Ту хабаршысы

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 Жер туралы ғылымдар 
 
ҚазҰТУ хабаршысы №1 2014  
 
39
REFERENCES 
1.  Programma«Razvitieregionov».  Prognoznayasxematerritorialno-prostransvennogorazvitiyastrany  do  2020 
goda, utvergdennaiyaUkazomPrezidentaRespublici Kazakhstan ot 21.07.2011 goda № 118; 
2.  Alaev E.B. Ponyatino-terminologijescislovar. – M. Mysl, 1983-218 s. 
3.  Kelinbaeva  R.G.  Ocenka  potenciala  territorialnoi  organizaci  naseleniya  Almatinskoi  oblasti:  avtoref. 
…kand.geograf.nauk. Bichkek, 2012 g. Str. 12. 
4.  http://www.zakon.kz/4571781Obemvalovogoregionalnogoproducta 
5.  Departamentstatistikigoroda Almaty Sait. Rus.almaty.gorstat.kz 
6.  www.adilet.zan.kzInformacionno-pravovayasistemanormativnyxpravovyxaktovRespubliciKazaкhstan. 
 
Нургальдиева А.Р. 
Алматы агломерациясын ұйымдастырудағы аумақтың даму үрдісі мен факторлары                                                    
Түйіндеме. Мақалада  Алматы агломерациясын ұйымдастырудағы   аумақтың  негізгі даму үрдістері мен 
факторлары  қарастырылған.  Алматының  даму  деңгейі  спутникті  қалалармен  байланысты  болғандықтан, 
проблемалар    мен  олардың  шешу  жолдарын  анықтау,  Алматы  агломерацияның  болашақтағы  құрылымын  
айқындайды. 
 
 
 
 
 
 
 
 
 
Негізгі сөздер: агломерация, урбандалу, маятниктік миграция. 
 
Нургальдиева А.Р.                                                                                            
Тенденции и факторы развития территориальной организации Алматинской агломерации                                                                           
Резюме.В статье рассматриваются основные тенденции и факторы территориальной организации Алма-
тинской агломерации, исходя из  уровня развития взаимосвязей Алматы с городами-спутниками, определяется  
структура  Алматинской  агломерации  в  перспективе,  что      позволяет  более  четко  выявить  их  проблемы  и 
наметить пути решения.  
 
 
 
 
 
 
 
 
Ключевые слова: агломерация, урбанизация, маятниковая миграция. 
 
Nurgaldieva A.R.  
Tendencies and factors of development of territorial organization of the Almaty agglomeration 
Summary.  Basic tendencies and factors of territorial organization of the Almaty agglomeration are examined in 
the article, coming from the level of development of intercommunications Almaty  with cities-companions, the structure 
of the Almaty agglomeration is determined  in a prospect, that   allows more clearly to educe their problems and set the 
ways of decision.  
 
 
 
 
 
 
Key words: agglomeration, urbanization, pendulum migration. 
 

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40                                                                                            
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УДК 637.146.1: 66.047  
 
      
Konarbayeva Z., Sarsekova F., Saparbekova A., Mamayeva L., Aytkulova R. 
(M. Auezov South- Kazakhstan State University, Shymkent) 
 
THE TECHNOLOGY OF PREPARATION AND STUDY THE KAZAKH NATIONAL DAIRY 
PRODUCT 
 
Summary. The method of sublimate drying is based on the freezing agent in the composition of which water and 
this substance is dried with dehydration. The material which passes drying cooled survive their biological, chemical and 
physical properties also increases shelf life. Production of dry kumis powder is a new technology that allows exporting 
national product over long distances, cover the deficit of natural kumis in the winter months and provides an 
opportunity for the organization of the winter and, consequently, year-round kumis treatment therapy. 
Key words: dairy product, kumis, method of sublimate, dry powder. 
 
