Multidisciplinary Journal of Science and Technology

TECHNOLOGICAL AND NUTRITIONAL BASIS OF USING SOYBEAN AS A RAW MATERIAL TO REPLACE MILK IN CHEESE PRODUCTION

Bo‘riyeva Zarnigor

Termiz davlat muhandislik va agrotexnologiyalar universiteti, 2 – kurs talabasi

Abdullayev Ilxom

Termiz davlat muhandislik va agrotexnologiyalar universiteti dotsenti.

Keywords: This article examines the technological and nutritional potential of soybean as a milk-substitute raw material in cheese production. A review of recent scientific literature shows that soybean is a high-value plant protein source containing about 36–40% protein, while its major storage fractions, β-conglycinin (7S) and glycinin (11S), play a decisive role in coagulation, gelation, and structure formation in soy-based cheese-like products. The paper discusses the main technological stages of processing soybeans into cheese analogues, including soymilk preparation, coagulant selection, texture development, reduction of beany flavor, and inactivation of antinutritional factors. The analysis indicates that soybean can serve as a promising base for lactose-free, functional, and dietetic cheese alternatives.

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Abstract

This article examines the technological and nutritional potential of soybean as a milk-substitute raw material in cheese production. A review of recent scientific literature shows that soybean is a high-value plant protein source containing about 36–40% protein, while its major storage fractions, β-conglycinin (7S) and glycinin (11S), play a decisive role in coagulation, gelation, and structure formation in soy-based cheese-like products. The paper discusses the main technological stages of processing soybeans into cheese analogues, including soymilk preparation, coagulant selection, texture development, reduction of beany flavor, and inactivation of antinutritional factors. The analysis indicates that soybean can serve as a promising base for lactose-free, functional, and dietetic cheese alternatives.

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