SCIENTIFIC STUDY OF THE CHEMICAL COMPOSITION OF DAIRY PRODUCTS

Authors

  • G. K. Najmitdinova Assistant, Fergana Polytechnic Institute, Fergana, Uzbekistan

DOI:

https://doi.org/10.17605/OSF.IO/XSZYB

Keywords:

Milk, chemical composition, protein, fat, solids, pasteurized milk, sterilized milk.

Abstract

The article provides scientific information about the biologically active components of dairy products, their nutritional value, and the correct use of pasteurized and sterilized milk in the food industry.

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Published

2023-02-11

How to Cite

G. K. Najmitdinova. (2023). SCIENTIFIC STUDY OF THE CHEMICAL COMPOSITION OF DAIRY PRODUCTS. Innovative Technologica: Methodical Research Journal, 4(02), 11–18. https://doi.org/10.17605/OSF.IO/XSZYB

Issue

Vol. 4 No. 02 (2023): it.academiascience

Section

Articles