Free Amino Acid Profiles of Macedonian White Brined Cheese

Makarijoski, Borche and Dimitrovska, Gordana and Karapetkovska - Hristova, Vesna and Josevska, Elena (2021) Free Amino Acid Profiles of Macedonian White Brined Cheese. Asian Journal of Chemistry, 33 (12). pp. 2989-2992.

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Abstract

The present work is focussed to determine the Macedonian white brined cheese’s free amino acid profile. Four variants of the Macedonian white brined cheese to analyze and determine free amino acid concentration; cheese samples define the Macedonian white brined cheese as a typical cheese. All free amino acids were specified, except the amino acid tyrosine. The detected amino acids in the tested cheese variants were present in different but approximate parameter values. The estimated essential free amino acids, the concentration of lysine was found highest in all examined samples with values from 26.40 ± 0.02 mg% to 28.20 ± 0.04 mg% and the concentration of threonine
was the lowest from 3.19 ± 0.02 mg% to 3.32 ± 0.02 mg%). In the detected unessential free amino acids, the concentration of aspartic amino acid was highest in all the samples with values from 11.02 ± 0.05 mg% to 11.32 ± 0.03 mg% and the concentration of proline was at the lowest level from 4.16 ± 0.06 mg% to 4.22 ± 0.04 mg%.
Keywords: White-brined cheese, Free-amino acids, Concentration, Fermentation.

Item Type:	Article
Subjects:	Scientific Fields (Frascati) > Agricultural Sciences > Animal and diary science
Divisions:	Faculty of Biotechnical Sciences
Depositing User:	Prof. d-r Elenna Josevska
Date Deposited:	15 Feb 2023 11:03
Last Modified:	15 Feb 2023 11:03
URI:	https://eprints.uklo.edu.mk/id/eprint/7721

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