NUTRITIONAL, TECHNOLOGICAL AND FUNCTIONAL PROPERTIES OF DAIRY PRODUCTS
Keywords:
sut, sut mahsulotlari, yogurt, pishloq, laktozasiz sut, fermentatsiyaAbstract
Milk and dairy products have played a central role in human nutrition for thousands of years. They provide essential nutrients such as proteins, fats, carbohydrates, vitamins and minerals, which significantly contribute to growth, health and physiological development. In addition to their nutritional value, dairy products undergo various technological processes that improve their shelf life, safety, sensory quality and functionality. This review examines the composition, processing technologies, nutritional value and health-related aspects of major dairy products such as yoghurt, cheese, butter, fermented milk drinks and lactose-free dairy products. Particular attention is paid to modern trends in dairy technology such as lactose hydrolysis, probiotic fermentation and quality improvement methods. The results of the study show that dairy products remain an important part of the modern diet and continue to evolve through technological innovations.
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