The Institute of Meat and Dairy Industry offers food producers a technology for producing boiled condensed milk products with reduced disaccharide content using whey to organize the production of new types of condensed milk products with low lactose content under a commercial agreement with technical assistance and/or a licensing agreement and is looking for partners to conclude a research cooperation agreement.

A line of cooked condensed milk products with reduced disaccharide content, both skim and reduced-fat, and a production technology using selective milk raw material modification methods have been developed.

In terms of quality and safety, these cooked condensed milk products meet the requirements established by Technical Regulatory Legal Acts (TRLA) TNPA, SanPiN No. 52 of June 21, 2013, GN No. 52 of June 21, 2013, and TR CU 033/2013.

The main purpose of this product is to expand the range of high-quality domestically produced canned milk products, organize the production of new types of condensed milk products based on hydrolyzed whey and low-lactose milk fat, suitable for people with partial lactose intolerance, and reduce raw material costs.

Cooked condensed milk products are intended for sale, direct consumption, and use as raw materials in food products (e.g., confectionery).

The number of people diagnosed with alactasia increases annually in Belarus and neighboring countries. This restricts the consumption of traditional dairy products, resulting in a deficiency in a number of essential nutrients. To ensure adequate nutrition for these individuals, the production of low-lactose and lactose-free dairy products is necessary.

Contracts may be concluded with processing plants to refine the technology for producing canned milk products in accordance with the developed technical regulations and technical documentation.

The information is published in the Album of Promising Developments of Organizations of the National Academy of Sciences of Belarus for the Real Sector of the Economy (2023), pp. 411-412. (in Russian)

Low-lactose boiled condensed milk products contain reduced amounts of added sugar due to the increased sweetness of monosaccharides (glucose and galactose) formed during the enzymatic hydrolysis of lactose.

The economic impact of this development is achieved by expanding the range of high-quality domestically produced milk products and reducing raw material and material costs.

The average cost of boiled condensed milk products based on hydrolyzed whey and milk fat is 10-15% lower than the cost of boiled condensed milk with 8.5% sugar due to the use of whey and resource-saving technologies in production.

The social impact lies in the development of new types of condensed milk products based on hydrolyzed whey and milk fat with low lactose content, accessible to people with partial lactose intolerance. A new technology for producing boiled condensed milk products with reduced disaccharide content expands the production capabilities of the country's dairy canning industry by utilizing a promising raw material: whey. The production technology utilizes a combination of baromembrane treatment and enzymatic hydrolysis of whey.

Manufacturers: OJSC Glubokskiy MKK, LLC Fruit Flavors Factory.

1. Method for producing a composite condensed milk product with sugar (variants): application 20130794 Republic of Belarus / L. N. Sokolovskaya, O. V. Dymar; publication date: 28.02.2018. (in Russian)
2. Low-lactose boiled condensed milk products with sugar: TU BY 100098867.417 – 2016. – Introduced on 20.01.2017 (state registration No. 049062 dated 13.01.2017). – Minsk: Institute of Meat and Dairy Industry, 2016. (in Russian)
3. Low-lactose boiled condensed milk products with sugar: TU BY 100098867.450–2016. – Introd. 20.01.2017. – Minsk: Institute of Meat and Dairy Industry, 2016. (in Russian)

The Republican Unitary Scientific and Production Subsidiary Enterprise "Institute of the Meat and Dairy Industry" of the Republican Unitary Enterprise "Scientific and Practical Center for Foodstuffs of the National Academy of Sciences of Belarus" is a leading enterprise developing technologies and new products for the meat and dairy industries.

The Institute's activities are aimed at improving and providing scientific support to the dairy and meat industries of the Republic of Belarus and include the following key areas:

- Development of new types of meat and dairy products, resource- and energy-saving, innovative, and import-substituting technologies for the production of dairy and meat products.

- Development and improvement of technologies for the production of bacterial starter cultures for the dairy industry and biopreservatives for the agro-industrial complex, as well as functional, specialized, and baby food products.

- Production of dry and frozen starter cultures and biopreservatives for the processing industry and the agro-industrial complex.

- Ensuring the functioning and development of the Republican Collection of Industrial Strains of Starter Cultures and Their Bacteriophages – a national treasure of the Republic of Belarus (Resolution of the Council of Ministers of December 19, 2016, No. 1043).

- Conducting quality and safety testing of raw materials and finished products.

- Developing harmonized technical regulations and technical documentation for standardization and regulation in the meat and dairy industries.

- Developing new technologies and means for sanitizing process equipment and production facilities.

- Developing modern organizational and economic approaches and mechanisms aimed at improving the efficiency and competitiveness of the meat and dairy industries.

- Organizing and conducting scientific and practical events and training courses aimed at enhancing the professional skills and knowledge of enterprise employees.

- Providing scientific and technological support for the development and modernization of the meat and dairy industries, and providing scientific, methodological, and advisory assistance.

The Institute's research is relevant, reflects the real needs of the meat and dairy industries, and is aimed at reducing resource consumption, import substitution, increasing the biological value of products, and expanding their range.

- Quality management system in accordance with the requirements of STB ISO 9001-2015.
- Food safety management system based on hazard analysis and critical control points ( Hazard Analysis and Critical Control Points HACCP-system) in accordance with the requirements of STB 1470-2012.
- Halal system in compliance with UAE GSO 2055-1:2015.

Manufacturers interested in acquiring the technology for producing boiled condensed milk products with reduced disaccharide content using whey to establish the production of new types of low-lactose condensed milk products under a commercial agreement with technical assistance and/or a licensing agreement.

Partners interested in developing the technology for producing boiled condensed milk products with reduced disaccharide content using whey to establish the production of new types of low-lactose condensed milk products under a research cooperation agreement.