METHODS AND EXPERIENCE OF CHEESE PRODUCTION FROM DAIRY PRODUCTS BASED ON WASTE-FREE TECHNOLOGIES
Abstract
This article examines the technology of cheese production in the dairy industry in the context of waste-free technologies. The results of the study showed that increasing the level of whey and curd processing provides environmental and economic efficiency. Membrane filtration and biogas production methods allow for the effective use of waste in dairy production. The introduction of waste-free technologies improves the quality of dairy products and reduces production costs. The widespread use of such technologies in the dairy industry of Kazakhstan will contribute to environmental sustainability and economic development in the future.
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References
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