CHEMICAL COMPOSITION OF DAIRY PRODUCTS

dc.contributor.author	Erkinov Jamshidbek Dilshodbek o’g’li
dc.date.accessioned	2025-12-28T18:08:06Z
dc.date.issued	2023-06-30
dc.description.abstract	So, for example, in the production of cheese, fat-soluble vitamins are excreted into the serum, but the concentration of calcium does not change. In terms of digestibility and amino acid composition, milk proteins are considered very valuable. If the nutritional value of an egg is taken as 1, then for milk this indicator will be 0.9. There is less cysteine and methionine in milk, but there are a lot of them in whey.
dc.format	application/pdf
dc.identifier.uri	https://ajird.journalspark.org/index.php/ajird/article/view/725
dc.identifier.uri	https://asianeducationindex.com/handle/123456789/10326
dc.language.iso	eng
dc.publisher	Journals Park Publishing
dc.relation	https://ajird.journalspark.org/index.php/ajird/article/view/725/695
dc.source	American Journal of Interdisciplinary Research and Development; Vol. 17 (2023); 125-127
dc.source	2771-8948
dc.subject	water, fat, protein, lactose, ash, triacylglycerols, 1,2-diacylglycerols, monoacylglycerols, free fatty acids, phospholipids, cholesterol.
dc.title	CHEMICAL COMPOSITION OF DAIRY PRODUCTS
dc.type	info:eu-repo/semantics/article
dc.type	info:eu-repo/semantics/publishedVersion
dc.type	Peer-reviewed Article

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