NEW RESOURCE–SAVING ECONOMICALLY EFFECTIVE DAIRY PRODUCTS TECHNOLOGY WITH USE OF THE CHEESE DUST
Abstract
Nowadays one of the priority directions of the researches in the area of cheese–making is working out of the technologies of new kinds of dairy products with use of the cheese dust, the compoundings of new kinds of processed cheeses, with studying of the possibility of the inclusion of cheese half–finished products on the basis of the cheese dust into their structure.
Economic feasibility of catching and processing of the cheese dust is confirmed by calculations. It is proved, that manufacture of new kinds of dairy products with the use of the cheese dust will allow to raise the degree of use of milk components, to expand assortment of let out production, to lower an ecological load of the milk–processing enterprises, etc.
About the Authors
J. Zditovetskaya
РУП «Институт мясо-молочной промышленности»
Russian Federation
Russian Federation
K. Ob’edkov
РУП «Институт мясо-молочной промышленности»
Russian Federation
Russian Federation
I. Frolov
РУП «Институт мясо-молочной промышленности»
Russian Federation
Russian Federation
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Review
For citations:
Zditovetskaya J., Ob’edkov K., Frolov I. NEW RESOURCE–SAVING ECONOMICALLY EFFECTIVE DAIRY PRODUCTS TECHNOLOGY WITH USE OF THE CHEESE DUST. Topical Issues of Processing of Meat and Milk Raw Materials. 2009;(4):175-186. (In Russ.)
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