Annotation: In Kazakhstan, within the framework of the Program «Development of domestic value and export-oriented industries», new modern dairy enterprises are being actively modernized and new modern dairy enterprises are being created, where membrane processes are being introduced to concentrate the components of milk. This is necessary for the rational and integrated use of raw materials, including through the processing of secondary resources, the main of which is whey. Improving the production processes of traditional food products and developing innovative ones is possible only with the use of the latest technologies and technological equipment. Membrane processes are widely used for the use of fractionation and concentration of liquid dairy products, which allows for a new solution to the processing of raw materials and opens up opportunities in the development of new types of food products. The article is devoted to the issue of production and processing of whey in Kazakhstan. The main types of membrane technologies and the advantages of their use in the dairy industry in the Republic of Kazakhstan are considered. The role of membrane technologies in the processing of whey is substantiated, various methods of introducing membrane processing methods to ensure the demineralization of whey, obtaining products with high biological value and consumer properties, reducing the cost of energy carriers, reducing the volume of raw materials in order to save transport costs, non-waste processing of milk solids, recycling water are described. This article analyzes the problems of using resource-saving membrane technologies in the production of dairy products in the Republic of Kazakhstan, ways to solve existing problems associated with increasing the economic efficiency of enterprises. The favorable impact of the use of membrane technologies on the social and environmental aspects of whey processing in the country is substantiated.

Annotation: As part of solving the priority tasks set in the Address of the President of the Republic of Kazakhstan Kassym-Jomart Tokayev, a significant role is given to the development of the food industry, including dairy products. Big tasks are to be solved by branch science in the field of processing raw materials of plant and animal origin using the achievements of bio- and nanotechnologies to improve the quality, biological, nutritional value and food safety. New approaches are needed to organize the complex processing of plant and animal raw materials in order to improve the economic, social and environmental aspects of the production itself, as well as the life of the population of the Republic of Kazakhstan. Despite the extensive range of processed cheeses, it is constantly updated. This is due to the need to meet the requirements of nutritional science, changing consumer demand, as well as the availability of raw materials and considerations of the profitability of a particular type of cheese. The working hypothesis of the research was the assumption that for the melting of raw materials it is possible to use reagents that affect the active acidity of the medium, stabilize the structure, bind moisture and improve the consistency and organoleptic characteristics of the finished product. The article is devoted to the issue of the process of melting rennet cheeses. The purpose of the article is to show that the melting process is closely related to different forms of raw material protein micelles. In this article, the influence of the type and amount of melting salt on the formation of the structure of processed cheese is considered, the rheological indicators of experimental products are determined in accordance with the scoring of processed cheeses. The indicator of water activity (аw) was established, the microbiological parameters of the experimental products were determined.

Annotation: Main problem: recently, much attention has been paid to energy saving in production, especially when it comes to industrial units that burn fuel. There are several ways to maximize the use of the heat released during the combustion process, for example, to reduce the temperature of the flue gases at the outlet of the unit, by maximizing its use, both in the technological process itself and by installing additional heat-receiving units, for example, air heaters or other heaters. Another way to save money is to reduce heat losses through the lining of these high-temperature units. Metallurgical units that consume a large amount of energy and fuel require an analysis of their consumption, and ways to save their consumption based on the results of the analysis. Purpose: this article considers the possibility of replacing the existing inner insulation layer of the second and third sections of a high-temperature unit - a metallurgical furnace, with a new one with better technical and economic indicators. Methods: the possibility of replacing the existing inner insulation layer of the second and third sections of the high-temperature unit with a new one, with the best technical and economic indicators, was considered. The calculation of heat losses by thermal conductivity through the side surfaces and the roof with new insulation was performed, and the economic efficiency of the proposed solution was proved. Results and their significance: replacing the existing inner layer of insulation - refractory concrete PHLOCAST M30 (thermal conductivity coefficient from 1,4 to 1,45) with the proposed CERALIT GUN HK 70070 (thermal conductivity coefficient from 1,03 to 1,12) will reduce heat loss to the environment, and thus to reduce fuel consumption for the furnace.