STUDY OF THE COMPOSITION OF MILK AND DAIRY PRODUCTS

Authors

  • Kiyomov Yusuf Tukhtasin ugli Tashkent Institute of Chemical Technology Senior Teacher of Shakhrisabz Branch
  • Rakhmonova Zarina Erkin kizi Karshi State UniversityFaculty of Chemistry and Biology, Department of Biology 019-124 group 3rd year Student

Keywords:

Human body, pasteurization, dairy products

Abstract

Milk contains protein, fat, milk sugar, mineral salts, water, organic acids, vitamins, enzymes, and other nutrients necessary for normal human development. The aim of pasteurization, the homogenization process, and the quality and poor quality milk are discussed in this article.

References

Doqtorov T.G., Kudyan AM, Pomomayev P.F., Slepneva AS. M.: Ekonomika, 1997.

U. Korobkina LA. “Tovarovedeniye vkusovix tovarov”. - M.: Ekonomika, 1992.

Tovarovedeniye plodoovoshnix, zernomuchnix, konditerskix i vkusovix tovarov. - M.:Ekonomika, 1993.

Maksudov Т., Normaxmatov R. “Tovarshunoslik: Nazariy asoslari” - Т.: O’qituvchi, 1991.

J. BaxromovA.B. “Tovarshunoslik asoslari” - Toshkent: TXXI, 1986.

Kolesnik A.A., YelizarovaLG. “Teotericheskiye osnovi tovarovedemya prodovolstvennix tovarov”. -A/.: Ekonomika, 1985.

https://hozir.org/

http://uzshifo.info/

Downloads

Published

2022-01-28

Issue

Vol. 10 No. 1 (2022): GIIRJ

Section

Articles

License

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Most read articles by the same author(s)