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Abstract
In the process of performing research work, original recipes for cocktails based on milk whey have been developed, technological modes of their production have been substantiated. The results of the studies showed that the obtained samples of cocktails in terms of organoleptic, physicochemical and microbiological indicators comply with the requirements of TR CU 033/2013 "On the safety of milk and dairy products"
Keywords
Microbiological
studies
process
organoleptic
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This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
How to Cite
Madieva Gulbahor Turdibaevna, & Omonkeldieva Mastura Akbarali kizy. (2021). Of Technology for Production of Dairy Fruit Cocktail with The Use of Milk By-Passed Raw Materials. Texas Journal of Multidisciplinary Studies, 3, 11–13. Retrieved from https://zienjournals.com/index.php/tjm/article/view/349
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