The Kazakh Scientific Research Institute of the Processing and Food Industry is implementing a project for the efficient use of milk whey. Scientists are developing technologies for the deep processing of whey and its application in the production of fermented and cheese products. Based on whey, protein-carbohydrate concentrates are created, which are combined with plant raw materials. This will make it possible to increase the nutritional value of products and solve the problem of rational processing of by-products of the dairy industry.
The developed technologies will allow for the establishment of new types of kefir, cheese products, and condensed milk products with improved functional properties. In the future, it is planned to introduce these technologies at dairy enterprises in Kazakhstan.