Articles
| Open Access | INFLUENCE OF MILK WHEY ON CHANGES IN STRUCTURAL ELEMENTS OF KARAKUL SKIN TISSUE
Sadirova Saodat Nasreddinovna , senior lecturer Bukhara Engineering Technological InstituteAbstract
Bread fermentation and softening are the classic methods of making fur skins and have been used for a long time in the processing of the entire range of raw fur, as they provided the highest quality leather fabric. For fermentation of purebred karakul dry-salted canning, the test of milk whey obtained from dairy waste containing lactic acid may be of practical interest.
Keywords
Bread fermentation, karakul, milk whey, lactic acid, dairy waste
References
Sadirova , S. N., Temirova, M. I., & Alieva, N. I. (2020). Study of karakul fermentation using secondary products of dairy production. International Journal of Advanced Technology and Natural Sciences , 1 (1), 39-44.
Sadirova , S. N. , & Kuvondikov , V. H. U. (2021 ) . Study of the effect of lactic acid on the delamination of the structure of the leather tissue of karakul skins. Universum : technical sciences , (12-3 (93)), 87-89 .
Sadirova S.N. Alieva N.I. Ways to replace bread fermentation: Technology. Technologies. Engineering. scientific journal No. 2 (4) April 2017.
Sadirova , S. N. (2022). Actual problems of dressing karakul skins. Universum : technical sciences , (11-4 (104)), 25-26.
Sadirova , S. N. (2023). Evaluation of sourness of karakul skins processed in milk whey. Science and Education , 4 (3), 253-257.
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