Waste management in the dairy industry

Abstract

The study examines the process of thermoacid coagulation of milk proteins, ensuring low-waste production and environmental protection by maximizing the extraction of whey proteins in combination with casein. Scientifically substantiated modes of preliminary thermal treatment and coagulation of proteins in heat-treated milk have been established, ensuring the highest degree of utilization of raw material solids and playing a significant role in expanding the range of protein products.