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The integrated use of secondary raw milk is one of the most effective ways to optimize the processing of raw materials in the production of dairy products. The unique composition and properties of curd whey makes it a valuable industrial raw material that can be processed into a variety of foods and feed products. Nowadays, whey protein concentrates (WPC) are extremely popular with consumers. One of the promising areas of industrial processing of acid whey is the extraction of proteins by means of separate freezing (cryoconcentration). This process takes place at low temperatures (from 0 to minus 15°C), which makes it possible to preserve the composition and properties of the raw material, prevents denaturation of whey protein fractions, and preserves its valuable thermolabile components. The authors conducted laboratory tests of curd whey and WPC produced by several dairy companies. The research allowed the authors to determine the composition, sensory, physico-chemical, and microbiological properties of the samples. The research objective was to evaluate the sensory properties of the initial cheese whey and WPC obtained by cryoconcentration, to establish their chemical composition, as well as physico-chemical and microbiological parameters. The research also featured the effect of the whey acidity on the WPC output and the development of technological schemes of WPC production by separate freezing. All the samples of curd whey proved to meet the current standards and can be used for WPC production. The sample of laboratory-obtained WPC sample had 20.19% of dry substances and 12.80% of protein, which corresponds to the standard albumin with its 20.0% of dry substances. The titratable acidity of WPC did not exceed the permissible level of 95°T. The experimental results proved that the cryoconcentration technology produced concentrate that met the requirements of regulatory and technical documentation. The obtained data revealed an increase in titratable acidity from 47°T to 50°T during the storage of curd whey for 7 days. The increase in acidity increased the yield of WPC after 7 days of serum storage by 57.6%. The new WPC production scheme consisted of several stages: (1) the whey was obtained; (2) casein dust and dairy fat were excluded; (3) pasteurization; (4) two-stage cryoconcentration; (5) thermal coagulation of whey concentrate; (6) separation of WPC. The technology of cryoconcentrationcurd whey suggests designing industrial installations in-line type to obtain CSB.

The competent choice and use of packaging materials is one of the most urgent tasks of the dairy industry, i.e. the feedstock; production technology and applied processing; organoleptic characteristics of the product; its weight; conditions, modes, and duration of transportation, storage, and sale. There is a long list of requirements for packaging materials in dairy industry. It includes high strength, resistance to wear, sufficient rigidity, an ability to weld; formation of strong and sealed seams; an aesthetic design that can attract the consumer; standard labeling, etc. The present article features the objectives and requirements of packaging; types of packaging; innovative technologies used for packaging whey protein concentrate and its products; modes and conditions of transportation and storage. Today, Russian packaging manufacturers have developed and mastered a wide range of packaging materials, closures, transport and consumer packaging of domestic raw materials; innovative packaging technologies for dairy products that take into account the sensory, structural, and mechanical characteristics of packaged products; the timing of implementation and storage. The main prospect is the development and production of packaging materials with an improved and predictable set of safety indicators and barrier level, e.g. multilayer and combined materials, such as polymer, based on innovative technological solutions.

There are an increasing number of products containing milk-protein concentrates. Their use helps to reduce the duration of the fermentation process; increases the concentration of viable cells of lactic acid microorganisms; creates the desired consistency of finished products with required structural and mechanical properties; improves the taste; expands the range of fermented milk products; increases the content of essential amino acids and regulates the amino acid composition; increases the product yield; and improves the manufacturability, including the turnover of the main technological equipment and production areas. This article presents the results of the use of milk-protein concentrates in the production of sour milk, cream and cottage cheese. The acidity of test samples, their biological value, and the total amount of lactic acid microorganisms were determined. The research results show that the use of milk-protein concentrates in the production of dairy products contributes to the intensification of the technological processes and improves the quality of the finished products. Keywords: casein, milk protein, milk protein concentrate, whey proteins, lactic acid microorganisms, biological value