Biological processes affecting energy efficiency and energy saving in the technology of fermented milk products

¹ K.G. Razumovsky Moscow State University of technologies and management (the First Cossack University), Laboratory of Design and implementation of personalized food products and diets, 109004 Zemlyanoy Valstreet 73, Russia
² Moscow State University of food production, Department of technology and biotechnology of milk and dairy products, 109316 Talalikhina street 33, Russia

^* Corresponding author: vigan5428@yandex.ru

Abstract

The production of dairy products is classified as an energyconsuming industry, which is due to the use of heat exchange processes involving steam as a heat carrier. Indicators of energy efficiency and energy conservation in the production of fermented milk products, including cottage cheese, may sharply decrease due to violations of the fermentation process of raw milk. The intervention of a biological factor – the development of viruses that lyse the cells of lactic acid bacteria, leads to the inhibition or suspension of fermentation. This affects the quality and safety of resulting products and the need to re-implement technological processes that increase energy consumption. Researches on the detection of bacteriophages in the course of technological processes for the production of cottage cheese and yogurt showed the presence of phages at all stages of the technology of fermented milk products. Areas were identified where bacteriophages were detected in large numbers, which could negatively affect the fermentation process of raw milk. The data obtained allowed us to identify critical control points in the technology of cottage cheese and yogurt, where bacteriophages should be monitored to prevent a decrease in energy efficiency and occurrence of additional energy costs.