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Information × Registration Number 0226U002364, (0125U000850) , R & D reports Title To analyze the prospects for using protein components from secondary dairy raw materials in the production of food products popup.stage_title Провести аналіз перспективи використання білкових компонентів з вторинної молочної сировини у виробництві харчової продукції Head Verbytskyi Serhii B., к.т.н. Registration Date 24-02-2026 Organization Institute of Food Resources of the National Academy of Agrarian Sciences of Ukraine popup.description1 Substantiation of the scientific principles of the creation and possible and appropriate use in the food industry of food ingredients from dairy raw materials that imitate the organoleptic and technological properties of muscle raw materials of animal origin, primarily used for the production of various minced meat products popup.description2 The scientific novelty lies in the comprehensive substantiation of the possibility of using protein components from secondary dairy raw materials in the production of food products, in particular meat for partial and/or complete replacement of meat raw materials. According to literature data, the nutritional value of milk is due to the content of high-value protein substances, high calorie content of milk fat, easily digestible carbohydrates, vitamins, minerals. In the process of milk processing, the main components are used: proteins - 59%, milk fat - 98%, milk sugar - 40%. A significant part of malt substances remains in the composition of secondary dairy raw materials. Unlike plant proteins, milk proteins are easily broken down by the enzymes of the gastrointestinal tract and form peptides and free amino acids that are quickly absorbed into the blood. Their high biological value and technological properties allow them to be used as raw materials in various branches of the food industry: dairy, confectionery, oil and fat, meat. The use of secondary dairy raw materials and its components in the production of meat products has a positive effect on both the organoleptic and functional-technological properties of meat products, their biological and nutritional value. Based on the analysis of scientific and scientific and technical information, the possibility of using whey protein concentrates as protein substitutes for meat raw materials in meat products was considered in detail. The effect of whey protein concentrate with a protein content of 70% on the quality of meat products, namely boiled sausages, was studied. The feasibility and prospects of using protein components from secondary dairy raw materials in the production of food products, in particular meat, have been proven. Product Description popup.authors Sergii B. Verbytskyi Patsera Nataliia M. Bilukha Hennadii M. Moiseieva Liudmyla I. popup.nrat_date 2026-02-24 Close