Sut mahsulotlarini işlab çiqarişda biotexnologiyaning ahamiyati va fermentatsiya jarayonlarini takomillaştiriş istiqbollari

Importance of biotechnology in the production of dairy products and prospects for improving fermentation processes

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Cover: Current issues in veterinary medicine and animal husbandry and their solutions (Nukus, 13 November 2026)
PDF (Uzbek)
Published: 2026-11-13
DOI: https://doi.org/10.66073/ReFocus-Conf/1311121
Keywords:
milk, biotechnology, fermentation, lactic acid bacteria, starter culture, food safety

Main Article Content

Durdana Urazimbetova
Nukus Branch of Samarkand State University of Veterinary Medicine, Animal Husbandry and Biotechnologies

Abstract

The paper highlights the importance of biotechnology in the production of dairy products, the role of lactic acid bacteria and starter cultures, and the effect of fermentation on product quality and preservation. Issues of ensuring food safety in the production of dairy products are also considered.

Article Details

Issue

Vol. 1 No. 10 (2026): Current issues in veterinary medicine and animal husbandry and their solutions

Section

Biotechnology and food safety
Creative Commons License

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

How to Cite

Urazimbetova, D. (2026). Importance of biotechnology in the production of dairy products and prospects for improving fermentation processes. Partner Conferences of the International Scientific Journal Research Focus, 1(10), 571-573. https://doi.org/10.66073/ReFocus-Conf/1311121

References

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Walstra P., Wouters J. T. M., Geurts T. J. Dairy Science and Teçnology. 2nd ed. Boca Raton: CRC Press, 2006. DOI: https://doi.org/10.1201/9781420028010

Food and Agriculture Organization of the United Nations (FAO). Milk and dairy products in human nutrition. Rome: FAO, 2013.

Codex Alimentarius Commission. Standard for Fermented Milks, CXS 243-2003. FAO/WHO.

Food and Agriculture Organization of the United Nations (FAO) and World Health Organization (WHO). Codex Alimentarius: General Principles of Food Hygiene, CXC 1-1969