PROSPECTS FOR THE DEVELOPMENT OF THE MILK PROCESSING INDUSTRY IN THE CONTEXT OF THE IMPLEMENTATION OF THE WASTE-FREE TECHNOLOGY STRATEGY

Аннотация

ISSN:2181-2020 117 INTERNATIONAL SCIENTIFIC AND PRACTICAL CONFERENCE “INNOVATIVE TECHNOLOGIES IN LIVESTOCK FARMING, PROBLEMS AND PROSPECTS OF DEVELOPMENT” MAY 16, 2025 in-academy.uz This article examines the technology of cheese production in the dairy industry in the context of waste-free technologies. The results of the study showed that increasing the level of whey and curd processing provides environmental and economic efficiency. Membrane filtration and biogas production methods allow for the effective use of waste in dairy production. The introduction of waste-free technologies improves the quality of dairy products and reduces production costs. The widespread use of such technologies in the dairy industry of Kazakhstan will contribute to environmental sustainability and economic development in the future. Кілт сөздер: қалдықсыз технология, сүт өңдеу, сыр дайындау, сарысу, пахта, мембраналық фильтрация. Kalit so'zlar: chiqindisiz texnologiya, sutni qayta ishlash, pishloq tayyorlash, zardob, ayran, membranani filtrlash. Key words: waste-free technology, milk processing, cheese making, whey, cotton, membrane filtration. Cheese production is one of the most widespread and important sectors in the dairy industry. However, during the cheese making process, industrial waste such as whey and cottonseed oil is generated. The effective use of these wastes is one of the main tasks of modern production. Waste-free technologies increase the environmental safety of the dairy industry, increase productivity and economic efficiency. This article considers the stages, advantages and practical application possibilities of waste-free cheese production technology in dairy products. The dairy industry is one of the most important sectors of the agro-industrial complex of Kazakhstan. Cheese production is one of the most widespread and popular sectors in this industry. However, during the cheese making process, industrial waste such as whey and cottonseed oil is formed, which can cause environmental problems. Therefore, reducing production waste and its effective use is the main goal of modern dairy processing enterprises. Waste-free technologies are methods and technologies that minimize waste in the production process and fully utilize all raw materials. The introduction of waste-free technologies in the dairy industry not only reduces environmental damage, but also increases economic efficiency. In particular, obtaining additional products by processing whey and kefir formed in cheese production ensures the sustainability of the dairy industry. In the conditions of Kazakhstan, the issues of increasing the efficiency of cheese production through the use of waste-free technologies in the field of preparation and processing of dairy products, solving environmental problems and producing additional products are relevant. In this regard, this article considers waste-free technologies in the cheese production process and their effectiveness. Research objective. Increasing the environmental and economic efficiency of the dairy industry by processing whey and buttermilk formed in the cheese production process based on waste-free technologies. Objectives: Analysis of the main stages of cheese production technology; Determination of the chemical composition of whey and kefir; Study of the possibilities of introducing waste-free technologies into milk processing production; ISSN:2181-2020 118 INTERNATIONAL SCIENTIFIC AND PRACTICAL CONFERENCE “INNOVATIVE TECHNOLOGIES IN LIVESTOCK FARMING, PROBLEMS AND PROSPECTS OF DEVELOPMENT” MAY 16, 2025 in-academy.uz Identifying ways to introduce waste-free cheese production methods into practice in the dairy industry of Kazakhstan. The study used literature review, production control, chemical analysis and statistical processing methods. Laboratory analyses were conducted based on GOST standards to study cheese production processes and determine the chemical composition of waste. The effectiveness of the use of waste-free technologies was assessed by economic and environmental indicators. Qualitative and quantitative analysis methods were used during the study. Laboratory chemical analyses were conducted in accordance with GOST standards to determine the chemical composition of whey and curd in dairy products. The research methods include: -Milk sample collection and preparation: whey and curd samples were collected from dairy processing enterprises in different regions of Kazakhstan; -Chemical analysis: the content of protein, fat, lactose and other main components in whey and curd was determined by spectrophotometry, titration and chromatography; -Microbiological analysis: the level of microbial contamination was studied to ensure product safety; -Economic analysis: the impact of the introduction of waste-free technologies on production efficiency was calculated; -Statistical processing: the obtained data were processed in statistical programs, and the average values, standard deviations and