DRY MILK WHEY

dc.contributor.author	Razzakov Amirjon Elbekjonovich
dc.contributor.author	Rakhmonov Farkhod Kholbaevich
dc.date.accessioned	2025-12-29T12:46:26Z
dc.date.issued	2025-03-14
dc.description.abstract	The article presents a review of studies devoted to dry whey, a valuable by-product of the dairy industry. Dry whey is a white powder obtained during the processing of cheese and milk. It is a by-product of the production of cheese, cottage cheese, and butter. Depending on the product being produced, cheese, cottage cheese, or butter whey is obtained.
dc.format	application/pdf
dc.identifier.uri	https://westerneuropeanstudies.com/index.php/3/article/view/2188
dc.identifier.uri	https://asianeducationindex.com/handle/123456789/19591
dc.language.iso	eng
dc.publisher	Western European Studies
dc.relation	https://westerneuropeanstudies.com/index.php/3/article/view/2188/1501
dc.rights	https://creativecommons.org/licenses/by-nc/4.0
dc.source	Western European Journal of Medicine and Medical Science; Vol. 3 No. 03 (2025): WEJMMS; 37-39
dc.source	2942-1918
dc.subject	Dry milk whey
dc.subject	properties
dc.subject	composition
dc.title	DRY MILK WHEY
dc.type	info:eu-repo/semantics/article
dc.type	info:eu-repo/semantics/publishedVersion
dc.type	Peer-reviewed Article

item.page.files

pagination.showing.labelpagination.showing.detail