Czech J. Food Sci., X:X | DOI: 10.17221/218/2025-CJFS

The use of by-products for the improvement of techno-functional properties of dairy productsReview

Iveta Klojdová ORCID...1, Nujamee Ngasakul ORCID...2, Šarka Horačková ORCID...1, Eva Musilová ORCID...1, Ladislav Čurda ORCID...1, Jiří Štětina ORCID...1
1 Department of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Prague, Czech Republic
2 DRIFT-FOOD, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences, Prague, Czech Republic

A significant challenge for the sustainable dairy sector is incorporating by-products generated during other

food production and agricultural processes, such as fruit, vegetable, legume, oilseed, and grain production, into dairy

products. In previous decades, by-products from these sectors were mainly used as feed for dairy cows and other animals.

Currently, there is a trend to use these materials also in dairy production, for fortifying and developing novel dairy

products. Additionally, their incorporation into dairy products offers the modification and enhancement of the technofunctional

properties. This review summarises contemporary approaches and the current state of sustainable production

in the dairy sector, with an emphasis on techno-functionality.

Keywords: valorisation of by-products; sustainable food chain; dairy science; texture; bioactive compounds

Received: December 31, 2025; Revised: February 27, 2026; Accepted: February 27, 2026; Prepublished online: April 17, 2026 

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