Biological processes affecting energy efficiency and energy saving in the technology of fermented milk products

The production of dairy products is classified as an energyconsuming industry, which due to the use heat exchange processes involving steam a carrier. Indicators energy efficiency and conservation in fermented milk products, including cottage cheese, may sharply decrease violations fermentation process raw milk. intervention biological factor – development viruses that lyse cells lactic acid bacteria, leads inhibition or suspension fermentation. This affects quality safety resulting need re-implement technological increase consumption. Researches on detection bacteriophages course for cheese yogurt showed presence phages at all stages technology products. Areas were identified where detected large numbers, could negatively affect data obtained allowed us identify critical control points yogurt, should be monitored prevent occurrence additional costs.