Производство сывороточных напитков вызывает интерес во всех странах с развитой молочной отраслью. Основа напитков -молочная сыворотка -является ценным вторичным сырьем молочной промышленности, которую утилизирует далеко не каждое предприятие. В мире данную проблему решают путем изготовления различных продуктов, в особенности напитков. Актуальность данных исследований заключается в переработке сыворотки, что способствует уменьшению вреда наносимым экологии отходами молочной промышленности. Также целенаправленно сывороточные напитки были обогащены растительными компонентами местного сочного растительного сырья, что позволит расширить ассортимент выпускаемой продукции. В качестве растительного сырья используются ягоды ирги, черноплодной рябины и облепихи, богатой полифенолами. Целью настоящего исследования является исследование и разработка технологий напиков на основе молочной сыворотки, обогащенных соками дикорастущих ягод. В статье представлены результаты по исследованию напитков в основу котрой входит молочная сыворотка, обогащенная натуральными соками из дикорастущего сырья Северного Казахстана. В исследовании использовались современные физико-химические, органолептические, технологические и статистические методы по исследованию сырья и готовой продукции. По полученным данным исследуемые напитки на основе сыворотки полностью соответствуют ГОСТ.

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Recently, there has been a need to conduct research on obtaining food additives based on natural raw materials, finding optimal methods of its processing, creating waste-free technologies, as well as expanding the production of food enriched with vitamins, protein and other components of increased nutritional value. It is known that about 500 species of wild raw materials grow in Northern Kazakhstan, which is a potential source of biologically active components. Many of these plants are not used in the food industry. The significance of the chemical components of fruits, vegetables and berries varies, but they are all necessary for a rational human nutrition. The demand for berries and other derivatives of their products has increased with the growth of global awareness about the role of these and other types of fresh fruits/foods, which has aroused increased interest in the scientific community not only in the study of their individual potential, but also in the development of functional foods enriched with berries. This paper presents a brief analytical review, organoleptic and chemical composition of the berries of irga and chokeberry. The influence of heat treatment on the chemical composition of juices has been determined. The optimal drying modes of the pomace of irgi berries and chokeberry have been investigated. The possibility and relevance of using these berries and squeezing berries as dietary supplements is substantiated. The study of the chemical composition of the berries of chokeberry and irga and its further use as dietary supplements in the food industry will help to create new enriched healthy foods for the population.

News of the Academy of sciences of the Republic of Kazakhstan 2 NAS RK is pleased to announce that News of NAS RK. Series of chemistry and technologies scientific journal has been accepted for indexing in the Emerging Sources Citation Index, a new edition of Web of Science. Content in this index is under consideration by Clarivate Analytics to be accepted in the Science Citation Index Expanded, the Social Sciences Citation Index, and the Arts & Humanities Citation Index. The quality and depth of content Web of Science offers to researchers, authors, publishers, and institutions sets it apart from other research databases. The inclusion of News of NAS RK. Series of chemistry and technologies in the Emerging Sources Citation Index demonstrates our dedication to providing the most relevant and influential content of chemical sciences to our community. Қазақстан Республикасы Ұлттық ғылым академиясы "ҚР ҰҒА Хабарлары. Химия және технология сериясы" ғылыми журналының Web of Science-тің жаңаланған нұсқасы Emerging Sources Citation Index-те индекстелуге қабылданғанын хабарлайды. Бұл индекстелу барысында Clarivate Analytics компаниясы журналды одан әрі the Science Citation Index Expanded, the Social Sciences Citation Index және the Arts & Humanities Citation Index-ке қабылдау мәселесін қарастыруда. Webof Science зерттеушілер, авторлар, баспашылар мен мекемелерге контент тереңдігі мен сапасын ұсынады. ҚР ҰҒА Хабарлары. Химия және технология сериясы Emerging Sources Citation Index-ке енуі біздің қоғамдастық үшін ең өзекті және беделді химиялық ғылымдар бойынша контентке адалдығымызды білдіреді. НАН РК сообщает, что научный журнал «Известия НАН РК. Серия химии и технологий» был принят для индексирования в Emerging Sources Citation Index, обновленной версии Web of Science. Содержание в этом индексировании находится в стадии рассмотрения компанией Clarivate Analytics для дальнейшего принятия журнала в the Science Citation Index Expanded, the Social Sciences Citation Index и the Arts & Humanities Citation Index. Web of Science предлагает качество и глубину контента для исследователей, авторов, издателей и учреждений. Включение Известия НАН РК в Emerging Sources Citation Index демонстрирует нашу приверженность к наиболее актуальному и влиятельному контенту по химическим наукам для нашего сообщества.

The main strategy of the state policy in the nutrition is the natural products production that helps to reach the daily needs for nutrients, as well as the development and intensification of resource-saving technologies. It has been established that the production of cottage cheese and cheese has increased in Kazakhstan, therefore, the volume of whey, which is a waste product, has also increased. However, only 10% of the whey is recycled, and the rest is drained into wastewater, harming the environment. At the same time, it was established that whey is a valuable biological raw material. The most rational solution to this problem is the processing of whey, using modern methods, research and development of technology for low-calorie and functional foods based on whey. The purpose of this work is to research and develop modern methods of deep processing of whey and the production of natural low-calorie functional foods based on whey. Soft cheese from whey was selected as the studied products. The obtained samples of whey cheese were studied by composition, their energy value and amino acid composition were determined. According to the data obtained, it is possible to judge the usefulness and quality of the cheeses studied.