FERMENTLANGAN SUT MAHSULOTLARI, OZUQAVIY VA PARHEZ QIYMATI. FERMENTLANGAN SUT MAHSULOTLARINI ISHLAB CHIQARISH JARYONIDA YUZAGA KELADIGAN JARAYONLARNING MOHIYATI.

Authors

  • Sevinch Rahmatova Author

Abstract

Sutning asosiy ko'rsatkichlari - uning kimyoviy tarkibi, tozaligi, organoleptik, biokimyoviy, fizik-mexanik xususiyatlari, shuningdek, zaharli va neytrallashtiruvchi moddalar mavjudligi. Sut tarkibida yuzdan ortiq organik (yog'lar, oqsillar, uglevodlar, fermentlar, vitaminlar, gormonlar) va noorganik (suv, mineral tuzlar, pigmentlar, gazlar) moddalar mavjud. Sut murakkab polidispers tizimdir. Sut qandi - laktoza sutning dispers muhitida (suv - 85-89%) eritiladi, uning molekulalarining o'lchami 1-1,5 nm.

References

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В.В. Крючкова.Технология молока и молочных продуктов. Донской ГАУ. - 2018. – 232 с.

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S. E. Evivie, G. C. Huo, J. O. Igene, and X. Bian, ―Some current applications, limitations and future perspectives of lactic acid bacteria as probiotics,‖ Food Nutr. Res., vol. 61, no.1, 2017.

Published

2025-06-30

Issue

Vol. 2 No. 6, 2-qism (2025): Журнал академических исследований нового Узбекистана

Section

Articles

How to Cite

FERMENTLANGAN SUT MAHSULOTLARI, OZUQAVIY VA PARHEZ QIYMATI. FERMENTLANGAN SUT MAHSULOTLARINI ISHLAB CHIQARISH JARYONIDA YUZAGA KELADIGAN JARAYONLARNING MOHIYATI. (2025). New Uzbekistan Journal of Academic Research, 2(6, 2-qism), 204-206. https://in-academy.uz/index.php/YOITJ/article/view/38436