RATIONAL USE OF SECONDARY DAIRY RESOURCES

Abstract

This article analyzes the importance of the rational use of secondary resources derived from dairy products. In the dairy industry, secondary by-products, such as whey and cream mixtures, contain proteins, lactose, and minerals of high nutritional value. This article explores technologies for processing these secondary resources and their economic and environmental benefits. The study aims to develop approaches focused on resource conservation by reducing waste in the dairy industry and creating new revenue streams.