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The use of by-products for the improvement of techno-functional properties of dairy products

Author

Listed:
  • Iveta Klojdová

    (Department of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Prague, Czech Republic)

  • Nujamee Ngasakul

    (DRIFT-FOOD, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences, Prague, Czech Republic)

  • Šarka Horačková

    (Department of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Prague, Czech Republic)

  • Eva Musilová

    (Department of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Prague, Czech Republic)

  • Ladislav Čurda

    (Department of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Prague, Czech Republic)

  • Jiří Štětina

    (Department of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Prague, Czech Republic)

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.

Suggested Citation

  • Iveta Klojdová & Nujamee Ngasakul & Šarka Horačková & Eva Musilová & Ladislav Čurda & Jiří Štětina, . "The use of by-products for the improvement of techno-functional properties of dairy products," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 0.
    • Handle: RePEc:caa:jnlcjf:v:preprint:id:218-2025-cjfs
    DOI: 10.17221/218/2025-CJFS
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