Of Technology for Production of Dairy Fruit Cocktail with The Use of Milk By-Passed Raw Materials

dc.contributor.author	Madieva Gulbahor Turdibaevna
dc.contributor.author	Omonkeldieva Mastura Akbarali kizy
dc.date.accessioned	2026-01-01T12:07:57Z
dc.date.issued	2021-12-03
dc.description.abstract	In the process of performing research work, original recipes for cocktails based on milk whey have been developed, technological modes of their production have been substantiated. The results of the studies showed that the obtained samples of cocktails in terms of organoleptic, physicochemical and microbiological indicators comply with the requirements of TR CU 033/2013 "On the safety of milk and dairy products"
dc.format	application/pdf
dc.identifier.uri	https://zienjournals.com/index.php/tjm/article/view/349
dc.identifier.uri	https://asianeducationindex.com/handle/123456789/62584
dc.language.iso	eng
dc.publisher	Zien Journals
dc.relation	https://zienjournals.com/index.php/tjm/article/view/349/255
dc.rights	https://creativecommons.org/licenses/by-nc/4.0
dc.source	Texas Journal of Multidisciplinary Studies; Vol. 3 (2021): TJM; 11-13
dc.source	2770-0003
dc.subject	Microbiological
dc.subject	studies
dc.subject	process
dc.subject	organoleptic
dc.title	Of Technology for Production of Dairy Fruit Cocktail with The Use of Milk By-Passed Raw Materials
dc.type	info:eu-repo/semantics/article
dc.type	info:eu-repo/semantics/publishedVersion
dc.type	Peer-reviewed Article

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