BIOLOGICAL PROCESSES IN CHEESE PRODUCTION

Mualliflar

  • Axmedova Marhabo Sayidmurod qizi ##default.groups.name.author##

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Cheese production, biological processes, milk coagulation, acidification, enzymatic activity, starter cultures, cheese ripening, fermentation.

Abstrak

This article examines the biological processes involved in cheese production, focusing on the microbiological and enzymatic activities that transform milk into cheese. The key stages of cheese production, including milk coagulation, acidification, and ripening, are analyzed to understand how microorganisms and enzymes contribute to the development of texture, flavor, and nutritional characteristics of cheese. The study also provides insights into the factors affecting these processes and the role of starter cultures in enhancing cheese quality.

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Nashr qilingan

2024-10-22

Nashr

Jild 12 Nomeri 2 (2024): Modern education and development

Bo'lim

Articles

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BIOLOGICAL PROCESSES IN CHEESE PRODUCTION. (2024). Modern Education and Development, 12(2), 130-134. https://scientific-jl.org/index.php/mod/article/view/890