Keywords
laktoza
kazein
lactococcus
lactobacillus
streptococcus
pepsin
sirka kislota
How to Cite
Abstract
Tvorog Markaziy va Sharqiy Yevropada keng iste’mol qilinadigan va fermentlar yoki mikroorganizmlar ishtirokida sutni tarkibini o’zgartirilgan mahsulot hisoblanadi. Tvorog o’zining yuqori kalloriyaga ega ekanligi va iste’mol qilishda juda qulayligi bilan boshqa sut mahsulotlaridan ajralib turadi. Tvorogni ishlab chiqarishda mahsus mikroorganizmlar va fermentlar guruhini talab qiladi. Ular sutni achishida va tvorog ta’mini berishda muhim ahamiyatga ega. Tvorog tayyorlashda sutni tarkibidagi laktozani parchalovchi laktik kislota bakteriyalari, ulardan Lactococcus, Lactobacillus va Streptococcus turlari keng qo’llaniladi. Ushbu bakteriyalar sutdagi laktozani parchalab laktik kislotaga aylantiradi. Natijada sutning pH ko’rsatkichi pasayadi va buning oqibatida sut oqsili kazein denaturatsiyaga uchraydi. Buning oqibatida tvorog hosil bo’ladi.References
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