DEVELOPMENT OF A CHEESE PRODUCT WITH VEGETABLE PROTEIN

Abstract

Hard cheese is one of the most popular food products in the world. The development of new types of products, in which animal protein is partially or completely replaced by vegetable protein, and the expansion of the assortment of cheese products from vegetable raw materials with high biological and nutritional value and excellent sensorial properties is an urgent task for producers of dairy products. The purpose of this work was to investigate the possibility of adjusting cheese recipes due to the addition of vegetable proteins and to determine the influence of soy proteins on the functional-technological and organoleptic properties of cheese products. In order to increase the biological and nutritional value of cheese, isolate soy protein (ISP) was used in the amount of 5% and 10% in the production of experimental samples of cheese. The recipe and production technology of "Cachotta" cheese was taken under control. Experimental cheese samples were produced at the experimental cheese factory of the Department of Technology and Safety of Sumy National University using raw materials and materials that meet the requirements of current standards. The cheese was made according to the traditional technological scheme for the production of "Cachotta" cheese. In the experimental samples, the difference is the initial enzymatic processing (hydrolysis) of soy proteins, which improves the coagulation of the milk-soy mixture – the formation of a curd clot. Hydrolysis of soy proteins also produces peptides and amino acids that form better complexes with casein micelles. The pH, dry matter content, protein content, fat content, and salt content were determined in the experimental cheese samples according to generally accepted methods. that an increase in the amount of soy protein input contributes to an increase in the content of protein substances in the finished cheese. At the same time, knowing the amino acid composition of soy and milk proteins, it can be predicted that the biological value of experimental cheese samples increases. The test samples of cheeses demonstrated the typical desirable sensory characteristics of the semi-hard "Cachotta" cheese as close as possible to the control sample. However, the sample with 5% ISР content is rated superior to the 10% ISР sample in terms of uniformity of color and texture, the presence of a creamy taste and smell, the absence of a bitter, grassy smell, and a faint soy flavor. Thus, according to the organoleptic evaluation, the soy protein content of 5% is recommended for the production of cheese, which makes it possible to obtain a product with excellent sensory indicators and increased biological value.