Belarus is accelerating dairy innovation with the development of a new generation of functional and protein-rich dairy products aligned with evolving global consumer demand. According to Natalya Furik, First Deputy Director of the Institute of Meat and Dairy Industry, researchers have expanded production technologies for dried dairy products, including mixes for ice cream, powdered beverages and milkshakes, while also developing technologies for instant skimmed and whole milk powders.
The institute is preparing standardized dry mixtures for manufacturing protein-rich products such as curd and cheese and has developed high-value dairy ingredients including whey protein concentrates, milk protein concentrates, caseins and caseinates, with micellar casein currently under development. Researchers have also created technologies for producing permeates, lactose and lactoferrin, strengthening Belarus’ portfolio of specialized dairy ingredients.
In addition, the institute maintains the country’s national collection of industrial starter strains and bacteriophages, supporting the development of cultures for various cheese types, including Maasdam-style cheeses, stretched-curd cheeses, and low-fat cheeses that retain traditional flavour characteristics. The research programme also includes low-lactose and lactose-free ice cream, cheese and other dairy products, alongside probiotic cultures and technologies for yoghurt and fermented products made from sheep’s milk, which is viewed as a promising raw material for high-protein dairy foods and cheeses. The initiative reflects Belarus’ continued investment in value-added dairy innovation and specialized nutrition.
Source: Dairynews7x7 29 June, 2026 Read full story here
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