Corn grains are rich in mono- and dicharmonic, unsaturated fatty acids, starch, and also contain vitamins of group B, E, PP, C and niacin, choline. The positive impact of their introduction on the improvement of the nutritional value of the developed product from wheat flour of the first grade. The article substantiates technological solutions for producing butter biscuits using corn flour and new types of fats, presents the rheological properties of dough and physico-chemical indicators of the quality of finished products. The results of the study showed that the ratio of corn flour to 20% and fat content of “Table” margarine is 82%, meets the approved requirements of the existing standards, and is the best option for entering into the recipe. Recommended technology for obtaining sandy-spritz cookies made from corn flour using new types of fats.

The article presents the technology of production of protein-vegetable additives, technology of meat and vegetable pate.In the meat pate, the nutritional and biological value was studied, which was compared with the control sample.Analysis of experimental data shows that the number of essential amino acids in the paste "Damdi" increases compared to the control sample, the amount of valine to 0.4 g, isoleucine to 0.3, leucine to 0.2, lysine to 0.6, metonine to 0.067, threonine to 0.267, tryptophan to 0.031, phenylalanine to 0.15.The content of the main food nutrients in the pate "Damdi" (proteins, fats, carbohydrates, ash) also exceeded the control sample, which indicates its high nutritional value.

The research results of a new fermented milk product with functional ingredients based on goat milk are presented. The average statistics confirm that the content of protein, fat, solids in goat milk is higher compared to cow. Organoleptic, physico-chemical, microbiologicalstudies were carried out. Research data indicate the nutritional value of a fermented milk product with good organoleptic characteristics. The production of fermented milk product is recommended both for dairy enterprises and for small farms.

The article discusses the results of studies of yogurt technology with the addition of crushed sprouted triticale grains. The optimal doses of plant components, organoleptic parameters and storage capacity were determined in the new functional product. The compositions of experimental samples of yogurt were selected: control - without additives; with the addition of 1.5%; 2% and 5% of crushed sprouted triticale grains. Yogurts with 1.5% and 2% of sprouted and crushed triticale grains were rated high according to the score. The addition of herbal additives to the formulation will expand the range, competitiveness; increases the nutritional, biological value and storage capacity, improves the organoleptic, physico-chemical functional and technological properties of the finished product.

The paper presents data on study of storage of curd dessert. The composition of product was varied to improve organoleptic and physico-chemical parameters and increase storage capacity. The process of product production involves mixing curd product with ingredients (hawthorn, apricot, carrot juice). Studied organoleptic characteristics of finished products during refrigerated storage.However, on ninth day taste deteriorated, acidity increased. Studies of microbiological indicators are presented. As result of storage on the ninth day, presence of mold was detected.The results of analyzes show that shelf life of new dessert is seven days at (4±2)°C.

This article presents the process of chedderizatsii from a technological point of view and the General theory of cheese making. Chedderizatsii described as a process of restructuring of the cheese mass due to the reorientation of relations between multi-molecular associates of milk (casein micelles and fat globules). The algorithmic process chedderizatsii due to the natural cycle of transformation of milk components in the abomasum of calves of milk period. There is an acid-base range (pH 5,3 - 5,1), in which a certain dynamics of interaction of protein, fat, mineral and aqueous phases of milk is programmed. The role of carbonate milk buffer in cheese mass restructuring is shown. In the development of the group's natural rennet cheese with a pronounced process of chedderizatsii curd spontaneously (with the rapid increase in acidity) is structured - is of laminated fibrous structure, which is commonly associated with the structure of the "meat chicken breast", which is a consequence

The article considers the possibility of using as a raw material for the production of feed waste processing of grapes - grape marc and natural mineral sorbent - vermiculite. The chemical composition of forage meal from grape marc and vermiculite is given. The data showed that the waste obtained in the processing of grapes in its chemical composition comply with the standards imposed on the components of animal feed. However, the physico-mechanical properties and the hygroscopicity of grape marc do not meet the requirements of feed milling. Introduction to the composition of the feed additive vermiculite feed allows you to adjust their properties.

