Work

Waste management in the dairy industry

Year: 2024

Type: article

Abstract: The study examines the process of thermoacid coagulation of milk proteins, ensuring low-waste productionand environmental protection by maximizing the extraction of whey proteins in combination with casein. Scientificallysubstantiated modes of preliminary thermal treatment and coagulation of proteins in heat-treated milk have beenestablished, ensuring the highest degree of utilization of raw material solids and playing a significant role in expandingthe range of protein products.

Source: Zenodo (CERN European Organization for Nuclear Research)

DOI: 10.5281/zenodo.14246819

Author: Shukurov Izzatullo Khikmatullaevich

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Responsible consumption and production

Open Access status: green

OpenAlex ID: W6930318828

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