Introduction 
Milk and dairy products is  the ideal environment for development of microorganisms. It contains a lot 
of water, nutrients for bacterial growth  quickly  and cause spoilage products. As a result milk and dairy 
products become unusable for use in the food purposes. Therefore all methods of conservation of foodstuff 
are directed on destruction of microorganisms [1]. 
Modern industrial conservation of milk and dairy  products    is based    on abiosis (absence of a life) 
and anabiosis (life suppression) microorganisms. 
Product conservation on a basis abiosis is prepared by thermal sterilization. In addition to it  is possible 
to use chemical substances, as corbin acid,  its salts, an antibiotic nisin  which are harmless to the person. 
They cause strong bactericidal actions on yeast and a mould. Thermal sterilization in  a complex with 
preservatives provides  product in storage long time. 
Conservation of foodstuff on the basis of  suppression of a life of microorganisms (anabiosis) is 
prepared  by their freezing or dehydration (drying). At dehydration the free water as the frozen water, is 
inaccessible to microorganisms connected. [2]. 
Kumis is the national product of Kazakhstan, able to become a brand of the republic in the world 
market. Kumis is developed during the summer-autumnal period when mares is milked. It is perishable food, 
in 4-5 days after manufacturing even at temperature 2–6°С  turns sour and becomes unsuitable to the use. Its 
reception in a tinned kind was  century dream of Kazakhs and other people loving this wonderful drink. Such 
product would be accessible at any time year and in distant regions [3, 4]. 
Existing methods of conservation are developed taking into account properties and structure of the cow 
milk. They  are unsuitable to mare's milk having other, rather distinct from cow milk, physical and chemical 
properties. Prevailing fiber mare's milk is albumin which at heating above 65°С drops out in a deposit and it 
is lost. Fat mare's milk is much more richly  polynonsaturated fat acids and vitamins A, Е, which at high 
thermal processing and the aerations  accepted in drying of the cow milk, are oxidised, that considerably 
worsens curative properties of koumiss [5, 6]. 
Proceeding from these and other features mare's milk and kumis we choose sublimate  (molecular) 
drying. In this process mach of free water from a product leaves in the frozen condition at deep vacuum. 
Thus water, passing a liquid condition, passes in water steam. In this stage of a molecule of water not 
meeting other molecules, on the cooled surface  again turns to ice. From here sublimate drying sometimes 
name molecular. Air and not condensed gas mix are pumped out by the vacuum pump.  Then a residual 
moisture completely delete, poorly warming up heating surface. 
Numerous researches show, that sublimate drying promotes reception of high-quality  products with 
almost full preservation of the initial natural properties, and also colour, taste and other properties. In 
addition, vitamins do not destroy and biological  value of a product does not decrease.  
 
●   Т Е Х Н И Ч Е С К И Е   Н А У К И  
 

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ЌазЎТУ хабаршысы №1 2014                                             
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The method of sublimate with cooling is based on the freezing agent in the composition of which water 
and this substance is dried with dehydration. The material which passes drying cooled survive their 
biological, chemical and physical properties also increases shelf life. Before applying the substance which 
had passed the sublimate drying can be restored to its form, it should be added to water, and the properties of 
the substance are not changed. This method is widely used in medicine, food industry. We use sublimate 
equipment is illustrated in the figure 1.  
The main features of sublimate equipment  
1. This device is equipped with modern methods of freezing in a fraction , it quickly cools . 
2. The plasma control system is convenient to manage. 
3. The control system automatically saved date. 
4. Category drying consists of glass, which is inserted in an isolated form, and therefore can control 
drying agent and stroke work. 
5. Elektric cord connects the processor to the current manufactured according to universal standards , it 
is comfortable and durable. 
The name of the individual parts of the 
instrument. 
1. Cooler. 
2. The round ball-shaped part. 
3. Table to work . 
4. The place to connect the pipe pressure  
5. Supply port (exit) of water. 
6. Proved management. 
7. The switch. 
8. The main electric current. 
9. Drive to connect the instrument of pressure. 
10. Fuse. 
Technical Notes 
1. Cool temperature of - 55
0
C . 
2 . The permanent pressure - less than 10 Pa . 
3 . The amount of substance to be cooled. 
Average number of : equipment for solid matter 
-4 capacity utensils -200 grams or 1200 ml . 
            Figure 1. Sublimate equipment  
 
 
 
 
 
 
 
 
 
The main part of equipment (Figure 2)  
1 . Table to work . 
2. The metal tray from stainless steel 
3. Glass cover 
4. The handle 
 
 
 
 
Figure 2. The main part of   sublimate equipment 
 
 