The main raw material in the production of all dairy products is raw milk. The quality of dairy products is determined by a set of indicators, the most important of which are safety indicators. In this research work the study of the qualitative composition of the microflora of biodrinks based on camel's milk. According to the research results, the content of lactic acid microorganisms in biodrinks in the amount of 3700*103-5000*103 CFU / g (cm3), which proves the useful properties of the studied dairy products.

The article is devoted to the problem of expanding of assortment of brine cheeses with low caloric content. The solution of the problem is proposed by developing a technology of cheese brynza with vegetable fillers. A recipe and technology for cheese brynza with carrot was developedwith optimal ratio of 90:10. Experimental samples of cheese brynza with the vegetable filler were obtained. Physical and chemical and sensory indicators of the prepared cheese samples are determined. By means of scanning electronic microscope an elemental composition of obtained samples of brynza is determined.

In this articles are considered the influences of salts of lead on the organism of animals.In research, have been examined the effect of toxicants on animals by addition with a feed.At poisoning the increase of amount of lipase by 260%, level of enzymes of aminotransferaseby 2,5 times, that it is related with the violation of liver and pancreas activities.It specify to strengthening of cytologic processes, reduced of albumen synthesis and violation of a transport function of metabolism. At feeding the animals with forage additions and with sorbent have been observed a positive improvement of these indexesby 41-58%.

The article presents the results of a study of the structural and mechanical properties, the dependence of the objective function and humidity of lamb and horse meat on the duration of the mechanical treatment. Changes in water activity and humidity of raw meat, depending on the duration of the mechanical treatment. It has been established that the use of multicomponent brine helps to increase water binding capacity (WBC) and improves the structural and mechanical properties of lamb and horse meat products. Studies have shown that increasing the WBC of meat occurs within 5 days of exposure, and the use of mechanical treatment helps to increase WBC in the first 24 hours.

The purpose of this research study is to establish the potential for improving oxidative stability and improving quality using two concentrations - 0.5% and 1.0%, as additives for goji berry extract (LyciumBarbarum L.) and buckwheat flour (Fagopýrumesculéntum) for the manufacture of a national restructured boiled-smoked meat product from horse meat "Kanagat" with improved quality and oxidative stability. Thetechnology used allows the production of new national meat products from horse meat, enriched with 9.82 ± 0.25 mg/g of goji berry extract (LyciumBarbarum L.) and 9.73 ± 0.21 mg/g of buckwheat flour (Fagopýrumesculéntum).

The purpose of this research is to study the morphological composition of individual parts of lamb carcasses. The conducted scientific and practical experience has shown that Degeres sheep are characterized by greater growth energy, better meat qualities and higher economic efficiency in cultivation compared to the Edilbay and Altai breeds. In General, one of the most important indicators characterizing sheep Degeres wool type is the possibility of early economic use. When studying the morphological composition of individual parts of lamb carcasses of the above breeds of sheep, the features of cutting lamb in Kazakh were taken into account.

The introduction of modern poultry processing technologies in the Republic of Kazakhstan requires a comprehensive study of the quality characteristics of the finished product. In the presented scientific work the influence of modern methods of stunning poultry - the use of a gas environment - on the nutritional value and functional and technological properties of poultry meat is given. It is proved that the meat obtained by gas stunning has higher functional and technological properties, better retains moisture and is more stable after heat treatment.

The article presents the results of the use of the drug "Synbiotic" for feed additives produced using the waste of the brewing industry and intended for fattening bulls. The use of the new drug can improve the quality and health of feed additives, increases their shelf life up to 3 months.

This article discusses the relevance and novelty of designing special-purpose clothing for patients with thermal injuries during treatment or rehabilitation. A set of special clothes for burn patients was developed taking into account the specific requirements for medical procedures.

