STUDY OF PHYSICAL AND CHEMICAL AND BIOCHEMICAL INDICATORS OF MILK AND ACID AND MILK PRODUCTS AT THE ENTERPRISE OF "KAZMOLTORG" LLP
The article examines the physico- chemical and biochemical properties of dairy products (milk, cottage cheese, butter), which are the most important components of human nutrition. To establish the quality of the raw materials, the pharmacopoeial indicators of the plant Linosyrisvillosa were determined. Got a water-alcohol extract from the plant and studied by the method of two- dimensional paper chromatography. Established the qualitative composition of the extract, in particular, showed the presence of flavonoids, which by the method of distribution chromatography on polyamide and adsorption chromatography on aluminum oxide were separated from related substances and isolated quercetin (flavonol). The obtained quercetin, for the first time in the laboratory, was studied for antioxidant activity (cottage cheese, butter). The results of the study showed that quercetin has an antioxidant effect. Using qualitative reactions, the presence of the following substances in milk and fermented milk products was also proved: proteins, fats, carbohydrates, carotenes, amino acids and vitamins (A, B1, B2, C and P). The high biological value of milk and dairy products make them indispensable for people of all ages, which contributes to the creation of new, environmentally friendly, effective foods.