THEORETICALJUSTIFICATION FOR DEVELOPMENT OF A NEW RESOURCE-SAVING SOFT CHEESE TECHNOLOGY

NWRRTQ

Abstract

The dairy market is an integral part of the agro-industrial complex of the Russian Federation. Over the pasted cade, Russia has significantly increased the production of raw milk. From January to May 2025, 399.5 thousand tons of milk were produced in the Altai Territory. According to this indicator, the region is ahead of allother subjects of the Siberian Federal District. The positive dynamics in the Russian Federation currently remains in the raw milk processing sector. However, according to statistics, in July 2025, the cost of milk increased by 2.6 %. In this regard, one of the maintasks of cheese-making enterprises is the efficient organization of the most complete milk processing, the introduction of waste-free technologies, and the optimization of production. The introduction of whey processing techno­logy in production is one of the leading, highly profitable segments of the enterprise's economy. One of the ways to increase the profitability of an enterprise specializing in cheese production is to use the whey produced during cheese production. Dueto the growth of cheese production in Russia, the resources of whey are also increasing proportionally. We are considering the possibility of creating a technology for the production of soft cheese from whey using the example of brynost.