Impacts of environmental factors on milk starter culture performance in sustainable dairy production
نویسندگان
1 DSc in Economics, Professor, International School of Finance and Technology, Tashkent, Uzbekistan
2 Associate Professor, Department of “Economics”, Engineering-Construction Institute in Namangan
3 Professor of the Department of General Psychology, Doctor of Psychology DSc, Tashkent State Pedagogical University named after Nizomi, Uzbekistan
4 Department of Sinology, Tashkent State University of Oriental Studies, Tashkent, 100016, Uzbekistan
5 Samarkand State University named after Sharof Rashidov, Uzbekistan
6 Tashkent Institute of Irrigation and Agricultural Mechanization Engineers National Research University, Tashkent, Uzbekistan & Western Caspian University, Scientific researcher, Baku, Azerbaijan
7 National Research University Tashkent Institute of Irrigation and Agricultural Mechanization Engineers institute, Tashkent, Uzbekistan
8 Associate professor, department of Medicine, Alfraganus University, Tashkent, Uzbekistan & Associate Professor, Department of Basic medical sciences, Kimyo International University in Tashkent, Uzbekistan
9 PhD, Associate Professor of the department clinic pharmacology of the BUKHARA STATE MEDICAL INSTITUTE NAMED AFTER ABU ALI IBN SINO, Uzbekistan
10 Lecturer at the Department of Finance, Termez State University., Uzbekistan
11 Department Technologies and equipment for light industry, Urgench State University, 220100 Urgench, Uzbekistan
12 Navoi State University of Mining and Technologies, Uzbekistan 10- Mardanova Ashurjon Tursunbayevna - Samarkand State University named after Sharof Rashidov, Uzbekistan
13 teacher of the Department of Fruits and Vegetables At the Urganch State University, Uzbekistan
doi
10.22124/cjes.2024.8074چکیده
The dairy industry faces challenges in balancing increasing consumer demand with sustainable practices. This study investigates the impact of environmental factors, particularly temperature fluctuations and water quality, on milk starter culture performance in sustainable dairy production. Three commercial mesophilic starter cultures were evaluated across temperatures ranging from 10-40°C. Water quality effects were assessed using samples from pristine, suburban, and urban sources. Growth rates, acidification kinetics, and metabolite production were analyzed. A life cycle assessment (LCA) was conducted to evaluate broader environmental implications. Optimal growth for all cultures occurred at 30°C, with significant reductions at temperature extremes. Water quality notably influenced performance, with growth rates decreasing by 15.9-17.1% when using urban river water compared to pristine spring water. The LCA revealed potential reductions of 15% in global warming potential and energy consumption, and 20% in waste generation through optimized starter culture performance. Economic analysis suggested a 6.7% reduction in total production costs. This study demonstrates the critical importance of temperature control and water quality in optimizing starter culture efficiency, which significantly influences the environmental footprint and economic viability of dairy production. The findings offer valuable insights for enhancing sustainability in the dairy industry through microbial optimization.
