Improving dairy product technology through the addition of plant-based raw materials

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 consumer perception. The research results demonstrate that the use of soy protein contributes to the development of modern dairy production methods and improves product quality. This technology offers potential for the creation of functional and dietary products and may serve as a valuable scientific basis for improving dairy quality and refining production technologies. The conclusion confirms that a dairy-protein product with added soy concentrate is suitable for use as a functional food. Given the nutritional value of the product and the availability of raw materials, its industrial-scale production is recommended.

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