LAKTOZASIZ SUT VA SUT MAHSULOTLARI OLISH BIOTEXNOLOGIYASI

https://doi.org/10.5281/zenodo.15261284

Authors

  • Tangirova D.D Mirzo Ulug‘bek nomidagi O‘zbekiston Milliy universitetining Jizzax filiali Author
  • Mamatkulova I.E. Mirzo Ulug‘bek nomidagi O‘zbekiston Milliy universitetining Jizzax filiali Author

Keywords:

galaktozidaza, laktaza, fermentativ gidroliz, membranani ajratish, ultrafiltratsiya, nanofiltratsiya, teskari osmoz

Abstract

Laktoza – sut shakari, glukoza va galaktozadan iborat disaxarid modda. Kattalar va yangi tug‘ilgan chaqaloqlar uchun asosiy enrgiya va vitaminlar, oqsil, yog‘lar va protein manbayi hisoblanadi. Ammo ba’zi odamlarda laktoza intoleransi yuz beradi, ya’ni laktozani hazm qilolmaslik holati kuzatiladi. Hozirgi kunda bu katta muammolarga sabab bo‘lmoqda. Iste’molchilarni laktozasiz sut va sut mahsulotlari bilan ta’minlash uchun turli xil biotexnologik usullar: laktaza fermenti bilan ishlov berish, membranani ajratish, shu jumladan ultrafiltratsiya, nanofiltratsiya, teskari osmoz va elektrodializ usullaridan foydalanib laktozasiz mahsulotlar ishlab chiqarilmoqda.

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References

Li A. et al. Advances in low-lactose/lactose-free dairy products and their production //Foods. – 2023. – Т. 12. – №. 13. – С. 2553.

Sanchez-Moya, T.; Hidalgo, A.M.; Ros-Berruezo, G.; Lopez-Nicolas, R. Screening ultrafiltration membranes to separate lactose and protein from sheep whey: Application of simplified model. J. Food Sci. Technol. 2020, 57, 3193–3200. [CrossRef] [PubMed]

Qi,T.; Yang, D.; Chen, X.; Qiu, M.; Fan, Y. Rapid removal of lactose for low-lactose milk by ceramic membranes. Sep. Purif. Technol. 2022, 289, 120601. [CrossRef]

Kumar, P.; Sharma, N.; Ranjan, R.; Kumar, S.; Bhat, Z.; Jeong, D.K. Perspective of membrane technology in dairy industry: A review. Asian-Australas. J. Anim. Sci. 2013, 26, 1347. [CrossRef]

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Zolnere, K.; Ciprovica, I. The comparison of commercially available-galactosidases for dairy industry. Res. Rural. Dev. 2017, 1, 215–222.

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Published

2025-03-28

Issue

Vol. 1 No. 1 (2025): “Biotexnologiyaning rivojlanish istiqbollari va muammolari” mavzusidagi rеspublika ilmiy anjumani

Section

SECTION 3.

License

Creative Commons License

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

How to Cite

Tangirova , D., & Mamatkulova , I. (2025). LAKTOZASIZ SUT VA SUT MAHSULOTLARI OLISH BIOTEXNOLOGIYASI: https://doi.org/10.5281/zenodo.15261284. International Scientific and Practical Conference, 1(1), 259-261. https://bestjournalup.com/index.php/ispc/article/view/1397

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