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.
| Mualliflar | Shahnoza U. YULDASHEVA, Dilshod P. RAKHIMOV, Dilrabo Q. Maksumova, Shahlo Akhmedova, Asaloy U. NARIMONOVA |
|---|---|
| Jurnal | Kimyo va kimyo texnologiyasi |
| Nashr sanasi | 2026-03-27 |
| Jild | 2026 |
| Son | 1 |
| Til | en |
| DOI | 10.70189/1992-9498.1704 |
DOI: 10.70189/1992-9498.1704 · Maqolaning asl sahifasi
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