BIO-CHEESE PROCESSING TECHNOLOGY (ON THE EXAMPLE OF GAUDA)

Authors

  • Shakhista Ishniyazova PhD of Samarkand institute of veterinary medicine, Samarkand, Uzbekistan
  • Ilkhom Begimkulov PhD of Samarkand institute of veterinary medicine, Samarkand, Uzbekistan
  • Nodirbek Madrimov student of Samarkand institute of veterinary medicine, Samarkand, Uzbekistan
  • Intizor Shonazarova student of Samarkand institute of veterinary medicine, Samarkand, Uzbekistan
  • Tolib Atayev student of Samarkand institute of veterinary medicine, Samarkand, Uzbekistan
  • Asilbek Abduvakhobov. student of Samarkand institute of veterinary medicine, Samarkand, Uzbekistan

Keywords:

bio-cheese, technology, processing, storing

Abstract

Along with the increase in livestock production, the quality and environmental friendliness of the finished product is one of the important indicators. The work discusses the technology of preparation of biocheese presented to soft cheese and to the quality of milk used for the production of cheese.

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Published

2022-02-26

Issue

2022: EAHAS 2

Section

Articles

License

Creative Commons License

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