BIOLOGICAL VALUE OF SOFT CHEESE

Authors

  • Fayziev Djunaydillo Sadievich Associate Professor of the Department “Service” Samarkand Institute of Economics and Service

Keywords:

Milk, serum, soft, cheese

Abstract

The paper studied the amino acid composition of proteins and the qualitative composition of free amino acids of soft cheeses received by new technology. The results of calculations of the amino acid score are shown by the originality of the cheese of the cheese with indispensable amino acids and their high biological value

References

Suyunchev O A. Biological value of soft cheeses. DairyNews. ru. https: // www. dairynews. ru / news / biologicheskaja_cennost_magkih_syrov. html

Ryzhkova TN, Ivanov SV, Shapovalov SO Biotechnology of soft goat cheese "Orion", produced by the thermoacid method of production. “Modern problems and ways of their solution in science, transport, production and education”, 2014. SWorld - 17-28 June 2014http://www.sworld.com.ua/index.php/ru/conference/the - content - of -conferences // archives - of - individual - conferences / june-2014

Nutritional value and storage conditions of the Adyghe cheese. Pavlenkova T.P., Dunaeva T.I., Cherkasov A.I., Krasnov V.O.// Dairy industry. -1987. No. 6. –S. 14-16.

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Published

2021-10-14

How to Cite

Fayziev Djunaydillo Sadievich. (2021). BIOLOGICAL VALUE OF SOFT CHEESE. European Scholar Journal, 2(10), 39-41. Retrieved from https://scholarzest.com/index.php/esj/article/view/1306

Issue

Vol. 2 No. 10 (2021): ESJ

Section

Articles

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This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.