The results of meat productivity of young cattle of beef breeds (Auliekol, Kazakh Whitehead, Galloway, Hereford) depending on the breed, sex, and age (young bulls, steers-calves, heifers, first-calf cows, adult cattle-cows, bulls, calves) grown in the Western Region of the Republic of Kazakhstan during winter, turning winter (pre-spring), early spring and spring periods are given. The animals were divided into three groups according to their breed and growing conditions. The highest slaughter yield among adult animals was found in the cow of the Auliekol breed-63,7% with a pre-slaughter weight of 532.8 kg; the lowest yield was in the cow of the Hereford breed -53,6% with a pre-slaughter weight of 410.0 kg. Studies of young animals showed that the highest and the lowest values were 61.3% in a bull of the Auliekol breed with a pre-slaughter weight of 460.1 kg and 50.8% in a bull of the Hereford breed with a pre-slaughter weight of 372.3 kg, respectively. The proportion of muscle, fat, connective, and bone tissue in the slaughter process is determined. The muscle tissue of the animals of higher fatness in the I and II groups consists of 56.6-57.3% of carcass weight, fat-15.7-16.1%, and connective, bone and cartilage-26.9-27.2%. The muscle tissue of the animals of I and II groups of average fatness amounts to 59.7-60.2% of carcass weight, fat-9.8-10.3%, connective, bone and cartilage-29.8-30.1%, the muscle tissue of the animals of III group of average fatness amounts to 58.4% of carcass weight, fat-10.2%, connective, bone, and cartilage-31.4%. The amino acid content of cattle cuts of different breeds is almost identical in proline-0.68-0.7%, serine -0.76-0.79%, alanine -1.09-1.13%, tyrosine -0.63-0.66%; but there are also significant differences, such as argininefrom 0.65 to 1.27%, lysine-from 0.86 to 1.66% and leucine-from 0.87 to 1.56%. The highest total amino acid content is 13.59% and the lowest is 9.26%. As a result, the food and biological quality of beef depending on breed, age, living conditions, pre-slaughter housing, slaughtering, and production processes.

Model samples kashkaval cheese were made by the microwave processing of cow's milk in thermisation mode (62 - 67 °C) and direct microwave treatment of cheddared curd with subsequent dry salting. Control cheese samples were produced by the conventional approach with classical thermisation (62 - 67 °C) of cow's milk and classic hot brining in brine solution (72-74 °C, 14%NaCl). Samples were placed in ripening conditions (8 - 10 °C). The changes of microbiological and proteolytic profile on the 5th, 15th, 30th and 45th day of ripening were studied. Higher survival levels of the starter culture responsible for ripening were established in kashkaval cheese produced by microwave treatment in comparison with classical cheese. It was found that the higher cell concentration of the starter culture leads to active and accelerate process of proteolysis with production of free amino acids in concentrations significantly exceeding the obtained in the classical cheese: 490,10±2,10 mg100g-1(microwave kashkaval cheese) versus 216,50±2,00 mg100g-1 (classical kashkaval cheese).

The article presents the results of experimental studies of serum beverage enriched with pine bark extract as a source of polyphenols. The effect of pine bark extract is investigated, its use in the production of serum beverage is justified, and the increase of essential amino acids, namely phenylalanine and tyrosine, is established. Enrichment with specially selected herbal components of the serum will allow the creation of new technologies of products with a given therapeutic and preventive direction.

The article presents 2 methods for making concentrates from fruits and berries, which were later used as a filler for alginate capsules. The results of the physicochemical parameters of the obtained concentrates are presented. Of the 15 options for the formulations of fruit and berry concentrates - capsule fillers, 11 formulations were selected, which were divided into categories "up to 7 years" and "7 +" depending on their composition. Under laboratory conditions, the technological regime for the manufacture of alginate capsules by the drop method was worked out. As a result of the single-factor experiment, it was revealed that from the moment a drop of about 6 mm in size is immersed to the formation of a capsule wall with a thickness of about 2.3 mm, 2 minutes are needed in the given experiment parameters: the concentration of alginate in the filler solution is 1 %, the Ph of the filler is 4.2, the concentration of calcium salt, where the drops are immersed to form a sphere - 1 %, the size of the drop is 6 mm, the thickness of the capsules is not less than 2 mm and not more than 2.5 mm. To prevent the process of gelation, it is necessary to heat the spheres in a bath of water at 85 °C for 10 minutes. With such a manipulation, the gelification process stops, and the center of the sphere remains liquid. Prototypes have been developed that are stable if, during storage, they are immersed in a neutral medium of the filler. Based on the results of a sensory assessment of the quality and texture of yogurt from sheep and goat milk mixed with capsules according to M. Bourne, it can be concluded that mixing the homogeneous structure of yogurt with capsules has a positive effect on the taste range, the product acquires a new look and taste, while not losing its quality.

The article presents the results of study to establish the design and technological parameters of an experimental sample of the color sorter, carried out within the framework of the grant project of the Ministry of Education and Science of the Republic of Kazakhstan AP05130398. The regularities of the technological process of color sorting - cleaning of clover seeds from seeds of quarantine and hardseparable impurities and rational regimes providing high efficiency of processing of clover seed material - have been established. A constructive feature of the tray feeding the seed mixture is proposed, which allows reducing the massiveness of the separator while increasing the productivity, reducing the useful production area.