Waste management in the dairy industry

Аннотация

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.