SUT MAHSULOTLARI ISHLAB CHIQARISHDA BIOTEXNOLOGIK YONDASHUVLAR
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Sut biotexnologiyasi, fermentatsiya, sut kislotali bakteriyalar, starter kultura, yogurt, kefir, pishloq, probiotiklar, fermentlar, funksional oziq-ovqat.Abstrak
Mazkur maqolada sut mahsulotlari ishlab chiqarishda zamonaviy biotexnologik yondashuvlar, ularning ilmiy asoslari hamda amaliyotdagi qo‘llanilish imkoniyatlari keng yoritilgan. Sut sanoatida mikrobiologik jarayonlarning o‘rni, xususan sut kislotali bakteriyalar, fermentlar va starter kulturalarning sutni qayta ishlashdagi asosiy funksiyalari tahlil qilingan. Ushbu mikroorganizmlar sut tarkibini o‘zgartirib, uni xavfsiz, barqaror va yuqori sifatli mahsulotga aylantirishdagi roli bilan ajralib turadi.
Iqtiboslar
Fox P. F., McSweeney P. L. H. Dairy Chemistry and Biochemistry. Springer, 2015. – 560 p.
Walstra P., Wouters J. T. M., Geurts T. J. Dairy Science and Technology. CRC Press, 2006. – 808 p.
Tamime A. Y. Fermented Milk Products. Wiley-Blackwell, 2005. – 360 p.
Hui Y. H. Handbook of Food Science, Technology, and Engineering. CRC Press, 2006. – 1200 p.
Madigan M. T., Bender K. S. Brock Biology of Microorganisms. Pearson, 2018. – 1002 p.
FAO. Milk and Dairy Products in Human Nutrition. Rome: Food and Agriculture Organization of the United Nations, 2013.
Koroleva N. S. Microbiology of Milk and Dairy Products. Moscow: Agropromizdat, 2001. – 320 p.
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