Innovative methods of processing liquid food media
Zulfiya ErgashevaTashkent State Technical University, university str. 2, Tashkent, 100095, UzbekistanShakhnoza XalmuhamedovaTashkent State Technical University, university str. 2, Tashkent, 100095, UzbekistanShakhnoza SultanovaTashkent State Technical University, university str. 2, Tashkent, 100095, UzbekistanJasur SafarovTashkent State Technical University, university str. 2, Tashkent, 100095, Uzbekistan
ABI
Abstract
Cheese is a staple in Uzbekistan, with high demand and widespread consumption. Milk is the primary source of cheese production, and various factors influence the final product. Not only cow’s milk but also goat’s, sheep’s, and other types can be used. Despite the numerous types of cheese, a unified classification remains elusive. Additionally, different countries may use the same name for distinct cheeses, resulting from varying technological processes. Conversely, the same cheese name can be associated with different production methods. This study aims to address these complexities and explore the diversity of cheese products in Uzbekistan.