Belarus advances dairy innovation with new functional and protein-rich products
Researchers are expanding technologies for specialised dairy ingredients, starter cultures and lactose-free products
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Photo source: esilzengin / iStock
Belarusian specialists are developing a new generation of dairy products and ingredients in line with global industry trends, according to Natalya Furik, First Deputy Director of the Institute of Meat and Dairy Industry. This was reported by BelTA, a partner of TV BRICS.
In recent years, researchers have expanded the production technologies for dried dairy products, including mixes for ice cream, powdered beverages and milkshakes. The institute has also developed technologies for instant skimmed and whole milk powders and is preparing solutions for standardised dry mixtures used in the production of protein-rich products such as curd and cheese.
The institute is also focusing on high-value dairy ingredients. Specialists have developed whey and milk protein concentrates, caseins and caseinates, while work on micellar casein is now underway. Natalya Furik noted that researchers have additionally created technologies for producing permeates, lactose and lactoferrin, supporting the further development of specialised dairy ingredients.
Another area of research involves starter cultures. The institute maintains the national collection of industrial starter strains and bacteriophages, enabling the creation of cultures for various cheese types. Current projects include frozen starter cultures for Maasdam-style cheeses, cultures for stretched-curd cheeses and solutions for low-fat cheeses designed to preserve the flavour characteristics of traditional varieties.
Researchers are also expanding the range of functional dairy products. Recent developments include low-lactose and lactose-free ice cream, cheese and other dairy products. At the same time, specialists continue to work with probiotic cultures and have developed technologies for yoghurt and fermented products made from sheep’s milk, which is considered a promising raw material for high-protein dairy foods and cheeses.
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