Comparative Characteristics of the Amino Acids Composition of Sheep Milk from Breeds of Northern Kazakhstan

Muldasheva A. Zhakupova G. Ibrayev D. Omaralieva A. Satayeva Z.
2021 Enviro Research Publishers

Current Research in Nutrition and Food Science
2021 #9 Issue 3 980 - 987 pp.

Kazakhstan is characterized by a wide variety of natural, climatic, economic, and ethnic factors that have a specific impact on the development of sheep farming. The production of dairy products from sheep is limited due to the low productivity of animals and the seasonality of milk production throughout the year, as well as the short lactation period. Also, one of the problems is manual milking of sheep, which does not allow obtaining sheep milk on an industrial scale. The market of dairy products, currently in the Republic of Kazakhstan is represented only by-products made from cows milk, and at the same time, most of them are products made from cows milk powder, so the development of products made from sheeps milk is an urgent task. In addition, sheeps milk is a national product, and one of the tasks is to revive the traditional products of the Kazakh people. The analysis of literature studies shows that in-depth studies of the chemical composition of sheeps milk have not been conducted in Kazakhstan. The chemical composition data obtained during the Soviet period only give an idea of the primary chemical parameters obtained by generally accepted basic methods and do not provide reliable information about the deep chemical composition of the milk of local ewes. According to the results of studies, the content of the essential amino acid valine in cows milk (0.21 g/100g) is also lower than in sheeps milk (9.69-3.79 g/100g). Sheeps milk protein is digested in the human body by 99.1%, and cows milk protein by 91.9%. According to world experts, one of the advantages of Kazakhstans domestic milk products is its naturalness, a low share of the use of genetically modified organisms, and environmentally friendly pastures, due to which they receive high-quality and safe products. Therefore, the designated research topic and its analysis are appropriate and relevant.

Amino acid composition , Chemical composition , Milk processing , Organic product , Sheeps milk

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Department of Technology of Food and Processing Industries, S. Seifullin Kazakh Agrotechnical University, Nur-Sultan, Kazakhstan
Technical Faculty, Kazakh University of Technology and Business, Nur-Sultan, Kazakhstan

Department of Technology of Food and Processing Industries
Technical Faculty

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