ECONOMIC ASPECTS OF THE PRODUCTION OF HARD CHEESES ON THE BASIS OF A FARM
Issue № 4, 2023, article № 9, pages 87-93
Section: Economics of agribusiness sectors
Original language title: ЭКОНОМИЧЕСКИЕ АСПЕКТЫ ПРОИЗВОДСТВА ТВЕРДЫХ СЫРОВ НА БАЗЕ ФЕРМЕРСКОГО ХОЗЯЙСТВА
Abstract: The development of domestic dairy farming is directly related to the organization of an efficient milk processing system. At the same time, its most important direction is the production of hard cheeses, the production of certain types of which (for example, Parmesan) can be carried out for several years. Most of the cheeses presented in retail chains have the most mediocre characteristics, due to the mass production. The solution to this problem, based on the generalization of the best practices of countries with developed cheese making (Italy, Switzerland, France, etc.), can be the development of farm cheese factories using high-quality raw materials of their own production. In partic-ular, in this work, the technological and economic features of the production of hard cheeses, including experimental ones, were studied on the basis of LLC "Farm "Alexandrovskaya Sloboda" Konakovsky district of the Tver region. As a result of scientific research, a recipe was developed and an experimental hard cheese was produced with the addition of dark beer, which, due to partial chedderization and intensive lactic acid fermentation, was distinguished by an unusual pleasant taste and aroma. The release of this product provided an increase in the amount of profit received relative to the classic hard cheese by 30%, increasing the competitiveness and optimization of the economic activity of the cheese factory. Thus, expanding the range and improving the quality of products is the basis for the effective activity of the farm cheese making.