DEVELOPMENT OF PRODUCTION TECHNOLOGY FOR SOYA CURDS WITH STRAINS LAKTOBACTERIUM HELVETICUM, STREPTOCOCCUS SALVARIUS INVOLVED

Abstract

The paper presents major research data about curds production based on soya milk with the culture of Lactobacterium helveticum, Streptococcus salivarius involved. The soya curds, whatever way they could have been produced, are tasteless, their protein content twice exceeding milk curds though. To add the flavor to the pressed freshly made soya curds different spices of pepper, garlic, boiled vegetable water are supplemented. Soya cheese tofu is just a mere pressed soya curds. Lately, the tendency to expand utilization of non-costly soya protein has been great in world economy. At the present time, only 10 % of the soya cropping is used as the indirect source of protein at the international market. With people’s suffering allergy and congenital intolerance to proteins, particularly milk and grain crop proteins, soya stuffs are today’s sole alternative to them. Soya stuffs can substitute ordinary milk in the nutrition of people with congenital intolerance to lactose as well as diversify the diet for those with allergic response to milk and eggs. With respect to food, soya protein is easily digested, high nutritious, sufficiently balanced for amino acid composition. As for biological value, it can be compared to the proteins of milk, fish and beef. Besides, soya stuffs do not contain cholesterol.