INVESTIGATION OF THE FEATURES OF MILK EMULSION FAT

M.Rakhimkulov   K.H. Majidov

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The journal provides the opportunity to the authors to publish their original research articles in Multidisciplinary field. Journal of Modern Educational Achievements is an open access peer reviewed monthly journal. The journal is refereed and follows the ethics and practices of ethical open access publishing. All the manuscripts received for publication passes through extensive double blind peer review process. The journal covers the multidisciplinary areas of Engineering, Technology, Management, Sciences and Humanities. Authors can submit their original manuscripts for peer review. This journal locates in the following adressy: Yavatmal city, 623727, India.

Published Apr 2, 2023

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Vol. 5 No. 5 (2023): vol 5 issue 5

M.Rakhimkulov K.H. Majidov

Abstract

The features of the fatty acid composition of milk emulsion fat products have been
studied. A separate range of milk margarine has been selected as a fat product. It is shown that
the main components of the taste and smell of the milk-fat emulsion are sulfur compounds,
lactones and volatile fatty acids.

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