1. Conduct a patent search in terms of the production of specialized food products based on camel milk in accordance with GOST RF 15.011-96;

2. Conduct research on the quality and safety of camel milk in accordance with the regulatory documents of the Kazakhstan and the Customs Union (ST RK 166-2015; TR CU 021/2011; TR CU 027/2012; TR CU 033/2013) as the main raw ingredient for the production of a line of high-protein ice cream for specialized purposes;

3. To work out the technology for the production of soft high-protein ice cream with certain physical and chemical properties in accordance with GOST RF 31457-2012 (overrun of ice cream at the outlet of the freezer is not less than 30%);

4. Develop a line of high-protein ice cream based on camel milk (at least 10 types of finished product) in accordance with the requirements for a finished specialized product in accordance with GOST RF 55577-2013 (at least 20% of the energy value of the product is provided by protein);

5. Examine the shelf life of finished products, taking into account the possibility of storage for no more than 6 months at a temperature of -18 ° C and determine the organoleptic, physico-chemical and microbiological properties of the finished product at the end of the established shelf life under certain storage conditions in accordance with TR CU 021/2011 and TR CU 027/2012;

6. Investigate the nutritional value of the finished product (in terms of macronutrient composition and energy value) and the biological value of the protein component of the finished product-high-protein ice cream (in terms of the amino acid composition of the product – 9 essential amino acids);

7. Develop a draft technical documentation (TU and TI) for the product being developed and calculate the economic efficiency of its production in the conditions of an operating enterprise in the industry on the territory of the Kazakhstan;

8. Assess the potential for the development of camel breeding in the Kazakhstan, taking into account the available resources in the country and the trend towards climate change in the regions of the country in order to scale up the production of high-protein ice cream for special purposes in the Kazakhstan with the possibility of exporting finished products to nearby countries.

One of the promising segments is ice cream made from alternative raw materials, which is associated with the growing number of consumers prone to allergies to dairy products, who prefer to use milk from various animals, in particular goat and camel, as an alternative to cow’s milk. Based on this, there was a need to optimize the recipe for the favorite ice cream in order to create a new high-protein ice cream based on camel milk, to support the growth and development of children, normal life and performance of the adult population. Based on the results of the 2023 calendar year, there was a poster presentation at the scientific conference XXIVth International Congress “Phytopharm 2023” (May 25-27, 2023, St. Petersburg), and the data obtained were included in the publication “Prospects for using camel milk as an alternative to cow and goat milk” (Гђылм және білім. -2023.- № 2-3 (71). -С.3-10) Based on the results of the 2024 calendar year, an article was published in the journal Applied Food Biotechnology (CiteScore 2023 percentile Agricultural and Biological Sciences (Food Science) – 53)

The project relates to applied research in the field of sustainable development of the agro-industrial complex and safety of agricultural products, in this regard, the following forms of project implementation and its results are envisaged: – popularization of the project results in the form of a survey among the population of the Republic of Kazakhstan – potential consumers of the developed products. Target audience (TA) – children of preschool and school age; students; adult population of the country; – popularization of the project results in the form of face-to-face presentations at scientific conferences, including international ones – at least 3 presentations (annually in 2023, 2024, 2025); – popularization of the project results at exhibitions – at least 2 presentations of products developed within the framework of the project (2024, 2025). TA – the public of the Republic of Kazakhstan, representatives of existing enterprises and small businesses; – publication of at least 2 (two) articles in journals from the first three quartiles of the impact factor in the Web of Science database or having a CiteScore percentile in the Scopus database of at least 50; TA – the international scientific community; – a mathematical model of a multicomponent mixture based on camel milk for the production of a line of high-protein ice cream with specified properties for further scaling of the project results – 1 model. TA – representatives of existing enterprises and small businesses; – development of a draft technical documentation for the specialized products being developed – a draft Technical Specifications (TU) and Technological Instructions (TI); – a report on patent research in terms of production of specialized food products based on camel milk in accordance with GOST RF 15.011-96 “System of development and launching of products into production”, on the basis of which the RIA will be obtained – at least 1 patent “Multicomponent mixture for production of high-protein ice cream based on camel milk”, obtained in the Kazakhstan or Eurasian patent office. The expected scientific and socio-economic effect as a result of the project implementation is to obtain a scientifically substantiated line of high-protein ice cream for specialized purposes, which in the near future will lead to the development of camel breeding in the country; in the medium term, it will solve the problem of Food Security in the country in terms of self-sufficiency of the population in high-quality dairy products; and in the long term, it will contribute to the popularization of a healthy lifestyle and improvement of the quality of life of the country’s population. The expected results of this project will be of high practical significance and demand among the existing enterprises of the dairy industry. The practical significance of the expected results of the project is based on the existence of prerequisites for the development of camel breeding in the Republic of Kazakhstan in the context of global warming and the prospects for bringing the food industry to a new competitive level in the world. The expected results of this project will expand the range of products based on camel milk, which is currently at the initial level and is limited by poorly developed logistics links between raw material producers and milk processing enterprises. Given the fact that camel breeding is successfully developing in the country, in the future we can expect demand for the developed technologies for the production of high-protein ice cream at existing enterprises of the industry in the Republic of Kazakhstan, as well as in the network of fast-food restaurants, street trading, etc. This approach will ensure a stable demand for camel milk for the production of specialized food products that are in high demand among the population of the country, which will create additional jobs at agricultural and food enterprises in the near and long term. The significance of the expected results of the project is associated with the possibility of exporting the developed products to neighboring countries. The groundwork obtained within the framework of this project will form the basis for future research in the food industry, in particular on the use of camel milk in the composition of recipes for specialized and functional nutrition, and, possibly, for pharmaceutical purposes in the development of biologically active substances based on camel milk and its processed products.

Degree of implementation: no

1.Orazov A., Nadtochii L., Ryskaliyeva B., Maksot A., Ayupnabiyeva A. Prospects for using camel milk as an alternative to cow and goat milk // Science and education. -2023. -№ 3 (72), -Pp. 3-11
2. Orazov A., Abbasbeigi S., Koishiyeva Zh., Nadtochii L. Assessment of milk-based high protein products as ingredients of low-fat ice creams // Applied Food Biotechnology, 2024, 11(1), e34

• Тhe list of goods, works and services planned for purchase in 2025 under the AR19175509 project
• Тhe updated list of goods works and services under the AR19175509 project dated 10.10.2025