TECHNOLOGY FOR OBTAINING MILK SUGAR FROM SECONDARY MILK RAW MATERIALS

Authors

  • S. N. Obloberdiyev Assistant Teacher, Yangier Branch of the Tashkent Chemical-Technological Institute, Yangiyer, Uzbekistan
  • X. X. Shermatov Assistant Teacher, Yangier Branch of the Tashkent Chemical-Technological Institute, Yangiyer, Uzbekistan
  • S. U. Kuchkoraliyeva Student, Yangier Branch of the Tashkent Chemical-Technological Institute, Yangiyer, Uzbekistan
  • O. B. Nurmatova Student, Yangier Branch of the Tashkent Chemical-Technological Institute, Yangiyer, Uzbekistan
  • I. H. Madrimova Student, Yangier Branch of the Tashkent Chemical-Technological Institute, Yangiyer, Uzbekistan
  • M. S. Tojimukhammedova Student, Yangier Branch of the Tashkent Chemical-Technological Institute, Yangiyer, Uzbekistan

Keywords:

milk product, sugar, technology, method, lactose, food.

Abstract

The rational use of secondary raw materials on the principles of resource and energy saving is one of the most urgent tasks of the food and processing industries of the agro-industrial complex. In the dairy industry, the problem of effective whey processing is traditionally most acute, in particular, the maximum extraction of dry substances (up to 50% of the initial concentration in milk) - lactose (the main carbohydrate of milk), biologically complete whey proteins, vitamins and other biogenic elements. In the last decade in foreign countries with the most developed dairy business, much attention has been paid to the directed synthesis of derivative components of dairy raw materials (primarily lactose and whey proteins), the inclusion of which in food formulations gives them additional biological value and functional properties.

Downloads

Published

2022-11-24

How to Cite

S. N. Obloberdiyev, X. X. Shermatov, S. U. Kuchkoraliyeva, O. B. Nurmatova, I. H. Madrimova, & M. S. Tojimukhammedova. (2022). TECHNOLOGY FOR OBTAINING MILK SUGAR FROM SECONDARY MILK RAW MATERIALS. British Journal of Global Ecology and Sustainable Development, 10, 114–120. Retrieved from https://journalzone.org/index.php/bjgesd/article/view/146

Issue

Vol. 10 (2022)

Section

Articles

License

Creative Commons License

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

You are free to:

  1. Share — copy and redistribute the material in any medium or format
  2. The licensor cannot revoke these freedoms as long as you follow the license terms.

Under the following terms:

  1. Attribution — You must give appropriate credit , provide a link to the license, and indicate if changes were made . You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use.
  2. NonCommercial — You may not use the material for commercial purposes .
  3. NoDerivatives — If you remix, transform, or build upon the material, you may not distribute the modified material.
  4. No additional restrictions — You may not apply legal terms or technological measures that legally restrict others from doing anything the license permits