Cheese Open Expert Highlights Whey Processing for Enhanced Cheese and Curd Yield

The proposed approach involves replacing 2.5 to 5% of the standardized mixture with microparticulate in cheese production. The protein component is derived from the enterprise’s own whey and is then reintroduced into the production process.

According to the presentation, the technology can be applied in the production of cheese, curd, cream cheese, sour cream, kefir, and high-protein fermented dairy drinks. Microparticulate binds free moisture, affects product consistency, and can partially substitute for milk fat.

Unlike standard whey protein concentrate, which can form a dense gel or precipitate upon heating, microparticulated protein maintains thermal stability. Its particles are similar in size to fat globules, giving the product a creamier texture.

The speaker presented calculations based on data from a Belarusian dairy processing plant for 2026. The project involved returning microparticulate to mixtures for cheese and curd production, as well as its use in drinks.

According to the company’s assessment, the cost of implementing such a project starts at €2.5 million, with an estimated payback period of about 16 months. These figures pertain to the technological scenario presented by the company and may vary depending on processing volumes, raw material composition, equipment load, and the enterprise's product range.