The article presents an analysis of current trends in the development of the world market of milk and dairy products in the context of the transformation of consumer demand, environmental restrictions and regulatory initiatives. Based on data from the FAO, the OECD, the US Department of Agriculture and analytical agencies, regional features of dairy production and exports, as well as forecasts for the short and medium term, are considered. It has been established that a steady increase in demand and production is observed mainly in Asian countries (India, Pakistan), where consumption is focused on fresh dairy products, while in countries with developed economies there is an increasing interest in processed categories: cheeses, functional products and dairy ingredients. Key export positions of dairy products have been identified: butter, cheese, milk powder, characterized by high added value and stable external demand. Changes in consumer preferences are considered, including a growing interest in plant-based alternatives, lactose-free products, sustainable packaging and clean label concepts. A special emphasis is placed on the influence of medical and behavioral factors, such as the spread of GLP-1 therapy, which contributes to the growth of demand for protein and functional products.

В статье представлены результаты анализа текущего состояния и тенденций развития молокоперерабатывающей отрасли в Республике Беларусь в сопоставлении с основными странами-производителями и странами-экспортерами на мировом рынке молока. Определены ключевые направления развития отечественной молокоперерабатывающей промышленности, обозначенные в Стратегии развития молокоперерабатывающей отрасли до 2035 года. Установлены перспективные сегменты и категории молочной продукции в обеспечении национальной продовольственной безопасности и реализации экспортного потенциала, включая: производство высокомаржинальных и востребованных на мировом рынке продуктов.

In today's highly competitive market economy with ever-increasing demands for product quality and safety, ensuring product traceability is becoming a key challenge for manufacturers and suppliers. Traceability is a system for monitoring and accounting for product movement at all stages of the supply chain – from the manufacturer to the end consumer. This not only increases trust in products but also reduces the risk of counterfeiting, improves product quality, and ensures their compliance with legal requirements. Digital labeling is one of the most effective methods of ensuring traceability; however, it is currently used primarily as a tool for market control and product circulation. The development of integrated digital traceability systems to ensure food safety and the legal circulation of food products is a promising area.

The article presents the results of a study of the specific promotion tools using in the segment of children's nutrition products in the dairy market. It has been established that the main feature of the promotion of these products is the presence of two audiences – target (children) and contact (adults), whose values and criteria for choosing a product vary, as well as the need for constant product updates in accordance with new trends in the market. The current tools and techniques for promoting children's nutrition products have been identified, including: using children's characters and mascots; following trends with an emphasis on product popularity; communication based on interactive tools; conducting social networks, advertising with bloggers and experts; organizing events for children and tastings; reasoned personal communication based on partnerships with specialized retailers; partnerships with children's institutions; promotions and discounts.

The issues of the development of the agricultural and food market based on the identification of potential growth areas - goods with a geographical indication - are discussed. A comprehensive analysis of international experience in the use of geographical indications has been conducted. Certain food products from Belarus have been identified that could become goods with a geographical indication. Fundamental directions for their promotion and positioning have been outlined.

This article explores the potential of using permeate, a by-product of milk processing, to create functional beverages. It analyzes international experience, exemplified by the sports drink GoodSport (USA), and examines the whey drink segment in the Republic of Belarus as the most technologically developed category. The study shows that the national whey drink market is evolving toward product range expansion and diversified flavor profiles and formats, confirming sustained consumer interest. A comparison with related categories (juice drinks and fruit drinks) highlights the price competitiveness of permeate-based beverages. Drawing on juice drink production data, the potential sales volume of permeate-based beverages in the first three years after launch was estimated. The findings confirm the prospects for developing the production and commercialization of permeate-based beverages in the domestic market.

The article outlines the theoretical and methodological issues of the practice of forming traditional engineering and economic competencies in the process of constructing predictive assessments of the development of the technological policy of the industry and sales of processing enterprises based on the "marketing mix" and understanding supply and demand as linear value chains. The author of the article identifies the features, factors and main trends in the development of the dairy industry in the direction of the production of organic and alternative dairy products.

The article presents a methodology for a comprehensive assessment of the efficiency of using the production and economic potential of meat processing enterprises. The system of individual indicators and integral indices of assessment in the context of productiontechnological, financial and economic, organizational and managerial, innovative, labor, marketing and export potentials is justified. A methodological approach to assessing the production capacity of a meat processing enterprise is proposed, taking into account the current operating conditions of meat industry entities (diversity and variability of the product range, technical equipment of production, operating modes of equipment).

