Solving the problem of using dairy waste in Russia

Abstract

The present work is devoted to the problem of whey utilization, which is a by-product in the production of cheese and curd. We carried out analysis of modern Russian and foreign inventions aimed at waste-free milk treatment. We propose a modern waste-free method for curd production, which ensures the full use of the milk components. We carried out modeling of curd production process. The curd production process was presented as a combination of the most important technological operations – ultrafiltration whey treatment, mixing, thermocoagulation and clot treatment. We developed a structure of information flows, which totally characterizes waste-free technology of curd production. Alongside with that we proposed a structure of information flows accepted for mathematical modeling of the process. We propose models for formation of mathematical expectation of protein content in curd depending on the process factors, for which we used the regression equations. In this case, it turned out to be expedient to use linear dependencies. This can be explained by the fact that theory, research methods and calculation of linear models are developed deeper than others and require less computation. The question of applicability of such a model was resolved on the basis of checking its adequacy. The task of calculating the parameters of the model was solved on the basis of experimental data processing, which are the results of a passive experiment on study the waste-free curd production. Mathematical processing of experimental data allowed us to derive a regression equation and establish a correlation between the factors of curd production process and its protein content.

The possibility of using lactic additives and sonochemical technology in the production of preserves

“…The solution to this problem contributes to the results of studies achieved in recent years by scientists. The authors suggest using food additives and various methods of processing products [7,8,9]. Therefore, the development and improvement of fish processing technology in order to improve its quality and shelf life is an urgent area.…”