Sut sanoatida mahsulotlar turliligini oshirish va qayta ishlash texnologik jarayonlarini takomillashtirish tendensiyalari

Trends in expanding the product range and improving processing technologies in the dairy industry

Article Sidebar

PDF (Uzbek)
Published: 2026-10-16
DOI: https://doi.org/10.66073/ReFocus-Conf/1610193
Keywords:
Dairy industry, assortment transformation, pasteurization, fermentation, milk serum, resource conservation, food security, Aral Sea region

Main Article Content

Sultanov Jetkerbay Davletbaevich
Karakalpak Institute of Agriculture and Agrotechnologies
Elmuratova Gulnaz Abat kizi
Karakalpak Institute of Agriculture and Agrotechnologies

Abstract

This article provides a profound analysis of expanding the product range, modernizing technological processes, and achieving resource efficiency within the milk and its derivatives processing chain. From a scientific point of view, the possibilities of efficient use of milk whey, which is considered a secondary raw material, resource conservation and the implementation of innovative processing systems in the Aral Sea region have been scientifically substantiated.

Article Details

Issue

Vol. 1 No. 7 (2026): Development of innovative climate-resilient technologies for monitoring and controlling water use efficiency and the impact of salinization on crop productivity and livelihoods in the Aral Sea region

Section

Scientific ideas and modern solutions for the Aral Sea region
Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

Author Biographies

Sultanov Jetkerbay Davletbaevich, Karakalpak Institute of Agriculture and Agrotechnologies

Senior Lecturer, Doctor of Philosophy (PhD) in Agricultural Sciences

Elmuratova Gulnaz Abat kizi, Karakalpak Institute of Agriculture and Agrotechnologies

Master’s student

How to Cite

Sultanov Jetkerbay Davletbaevich, & Elmuratova Gulnaz Abat kizi. (2026). Trends in expanding the product range and improving processing technologies in the dairy industry. Partner Conferences of the International Scientific Journal Research Focus, 1(7), 730-733. https://doi.org/10.66073/ReFocus-Conf/1610193

References

Food and Agriculture Organization of the United Nations (FAO). Milk Processing. Dairy Production and Products Gateway. https://www.fao.org/dairy-production-products/processing/

Codex Alimentarius Commission. Code of Hygienic Practice for Milk and Milk Products. CXC 57-2004. FAO/WHO.

FAO. Milk and Dairy Products in Human Nutrition. Rome, 2013. https://www.fao.org/4/i3396e/i3396e.pdf

Tessema A., Tibbo M. Milk Processing Technologies for Small-Scale Producers. ICARDA, 2009. https://hdl.handle.net/20.500.11766/10029

Deshwal G. K., Tiwari S., Kadyan S. Applications of emerging processing technologies for quality and safety enhancement of non-bovine milk and milk products. LWT – Food Science and Technology. 2021. Vol. 149. Article 111845. https://doi.org/10.1016/j.lwt.2021.111845 DOI: https://doi.org/10.1016/j.lwt.2021.111845