Rheology of lactose-free yogurt

Askarov, Ibragim R., Otakhonov, Kobiljon K., Habibullaev, Jamshidbek A.

Товарлар кимёси ва халқ табобати · 2023-yil

Annotatsiya

Yogurt is at the top of the list of favorite products. Unfortunately, yogurt contains lactose, known as milk sugar, and the body of some consumers has difficulty consuming this substance and causes a number of discomforts. In order to prevent this, in the world experience, the practice of completely breaking down lactose is used in the process of yogurt production. However, how this process affects the quality of yogurt is the main goal of the following study and to evaluate the rheological properties of lactose-free yogurt using different starting lactase-free (enzyme) and lactase combinations. During the rheological analysis, the effect of lactose hydrolysis on yogurt properties was studied depending on enzyme concentration and starter and enzyme combinations. Significant differences (p<0.05) were found in viscosity results for all yogurt samples.

Maqola ma’lumotlari
MualliflarAskarov, Ibragim R., Otakhonov, Kobiljon K., Habibullaev, Jamshidbek A.
JurnalТоварлар кимёси ва халқ табобати
NashriyotТабобат академияси
ISSN2181-2977
Nashr sanasi2023-05-15
Jild2
Son1
Betlar124-138
TilIngliz
DOI10.55475/jcgtm/vol2.iss1.2023.148
Indeksga qo‘shilgan2026-08-26

DOI: 10.55475/jcgtm/vol2.iss1.2023.148 · Maqolaning asl sahifasi

Kalit so‘zlar

лактоза, безлактозный йогурт, фермент, вязкость, текстура, консистенция, lactose, lactose-free yogurt, enzyme, viscosity, texture, consistency, laktoza, laktozadan xoli yogurt, enzim, qovushqoqlik, tekstura, konsistensiya

Iqtibos keltirish

APAAskarov, Ibragim R., Otakhonov, Kobiljon K., & Habibullaev, Jamshidbek A. (2023). RHEOLOGY OF LACTOSE-FREE YOGURT. Товарлар кимёси ва халқ табобати, 2(1), 124-138. https://doi.org/10.55475/jcgtm/vol2.iss1.2023.148
GOST (OAK)Askarov, Ibragim R., Otakhonov, Kobiljon K., Habibullaev, Jamshidbek A. RHEOLOGY OF LACTOSE-FREE YOGURT // Товарлар кимёси ва халқ табобати. – 2023. – T. 2, № 1. – P. 124-138. – DOI: 10.55475/jcgtm/vol2.iss1.2023.148.
MLAAskarov, Ibragim R., Otakhonov, Kobiljon K., and Habibullaev, Jamshidbek A. “RHEOLOGY OF LACTOSE-FREE YOGURT.” Товарлар кимёси ва халқ табобати, 2(1), 124-138, 2023. https://doi.org/10.55475/jcgtm/vol2.iss1.2023.148
ChicagoAskarov, Ibragim R., Otakhonov, Kobiljon K., and Habibullaev, Jamshidbek A. “RHEOLOGY OF LACTOSE-FREE YOGURT.” Товарлар кимёси ва халқ табобати, 2(1), 124-138 (2023). https://doi.org/10.55475/jcgtm/vol2.iss1.2023.148
HarvardAskarov, Ibragim R., Otakhonov, Kobiljon K., and Habibullaev, Jamshidbek A (2023) ‘RHEOLOGY OF LACTOSE-FREE YOGURT’, Товарлар кимёси ва халқ табобати, 2(1), 124-138. https://doi.org/10.55475/jcgtm/vol2.iss1.2023.148
BibTeX
@article{askarovibragimr2023,
  title = {RHEOLOGY OF LACTOSE-FREE YOGURT},
  author = {Askarov, Ibragim R. and Otakhonov, Kobiljon K. and Habibullaev, Jamshidbek A.},
  journal = {Товарлар кимёси ва халқ табобати},
  year = {2023},
  volume = {2},
  number = {1},
  pages = {124-138},
  doi = {10.55475/jcgtm/vol2.iss1.2023.148},
  url = {https://doi.org/10.55475/jcgtm/vol2.iss1.2023.148}
}

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