THE STUDY OF THE STORAGE CAPACITY OF THE CHEESE

Authors

  • Fayziev J.S. Associate Professor, Samarkand Institute of Economics and Service, Samarkand
  • Mamarasulov Z.E. senior teacher, Samarkand Institute of Economics and Service, Samarkand

Keywords:

microflora, thermoacid coagulation, proteins, serum, viable cell.

Abstract

The paper presents the results of studying the composition of the microflora of soft cheese, the dynamics of their change during storage, as well as the optimal shelf life of the finished product.

References

Donchenko L.V., Nadykta V.D. Food safety. At 2 pm Part 1 textbook for Academic Bachelor's degree. 3rd ed., Revised and supplemented. M. Publishing house "Yurayt" - 2019. - P. – 264

Resolution (EU) No. 178/2002 of the European Parliament and the Council of January 28, 2002.

Food value and storage conditions of Adyghe cheese. Pavlenkova T.P., Dunaeva T.I., Cherkasov A.I., Krasnov V.O.// Military industry. -1987. -No. 6. -s. 14-16.

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Published

2023-05-27

How to Cite

Fayziev, J., & Mamarasulov, Z. (2023). THE STUDY OF THE STORAGE CAPACITY OF THE CHEESE. International Bulletin of Engineering and Technology, 3(5), 203–206. Retrieved from https://internationalbulletins.com/intjour/index.php/ibet/article/view/703

Issue

Vol. 3 No. 5 (2023): International Bulletin of Engineering and Technology

Section

Articles

License

Creative Commons License

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