Currently, waste-free technologies in the food industry play an important role in the sustainable development of dairy enterprises, as well as in solving food, economic, environmental and energy problems. One of the ways to strengthen the food industry is the introduction of new food processing technologies. This, in turn, requires more carefulness processing of agricultural raw materials and more rational use of useful ingredients. In this regard, the goal is to develop a technology for the production of cottage cheese with certain qualitative and physico-chemical properties. The research results show that albumin cottage cheese (or albumin) obtained with the help of whey protein meets quality standards, and the economic efficiency of this production product is very high which increases the production development and sustainability of agricultural enterprises.