Khamrokulov, G. H., Turdialiyeva, M. M., & Samatov, A. A.
Determination of fat mass rates in melted cheese 20% -30% fat content. |
 |
Full Article: PDF
Scientific Object Identifier: http://s-o-i.org/1.1/TAS-01-93-26
DOI: https://dx.doi.org/10.15863/TAS.2021.01.93.26
Language: Russian
Citation: Khamrokulov, G. H., Turdialiyeva, M. M., & Samatov, A. A. (2021). Determination of fat mass rates in melted cheese 20% -30% fat content. ISJ Theoretical & Applied Science, 01 (93), 151-156. Soi: http://s-o-i.org/1.1/TAS-01-93-26 Doi: https://dx.doi.org/10.15863/TAS.2021.01.93.26 |
Pages: 151-156
Published: 30.01.2021
Abstract: This work examines the "Method for determining 20% -30% fat content of processed cheese products" presents the results of research on this topic, analysis of foreign and domestic scientists and their literature. The data were summarized and scientifically analyzed. The place, quality and safety of food products, including cheese products, i.e. classification and certification of their chemical composition and composition of biological substances, сlassification of cheese, nutritional and biological value of processed cheese products. Examples of cheeses with 20% -30% fat content are given. The need for a commodity nomenclature in international trade is highlighted on the basis of an analysis of local and foreign literature.
Key words: products in local enterprises, commodities, milk, raw materials, management, density, consumer protection, customs expertise.
|