In the article the results of studies of decomposition process of Karatau phosphorites by phosphoric acid are presented. Mathematical processing of the results of an experiment was carried out. Kinetic characteristics of the chemical reaction are determined, which can be used to evaluate technological parameters and select optimal conditions of phosphorite decomposition. The process of decomposition of phosphorites of different structure was optimized by the method of mathematical planning of the experiment. The obtained dependencies can be used for determination of decomposition parameters under production conditions in order to achieve the maximum process indicators.

The aim of this study is preparation and characterization of carboxymethylated cornstarch (CMCS) for potential application as water based drilling fluids. The cornstarch was modified by sodium monochloroacetate. The structure of cornstarch and CMCS was established by H¹ NMR and FTIR spectroscopy. The degree of carboxymethylation of cornstarch determined by H¹ NMR spectroscopy was equal to 80%. The morphological properties of cornstarch and CMCS were studied by scanning electron microscopy (SEM). The structural-mechanical, filtration and filter cake forming properties of drilling fluids and fluid loss indicators of CMCS were found. Studies have shown that the proposed new composition of drilling mud is superior in quality to drilling mud based on unmodified corn starch.

In this article, the authors present the results of the synthesis of ion-exchange materials based on various nitrogen and oxygen-containing compounds and some polyamines, the study of sorption properties, obtaining ion-exchange sorbents based on them, as well as finding the most promising areas of their application.In the present work, ionites based on polyethylene polyamine and diglycidylaniline, as well as polyethyleneimine and diglycidylaniline were synthesized.The sorption properties of ion exchangers on copper cations were studied.The practical significance of the work is that in their sorption properties they are 2-4 times higher than the industrial anion exchangers of macroporous and gel structures, which contribute to better wastewater treatment.The study of the sorption properties of ionites on copper cations showed that they are 2-4 times higher than the industrial anion exchangers of macroporous and gel structures.

The article deals with the mathematical equation necessary to determine the efficiency of enterprises transporting goods by road. The analysis of mathematical and economic regularities and direct interrelation of chains of transportations with organizational strength is carried out. On the basis of the proposed formulas, it is possible to calculate the optimal number of cars of the considered automobile enterprise and the possible cost savings

The article proposes a mathematical equation necessary to determine the efficiency of enterprises transporting goods by road, based on the analysis of mathematical and economic laws and the direct relationship of transportation chains with organizational strength.

The article presents the results of the authors on the methodological principles of development of balanced investment relations between economic agents that meet the requirements and laws of modern market relations. The authors consider the problems of analysis of the system of investment relations in the process of implementation on the basis of dynamic and statistical theories of economic development, provide the implementation of factor analysis, innovation and investment development of the national economy, which will allow timely influence the change of the external and internal environment in order to reduce the economic costs of investment resources.The country has developed a holistic, fundamentally new concept of investment and innovation development based on the formation of national capital, it allows to create a complex of industries that determine the level of efficiency and growth rates of the economy, through national producers who can successfully compete in the international market in the conditions of globalization.

Modernization of the professional education in Kazakhstan is application of international experience. Integration into the global educational space is practical value of developing competitiveness and openness of the education system. The novelty of research is implementation of the international experience of professional education of Closing designers in Art’s universities of Kazakhstan. The key points will disclose the current reform’s stage in higher professional school of the Republic of Kazakhstan. The conclusions will reveal the modernization of educational process in universities will present set new requirements for innovative update of its organization, content and methodic.

The article deals with the problems of professionally-oriented foreign language training of technical specialties that acquire special relevance in connection with the growing role of foreign-language communication in the professional work of engineers. The practical significance of the work lies in the possibility of its use in the organization of the educational process in the classroom for professionally-oriented foreign language. It is concluded that it is advisable to integrate professionally-oriented training with special disciplines in order to obtain professional knowledge and skills in a foreign language.