Prospects of soft fresh cheese production in Kazakhstan
Journal Title: Бюллетень науки и практики - Year 2017, Vol 3, Issue 10
Abstract
In this article, the relevance of increasing the production of cheeses in the domestic market of the Republic of Kazakhstan is shown. In accordance with changes in the structure of the population’s nutrition and protein deficit, increasing attention is being paid to increasing the use of protein resources for food purposes, including the creation of new products. According to the Food and Agriculture Organization of the United Nations, the volume of world cheese production is constantly increasing. When polling the population in recent years it became clear that the cheese–curd market is waiting for the local producer. Therefore, the concept of development of low–cost cheeses remains to be topical — with high yield and accelerated maturation periods, which will be analogues of import–brand brands. The advantages of organizing the production of soft fresh cream cheese and cheese products of this type for domestic cheesemakers lie on the surface: this is a relatively new product for our market, soft cheeses have an extremely high yield, which makes their products very cost-effective, and this kind of cheese now has steady and constantly growing demand. The difference between fresh soft cheeses is that they are not pressed in production, the dairy raw material is gentle heat treatment, thanks to which useful substances remain intact in cheese. Proceeding from this, it can be concluded that the innovations and increase in the production of soft fresh cheese are real and possible and necessary.
Authors and Affiliations
Nina Alexeyeva, T. Narmetova
Keywords
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- EP ID EP296410
- DOI 10.5281/zenodo.1012280
- Views 102
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