The article presents an organizational and economic mechanism for increasing the sustainability of the feed base, which includes: setting tasks at the sectoral and intra-farm levels in accordance with strategic goals; highlighting the principles of a sustainable feed base; defining economic and organizational tools; and justifying the levels, criteria, and indicators of the sustainability of the feed base in agricultural organizations.

Studies were conducted to investigate changes in active acidity (pH) in milk samples fermented with strains of Lactococcus and Streptococcus thermophilus under different storage temperature regimes (+4°C, +8°C, and +12°C). It was established that +12°C represents a critical storage temperature, at which the active acidity decreased to pH 4.4 and below in all examined samples by the 7th day of storage. No statistically significant relationship was found between the decrease in active acidity and the saccharolytic profile of Streptococcus thermophilus cultures used for milk fermentation.

Nineteen samples of natural combinations of lactic acid bacteria were isolated from raw cow’s milk and spontaneously fermented dairy products. The obtained samples were identified using molecular genetic methods. The production-related properties and bacteriophage resistance of the natural combinations were investigated.

The article presents data on the reduction of the acidity of the nutrient medium by cultures of propionic acid bacteria. The period of maximum acid production relative to the increase in the optical density of the medium was determined. The profile of carbon source utilization by propionic acid bacteria cultures was also established and was shown to include a broad range of mono- and disaccharides, as well as the trisaccharide raffinose and polyhydric alcohols. The concentrations of organic acids after cultivation in a medium based on the fugate of homofermentative lactic acid bacteria containing lactic acid were determined: formic acid, 1.5–5.9 g/L; lactic acid, 0.2–4.9 g/L; acetic acid, 0.1–4.0 g/L; succinic acid, 0.4–2.9 g/L; propionic acid, 3.2–10.3 g/L. A decrease in lactic acid content by 0.3–28.6 g/L was also observed.

A total of 183 samples of dairy raw materials, industrial media, and fermented dairy products collected from dairy-processing enterprises of the Republic of Belarus were examined. Among phagepositive samples, 36.1 % contained lactophages of the 936 group, 25.1 % contained lactophages of the C2 group, and 19.1 % contained lactophages of the P335 group. Of the four bacteriophage groups infecting Streptococcus thermophilus, the cos group was the most prevalent (7.65 % of samples), followed by the 5093 group (3.28 % of samples), while bacteriophages of the pac and 987 groups were detected in 1.09 % and 1.63 % of samples, respectively. Phage associations comprising two to five types of lactic acid bacterial phages were identified in 60.5 % of the analyzed samples. The species composition of bacteriophages in different categories of fermented dairy products was analyzed.

The article presents the results of studies on the dynamics of acidification activity of six Streptococcus salivarius subsp. thermophilus cultures at temperatures applied in stretch-curd (pasta filata) cheese-making technologies, in order to assess the prospects of their use as components of multistrain frozen concentrated starter cultures. Using the iCinac fermentation monitoring system (AMC, France), the acidification kinetics of Streptococcus salivarius subsp. thermophilus strains 606 ST-A, 2083 ST-A, 2086 ST-A, 2756 ST-A, 2758 ST-A, and 2107 ST-A during growth in skimmed milk were investigated. Proteolytic activity of the strains at temperatures employed in stretch-curd cheese (pasta filata) production was evaluated using the M. E. Hull method as modified by M. V. Zalashko. It was established that proteolytic activity, expressed as mg% of tyrosine and tryptophan, is strain-specific for Streptococcus salivarius subsp. thermophilus and varies depending on technological parameters. The studied strains exhibited different intensities of acid production and levels of proteolytic activity during milk fermentation.

The properties of Lactobacillus sakei strains were evaluated with respect to their potential application in the production of fermented meat and dairy products. The studied strains were shown to exhibit antagonistic activity against technologically undesirable and pathogenic microflora, did not inhibit the fermentative activity of starter cultures, and exerted a positive effect on the organoleptic and structural-mechanical characteristics of fermented meat products.

