PREPARATION OF SEMI-HARD CACCIOTA CHEESE FROM LOCAL MILK AND ANALYSIS OF ITS PHYSICOCHEMICAL AND MICROBIOLOGICAL PROPERTIES
Shahnoza U. YULDASHEVATashkent Institute of Chemical Technology, Tashkent, UzbekistanDilshod P. RAKHIMOVTashkent Institute of Chemical Technology, Tashkent, Uzbekistan; Jiangnan University, Wuxi, Jiangsu, ChinaDilrabo Q. MaksumovaTashkent Institute of Chemical Technology, Tashkent, UzbekistanShahlo AkhmedovaUrgench State University, Urgench, UzbekistanAsaloy U. NARIMONOVAUrgench State University, Urgench, Uzbekistan
ABI
Abstract
Including cheese products in daily diet will give tangible results, enriching body with nutrients rich in high-quality proteins. The aim of the research is to create an Italian semi-hard cheese, caciotta, from local cow's milk. In the experiment, pepsin of the CHY-MAX® Powder Plus NB brand was used. The resulting product contained 1.46 mg/kg zinc (Zn), which is approximately 34 times lower than the permissible limit (50 mg/kg), which is considered a high quality indicator. From a biological safety point of view, no aflatoxin M1 was detected in the cheese (0.0 mg/kg), indicating the absence of mycotoxin contamination of cow's milk and the feed system.
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