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.
Highlights
The issues of improving energy efficiency at food enterprises are always in the spotlight, which is evidenced by the Energy Strategy of Russia for the Period up to 2030 approved by the Decree of the Government of the Russian Federation and the Law «On Energy Conservation and on Improving Energy Efficiency and Amendments to Certain Legislative Acts of the Russian Federation»
Technological processes of these products differ in energy consumption, and secondary, the biological factor - inhibition or stopping of the fermentation process as a result of the development of bacteriophages is not taken into account when evaluating energy efficiency
It was revealed that some isolated bacteriophages inactivated the bacteria of the Lactococcus genus, the seconds - Streptococcus salivarius subsp. thermophilus, and the thirds Lactobacillus delbrueckii subsp. bulgaricus), including those that are a part of starter cultures used in the surveyed enterprises. (Figure 2 a, b, c)
Summary
The issues of improving energy efficiency at food enterprises are always in the spotlight, which is evidenced by the Energy Strategy of Russia for the Period up to 2030 approved by the Decree of the Government of the Russian Federation and the Law «On Energy Conservation and on Improving Energy Efficiency and Amendments to Certain Legislative Acts of the Russian Federation». The most important tasks of the development of energy-saving technologies in the dairy industry include improving the quality and safety of products, deep and complete processing of raw milk, reducing losses, improving environmental friendliness of enterprises, etc. During the transition of enterprises to the best available technologies and preparation of the second edition of the information and technical reference book "Production of Beverages, Milk and Dairy Products", energy consumption of whole-milk products' technologies was researched. It was evaluated by the process parameters and technical characteristics of equipment used. Despite the fact that the phenomenon of bacteriophagy has been known and researched for a long time, the problem continues to arise in dairy enterprises, leads to negative results and stimulates further research [10, 11, 12, 13]
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