BIOLOGIK FAOL MODDALAR QO'SHILGAN YOGURT RETSEPTURASINI ISHLAB CHIQISH VA XAVFSIZLIK MEZONLARINI ANIQLASH

Zenodo (CERN European Organization for Nuclear Research) 2026 Dataset Open access

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Authors: Abdullayeva Shaxnoza Ernazar qizi, Worldly Knowledge Publishing Centre
DOI: 10.5281/zenodo.18242668
Cited by: 0

Abstract

Ushbu maqolada biologik faol moddalar bilan boyitilgan yogurt mahsulotining retsepturasini ishlab chiqish, uning fizik-kimyoviy, mikrobiologik va sanitariya-gigiyenik xavfsizlik mezonlarini aniqlash masalalari yoritilgan. Tadqiqotda probiotik mikroorganizmlar, prebiotik komponentlar, vitamin va mineral qo‘shimchalarning yogurt sifatiga, oziqlantiruvchi qiymatiga hamda iste’molchilar salomatligiga ta’siri ilmiy asosda tahlil qilindi. Shuningdek, biologik faol moddalar qo‘shilgan yogurt ishlab chiqarish jarayonida xomashyo tanlash, texnologik rejimlarga rioya qilish va mahsulot xavfsizligini ta’minlashga doir muhim jihatlar ko‘rib chiqildi.

Fields of Study & Subjects

Probiotics and Fermented Foods Advanced Scientific Research Methods Food and Agricultural Sciences

Publication details

Journal / source
Zenodo (CERN European Organization for Nuclear Research)
Publication date
14 January 2026
Document type
Dataset