Pishloq va tvorog zardobining kimyoviy tarkibi hamda uning Lactobacillus casei uchun ozuqa muhiti sifatida yaroqliligi

Chemical composition of cheese and cottage cheese wheys and their suitability as a nutrient medium for Lactobacillus casei

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Published: 2026-10-30
DOI: https://doi.org/10.66073/ReFocus-Conf/3010077
Keywords:
sweet whey, acid whey, lactose, protein, mineral composition, Lactobacillus casei, nutrient medium

Main Article Content

Matmusayeva Mushtariybonu Sirojiddin kizi
National University of Uzbekistan named after Mirzo Ulugbek
Kadirova Zuhra Abrarovna
National University of Uzbekistan named after Mirzo Ulugbek

Abstract

The article analyzes the chemical composition of cheese (sweet) and cottage cheese (acid) wheys and evaluates their suitability as a nutrient medium for the probiotic bacterium Lactobacillus casei. It was found that sweet whey has higher lactose (4.6–4.9%) and protein content, and its pH is optimal for L. casei growth. Acid whey contains less lactose (3.8–4.3%) and requires neutralization due to its high acidity.

Article Details

Issue

Vol. 1 No. 8 (2026): Status and Development Prospects of Fundamental and Applied Microbiology: The Viewpoint of Young Scientists

Section

Probiotics, Food and Pharmaceutical Microbiology
Creative Commons License

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

How to Cite

Matmusayeva Mushtariybonu Sirojiddin kizi, & Kadirova Zuhra Abrarovna. (2026). Chemical composition of cheese and cottage cheese wheys and their suitability as a nutrient medium for Lactobacillus casei. Partner Conferences of the International Scientific Journal Research Focus, 1(8), 271-272. https://doi.org/10.66073/ReFocus-Conf/3010077

References

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