msiСовременная наука и инновацииModern Science and Innovations2307-910XNorth-Caucasus Federal University10.37493/2307-910X.2026.2.7msi-1887Research ArticleТЕХНОЛОГИЯ ПРОДОВОЛЬСТВЕННЫХ ПРОДУКТОВTECHNOLOGY OF FOOD PRODUCTSСовременные тенденции использования продуктов глубокого фракционирования молочного сырья в технологии функционального питанияModern trends in the use products of deep fractionation of dairy raw materials in functional nutrition technologyhttps://orcid.org/0009-0006-6104-9555ФурсоваС. И.FursovaS. I.

Софья Игоревна Фурсова – аспирант, ассистент кафедры прикладной биотехнологии факультета пищевой инженерии и биотехнологий имени академика А.Г. Храмцова, Северо-Кавказский федеральный университет

+79624278976

д. 1, ул. Пушкина, Ставрополь, 355017

Sofya I. Fursova – postgraduate student, assistant of the Department of Applied Biotechnology, Faculty of Food Engineering and Biotechnology named after Academician A.G. Khramtsov

1, Pushkin St., Stavropol, 355017

fursonya@yandex.ruhttps://orcid.org/0000-0001-8460-2954ЛодыгинА. Д.LodyginA. D.

Алексей Дмитриевич Лодыгин – доктор технических наук, доцент, заведующий кафедрой прикладной биотехнологии, главный научный сотрудник научно-исследовательской лаборатории пищевой и промышленной биотехнологии, факультет пищевой инженерии и биотехнологий имени академика А.Г.      Храмцова,             Северо-Кавказский     федеральный   университет   

+79288263918

д. 1, ул. Пушкина, Ставрополь, 355017

 

Aleksei D. Lodygin – Dr. Sci. (Techn.), Associate Professor, Head of the Department of Applied Biotechnology, Chief Researcher of the Research Laboratory of Food and Industrial Biotechnology, Faculty of Food Engineering and Biotechnology named after Academician A.G. Khramtsov

1, Pushkin St., Stavropol, 355017

allodygin@yandex.ruhttps://orcid.org/0000-0002-5396-1548ЕвдокимовИ. А.EvdokimovI. A.

Иван Алексеевич Евдокимов – доктор технических наук, профессор, член-корреспондент РАН, заведующий базовой кафедрой технологии молока и молочных продуктов

д. 1, ул. Пушкина, Ставрополь, 355017

+78652956800

Ivan A. Evdokimov – Dr. Sci. (Techn.), Professor, Corresponding Member of the Russian Academy of Sciences, Head of the Basic Department of Milk and Dairy Products Technology

1, Pushkin St., Stavropol, 355017

ievdokimov@ncfu.ruСеверо-Кавказский федеральный университетРоссияNorth-Caucasus Federal UniversityRussian Federation202625082026028098Copyright © Фурсова С.И., Лодыгин А.Д., Евдокимов И.А., 20262026Фурсова С.И., Лодыгин А.Д., Евдокимов И.А.Fursova S.I., Lodygin A.D., Evdokimov I.A.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://msi.elpub.ru/jour/article/view/1887

В статье рассматриваются перспективы использования вторичного сырья, в частности ретентатов, пермеатов, молочной сыворотки и сухого молока, для создания функциональных продуктов, в том числе безлактозных; представлен состав концентратов, динамика производства и потенциал применения в различных областях. Установлено, что ретентат является богатым источником компонентов, включая фосфолипиды, сывороточные белки и другие компоненты, обладающие высокой биологической активностью, в связи с чем являются перспективным сырьём для создания функциональных продуктов. Актуальность темы обусловлена ростом спроса на полезную пищу и продукты с улучшенными свойствами. 

This article examines the potential for using secondary raw materials, specifically retentates, permeates, whey, and milk powder, to create functional products, including lactose-free ones. It presents the composition of the concentrates, production trends, and potential applications in various fields. It has been established that retentate is a rich source of components, including phospholipids, whey proteins, and other components with important biological activity, making it a promising raw material for creating functional products. The relevance of this topic is driven by the growing demand for healthy foods and products with improved properties.

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The authors declare that there are no conflicts of interest present.