VETERINARY AND SANITARY EVALUATION OF CAMEL MILK AND SHUBAT DEPENDING ON REGION AND SEASON

Abstract

The research objective was to conduct a veterinary and sanitary assessment of the quality and safety of camel milk and shubat (fermented camel milk drink), taking into account the seasonal and regional specifics of Kazakhstan, and to demonstrate the economic consequences of deviations. The physicochemical characteristics of raw milk (fat and protein mass fraction, titratable acidity/pH), microbiological parameters (total bacterial count, QMAFAnM, BCG/coliforms, somatic cell count), and the sanitary reliability of shubat as a fermented product were analyzed. Sampling was carried out in four cluster types – western pastoral-nomadic, southern small-scale, central semi-cooperative, and suburban industrializing – in all seasons, with logistical conditions recorded (field milking, presence/absence of refrigeration, duration of warm transport, fermentation type, and sanitary condition of containers). It was established that the greatest risks occur during the warm season in remote pasture clusters, with uncontrolled fermentation and prolonged transportation without refrigeration. This increases microbiological and acidity discrepancies, acceptance rejections, discounts, and write-offs, reducing producer margins. In winter and early spring, with refrigeration of raw materials and controlled fermentation, the risk is significantly lower, allowing a price premium and supporting the positioning of shubat as a functional product. Practical measures include targeted summer cooling after milking, standardization of fermentation processes, differentiation of purchase prices based on confirmed veterinary and sanitary indicators, and development of regional "safe shubat" labels. The data confirm that the stability of veterinary and sanitary parameters is a key economic asset in the camel breeding value chain.