Soy component in traditional recipes of fermented milk drinks

The article presents the relevance of including soy component in the recipes of many food products. The nutritional and biological value of soy protein composition is considered. The positive qualitative characteristics of soy and its disadvantages are noted, which make it difficult to widely introduce the soy component into food products. The influence of technological factors on the qualitative and quantitative changes in the amino acid composition of soy during its processing was studied. The comparative characteristics of the composition of soy substitutive and essential amino acids, soy products, and samples of milk-soy mixture are shown. The effect of the introduced dose of the soy component on the amino acid composition of the milk-soy mixture was established. A comparative analysis of the fermentation processes of skimmed milk, soy dispersion, and milk-soy mixtures with different soy component content is presented. According to the results of the tasting, milk and soy clots were evaluated. The optimal value of titratable acidity of samples of milk-soy clots obtained during fermentation was established, and their organoleptic characteristics were studied. The possibility of including milk-soy mixture in the recipes and using it as a basis for the development of traditional fermented milk drinks is justified.