Widespread attention of consumers to the cheese can be attributed to its high biological value, a wide range of flavors, and its long storage life.
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It should be noted that in the last decade was scientific evidence that formed during the ripening of cheese short chains of amino acids - oligopeptides - have the same biological activity as vitamins and hormones.
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Along with the cheese was very popular among the population use cottage cheese and cheese products, syrkovo.
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Production of the hundreds of thousands of tons, and can be read in conjunction with the release of dairy products as a powerful social factor to maintain and improve the health of workers of the country.
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A wide assortment of cheeses, a variety of shapes and sizes, a large proportion of the biological processes in the technology significantly complicate the development and introduction of mechanized and automated cheesemaking equipment. This difficulty can be overcome by creating equipment in the form of separate modules.
You can expect that the techniques of biotechnology in the future will serve to further increase the efficiency of cheese production. A more complete mastery of the processes of cheese ripening, the management of enzymatic reactions convert cheese mass for a given program will produce a variety of cheeses with complex flavors and merchandising properties scheduled, the optimum time.