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
UDK 637.12.04/.07
ҚАЛДЫҚСЫЗ ТЕХНОЛОГИЯЛАР НЕГІЗІНДЕ СҮТ ӨНІМІНДЕ СЫР
ДАЙЫНДАУ ӘДІСТЕРІ МЕН ТӘЖІРИБЕСІ
CHIQINDISIZ TEXNOLOGIYALAR ASOSIDA SUT MAHSULOTLARIDA
PISHLOQ ISHLAB CHIQARISH USULLARI VA AMALIYOTI
METHODS AND EXPERIENCE OF CHEESE PRODUCTION FROM DAIRY
PRODUCTS BASED ON WASTE-FREE TECHNOLOGIES
Zhumayeva A.K.
Bulekov T.A.
Kushumkhanov Zh.S.,
NAO "Zapadno-Kazakhstan agrarian and Technical University named after Zhangir
Khana", Uralsk, ul. Zhangir Khana 51, 090009, Kazakhstan,
НАО «Западно-Казахстанский аграрно-технический университет имени Жангир
хана», г.Уральск, Казахстан
Xujamov J.N.
Hamidova R.N.
Самаркандский государственный университет ветеринарной медицины,
животноводства и биотехнологии г.Самарканд, Узбекистан
zkhuzhamov@inbox.ru
hamidovaruhsora6@gmail.com
https://doi.org/10.5281/zenodo.15869264
Түйін
Бұл мақалада қалдықсыз технологиялар жағдайында сүт өңдеу өнеркәсібіндегі
сыр дайындау технологиясы қарастырылды. Зерттеу нәтижелері сарысу мен пахтаның
қайта өңдеу деңгейін арттыру арқылы экологиялық және экономикалық тиімділікті
қамтамасыз ететінін көрсетті. Мембраналық фильтрация және биогаз өндірісі әдістері
сүт өндірісіндегі қалдықтарды тиімді пайдалануға мүмкіндік береді. Қалдықсыз
технологияларды енгізу сүт өнімдерінің сапасын жақсартып, өндіріс шығындарын
азайтады. Қазақстандағы сүт өнеркәсібінде мұндай технологияларды кеңінен қолдану
болашақта экологиялық тұрақтылық пен экономикалық дамуға үлес қосады.
Xulosa
Ushbu maqolada sut sanoatida pishloq ishlab chiqarish texnologiyasi chiqindisiz
texnologiyalar kontekstida ko'rib chiqiladi. Tadqiqot natijalari shuni ko'rsatadiki, zardob va
tvorog qayta ishlash darajasini oshirish orqali ekologik va iqtisodiy samaradorlikni ta'minlaydi.
Membranani filtrlash va biogaz ishlab chiqarish usullari sut ishlab chiqarishda chiqindilardan
samarali foydalanish imkonini beradi. Chiqindisiz texnologiyalarni joriy etish sut mahsulotlari
sifatini yaxshilaydi va ishlab chiqarish xarajatlarini kamaytiradi. Kelajakda Qozog'iston sut
sanoatida bunday texnologiyalardan keng foydalanish ekologik barqarorlik va iqtisodiy
rivojlanishga yordam beradi.
Annotation
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
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;
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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 confidence levels were determined.
The purpose of the study was to develop the use of waste-free technologies in the dairy
industry of Kazakhstan. During the study, the chemical composition of whey and kefir was
determined. The analysis results showed that the average protein content in whey was 0.8-
1.0%, fat - 0.1-0.3% and lactose - 4.5-5.0%. The protein content in buttermilk was
approximately 0.6-0.9%, fat - 0.5-0.8%. These indicators prove that the waste generated during
the cheesemaking process is biologically active and rich in nutritional properties. The use of
waste-free technologies made it possible to increase the level of whey and buttermilk recycling
from 70% to 95%. As a result, additional protein concentrates and biogas were produced,
reducing the environmental impact of enterprises and increasing their economic efficiency. In
addition, the microbiological safety of whey and kefir was confirmed to meet the requirements,
which allows them to be used in food and pharmaceutical products. Economic analysis showed
that the introduction of waste-free technologies reduced production costs by 15–20%, and in
terms of environmental indicators, the volume of harmful waste by 30%.
Technological characteristics
The technology of making cheese without residues is a complex process aimed at the most
efficient use of all components of milk and reducing environmental damage.
1. Milk reception and primary processing
Raw milk is cleaned of impurities by cleaning and filtration.
