Preparation of semi-hard cacciota cheese from local milk and analysis of its physicochemical and microbiological properties

Shahnoza U. YULDASHEVA, Dilshod P. RAKHIMOV, Dilrabo Q. Maksumova, Shahlo Akhmedova, Asaloy U. NARIMONOVA

Kimyo va kimyo texnologiyasi · 2026-yil

Annotatsiya

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.

Maqola ma’lumotlari
MualliflarShahnoza U. YULDASHEVA, Dilshod P. RAKHIMOV, Dilrabo Q. Maksumova, Shahlo Akhmedova, Asaloy U. NARIMONOVA
JurnalKimyo va kimyo texnologiyasi
NashriyotТошкент кимё-технология институти
ISSN1992-9498, 2181-1121
Nashr sanasi2026-03-27
Jild2026
Son1
TilIngliz
Ilmiy sohaFarmatsevtika
DOI10.70189/1992-9498.1704
Indeksga qo‘shilgan2026-09-02

DOI: 10.70189/1992-9498.1704 · Maqolaning asl sahifasi

Ilmiy soha

Farmatsevtika

Iqtibos keltirish

APAShahnoza U. YULDASHEVA, Dilshod P. RAKHIMOV, Dilrabo Q. Maksumova, Shahlo Akhmedova, & Asaloy U. NARIMONOVA (2026). PREPARATION OF SEMI-HARD CACCIOTA CHEESE FROM LOCAL MILK AND ANALYSIS OF ITS PHYSICOCHEMICAL AND MICROBIOLOGICAL PROPERTIES. Kimyo va kimyo texnologiyasi, 2026(1). https://doi.org/10.70189/1992-9498.1704
GOST (OAK)Shahnoza U. YULDASHEVA va b. PREPARATION OF SEMI-HARD CACCIOTA CHEESE FROM LOCAL MILK AND ANALYSIS OF ITS PHYSICOCHEMICAL AND MICROBIOLOGICAL PROPERTIES // Kimyo va kimyo texnologiyasi. – 2026. – T. 2026, № 1. – DOI: 10.70189/1992-9498.1704.
MLAShahnoza U. YULDASHEVA, Dilshod P. RAKHIMOV, Dilrabo Q. Maksumova, Shahlo Akhmedova, and Asaloy U. NARIMONOVA. “PREPARATION OF SEMI-HARD CACCIOTA CHEESE FROM LOCAL MILK AND ANALYSIS OF ITS PHYSICOCHEMICAL AND MICROBIOLOGICAL PROPERTIES.” Kimyo va kimyo texnologiyasi, 2026(1), 2026. https://doi.org/10.70189/1992-9498.1704
ChicagoShahnoza U. YULDASHEVA, Dilshod P. RAKHIMOV, Dilrabo Q. Maksumova, Shahlo Akhmedova, and Asaloy U. NARIMONOVA. “PREPARATION OF SEMI-HARD CACCIOTA CHEESE FROM LOCAL MILK AND ANALYSIS OF ITS PHYSICOCHEMICAL AND MICROBIOLOGICAL PROPERTIES.” Kimyo va kimyo texnologiyasi, 2026(1) (2026). https://doi.org/10.70189/1992-9498.1704
HarvardShahnoza U. YULDASHEVA, Dilshod P. RAKHIMOV, Dilrabo Q. Maksumova, Shahlo Akhmedova, and Asaloy U. NARIMONOVA (2026) ‘PREPARATION OF SEMI-HARD CACCIOTA CHEESE FROM LOCAL MILK AND ANALYSIS OF ITS PHYSICOCHEMICAL AND MICROBIOLOGICAL PROPERTIES’, Kimyo va kimyo texnologiyasi, 2026(1). https://doi.org/10.70189/1992-9498.1704
BibTeX
@article{shahnozauyuldasheva2026,
  title = {PREPARATION OF SEMI-HARD CACCIOTA CHEESE FROM LOCAL MILK AND ANALYSIS OF ITS PHYSICOCHEMICAL AND MICROBIOLOGICAL PROPERTIES},
  author = {Shahnoza U. YULDASHEVA and Dilshod P. RAKHIMOV and Dilrabo Q. Maksumova and Shahlo Akhmedova and Asaloy U. NARIMONOVA},
  journal = {Kimyo va kimyo texnologiyasi},
  year = {2026},
  volume = {2026},
  number = {1},
  doi = {10.70189/1992-9498.1704},
  url = {https://doi.org/10.70189/1992-9498.1704}
}

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