The use of dairy products in the recipes of sausage products allows to significantly improve the nutritional, consumer and structural-mechanical properties of the finished products. There are several technological ways to add additional milk proteins to the recipes of sausage products, in particular semi-smoked sausages. The introduction of these components is possible by adding milk protein in the form of dry components or mixtures, using ready-made products (cheese and cheese products), as well as making protein and protein-fat products based on milk components, which can also be used as fillers for semi-smoked sausages. Protein is a very important component of milk, as it largely determines its nutritional value and suitability for processing. Cow's milk contains on average about 3–4 % protein, and this is the sum of two main fractions, i.e. casein and whey proteins, which make up about 80 % and 20 % of nitrogenous protein compounds, respectively. The mentioned fractions differ in their physical and chemical properties, and their use is the basis for the production of various milk protein preparations. Among them, products containing almost exclusively casein proteins (casein and caseinates), whey proteins (concentrates and isolates of whey proteins) or complexes of these proteins (co-precipitates and proteins) can be distinguished. Among the functional properties of milk proteins, high indicators of moisture retention capacity, emulsion stability and emulsifying capacity should be noted. The use of ready-made cheeses in sausage recipes allows you to significantly expand the assortment and improve the organoleptic properties of the finished products. In the results of the work, options for adding additional milk protein to the recipes of semi-smoked sausages are described: in the form of dry components; in the form of ready-made rennet cheeses; in the form of developed protein-fat products (cheese analogues) using dry milk protein preparations. The main physico-chemical and structural-mechanical indicators of finished sausage products were studied and the rational composition of semi-smoked sausage recipes using milk protein was determined.