Abstract

The fermented mare’s milk – Koumiss and camel’s milk – Shubat are traditional national dairy products in Kazakh cuisine. Concentrated dairy products in the form of clots have a quantity content of useful chemical compounds. In the presented study it was investigated the desorption isotherms of the koumiss and shubat clots enriched by vegetative additives. It was established, that the interface between weakly and strongly bound moisture can be: for the koumiss clots enriched by juices: of a carrot а_w =0,56, u_х = 0.69 kg/kg; of a pumpkin  а_w =0,58, u_х = 0,80 kg/kg; of a beet а_w =0,59, u_х = 0,81 kg/kg; as well as for shubat clot, enriched by juices: of a carrot а_w =0,62, u_х =0,73 kg/kg; of a pumpkin а_w =0,65, u_х = 0,67 kg/kg and of a beet а_w =0,63, u_х =0.66 kg/kg.

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