ECONOMIC EFFICIENCY INDICATOR OF THE PROCESS OF MAKING SOUR CREAM FROM THE MILK OF ZAANEN GOATS AND THE EFFECT OF OPTIMIZING THE COMPOSITION OF THE FEED RATION ON SOME PHYSICOCHEMICAL PARAMETRES OF SOUR CREAM MADE FROM GOAT MILK

In this study, it was found that if 1.3 litеres of goat's milk was used to make 1 liter of sour cream from the milk of Zaanen goats,
the average income would be equal to 15.000 soums (economic profitability, 39.69%).The fat content of goat's milk solids of
experimental group I when given for 30 days with "Felusen 02-2" complex premix feed additive (000 “Agrovit”, Russian
Federation) by 9,84% in experimental groups 2,3 respectively by 4.44%. and 3. 91%), the amounts of proteins - by 6.74%. (by
2.25% and 5.62% in I, III experimental groups, respectively), calcium by 10, 40%. (in II, III experimental groups, by 6.05%) and
it was found to increase to 3.78%.