TECHNOLOGY OF CHEESE PRODUCTION AND ITS IMPORTANCE IN THE FOOD INDUSTRY

Sattorova Barnoxon Nabiyevna; Vahobova Feruzakhon Bakhtiyorjon qizi; Abdullayeva Muqaddashon Akramjon qizi; Khabibullayev is the son of Khamidullo Ziyodullo

doi:10.5281/zenodo.6534247

Sattorova Barnoxon Nabiyevna, Vahobova Feruzakhon Bakhtiyorjon qizi, Abdullayeva Muqaddashon Akramjon qizi, Khabibullayev is the son of Khamidullo Ziyodullo

Abstract. This article provides information on cheese production methods and the benefits of cheese in the food industry. The raw materials needed to make cheese are also specific bacteria and enzymes.

Keywords: cheese, production, technology, bacteria, enzymes, food, microorganisms, components, lactose, cultivation, biotechnology, organism, casein protein.

References:

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