Antioxidant Properties Of Milk And Milk Products

Authors

  • Xojiyeva Go’zal O’ktam qizi Assistant of the Department of "Agriculture and Food Processing" of Jizzakh Polytechnic Institute
  • Derevenkov Ilya Alexandrovich Associate Professor Candidate of Chemical Sciences Ivanovo State University of Chemical Technology

DOI:

https://doi.org/10.51699/ajsld.v2i10.2737

Keywords:

Milk, antioxidant, vitamin A, E, zaedob protein, casein, cow, buffalo, goat, β- lactoglobulin, α-lactalbumin, Aspartic acid, Threonine, Serine, Lutamic acid

Abstract

Antioxidant properties of milk and milk products. Antioxidant compounds in milk:
vitamins: A, E carotenoids, zinc, selenium, enzyme systems, superoxide dismutase, catalase,
glutathione peroxidase, milk oligosaccharides. Antioxidant properties of caseins. Antioxidant
properties of whey proteins: Based on the casein content of cow, buffalo, goat and sheep milk.

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Published

2023-10-29

How to Cite

Xojiyeva Go’zal O’ktam qizi, & Derevenkov Ilya Alexandrovich. (2023). Antioxidant Properties Of Milk And Milk Products. American Journal of Science and Learning for Development, 2(10), 34–40. https://doi.org/10.51699/ajsld.v2i10.2737

Issue

Vol. 2 No. 10 (2023): AMERICAN JOURNAL OF SCIENCE AND LEARNING FOR DEVELOPMENT (AJSLD)

Section

Articles