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Proceeding from these preconditions, in the given work the sublimation method mare's milk by 
possessing is softest thermal mode and not causing product aeration has been chosen. 
The first step in preparation of dried powder was a freeze wherein the primary parameter influencing 
the quality of the subsequently finished product is freezing temperature. 
The optimum temperature of freezing of study selected objects was determined based on the index 
number of chilled water. The numeric value of this parameter depends not only on the cost of energy to 
produce cool but the thermodynamic and mechanical characteristics of the products. 
 In the technology of chilled cooling water expressed in decimal fraction or percentage of the total water 
content in the product. 
 For determine the amount of chilled water  we studied the thermogram freeze bunches of dairy 
products in the temperature range of - 40
0
С to - 50
0
С. Analysis of experimental data showed that as the 
freezing temperature of the objects         from - 20
0
С to - 30
0
С , τ - 2-3 hours of chilled water from 12 to 14% 
in the laboratory, from 13% to 15% in industry production. In the range from- 40
0
С to - 50
0
С, τ - 5-6 hours 
this rate by an average of 2.5-3.3 % in the laboratory, from 2.5 % to 3.1% in industrial production. 
With decreasing temperature, the water activity of the product decreases monotonically. Decrease water 
activity in the product at freezing leads to a decrease in the intensity of oxidation, enzymatic, non-enzymatic 
browning, etc. processes, which is important for the refrigeration technology in particular for the process of 
storing foods. 
 Since freezing of the objects at temperatures ranging from -30 º C to -40 º C bond energy increased 
moisture of 17 kJ / kg and 175 kJ / kg and at temperatures ranging from -40 º C to -50 º C until it reaches 152 
kJ / kg that must be considered during the thermal calculations freezers as well as lowering the temperature 
requires additional costs of artificial cold. 
 In this regard, from an economic point of view the energy cost for the production of cold reduction of 
the product below the freezing point - 40 º C is impractical. Based on the experimental study of the optimum 
temperature of freezing of condensed - 40 º C  before the critical moisture content ( Wkr ) binding energy of 
the water decreases monotonically , and then upon reaching Wkr energy of the water is increasing 
dramatically. This is due to the fact that at the beginning of the vacuum - is removed by freeze drying 
koumiss free water and then bound moisture. 
Then frozen clot fermented milk product is sent to freeze -drying chamber. Drying is carried out under 
vacuum with a residual pressure of 6-7 Pa. 
Fresh mare's milk after definition of a chemical compound and physical and chemical properties and 
cooling to 20-25°С spilt in metal tray from stainless steel a layer 1,0-1,2 sm and placed in the chamber 
sublimator for freezing fig 3 
 
        
 
 
Figure 3.  Freezing mare's milk 
 
Thin layer of a product slowly froze at temperature a minus 40-50
0
С and in hermetic sublimator dehydrated 
at first a method of molecular drying at residual pressure in the chamber 6-7 P. For removal of a residual moisture 
a product subject to thermal drying, gradually lifting temperature in the chamber to +26-28
0
С. We dried  before 
full removal of a free moisture, with a moisture mass fraction in a dry product of 3,7 %. 
 

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ЌазЎТУ хабаршысы №1 2014                                             
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Table 1. Тthe Chemical compound of dry mare's milk 
 
Indicators  
М±m Max 
Min 
Structure, g/100g  
1. moisture mass fraction 
4,0±0,35 
4,70 
3,6 
2. mass fraction of solids 
96,2±0,47 
97,40 
96,00 
3. mass fraction of fibers 
23,09±1,12 
24,67 
21,45 
4. mass fraction of fat 
16,22±1,45 
17,05 
15,56 
5. mass fraction of carbohydrates 
56,30±2,05 
58,22 
54,78 
6. Ashes mass fraction 
3,55±0,56 
4,38 
3,06 
7. Power value of kcal 458 
8.dry milk  
14,5±0,67  
15,4 
13,9 
Vitamins, mg of % 
1. Vitamin C 
33,6±2,11 
35,24 
32,00 
2. Vitamin A 
0,05±0,02 
0,07 
0,045 
3. Vitamin Д 17,0±1,45 
18,78 
16,60 
4. Vitamin E 
2,7±0,67 
3,80 
2,56 
5. Vitamin F 
+
 12,02±0,11 
12,19 
11,74 
Results are authentic, р <0,05 
+
/ Vitamin F – polynonsaturated fat acids, are expressed in g/100g from all fat acids lipid milk.  
 
