Abstract
Camel milk is a unique food product with high nutritional value and therapeutic and prophylactic properties. It contains a significant amount of biologically active substances, including vitamins (A, B, C, E), macro-and microelements, unsaturated fatty acids and immunoglobulins. With the growing interest in functional and organic products, the processing of camel milk is becoming increasingly important. However, the quality and safety of these products remain an urgent scientific and practical problem. During their production and storage, risks associated with contamination and accumulation of harmful substances may arise. The present study is aimed at assessing the safety and quality of camel milk and shubat. The work deals with organoleptic, physicochemical and microbiological parameters, as well as the content of residues of antibiotics, pesticides, aflatoxins, heavy metals and radionuclides. Special attention is paid to the influence of storage and processing conditionson the preservation of nutritional value and microbiological safety of products. The results obtained will make it possible to identify the main sources of contamination, determine permissible levels of harmful substances and develop science-based recommendations to ensure the safety and sustainability of production at all stages of the technological chain