Determination of Optimal Protein Amount in Macedonian White Brined Cheese

Makarijoski, Borche (2023) Determination of Optimal Protein Amount in Macedonian White Brined Cheese. International Journal of Research and Review, 10 (7). pp. 283-287. ISSN 2454-2237

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Abstract

White brined cheese is a popular dairy product
that is enjoyed by people all over the world. One
of the key nutrients found in white cheese is
protein, which plays a crucial role in maintaining
the health and function of the human body. This
protein is an essential nutrient that is required by
the body for a range of functions, including
building and repairing tissues, supporting
immune function, and regulating hormone
production. In this research paper the optimal
protein amounts for Macedonian white brined
cheese were determined. White brined cheese is
Macedonian traditional product with specific
taste and quality parameters. Four variants of
Macedonian white brined cheese were analysed
for their protein amount during ripening period of
60 days. The protein amount of white brined
cheese comes primarily from casein, which is a
slow-digesting protein found in milk. Casein is
considered a high-quality protein, as it contains
all the essential amino acids required by the body
to build and repair tissues. According to the data
obtained from the laboratory analyses, it was
determined that the optimal range for protein
amount in Macedonian white brine cheese was
between 12.91±0.01% to 13.18±0.01%. Also it
was determined that the protein level in analysed
cheese samples were statistically significant at
level p<0.05;
Keywords: white brined cheese, protein, casein,
optimal amount;

Item Type:	Article
Subjects:	Scientific Fields (Frascati) > Agricultural Sciences > Animal and diary science
Divisions:	Faculty of Biotechnical Sciences
Depositing User:	PhD Goran Mihajlovski
Date Deposited:	25 Dec 2023 11:37
Last Modified:	25 Dec 2023 11:37
URI:	https://eprints.uklo.edu.mk/id/eprint/9450

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