Chemical Composition, Productivity And Milking Capabilities Of Sheep Milk
Mamasov ShavkatPhD, Samarkand Institute of Veterinary Medicine. UzbekistanSaidmurodova ZukhraPhD, Samarkand Institute of Veterinary Medicine. UzbekistanTashmanov RakhmatulloNurmatov SherzodAssistant, Samarkand Institute Of Veterinary Medicine. UzbekistanTursunov GiyosAssistant, Samarkand Institute Of Veterinary Medicine. Uzbekistan
International Journal of Progressive Sciences and Technologies (Medical University Varna)repository2021en
ABI
Abstract
Milk sheep long since it is considered one of valuable foodstuff of the person. Its structure includes fibers, fats, sugar, mineral elements and vitamins. The quantity of solids as a part of milk of sheep makes 20 %, acidity of milk local and каракульских is much more sheep of our corner of the world, than milk of cows and makes 20-250 Т . On put milk of sheep it is widely used at world level and its quantity makes 7-8 million tons. The data received is cited at studying. In article the data received is cited at studying of the sheep milk.
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