Abstract
Yogurt sevib istemol qilinadigan mahsulotlar ro’yhatida eng yuqoridan joy oladi. Afsuski yogurt tarkibidagi sut shakari nomi bilan mashxur bo’lgan laktoza mavjud bo’lib ba’zi bir iste’molchilar organizmi bu modda istemolida qiyinchiliklarga uchraydi va bir qator noqulayliklar keltirib chiqairadi. Shu narsani oldini olish maqsadida jahon tajribasida yogur ishlab chiqairsh jarayonida laktozani to’liq parchalash amaliyoti qo’llaniladi. Lekin bu jarayon yogurtning sifatiga qanday ta’sir ko’rsatishi quyidagi tadqiqotning asosiy maqsadi hisoblanadi va turli xil boshlang'ich laktazasiz(ferment) va laktaza birikmalaridan foydalangan holda laktozasiz yogurtning reologik xususiyatlarini baholash. Reologik tahlil davomida ferment kontsentratsiyasiga va starter va ferment birikmalariga qarab laktoza gidrolizlanishining yogurt xususiyatlariga ta'siri o'rganildi Barcha yogurt namunalari uchun yopishqoqlik natijalari bo'yicha sezilarli farqlar (p<0,05) aniqlandi.
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