INCREASING THE YIELD AND STABILIZING THE QUALITY OF CHEESES. POWERFUL ANALYSIS TOOLS AND VARIANCE MANAGEMENT
Journal: DAIRY INDUSTRY
№ 2
, 2023
Rubrics: RESEARCH ARTICLE
Authors:
1.
INGREDICO Company
Barnaul, Russian Federation
Barnaul, Russian Federation
Type:
Article
Pages:
from 17
to 19
Status:
Published
Received:
24.01.2023
Accepted:
24.01.2023
Published:
15.01.2024
Subject area:
UDK 63 Сельское хозяйство. Лесное хозяйство. Охота. Рыбное хозяйство
Language:
Russian, English
Keywords:
milk, cheese, quality efficiency, production analysis
Abstract (English):
In the production of cheeses at a large industrial enterprise, a process control system is of great importance, aimed at increasing the yield of cheeses, reducing the consumption of raw materials, and maximizing the efficient extraction of the main significant components of milk, such as protein, fat and lactose. More important is the regulation and standardization of cheese indicators both after the pressing process and after maturation.
In the production of cheeses at a large industrial enterprise, a process control system is of great importance, aimed at increasing the yield of cheeses, reducing the consumption of raw materials, and maximizing the efficient extraction of the main significant components of milk, such as protein, fat and lactose. More important is the regulation and standardization of cheese indicators both after the pressing process and after maturation.
Keywords:
milk, cheese, quality efficiency, production analysis
milk, cheese, quality efficiency, production analysis
