atuВестник Алматинского технологического университетаThe Journal of Almaty Technological University2304-568X2710-0839АО "АТУ"10.48184/2304-568X-2026-3-100-109atu-3077Research ArticleТЕХНОЛОГИЯ ПИЩЕВОЙ И ПЕРЕРАБАТЫВАЮЩЕЙ ПРОМЫШЛЕННОСТИFOOD AND PROCESSING INDUSTRY TECHNOLOGYEDS-анализ основных минеральных и органогенных элементов озолённого верблюжьего молока и производных продуктовEDS Analysis of the Main Mineral and Organogenic Elements of AshED Camel Milk and Its Derived Productshttps://orcid.org/0009-0006-6110-2731ТурлыбековаГ. Е.TurlybekovaG. E.

Докторант,  кафедра «Технология и безопасность продовольственных продуктов», Высшая школа «Текстильной и пищевой инженерии»

160012, г.Шымкент, пр.Тауке хана 5

Gulzat Turlybekova, Doctoral student, Department of Technology and Food Safety, Higher School of Textile and Food Engineering

160012, Shymkent, 5 Tauke Khan Avenue

gulzatturlybekova@mail.ruhttps://orcid.org/0000-0002-7406-0386ХанжаровН. С.KhanzharovN. S.

160012, г.Шымкент, пр.Тауке хана 5

Nurlan Khanzharov, сorresponding author, сandidate of Technical Sciences, Associate Professor of the Department of Technology and Food Safety, Higher School of Textile and Food Engineering

160012, Shymkent, 5 Tauke Khan Avenue

khanzharov_n@mail.ruhttps://orcid.org/0000-0002-0731-2598ПотаповВ. А.PotapovV. A.

61002, г. Харьков, ул. Алчевских, 44

Volodymyr Potapov, Doctor of Technical Sciences, Professor, Department of Integrated Electrical Technologies and Power Engineering

61002, Kharkiv, 44 Alchevskikh Street

 

potapov@bigmir.nethttps://orcid.org/0000-0002-1600-9275АбдижаппароваБ.AbdizhapparovaB.

160012, г.Шымкент, пр.Тауке хана 5

Bakhytkul Abdizhapparova, сandidate of Technical Sciences, Associate Professor of the Department of Food Engineering, Higher School of Textile and Food Engineering 

160012, Shymkent, 5 Tauke Khan Avenue

b.abdizhapparova@auezov.edu.kzЮжно-Казахстанский университет имени М.АуэзоваКазахстанM. Auezov South Kazakhstan UniversityKazakhstanГосударственный биотехнологический университетУкраинаState Biotechnological UniversityUkraine2026300920261533100109Copyright © Турлыбекова Г.Е., Ханжаров Н.С., Потапов В.А., Абдижаппарова Б., 20262026Турлыбекова Г.Е., Ханжаров Н.С., Потапов В.А., Абдижаппарова Б.Turlybekova G.E., Khanzharov N.S., Potapov V.A., Abdizhapparova B.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.vestnik-atu.kz/jour/article/view/3077

В статье проведён EDS-анализ озоленного верблюжьего молока и его производных продуктов. По результатам проведённого EDS-анализа определён состав основных минеральных и органогенных элементов озолённого верблюжьего молока, творога, курта и молочной сыворотки. Определены массовые доли входящих в эти продукты основных макрои микроэлементов натрия, калия, кальция, фосфора, магния, хлора и органогенных элементов кислорода и углерода. Проведено сравнение элементного состава верблюжьего молока и продуктов, полученных в осенний и зимний сезоны, и на этой основе выявлено влияние кормовых и физиологических факторов на формирование элементного профиля. Также проведён анализ изменений в процессе технологической переработки верблюжьего молока в кисломолочные продукты и проведена оценка их функциональной значимости для организма человека. Экспериментальные данные свидетельствуют о высоком уровне минерализации вырабатываемых продуктов, что обусловливает их пищевую и биологическую ценность. В совокупности полученные результаты исследований обосновывают целесообразность использования верблюжьего молока и продуктов его переработки в составе функционального и лечебно-профилактического питания различных слоёв населения.

The article presents an EDS analysis of ash from camel milk and its derived products. Based on the results of the EDS analysis, the composition of the main mineral and organogenic elements in ash from camel milk, cottage cheese, kurt, and whey has been determined. The mass fractions of the main macroand microelements contained in these products sodium, potassium, calcium, phosphorus, magnesium, chlorine as well as organogenic elements such as oxygen and carbon have been identified. The elemental composition of camel milk and derivatives obtained in the autumn and winter seasons has been compared, and the influence of feed and physiological factors on the formation of the elemental profile has been determined. Changes during technological processing of camel milk into fermented milk products have also been analyzed, and their functional significance for human body has been assessed. The experimental data indicate a high level of mineralization of the produced products, which determines their nutritional and biological value. Overall, the obtained research results substantiate the feasibility of using camel milk and its processed products in functional and therapeutic-preventive nutrition for various population groups.

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