Study of coagulation of milk substitutes based on plant proteins and whey

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Whey is a by-product of milk processing. Until recently, it simply merged into the sewer. Currently, whey is considered as a source of such valuable products as whey proteins, lactose and its derivatives. Recently, there has been a marked increase in interest in milk substitutes based on plant raw materials. One of the most famous sources of raw materials for milk substitutes and products of its processing since ancient times is soybean. This study is devoted to the possibility of creating combined products based on the coagulation of soy milk with the addition of whey proteins. Experiments were carried out on the coagulation of natural and reconstituted soy milk with the addition of reconstituted cheese whey. Studies have shown that the addition of 1% cow’s milk whey proteins, which significantly increase its nutritional value, to soy milk does not change its coagulation properties, so the production of food based on coagulation of soy milk with the addition of whey proteins will not require any significant change in technological processes.