The article presents the results of a study of hydrolysates obtained from a mixture of chicken egg yolk and skim milk using the enzyme preparation Alcalase under seven different substrate pretreatment regimes. The hydrolysates were evaluated according to biochemical characteristics, including amino nitrogen content, proteolytic activity (mg% of tyrosine and tryptophan), degree of hydrolysis, and depth of hydrolysis. Optimal pretreatment regimes for substrates based on a mixture of chicken egg yolk and reconstituted skim milk were identified; their application in hydrolysate production technology enables the obtainment of hydrolysates with the most favorable biochemical characteristics. In addition, a correlation was observed between the increase in active acidity during substrate hydrolysis and the biochemical properties of the resulting hydrolysates.

The article presents the results of studies on the effect of the content of somatic cells in raw milk on the quality indicators of fermented dairy products (yogurt, bio-yogurt, bio-product, sour milk, acidophilus, and kefir). It has been determined that it is advisable to use raw cow's milk with a maximum content of somatic cells of 400,000/sm³ when producing fermented dairy products.

The article presents an analysis of the study and determination of optimal technological conditions of hydrolysis of normalized milk mixture for the development of lactose-free cheeses. Three enzyme preparations of β-galactosidase from different manufacturers were selected and studied. The effects of temperature, enzyme dosage and mixing modes on hydrolysis were determined.

This article presents the effect of membrane materials on the efficiency of serum and milk protein extraction during ultrafiltration. This work emphasizes the need to optimize membrane technologies to achieve maximum quality and productivity in the production of protein ingredients, which opens up wide prospects for the food industry.

The activity of water in different types of dairy products was studied. Factors affecting the accuracy and reliability of the measurement results of water activity on the laboratory analyzer "HydroLab C1" were studied. Water activity was compared with the weight fraction of moisture/fat in the products.

The article presents the results of research on the features of mechanical and thermal processing of whey obtained during the production of protein products from goat and sheep milk.

An experimental installation for LED UV disinfection of raw milk in a Couette-Taylor type reactor has been developed. The influence of technological and physical and chemical factors on the effectiveness of decontamination of dairy raw materials during processing on an experimental sample of LED UV reactor has been investigated. The effect of LED UV treatment parameters on the disinfection of dairy raw materials has been analyzed. The main directions of implementation of LED UV treatment of dairy raw materials in the conditions of the Republic of Belarus are proposed.

The article presents the results of studies on the use of whey obtained during the production of protein products from goat and sheep milk for the production of dry dairy products. The ratio of processed sheep and goat whey products and similar products from cow's milk has been determined, and the formulation of dry dairy products using these products has been selected.

This article presents the results of a study examining the effect of lysozyme on the key physicochemical properties of cheeses. It was determined that the presence of butyric acid bacteria in cheeses alters the fatty acid composition of milk fat, increasing the content of butyric and stearic fatty acids and decreasing the content of palmitic acid.

The article presents the results of studies that have shown that natural cut meat products (thigh, shin, shoulder, knuckle, neck, fillet, tenderloin, sternumrib, and chest-abdomen) are heterogeneous in terms of their morphological composition, as well as their physical, chemical, and structuralmechanical properties. The moisture content in semi-finished products ranges from 44.0% to 73.8% and is closely related to the mass fraction of fat. The highest fat content was found in the sternal-rib (47.8±7.08 %) and thoracic-abdominal (57.7±0.54 %) parts, while the lowest was found in the tenderloin (4.64±1.63 %). The most "fullbodied" are the hip part without a shank (meatiness coefficient 10.5), the shoulder part without a shank (meatiness coefficient 9.0), and the loin (meatiness coefficient 4.7). The tenderloin, semi-finished products from the neck, hip, and shoulder parts, were characterized by the highest index of lean meat. It was determined that all boneless semi-finished products studied, with the exception of rib-chest and belly-chest, can be used for baby food. Semi-finished products from tenderloin, hip, shoulder, neck, and sirloin will be classified as Category A, while semi-finished products from shank and knuckle will be classified as Category B.

The article presents the results of research on the definition of rational technological methods and modes of production of boiled sausage products based on beef, characterized by the absence of heterocyclic aromatic amines. It has been established that in the production of sausage products, in order to reduce the content of potentially dangerous substances, it is recommended to use low–fat beef raw materials (hip part), the inclusion of vegetable raw materials in the products, cooking of prescription ingredients for 9 minutes (w=1500 revolutions per minute), forming sausage products into artificial shells, heat treatment in a steam convector at t = 105°C for 30 minutes (up to a temperature of 70 ± 2°C in the center of the loaf).

