METHODS AND EXPERIENCE OF CHEESE PRODUCTION FROM DAIRY PRODUCTS BASED ON WASTE-FREE TECHNOLOGIES

Article Sidebar

Eurasian Journal of Academic Research
PDF
Issue: Vol. 5 No. 5 (Special Issue) : COLLECTION OF MATERIALS OF THE INTERNATIONAL SCIENTIFIC-PRACTICAL CONFERENCE “INNOVATIVE TECHNOLOGIES IN LIVESTOCK FARMING, PROBLEMS AND PROSPECTS OF DEVELOPMENT”
Section: Articles
Published:
Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

Main Article Content

NAO "Zapadno-Kazakhstan agrarian and Technical University named after Zhangir Khana", Uralsk, ul. Zhangir Khana 51, 090009, Kazakhstan,
araikon_90@mail.ru
NAO "Zapadno-Kazakhstan agrarian and Technical University named after Zhangir Khana", Uralsk, ul. Zhangir Khana 51, 090009, Kazakhstan,
araikon_90@mail.ru
NAO "Zapadno-Kazakhstan agrarian and Technical University named after Zhangir Khana", Uralsk, ul. Zhangir Khana 51, 090009, Kazakhstan
araikon_90@mail.ru
Самаркандский государственный университет ветеринарной медицины, животноводства и биотехнологии г.Самарканд, Узбекистан
zkhuzhamov@inbox.ru
Самаркандский государственный университет ветеринарной медицины, животноводства и биотехнологии г.Самарканд, Узбекистан
hamidovaruhsora6@gmail.com

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.

Keywords:

Article Details

How to Cite:

Zhumayeva , A., Bulekov , T., Kushumkhanov , Z., Xujamov , J., & Hamidova , . R. (2025). METHODS AND EXPERIENCE OF CHEESE PRODUCTION FROM DAIRY PRODUCTS BASED ON WASTE-FREE TECHNOLOGIES. Eurasian Journal of Academic Research, 5(5 (Special Issue), 117–121. Retrieved from https://www.in-academy.uz/index.php/ejar/article/view/57299

References:

Abdugalieva, Zh.S., & Mukhamedzhanova, G.T. (2020). Technologies for waste-free processing of dairy products. Kazakh Journal of Agricultural Sciences, 5(3), 45-52.

Ivanov, A.V., & Petrov, S.I. (2019). Application of membrane technologies in the dairy industry. Technology of the Food Industry, 12(2), 78-84.

Nazarov, B.K. (2018). Waste-free production and environmental sustainability. Almaty: Kazakh University Press.

Ermekov, M.B. (2021). Modern methods for processing whey and cottonseed. Biotechnology Bulletin, 14(1), 33-40.

National Standard of the Republic of Kazakhstan (GOST 3625-2019). Technologies for the production of dairy products.

Smith, J. & Brown, L. (2020). Waste-free technologies in milk processing: a review. Journal of Dairy Science, 103(7), 5678-5690.

Lee, S.H. and Kim, Y.J. (2019). Use of whey protein concentrates in the food industry. Food Science and Technology International, 25(4), 345-356.