My research work

1.

KAZAKH NATIONAL AGRARIAN UNIVERSITY
The Department of "Foreign languages"
Bekturar Maral

2.

Rational nutrition of children is one of the main
conditions for normal growth, physical and neuro-psychical
development, high resistance to various diseases and other
harmful environmental factors. Especially great is the value
of good nutrition for young children due to their anatomical
and physiological characteristics of a relatively higher need
for nutrients in the vigorous growth, development and
improvement of the child's body.

3.

The dissertation of the project is to study
indicators of the quality and safety of raw
materials of animal origin (milk) for the
production of baby food.

4.

To achieve this goal the following tasks were
solved:
• assess the quality of milk intended for the production of baby food;
• to study the effect of different feed rations on the quality and
biological value of milk received;
• to study the nutritional and biological value of milk;
• develop and explore new types of baby foods derived from milk,
taking into account modern requirements to the feedstock;
• assess the quality of milk intended for the production of baby food;
• to study the physic-chemical properties, microbiological characteristics
and biological value of the developed a baby milk product;
• develop recipes and technology of new kinds of baby food based on
milk;
• to develop new methods of quality control of dairy products of baby
food.

5.

The properties and performance of quality, safety
The most important factors that shape the quality of
children's foods, are actually the raw material, its chemical
composition and characteristics of production technology.
Indicators of quality baby food products belong to
three groups consumer properties: purpose, ergonomic and
safety. In addition, we can identify General indicators which
is regulated by normative documents. In addition, depending
on the test methods used can be subdivided indicators on the
organoleptic, physico-chemical and microbiological.

6.

The domestic baby food market is growing rapidly,
leading to the emergence of new manufacturers and expanding
product range.
Baby food is divided into three groups: the mixture
close in composition to mother's milk; complementary foods;
dietary and medicinal products.
Technology of production of baby food involves the
production of a wide range of products for age groups from
first day to three years.
Modern technology of production of baby food ensures
a multi-stage control of products at each stage of production,
preservation of natural composition, taste and aroma.

7.

Methods of control of quality indicators of raw materials,
technological processes and finished products
Controlled rate
GOST
Acceptance of milk, cream, GOST 13928-84
skim milk
GOST 26809
Sampling and preparation for
analysis
GOST 3624
The acidity of milk
GOST 30648.4
GOST 3625
Density
GOST 3626
Mass fraction of dry substances GOST 29246
GOST 30648.3
Mass fraction of fat
GOST 5867
The name of the standard
"Natural cow milk – raw
materials“
"Milk and dairy products.
Rules of acceptance, methods
of sampling and preparation
of samples for analysis“
"Milk and dairy products.
Titrimetric methods for the
determination of acidity“
"Milk products for baby food.
Titrimetric methods for the
determination of acidity“
"Milk and dairy products.
Methods of determination of
density"

8.

Conclusion
The development of new scientific approaches to
optimize the quality of milk obtained from different species of
farm animals intended for production of baby food, is the
need to ensure a rational and balanced nutrition, especially in
conditions of unfavorable demographic, economic and
environmental situation.
The study of the nutritional and biological value of
milk of cows of different breeds shows about the prospects in
the production of milk-raw material, designed for baby food.
Milk obtained from cows has higher protein: on average 0.1
per cent; fat 0.6%, and SOMO – 0.08%.

9.

My suggestion
To improve the productivity of dairy cows and improve the quality of milk
as raw material intended for production of baby food, it is advisable to use
in feeding the lactating cows of a rich concentrate diet, balanced content of
basic components to include in the diets of rapeseed meal, replacing them
with a sunflower, in the amount of 10%; use of cows of the Ayrshire breed.
The implementation of the proposed development will improve the level of
profitability of milk production-raw materials by 6.7 to 15.0%. For
monitoring quality indicators baby food to apply the developed Standards,
high-precision methods for determination of vitamins, mineral substances
and microbiological parameters.

10.

Description of the profession:
Technologist food industry (food products) carries out control over observance
of sequence and quality operations that constitute the process of cooking. He
develops and improves current manufacturing processes, monitors
effectiveness of work organization and in solving production problems.
Technology of food production has evolved along with the more "serious"
areas. From simple slaughter and harvest the people have moved to the
processing of individual products and synthesizing from them a new one. By
itself, the profession of a technologist is not new, but in its present form took
shape after a period of General scarcity, when pouring from all sides of the
products and the need to make their own led to the needs of businesses in the
specialists controlling the process of production. The ultimate goal of the work
of the technologist of food industry - ensuring high food quality, maintaining
the health of the people. The main food industry: bakery production; dairy
production; the production of meat products; production of fish and seafood;
manufacture of sugar and confectionery products; preservation of fruits and
vegetables; viticulture and brewing; the microbiological production.

11.

Personal qualities:
Neatness, cleanliness, responsibility, physical endurance.
Education (What you need to know?):For mastering this
profession, you can get a higher education in the following
specialties: Designing garments, machinery and equipment for
food production, the Technology and design of packaging
production Technology printing production Technology of
products of public catering, Technology of art processing of
materials or to study at College in the following specialties:
Modeling and design of garments, Technology of bread,
confectionery and pasta, the Technology of storage and grain
processing. What specialty to choose depends on what specific
area of food production you plan to continue to work.

12.

Thanks For
Attention