SUT MAHSULOTLARIDA SAQLASH MUDDATI VA SIFAT KO‘RSATKICHLARI

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Issue: Vol. 4 No. 19 : Applied Sciences in the modern world: problems and solutions
Section: Articles
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Toshkent davlat agrar universiteti talabalari
info@in-academy.uz
Toshkent davlat agrar universiteti talabalari
info@in-academy.uz
Toshkent davlat agrar universiteti talabalari
info@in-academy.uz

Abstract:

Ushbu maqolada sut mahsulotlarining saqlash muddati va sifat ko‘rsatkichlariga ta’sir qiluvchi asosiy omillar, saqlash texnologiyalari hamda mikrobiologik xavfsizlik talablari ilmiy asosda o‘rganildi. Tadqiqot davomida pasterizatsiya qilingan sut va yogurtning fizik-kimyoviy, organoleptik va mikrobiologik ko‘rsatkichlari saqlash davrida kuzatildi. Natijalar sut mahsulotlarining sifatini ta’minlashda harorat, qadoqlash materiali va mikroflora nazorati muhimligini ko‘rsatdi.

Article Details

How to Cite:

Hayitmurodova, N. ., Xolmatova , M. ., & Saidov , J. . (2025). SUT MAHSULOTLARIDA SAQLASH MUDDATI VA SIFAT KO‘RSATKICHLARI. Applied Sciences in the Modern World: Problems and Solutions, 4(19), 95–96. Retrieved from https://in-academy.uz/index.php/zdaf/article/view/66356

References:

ISO 4833-1:2013. Microbiology of the food chain.

GOST 31450-2013. Pasterizatsiyalangan sut.

Walstra P., Dairy Science and Technology. CRC Press.

Tamime A.Y., Fermented Milk Products. Blackwell Publishing.