Composition and biological value of soft cheese with lupin concentrate

Data of the Scientific Research Institute of Lupin about lupin composition and properties as a potential source of food protein are given. Product of lupin processing-lupin paste concentrate is suggested to be applied as a component for soft cheese production. Results of the research of amino acid composition of the concentrate carried out in the SibNIPTIP are given. It has been established that application of the concentrate in soft cheese production allows receive a high quality product with organoleptic characteristics, high nutritive and biological values compatible with that of traditional soft cheeses.

Lupin, source of protein, lupin paste concentrate, amino acid composition, nutritive values