Innovative methods of reducing the cost of salted cheese production: new technologies and approaches

The research aims to reduce costs in the production of salted cheeses through the use of innovative technologies. The main objective of this work is to develop effective methods for optimizing the production cycle, including automation, the use of enzyme preparations, enhancing energy efficiency, and comprehensive by-product processing. An analysis of current and prospective technological solutions indicates that introducing automated control systems and alternative starter cultures can cut production expenses by 15–20%, decrease energy consumption by 10–12%, and increase productivity by 5–7%. The study has both scientific and practical significance, as it offers economically viable measures to modernize the dairy industry. The approaches developed help boost profitability and improve the quality of the final product, while simultaneously enhancing competitiveness and streamlining resource utilization. Moreover, the results can be successfully adopted by enterprises of any scale, facilitating equipment upgrades, improvements in quality control, and cost reductions. In addition, the concept takes environmental aspects into account, thus increasing the sustainability of the sector. Implementing the proposed technologies will strengthen producers’ positions on the market, expand product availability, and provide the industry with additional motivation for further development and cost reduction.

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