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

Authors

  • Madieva Gulbahor Turdibaevna Assistant of the Yangier branch of the Tashkent Chemical-Technological Institute, Uzbekistan, Sirdarya obl., Yangier city, Tinchlik street 1
  • Omonkeldieva Mastura Akbarali kizy student of the Yangier branch of the Tashkent Chemical-Technological Institute, Uzbekistan, Sirdarya obl., Yangier, Tinchlik street 1

Keywords:

Microbiological, studies, process, organoleptic

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"

References

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Храмцов, А. Г. Рациональная переработка и использование белковоуглеводного сырья / А. Г. Храмцов, П. Г. Нестеренко. – М.: Молочная промышленность, 1998. – 205 с.

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Published

2021-12-03

Issue

Vol. 3 (2021): TJM

Section

Articles

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How to Cite

Of Technology for Production of Dairy Fruit Cocktail with The Use of Milk By-Passed Raw Materials. (2021). Texas Journal of Multidisciplinary Studies, 3, 11-13. https://mail.zienjournals.com/index.php/tjm/article/view/349

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