atuВестник Алматинского технологического университетаThe Journal of Almaty Technological University2304-568X2710-0839АО "АТУ"10.48184/2304-568X-2025-1-11-19atu-2513Research ArticleТЕХНОЛОГИЯ ПИЩЕВОЙ И ПЕРЕРАБАТЫВАЮЩЕЙ ПРОМЫШЛЕННОСТИFOOD AND PROCESSING INDUSTRY TECHNOLOGYДефицит железа и пути фортификации молокаIron deficiency and milk fortificationМусаеваС. Ж.MussayevaS. J.

160018, г. Шымкент, пр. Тауке Хана, 5

160018, Shymkent, Tauke Khan Ave., 5

saltanat_mussayeva@yahoo.comИскаковаЖ. А.IskakovaZh. A.

050010, г. Алматы, ул. Абая, 8

050010, Almaty, Abay str., 8

АйтпаеваА.AitbaevaA.

160018, г. Шымкент, пр. Тауке Хана, 5

160018, Shymkent, Tauke Khan Ave., 5

ДауткановаД. Р.DautkanovaD. R.

050060, г. Алматы, пр. Гагарина, 238Г

050060, Almaty, Gagarin Ave., 238G

https://orcid.org/0000-0002-4843-4030ИзтлеуовТ.IztileuovM.

050010, г. Алматы, ул. Абая, 8

050010, Almaty, Abay str., 8

m.iztileuov@mail.ruЮжно-Казахстанский университет имени М.АуэзоваКазахстанSouth Kazakhstan University named after M. AuezovKazakhstanКазахский национальный аграрный исследовательский университетКазахстанKazakh National Agrarian Research UniversityKazakhstanКазахский научно-исследовательский институт перерабатывающей и пищевой промышленностиКазахстанKazakh Research Institute of Processing and Food IndustryKazakhstan20252003202514711119Copyright © Мусаева С.Ж., Искакова Ж.А., Айтпаева А., Даутканова Д.Р., Изтлеуов Т., 20252025Мусаева С.Ж., Искакова Ж.А., Айтпаева А., Даутканова Д.Р., Изтлеуов Т.Mussayeva S.J., Iskakova Z.A., Aitbaeva A., Dautkanova D.R., Iztileuov M.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.vestnik-atu.kz/jour/article/view/2513

Современные продукты питания не отличаются высоким содержанием питательных веществ, в частности минералов. Потребление таких продуктов влияет не только на здоровье нации, но и на экономику страны. По данным Всемирной организации здравоохранения, проблема нехватки минерального элемента железа остается актуальной, особенно среди детей и беременных женщин, не только в развитых странах, но и во всем мире. В данной статье представлены исследования влияния обогащения коровьего молока на его физико-химические и органолептические свойства. Коровье молоко жирностью 3,6 и 2,8% было обогащено сульфатом железа (FeSO4,7H2O) и цитратом трехвалентного аммония (C6H8FeNO7). Пробы с сульфатом железа (10 мг) и цитратом трехвалентного аммония (10 мг) показали значительные изменения в молоке с жирностью 2,8 %. Также было изучено влияние обогащения железом на процесс сквашивания молока, и была взята проба молока. У образца молока, обогащенного железом, за 3 часа значительно повысилась кислотность - с 22,0 до 80,00Т, что на 37% больше по сравнению с контрольным образцом. Влияние обогащения железом на процесс ферментации или вспомогательная роль железа в росте бродильных бактерий все еще остается под вопросом, хотя ряд исследований показал, что обогащение железом может способствовать росту бактерий, вызывающих брожение.

Modern food products do not contain a high content of nutrients, in particular minerals. The consumption of such products affects not only the health of the nation but also the economy of the country. According to the World Health Organization, the lack of the mineral element iron remains relevant, especially among children and pregnant women not only in developed countries, but all over the world. This article presents studies of the effect of cow's milk enrichment on the physico-chemical and organoleptic qualities of fortified milk. The cow's milk with a fat content of 3.6 and 2.8% was enriched with iron sulfate (FeSO4.7H2O) and trivalent ammonium citrate (C6H8FeNO7). The samples of Ferrous Sulfate (10mg) and Ferric Ammonium Citrate (10mg) showed significant changes in milk with fat content 2.8 % fortification. The effect of iron enrichment on the process of milk fermentation was also studied, and a milk sample was taken. The milk sample fortified with iron had a considerable acidity increase on 3 h from 22°T to 800T, this is by 37 % compared to the control sample. The effect of iron enrichment on the fermentation process or the supporting role of iron in the growth of fermenting bacteria is still in question, although a number of studies have been conducted in this area, but more clarity and specific research and experiments on this issue are still needed.

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The authors declare that there are no conflicts of interest present.