Abstract
The article presents the results of the physico-chemical parameters of the product "Kurt", produced by limited liability partnerships and individual entrepreneurs of the East Kazakhstan region and the Abai region. Kurt is a versatile fermented milk product that is added as a seasoning to various dishes and consumed as a separate food product. It is a good source of macro- and micronutrients in an easily digestible form for the body, contributing to the maintenance of beneficial intestinal microflora. The product is popular among children and adults and is in great demand as a healthy food product [1]. In this regard, the study of the nutritional and biological value and quality of kurt is an urgent task. The purpose of the study is to study the nutritional value of the national fermented milk product "Kurt", produced at enterprises of the East Kazakhstan region and the Abai region. When determining the nutritional value of the national product "Kurt", physico-chemical parameters (mass fraction of protein, fat, ash, moisture, salt) were determined in 3 types of kurt of the most common enterprises of the East Kazakhstan region and the Abai region: Vostok-Moloko Corporation LLP, Bagration Ulan LLP, Individual Entrepreneur R.G.Petrosyan. The research was conducted at the V. M. Gorbatov Federal Scientific Center of the Food System of the Federal State Budgetary Scientific Institution of the Russian Academy of Sciences, Moscow.