Open AccessInnovative technologies in the production of curd
Author(s) -
Y A Alekseeva,
D. Ts. Garmaev,
T. A. Khoroshailo,
Irina Vladimirovna Serdyuchenko
Publication year - 2021
Publication title -
iop conference series. materials science and engineering
Language(s) - English
Resource type - Journals
eISSN - 1757-899X
pISSN - 1757-8981
DOI - 10.1088/1757-899x/1155/1/012084
Subject(s) - production (economics) , business , factory (object oriented programming) , mechanization , modernization theory , population , commerce , agriculture , computer science , economics , economic growth , geography , demography , archaeology , sociology , programming language , macroeconomics
At the moment, the Russian Federation has mastered various methods of making dairy products. Cottage cheese is considered one of the most beloved goods of the population. This is explained not only by its taste, but also by its nutritional and bioavailability. Future progress in the production of cottage cheese must be achieved both through the introduction of comprehensive mechanization and automation of production processes, and through the use of investments for the technical reequipment of equipment and the installation of new lines. During the reconstruction and modernization of production facilities, mainly automated lines of manufacturing plants from Germany, Denmark, Poland, Bulgaria are installed. At some factories, work continues on the lines for the production of acid curd Ya9-OPT (Russia). In this regard, it is important to improve the existing and create new equipment for the production of curd and curd products. Along with the development of new methods for the production of curd and curd products, in order to increase their competitiveness, it is quite reasonable to use technologies with a closed method of conducting the process, i.e. it is necessary to exclude the influence of the human factor on a complex technological process. For the successful sale of products, it is necessary to expand the range of cottage cheese products, improve their quality and price competitiveness, develop production with a high proportion of prepackaged and packaged products with a design that meets consumer demand. It is necessary to increase the degree of factory readiness of products for direct consumption.