LABORATORY OF PROCESSING TECHNOLOGIES AND
STORAGE OF ANIMAL PRODUCTS
THE LABORATORY WAS FOUNDED IN 2008.
Conducting research on the development of equipment and technology for complex and deep processing of livestock raw materials. The laboratory is headed by Doctor of technical Sciences Tamara Tultabayeva.
Tamara Tultabayeva – academician of AAS of RK, Doctor of technical Sciences, leading scientist in the field of dairy industry. She has developed the technology production of new types of cheeses with herbal supplements, drinks from whey using enzyme complex, various dairy products based on cow, goat, camel and mare's milk.
The research of the laboratory is aimed at: in-depth study of the composition and properties of livestock raw materials; rational and complex processing of meat and dairy raw materials; improving the quality and competitiveness of meat and dairy products; development of new technological processes in the production of functional products.
Production technologies of products of long-term storage of mare's and camel milk in the tablets and dry powders with vegetable additives which do not lose the initial qualities are developed, convenient in the use and are economic at transportation. Technologies allow to obtain long-term storage products rich in carbohydrates, minerals and vitamins, and intended for consumption in order to prevent various diseases, as well as to improve the human immune system.
Scientists of the laboratory have developed experimental facilities: vacuum evaporator and vacuum freeze dryer.
Production technologies of new combined food products of new generation with intermediate humidity and long term storage, balanced on biological and food value for mass consumption and medical and preventive appointment are developed:
Production technology of flour products "Baurdak" stuffed with meat and cereal and long shelf life;
4 formulations of new meat products with a long shelf life (up to 90 days) based on by-products with vegetable additives;
Production technology of beverages from whey using the enzyme complex with pumpkin, beet or carrot additive;
Technology of combined soft cheese with the fermented product of the herbal raw material;
Production technology for dry feed from meat and fat-containing raw materials;
technology of obtaining pepsin from the mucous membrane of the stomachs of cattle or sheep.
At the moment, the laboratory is developing the technology of cutting and deboning cattle carcasses in accordance with international standards for the export of meat to the near and far abroad, as well as the export of cattle slaughter products (fat, gallstone, gallbladder).
Employees of the laboratory published more than 70 scientific articles, including 2 publications with impact factor 0.26 (Scopus); published more than 40 patents, including 1 European and 1 Eurasian patents. More than 3 recommendations and 1 monograph were published. Have 2 Doctors of Sciences, 2 candidates of Sciences, 1 PhD doctor and 5 masters are prepared.