Аңдатпа
Camel milk and the traditional fermented product shubat are recognized as functional foods with high nutritional value. This study presents an integrated quality and safety management system for camel milk and shubat production, based on international (ISO 22000), regional (EAEU technical regulations), and national regulatory standards. Milk samples obtained from Kazakh Bactrian camels at "Aru-Ana" LLP were fermented using a symbiotic starter culture (Bifidobacterium bifidum 4-7b, Lactobacillus acidophilus 8, Lactococcus lactis 18/2, Torulopsis sphaerica 013y, ratio 1:0.5:0.5:0.5). The application of stabilizing systems Stabisol JTL (0.8%) and Stabisin 3 (0.6%) significantly improved the physicochemical properties and stability of shubat. Bifidobacterial counts reached 106 CFU/g after 6 h and 107 CFU/g after 12 h of fermentation at 37 ± 2 °C (pH 6.0), confirming the formation of a product with pronounced probiotic properties. The proposed integrated management model, combining HACCP principles with ISO, EAEU, and national standards, enhances quality and safety control and extends shelf life up to 21 days. The developed system can be recommended for implementation in camel dairy enterprises as a scientifically grounded approach to standardized shubat production.