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THE ROLE OF ENZYMES IN CHEESE PRODUCTION

Yulchiev Aslbek BakhtiyorbekovichDoctor Of Philosophy (Phd) In Technical Sciences, Associate Professor, Andijan Institute Of Agriculture And Agrotechnology, Andijan, Republic Of UzbekistanAbdukhalimova MaftunaMaster's Degree Student, Andijan Institute Of Agriculture And Agrotechnology, Andijan, Republic Of UzbekistanIslomova DildoraMaster's Degree Student, Andijan Institute Of Agriculture And Agrotechnology, Andijan, Republic Of Uzbekistan

American Journal Of Applied Science And Technologyjournal2022en

ABI

Annotatsiya

This article presents the results of studies on the importance of the fermentation process in cheese production, the type of enzyme, and the effect of the amount of enzyme on the yield of finished cheese after pressing. The article mainly provides information on the effect of three enzymes Fromase 220 TL, Lot F6073, DSM Food Specialties, SG -50 and Maxiren 1800, Lot R 5664, DSM Food Specialties on the amount of finished cheese at the output, including the same amount of enzymes in the amount of 1 .25 g per 100 kg of the mass of the mixture.

Mavzular

Probiotics and Fermented Foods Biopolymer Synthesis and Applications Food Industry and Aquatic Biology

Identifikatorlar

DOI: 10.37547/ajast/volume02issue04-06

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