The milk is pasteurized (temperature 72–75 °C, 15–20 seconds), ensuring its
microbiological safety.
2. Fermentation and cheese mass formation
Special lactobacteria and enzymes are added to pasteurized milk.
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MAY 16, 2025
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The thickening process lasts 30-40 minutes, as a result of which the cheese mass and whey
are separated.
3. Whey collection and processing
The whey is separated by a special ventilation system and membrane filtration methods
(ultrafiltration or nanofiltration) are used for concentration.
Concentrated whey proteins are used as food concentrates, and the remaining lactose is
sent for fermentation and used for biogas production or probiotic products.
4. Cheese molding, salting and cooking
The cheese mass is poured into molds and cooked at a special temperature (40-45 ° C).
During the cooking period, the structure and taste of the cheese are formed.
If necessary, a salting period is added, which increases the shelf life of the cheese.
5. Cotton processing
Cotton (whey and fat residues after cheese production) is used as animal feed or sent to
biogas plants.
Transferring cotton to biogas production ensures waste-free production and contributes
to energy savings.
6. Complete waste recycling and energy efficiency
In the dairy processing plant, all waste (whey, cotton, fat residues) is collected, processed
by membrane methods and enzymatic methods and reused.
The products obtained as a result of waste processing (protein concentrates, biogas,
fertilizers) are used in industry and agriculture.
The results of the study proved the effectiveness of using waste-free technologies in the
production of dairy products. The compositional indicators of whey and cotton were
determined during the waste processing process. The protein content in whey was 0.9%, fat
0.2%, lactose 4.8%. It was found that cottonseed contains 0.7% protein, 0.6% fat and other
biologically active substances. With the introduction of waste-free technologies, the level of
processing whey and cottonseed increased from 70 to 95 percent. This indicator significantly
reduced the volume of production waste and reduced environmental damage. In addition, the
protein concentrates and biogas produced allowed dairy processing enterprises to obtain
additional products. It was noted that the processing of whey and cottonseed by membrane
filtration was effective. This method ensures the preservation of nutrients without losing
product quality. According to the results, waste-free technologies play an important role in
organizing environmentally friendly and economically efficient production of dairy products.
Economic analysis showed that waste recycling allows reducing production costs by 15-20%.
At the same time, environmental indicators have also improved, and the volume of harmful
waste has decreased by 30%. As a result, enterprises began to save natural resources and work
in accordance with environmental requirements. The results of this study indicate the
prospects for the widespread use of waste-free technologies in the dairy industry of
Kazakhstan. However, some technical and organizational difficulties may arise during the
introduction of the technology, which require additional research and experiments to resolve.
The results of the study proved the environmental and economic efficiency of introducing
waste-free technologies in the cheese production sector. The processing of important
components in the chemical composition of whey and curd, such as protein, fat and lactose,
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MAY 16, 2025
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reduces the volume of waste in dairy production and allows for the production of added-value
products.
Waste-free technologies increase the production efficiency of dairy processing
enterprises and reduce environmental damage. Methods such as membrane filtration and
biogas production offer ways to effectively use waste.
The widespread use of waste-free technologies in the dairy industry of Kazakhstan allows
for an increase in production volumes, improvement of product quality, and also ensuring
environmental sustainability. In the future, research and development work on improving and
introducing technologies is of great importance.
References:
1.
Abdugalieva, Zh.S., & Mukhamedzhanova, G.T. (2020). Technologies for waste-free
processing of dairy products. Kazakh Journal of Agricultural Sciences, 5(3), 45-52.
2.
Ivanov, A.V., & Petrov, S.I. (2019). Application of membrane technologies in the dairy
industry. Technology of the Food Industry, 12(2), 78-84.
3.
Nazarov, B.K. (2018). Waste-free production and environmental sustainability. Almaty:
Kazakh University Press.
4.
Ermekov, M.B. (2021). Modern methods for processing whey and cottonseed.
Biotechnology Bulletin, 14(1), 33-40.
5.
National Standard of the Republic of Kazakhstan (GOST 3625-2019). Technologies for the
production of dairy products.
6.
Smith, J. & Brown, L. (2020). Waste-free technologies in milk processing: a review. Journal
of Dairy Science, 103(7), 5678-5690.
7.
Lee, S.H. and Kim, Y.J. (2019). Use of whey protein concentrates in the food industry. Food
Science and Technology International, 25(4), 345-356.
