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ARTICLE 2026 Vol 1 · No 8 UZ 485254489889

Pishloq va tvorog zardobining kimyoviy tarkibi hamda uning Lactobacillus casei uchun ozuqa muhiti sifatida yaroqliligi

Chemical composition of cheese and cottage cheese wheys and their suitability as a nutrient medium for Lactobacillus casei | Химический состав подсырной и творожной сывороток и их пригодность в качестве питательной среды для Lactobacillus casei

Partner conferences of the International Scientific Journal Research Focus, 1(8), 271–272

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Abstract

Maqolada pishloq (shirin) va tvorog (nordon) ishlab chiqarishda hosil bo‘ladigan sut zardoblarining kimyoviy tarkibi tahlil qilingan va ularning Lactobacillus casei probiyotik bakteriyasi uchun ozuqa muhiti sifatida yaroqliligi o‘rganilgan. Aniqlanishicha, shirin zardob tarkibida laktoza (4,6–4,9%) va oqsillar yuqori, pH ko‘rsatkichi esa L. casei o‘sishi uchun optimal hisoblanadi. Nordon zardobda laktoza miqdori kamroq (3,8–4,3%) bo‘lib, yuqori kislotalilik sababli neytrallashni talab etadi.

Keywords

shirin zardobnordon zardoblaktozaoqsilmineral tarkibLactobacillus caseiozuqa muhiti

How to cite

Matmusayeva Mushtariybonu Sirojiddin qizi; Kadirova Zuhra Abrarovna (2026). Pishloq va tvorog zardobining kimyoviy tarkibi hamda uning Lactobacillus casei uchun ozuqa muhiti sifatida yaroqliligi. Partner conferences of the International Scientific Journal Research Focus, 1(8), 271–272. https://doi.org/10.66073/ReFocus-Conf/3010077

Identifier
https://rf-library.uz/article/485254489889/chemical-composition-of-cheese-and-cottage-cheese-wheys-and-their-suitability
DOI
10.66073/ReFocus-Conf/3010077
Licence
Copyright (c) 2026 O‘zbekiston Respublikasi Fanlar akademiyasi Mikrobiologiya instituti; Mualliflar
Publisher
LLC Ilm-fan va innovatsiyalar akademiyasi
Added to repository
2026-11-03