Abstract
In recent years, the demand for natural and functional food products has been steadily increasing in Kazakhstan. In this regard, goat milk is of particular interest due to its high digestibility, nutritional value, and hypoallergenic properties. Sary irimshik made from goat's milk is a product with high nutritional value. Traditional Kazakh dairy products from goat milk are characterized by high nutritional and biological value. However, its quality and safety directly depend on the microbiological processes that occur during production. The aim of this study was to investigate the microbiological indicators of the traditional Kazakh dairy product “Sary Irimshik” produced from goat milk and to evaluate changes in microbial content at different technological stages of production. In the course of the research, microbiological characteristics of the product were analyzed throughout the production process. Changes in the number of microorganisms during fermentation and thermal treatment stages were determined. According to the obtained results, intensive growth of lactic acid bacteria was observed during the fermentation stage, while a significant reduction in microflora occurred during heat treatment. The study confirmed that the microbiological indicators of the finished product complied with sanitary and safety requirements.