The use of by-products for the improvement of techno-functional properties of dairy products
Year: 2026
Type: article
Abstract: A significant challenge for the sustainable dairy sector is incorporating by-products generated during other food production and agricultural processes, such as fruit, vegetable, legume, oilseed, and grain production, into dairy products. In previous decades, by-products from these sectors were mainly used as feed for dairy cows and other animals. Currently, there is a trend to use these materials also in dairy production, for fortifying and developing novel dairy products. Additionally, their incorporation into dairy products offers the modification and enhancement of the technofunctional properties. This review summarises contemporary approaches and the current state of sustainable production in the dairy sector, with an emphasis on techno-functionality.
Source: Czech Journal of Food Sciences
Institution: Czech University of Life Sciences Prague
Language: English
Topic: Proteins in Food Systems
Subfield: Food Science
Domain: Life Sciences
Open Access status: gold
Estimated APC paid: $609
OpenAlex ID: W7154715918