Background and Aim: Milk producers need to ensure that their cows are producing high-quality, nutritional milk, which is influenced by the breed, age, nutrition, and health status of lactating animals. The aim of this study was to determine the effect of animal breed, season, and milk production on the physicochemical characteristics of milk and predicting the effect of these changes on the composition and quality of milk products. Materials and Methods: In total, 80 milk samples (40 Simmental and 40 Holstein) were analyzed from LLP "Kirova" of Pavlodar region (Simmental breed) and JSC "Astana-Onim" of Akmola region (Holstein breed) in the Republic of Kazakhstan. The physicochemical parameters, including fatty acid (FA) content, were studied. Results: The Simmental cows had the lowest mass fraction of fat in the spring at 3.94% and the highest fat content in the winter at 4.09%, which was the overall highest fat content measured in both breeds (?<0.001). The lowest protein in the Simmentals was also measured in the spring. The Holstein cows had the highest fat content at 3.8% and the highest protein content at 3.3% in autumn. Conclusion: It was found that the season and breed significantly affected the physicochemical parameters and the FA contents in cow milk. The superiority of the Simmental cows over the Holstein cows throughout the year was statistically significant.

Pasta producers know three pasta formulations for making pasta products with the increased nutritional and biological value from unconventional poly-cereal raw materials. These pasta formulations composite flour mixtures of cereal/legumes with added dry wheat gluten. The flour mix was formulated through the design method that allows regulating the content of nutrients in the product to meet the requirements of rational and adequate nutrition and provide a therapeutic and preventive effect. This article explores the drying kinetics of pasta from unconventional raw materials and reports on the quality and consumer properties of pasta. Results show that with the percentage of dry wheat gluten increasing in the poly-cereal flour mix, the percentage of both essential and non-essential amino acids in the mix also increases. Formulation No. 1 provides a mix with the maximum percentage of amino acids in it. The said maximum is significantly higher than the total concentration of amino acids (% by weight) in a mix made according to formulations No. 2 and No. 3. The increase in dry wheat gluten from 15% to 35% leads to a sharp increase in the concentration of essential amino acids (tryptophan and lysine). A significant increase in other essential amino acids (valine, isoleucine, leucine, methionine, threonine, phenylalanine) was not detected.

This article explores the influence of poly-cereal pasta ingredients on drying kinetics and finished product quality. The experiments were carried out on three formulations of poly-cereal flour mixtures with the addition of 25% dry wheat gluten during drying at temperatures of 40, 50 and 60°C. The quality of the cooked pasta is assessed using sensory analysis and the score methods. According to the results of studying the rheological properties, the drying rate increases with increasing drying temperature. The maximum drying duration before reaching a moisture level of 10% corresponds to the formulation containing barley and peas. Sensory analysis on quality assessment showed that pasta with a high content of millet and oats received the highest score 93. Other mixtures also received good grades, indicating a balanced composition of all formulations. The optimum drying temperature for these mixtures was found to be 60° C from the point of view of preserving the nutritional properties, quality characteristics of dry food products and energy efficiency in industrial production.

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