KemSU students (basic organization of the KuZbass REC) they are developing an alternative cheese production technology for the restaurant business

Students, undergraduates and postgraduates of Kemerovo State University are developing methods of food production aimed at reducing import dependence and developing health-saving technologies.

Students, undergraduates and postgraduates of Kemerovo State University are developing methods of food production aimed at reducing import dependence and developing health-saving technologies.

Within the framework of the "Startup as a Diploma" program, students of the Department of Animal Food Technology of the Technological Institute of Food Industry of KemSU are developing an alternative technology for the production of extracted cheeses, or pasta filata. In the future, they can be used to prepare pizza, burgers and other dishes in restaurants.

Research and development is aimed at import substitution of products of this group, reduction of the cost of the main raw materials components, reduction of waste in cheese production. Instead of the usual milk, natural milk powder components with unique physico-chemical properties are used for cheese production. According to their organoleptic characteristics, the prototypes are not inferior to cheeses developed using classical technology.

Anastasia Khlebnikova, a full-time undergraduate student of the Competitive Technologies of Meat and Dairy Products program, and Olesya Kalugina, a second-year graduate student, under the guidance of Marina Kurbanova, head of the department, are working on creating a prototype technology that will allow obtaining a product with the specified properties and composition.

source: https://xn--m1acy.xn--p1ai/en/news/studenti-kemgu-bazovaya-organizaciya-noc-kuzbass-razrabativayt-alternativnuy-tehnologiy-proizvodstva-sira-dlya-restorannogo-biznesa1652472556