THE STUDY OF THE STORAGE CAPACITY OF THE CHEESE

Авторы

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

Ключевые слова:

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

Аннотация

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.

Библиографические ссылки

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.

Загрузки

Опубликован

2023-05-27

Как цитировать

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

Выпуск

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

Раздел

Articles

Лицензия

Лицензия Creative Commons

Это произведение доступно по лицензии Creative Commons «Attribution» («Атрибуция») 4.0 Всемирная.