Improving dairy product technology through the addition of plant-based raw materials
Zh. T. Bukabayeva, U. E. Assanova, A. E. Tursynkhanova, R. U. Ashakayeva, B. N. Kasymhanova
The Journal of Almaty Technological University
Abstract
This article examines the reserves of raw materials used in the dairy industry of Kazakhstan, their comparative costs, as well as issues related to the improvement of dairy production technology through the incorporation of plantbased raw materials, particularly soy protein. Soy protein is a complete plant-based protein with high nutritional value and a well-balanced amino acid composition. Its inclusion in dairy products enhances product structure, increases nutritional and biological value. The article describes the technological advantages obtained by adding soy protein to dairy products: improved product stability, extended shelf life, reduced fat content, and economic efficiency. It also discusses the organoleptic properties of soy protein, its role in production processes, and consum