Dairy goat breeding is becoming more widespread, both in the world and on the territory of the Russian Federation, as goat milk is recognized as an easily digestible dietary product with high nutritional and biological value. The most common goat breeds in Russia which are suitable for the industrial milk production are Saanen, Alpine, and Nubian breeds. The studies were carried out in the laboratory of the department of processing technologies and storage of animal origin produce FSBEI HE RGAU - Moscow Agricultural Academy named after K. A. Timiryazev and in the laboratory of technological control VNIMI. The highest milk yield for 305 days of lactation was found in goats of the Saanen breed, which significantly exceeded the milk yield of alpine goats. The mass fraction of fat in the milk of goats of the Nubian breed was the highest, in the milk of goats of the Alpine breed and significantly exceeded this indicator in the milk of goats of the Saanen breed. The highest protein content in milk was found in goats of the Alpine breed than in goats of the Saanen and Nubian breeds. At the same time, when evaluating goat milk, it is necessary to take into account its differences from the established parameters for cow milk: a higher content of somatic cells; low freezing point; inconsistency in the alcohol sample to the thermal stability groups of the cow.

One of the core branches of the Russian farming industry is the dairy industry. Cheese has always ranked first in nutritional profile and calorie count. It is high in fat, protein, minerals and vitamins. All these components are in balanced proportions and are easily absorbed by the human body. In Russia, the most consumed is cow cheese; goat cheese is also gaining popularity; in the Caucasus – goat and sheep milk cheese. Cheese made from milk of different agricultural animals each has its own quality indicators. Hence, the paper provides data on using various types of milk – cow, goat, sheep and mixtures – to produce cheese. The paper describes the objects and methods of research, the results of research experience, benchmarking and evaluation of finished cheese, physical and chemical properties and sensory characteristics. The highest content of fat, SNF and protein was found to be present in goat milk. In cheese production, bryndza cheese made from sheep milk was distinguished by a large yield, cheese from a mixture of goat and sheep milk – by the highest fat content, and sheep cheese – by protein. Taste tests concluded that consumers preferred goat cheese. Cow and sheep cheese ranked low. The maximum number of points was given to bryndza cheese made from a mixture of goat and sheep milk.

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Қазақстан Республикасы Ұлттық ғылым академиясы "ҚР ҰҒА Хабаршысы" 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. Web of Science зерттеушілер, авторлар, баспашылар мен мекемелерге контент тереңдігі мен сапасын ұсынады. ҚР ҰҒА Хабаршысының Emerging Sources Citation Index-ке енуі біздің қоғамдастық үшін ең өзекті және беделді мультидисциплинарлы контентке адалдығымызды білдіреді. НАН РК сообщает, что научный журнал «Вестник НАН РК» 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 Вестника НАН РК в Emerging Sources Citation Index демонстрирует нашу приверженность к наиболее актуальному и влиятельному мультидисциплинарному контенту для нашего сообщества.

The study of natural starter cultures in different geographical areas showed a high biochemical activity of lactic acid bacteria. They have spontaneous variability being in a state of stress that determines their morphological, cultural physiological and biochemical properties. Adaptive evolution of lactic acid bacteria under the influence of adverse natural factors in its growth process affects their ability to metabolize important functional compounds. It leads to the activation of adaptive genes that provide the cell development and stability. They act as chemical agents with defined functions in the nature. Their functions affect the natural history of the organism in biochemical status. It has been established that the directed synthesis of the products depends on the producer strain, the activity of corresponding enzymes and the physic-chemical state of the nutrient medium. It has been known that the function of microorganisms is more specialized, more clearly delineated in nature than in the laboratory environments. The surface layer pigmentation of fermentable dairy products increases in density due to the transition of lactic acid bacteria cells in hypometabolism conditions. These conditions are defined by functional specialization in bacteria and the redox conditions.