E3S Web Conf.
Volume 279, 2021III International Conference “Energy Efficiency and Energy Saving in Technical Systems” (EEESTS-2021)
|Number of page(s)||6|
|Section||Energy Efficiency and Energy Saving in the Technological Processes of the Agro-Industrial Complex|
|Published online||01 July 2021|
Biological processes affecting energy efficiency and energy saving in the technology of fermented milk products
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: firstname.lastname@example.org
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.
© The Authors, published by EDP Sciences, 2021
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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