Drying process lasts 8-11 hours. In a dry powder of a moisture 
should be no more than 4,5 %. 
The received product package  in glass jars, hermetically corked. 
Dry mare's milk represents white homogeneous amorphous weight 
in the form of a gentle friable powder fig 4 
In water it is dissolved completely. The restored milk on colour, a 
consistence  and taste differs from fresh mare's milk  a little. 
The Organoleptichesky characteristic of powders dry mare's milk.  
1) Taste – sweetish, with pleasant aroma, 
2) Smell – pure, gentle with a sweetish bouquet, 
3) Colour – milky-white, with a yellowish shade,  
4) Consistence – a friable, easy powder. 
Apparently from table 1 materials, powders of dry mare's milk 
contain 96,2±0,47 g of solids, including  the most valuable food 
components are fibers, fats, the carbohydrates which quantity 
accordingly makes: 23,09±1,12, 16,22±1,45 and 56,30±4,05 g/100g  of 
powder.  
The maintenance of the basic vitamins sublimated  mare's milk 
corresponds to level indicators from literary data. In it  and Д, 
accordingly 33,6±11 and 17±45 mg of %, than the raised quantity  of vitamins C. 
Sublimated  mare's milk can be stored about 3 months, to transport in other regions where there is a 
necessity of its use. It is well tinned product from which it is possible to prepare natural kumis and to use for 
a children's food. 
 
ЛИТЕРАТУРА 
1.  Меркулова  Н.Г.,  Меркулов  М.Ю.  Производственный  контроль  в  молочной  промышленности. - 
Практическое руководство. СПб: Издательство «Профессия», 2009, 656 с. 
2.  Клив  де  В.Блэкберн  (ред).  Микробиологическая  порча  пищевых  продуктов.  пер.  с  анг., 2006 г., Food 
Spoilage microorganisms, 784 с 
3.  Book about milk. - Alma-Ata.: Kaynar, 2008. - P. 128. 
4.  Сыманова  К.Ж.  Белки  и  аминокислоты  верблюжьего  молока  и  сухой  саумал:  дис.  канд.  б.  наук 
03.00.04. Алматы, 2003.- 0403 РК. 
5.  Ochirkuyag B., Choler J.M. Study of mare milk and of its fermented product. In Nomadic Cultural tradition: 
Mongolian Dairy products international scientific symposium.- Ulaanbator, 2003. – Р. 77-78. 
6.   Токтамысова  А.Б.  Биохимические  особенности  цельного,  сухого  кобыльего  молока  и  кумыса:  дис. 
канд. б. наук 03.00.04. Алматы, 2003 
 
Figure 4.  Dry mare's milk 

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REFERENCES 
1.  Merkulova N.G., Merkulov M. Yu. Proizvodstvennyi control v molochnoi promishlennosti. – Practicheskoe 
rukovodstvo. SPb: Izdatelstvo “Professiya”, 2009, 656 s.  
2.  Clive de V.Blekbern (red). Mikrobiologicheskaya porcha pishchevih productov. Per. S angl., 2006g. Food 
Spoilage microorganisms, 784 s. 
3.  Book about milk. - Alma-Ata.: Kaynar, 2008. - P. 128. 
4.  Symanova K.Zh. Belki I aminokisloty verblyuzhego moloka I suhoi saumal: dis. каnd. b. nauk 03.00.04. 
Almaty, 2003.- 0403 RK. 
5.  Ochirkuyag B., Choler J.M. Study of mare milk and of its fermented product. In Nomadic Cultural tradition: 
Mongolian Dairy products international scientific symposium.- Ulaanbator, 2003. – Р. 77-78. 
6.  Toktamisova A. B. Biohimicheskiye osobennosti celnogo, suhogo kobyl’ego moloka I kumisa: dis. каnd. b. 
nauk 03.00.04. Almaty, 2003. 
 
Конарбаева З., Сарсекова Ф., Сапарбекова А, Мамаева Л., Айткулова Р. 

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