Аннотация
Currently, there is an urgent need to develop and implement domestic combined dairy products enriched with all essential nutrients for the human body through the rational use of local raw materials. Camel milk and products derived from it are among the most in demand. Camel milk and its products are highly popular due to their rich nutritional composition, containing all essential substances required for the human body while being easily digestible. The production technology of fermented dairy products from camel milk is based on fermentation processes carried out by lactic acid bacteria. As a result of complex microbiological and physicochemical transformations, the following camel milk products are obtained: shubat, balkaymak, shalap (a shubat-based beverage), irimshik, kurt, suzbe, sour cream, and cream. In recent years, camel milk yogurt and ice cream have also gained increasing popularity. This article presents an innovative technology for producing lyophilized shubat in tablet form (fermented camel milk). The process includes targeted fermentation using probiotic strains, microencapsulation in biopolymer carriers, freeze-drying (lyophilization), and low-temperature tableting. Technological parameters, as well as the selection of carriers and excipients for tableting, are described. The expected advantages include probiotic viability exceeding 80%, preservation of enzymes and vitamins, extended shelf life (12–24 months), and convenient dosage. The article is intended for specialists in food biotechnology and manufacturers of functional food products.