Eurasian Journal of Academic Research 3-jild 12-son (2023) · 19–23-betlar
WAYS OF EFFECTIVE UTILIZATION OF MILK WHEY
G’anijonov, D.I., Nurmuxamedov, A.A.
Annotatsiya
Low consumption of vitamin and protein products in the human diet requires the integrated use of raw materials and the production of biologically complete food products with the prevention of losses during processing. Based on this, by creating a waste-free technology in the processing of milk, it is possible to increase the proportion of proteins, vitamins, micro- and macroelements in the human diet.
Protein, casein, dry matter, turner, pasteurization, bacteria, cottage cheese, whey, sterilization, nucleic and lactic acids.
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