Eurasian Journal of Academic Research 6-jild 6-son (2026) · 98–101-betlar

DAIRY PRODUCTS MANUFACTURING BIOTECHNOLOGICAL APPROACHES

To’rayeva, Muxlisa

DOI: 10.5281/zenodo.20712303 · Manbada o'qish → · PDF (manba serverida)

Annotatsiya

This article provides a detailed overview of modern biotechnological approaches in dairy production, including their scientific foundations and practical applications. Special attention is given to the role of microbiological processes in the dairy industry, particularly the importance of lactic acid bacteria, enzymes, and starter cultures in milk processing. These microorganisms play a key role in transforming milk into safe, stable, and high-quality food products.

Dairy biotechnology, fermentation, lactic acid bacteria, starter culture, yogurt, kefir, cheese, probiotics, enzymes, functional food.Sut biotexnologiyasi, fermentatsiya, sut kislotali bakteriyalar, starter kultura, yogurt, kefir, pishloq, probiotiklar, fermentlar, funksional oziq-ovqat.

Metadata manbasi: jurnal OAI-PMH arxivi · Sindex to'liq matnni saqlamaydi, manbaga havola beradi.