This article presents the results of studies examining the quality of beef trimmed with varying elastic and connective tissue content using slow and shock freezing techniques and the durability of low-temperature storage. A comprehensive analysis of the technological and structural-mechanical properties of the food products is also conducted. It has been established that shock freezing is a technologically sound and effective method of processing trimmed beef, ensuring comprehensive preservation of its quality characteristics during long-term low-temperature storage for up to 12 months. The obtained data allow us to recommend the use of shock freezing for maximum preservation of the quality of trimmed beef during long-term low-temperature storage.

The article presents the results of research to determine the rational technological parameters of preserving by-products of leather production for use in the manufacture of feed additives and animal feed. It was determined that the use of the feed antioxidant "Alniredox liquid", in amounts of 0.5 and 0.25 g per 1 kg, mixing of raw materials in a mixer with this antioxidant for 4 and 3 minutes (w=500 rpm), respectively, followed by drying at t=180°C for 0.5 hours at technological stage I, t=150°C for 2.5 hours at technological stage II, t=110°C for 2 hours at technological stage III (for fleshing), t=180°C for 0.5 hours at technological stage I, t=150°C for 2 hours at technological stage II, t=110°C for 2 hours − at the III technological stage (for flakes) allows for lower values of acid and peroxide numbers of products from this byproduct of the leather industry (up to 7.2 mg KOH/g and 0.05 % J2), including after 1 month of storage (t=2±2°C) (up to 6.7 mg KOH/g and 0.02% J2, respectively) compared to samples without the use of this preservative.

The article presents the results of studies to determine a set of functional properties of black beef albumin produced domestically (Belarus) and abroad (Netherlands) (including organoleptic properties, pH, emulsifying capacity and emulsion stability, gelling capacity, solubility, mass fraction of moisture, protein, fat, amino acid composition, and mineral content), which demonstrated the potential for its use in food products to increase the nutritional and biological value of meat products, enrich them with organic iron, and impart a more intense color to meat products.

The article presents the research results of determining the optimal technological parameters of drying mezdra for the manufacture of feed products. It has been established that the use of pre-cooking at a temperature of 105°C for 10 minutes, grinding on a spinning top with a hole diameter of 2–3 mm, step-by-step drying of mezdra (at a temperature of 180°C for 0.5 hours, 150°C for 2.5 hours, 110°C for 2 hours). It allows to manufacture products from this by-product of the leather industry, which is a significant source of protein (27.9 %), fat (14.0 %), and minerals – sodium (1160.0 mg/100 g), calcium (640.0mg/100 g), iron (530.0 mg/100 g), phosphorus (220.0 mg/100 g), magnesium (170.0 mg/100 g), as well as polyunsaturated fatty acids (1.76 %, including linoleic acid – 1.42 % of the total fatty acids), which confirms the high nutritional and biological value of this feed product, and also allows us to consider the possibility of its use as calcium, magnesium, sodium, etc. after studying the bioavailability of these essential micronutrients and the effect of introducing mezdra-based feed products into animal diets on the physiological parameters of their body.

The article presents the results of research to determine the optimal methods of manufacturing minced semi-finished products based on beef, which help prevent the formation of potentially dangerous substances in finished products. It has been established that for the production of chopped semi-finished products characterized by the absence of heterocyclic aromatic amines, it is recommended to use low‒fat raw materials - beef of the highest grade, the manufacture of products weighing no more than 75 g, the inclusion in the formulations of auxiliary raw materials - onions (2 %), breadcrumbs, etc., frying in olive oil or sunflower oil with the addition of olive oil (ratio 3:2) (V (oil) = 3 % by weight of the raw material) at low temperature (t = 115°C) during 15 minutes or steam convector treatment at t = 105 °C for 30 minutes.

In the course of the study, it was revealed that as the number of cycles of using the working solution increases, changes in its physical and chemical properties are observed. The concentration of active alkali decreased after each cycle, which is due to the neutralization of contaminants and partial dilution. The COD value increased proportionally to the number of cycles, indicating the accumulation of organic compounds. The microbiological indicators indicate the need to limit the number of repeated applications of the solution to prevent the accumulation of persistent contaminants and microorganisms.