Tatiana Khoroshailo , Ksenia Bachinina , Alexander Tishchenko , Lidiya Zdanovskaya , and Yulia Alekseeva
E3S Web of Conferences 486, 03022 (2024) https://doi.org/10.1051/e3sconf/202448603022
[Conclusion
Thus, with the increase in information and the role of knowledge in human activity, there is a need to also use advanced automated, computerized and information technologies that are used on modern livestock farms in dairy farming. With loose housing, the use of innovative technical means increases productivity and facilitates the implementation of technological processes. The transformation of technology on the farm took place on the basis of its old material and technical base, was accompanied by rapid moral and technical aging of equipment and cooling of technology, which to date have practically not been updated and have exhausted their resources. Consequently, there is an urgent need to master new technology using automated technologies. With the introduction of new techniques, milk productivity in 2022 increased by 420.0 kg on average per cow per lactation. The practice of many farms in Russia and the Krasnodar Territory indicates that with free-stall housing and the creation of the necessary conditions using innovations in animal husbandry technology, high positive results can be achieved: high productivity of cows and the production of highquality milk with minimal costs.]
Innovative technology in dairy product processing refers to the adoption and application of advanced techniques and equipment that enhance the production, quality, efficiency, and safety of dairy products. This can include a variety of approaches, such as:
Automation and Robotics: Description: Use of automated systems for tasks like milk collection, pasteurization, and packaging. Benefits: Increased efficiency, reduced labor costs, and improved hygiene.
Membrane Filtration: Description: Techniques like ultrafiltration and microfiltration that separate components based on size. Benefits: Concentrates proteins or removes pathogens without heat, retaining more nutrients.
Non-Thermal Processing: Description: Methods like high-pressure processing (HPP) or pulsed electric fields (PEF). Benefits: Extend shelf life while preserving flavor, nutrients, and texture without the need for heat.
Biotechnology: Description: Use of microorganisms and enzymes to enhance fermentation processes for products like yogurt and cheese. Benefits: Improves flavor, texture, and health benefits of the final product.
Smart Packaging: Description: Packaging that monitors freshness, temperature, or microbial activity. Benefits: Informs consumers about product quality and extends shelf life.
Sustainability Technologies: Description: Methods to reduce waste, recycle water, and lower energy consumption. Benefits: Minimizes environmental impact and meets consumer demand for sustainable practices.
Data Analytics and IoT: Description: Use of data-driven insights and the Internet of Things for monitoring and optimizing production processes. Benefits: Enhances product consistency and reduces operational costs by predicting maintenance needs or optimizing supply chains.
These technologies contribute to improved product quality, increased production efficiency, and safer products for consumers.