Abstract
The article presents an EDS analysis of ash from camel milk and its derived products. Based on the results of the EDS analysis, the composition of the main mineral and organogenic elements in ash from camel milk, cottage cheese, kurt, and whey has been determined. The mass fractions of the main macroand microelements contained in these products sodium, potassium, calcium, phosphorus, magnesium, chlorine as well as organogenic elements such as oxygen and carbon have been identified. The elemental composition of camel milk and derivatives obtained in the autumn and winter seasons has been compared, and the influence of feed and physiological factors on the formation of the elemental profile has been determined. Changes during technological processing of camel milk into fermented milk products have also been analyzed, and their functional significance for human body has been assessed. The experimental data indicate a high level of mineralization of the produced products, which determines their nutritional and biological value. Overall, the obtained research results substantiate the feasibility of using camel milk and its processed products in functional and therapeutic-preventive nutrition for various population groups.