Chemical Composition, Productivity And Milking Capabilities Of Sheep Milk

Mamasov Shavkat, Saidmurodova Zukhra, Tashmanov Rakhmatullo, Nurmatov Sherzod, Tursunov Giyos

Abstract


Milk sheep long since it is considered one of valuable foodstuff of the person. Its structure includes fibers, fats, sugar, mineral elements and vitamins. The quantity of solids as a part of milk of sheep makes 20 %, acidity of milk local and каракульских is much more sheep of our corner of the world, than milk of cows and makes 20-250Т. On put milk of sheep it is widely used at world level and its quantity makes 7-8 million tons. The data received is cited at studying. In article the data received is cited at studying of the sheep milk.


Keywords


Milk A Sheep, Foodstuff, Structure Milk, Fibers, Fats, Sugar, Mineral Elements, Vitamins, Dry Substance, Dairy Products, A Skin.

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References


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P.V. Kugenev "Primary milk processing on farms" Rosselkhozizdat Moscow 1994.

A. Rakhimov "Karakulchilik" Tashkent. 1997 year

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DOI: http://dx.doi.org/10.52155/ijpsat.v26.2.3146

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