Food Science and Technology
Available Online: http://www.ejpau.media.pl/volume20/issue1/abs-04.html
INFLUENCE OF MANUFACTURING TECHNOLOGY ON AMINO ACID COMPOSITION OF SOFT WHITE UNRIPENED CHEESE FROM SHEEP MILK
Tadeusz Pakulski1, Emilia Bagnicka2
1 Experimental Station Kołuda Wielka, National Research Institute of Animal Production, Janikowo, Poland
2 Institute of Genetics and Animal Breeding, Polish Academy of Sciences, Jastrzębiec, Poland
The aim of the study was to determine the effect of the production technology of soft white unripened cheeses from sheep milk on amino acid compositionof protein. Cheeses from the milk of Coloured Polish Merino sheep were made using four methods: (I) “traditional” rennet method – control; (II) calcium-rennet method; (III) acid-rennet method; (IV) acid-rennet method combined with heat treatment of the curd. The method of manufacturing influenced the content of solids, minerals, solids not fat, essential and non-essential amino acids, protein composition, and energy value of the product. Cheese I contained more solids, ash and solids not fat and had a higher energy value. Cheese III had the lowest mineral content. The highest content of essential and non-essential amino acids was obtained per kg of the cheese made by method II. In 100 g of protein from cheeses made by methods II and III there was more glycine, phenylalanine, tyrosine, lysine, methionine and cysteine, and less arginine compared to methods I and IV. Tryptophan was the limiting amino acid for WE and MH protein standards. EAA content of cheese protein was 41.66 (I), 45.26 (II), 44.41 (III) and 42.67 g/100 g (IV).
Key words: sheep milk, cheese, manufacturing method, composition, amino acids.
Experimental Station Kołuda Wielka, National Research Institute of Animal Production, Janikowo, Poland
Institute of Genetics and Animal Breeding, Polish Academy of Sciences, Jastrzębiec, Poland
Jastrzębiec, ul. Postępu 36A
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