Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.
2017
Volume 20
Issue 1
Topic:
Food Science and Technology
ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
Pakulski T. , Bagnicka E. 2017. INFLUENCE OF MANUFACTURING TECHNOLOGY ON AMINO ACID COMPOSITION OF SOFT WHITE UNRIPENED CHEESE FROM SHEEP MILK, EJPAU 20(1), #04.
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

 

ABSTRACT

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.


Tadeusz Pakulski
Experimental Station Kołuda Wielka, National Research Institute of Animal Production, Janikowo, Poland
88-160 Janikowo
Poland

Emilia Bagnicka
Institute of Genetics and Animal Breeding, Polish Academy of Sciences, Jastrzębiec, Poland
Jastrzębiec, ul. Postępu 36A
05-552 Magdalenka
Poland
email: e.bagnicka@ighz.pl

Responses to this article, comments are invited and should be submitted within three months of the publication of the article. If accepted for publication, they will be published in the chapter headed 'Discussions' and hyperlinked to the article.