakh Agrotechnical University, Department of Marketing, Zhenis Ave., 62, 010011, Nur-Sultan, Republic of Kazakhstan, Tel.: +77172317547

DOI:

https://doi.org/10.5219/1720

Keywords:

cow’s milk, protein, fat content, fermented milk products, agriculture, milk yield

Abstract

The primary tasks are the development of the agro-industrial complex of the Republic of Kazakhstan and the provision of high-quality products to the population. The Akmola region is one of the country's most developed agricultural and industrial regions. The assessment of qualitative and quantitative indicators of milk production and processing in the Akmola region reflects the development dynamics of the dairy industry of the country and the main problems that need to be solved; therefore, research on this issue is relevant. The purpose of the study was to analyse the quantitative and qualitative indicators of milk production and processing at the enterprises of the Akmola region, review research on the development of formulations based on the raw materials of the area, and study factors affecting the quality of dairy products. The main method used in the study was the analysis of the suitability of milk of the Akmola region as a raw material for producing cheese fermented milk. It was found that, in general, the quality of milk of the Akmola region in terms of fat, protein, minerals, and lactose, the fatty-acid composition of milk fat, the content of somatic cells is good. The specificity of the region, which consists in the fact that most of the raw materials for milk processing plants are supplied by private farms, leads to the variability of microbiological indicators of milk and the content of somatic cells, which limits the use of milk in the production of certain types of cheese. It was concluded that there is a necessity in the development of new recipes, considering the characteristics of raw and powdered milk produced in the Akmola region, which will increase the range of high-quality dairy products, which will be distributed within the country and for export.

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Published

2022-02-10

How to Cite

Nurtayeva, Z. (2022). Analysis of qualitative and quantitative indicators of milk production and processing at the enterprises of the Akmola region. Potravinarstvo Slovak Journal of Food Sciences, 16, 69–79. https://doi.org/10.5219/1720

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