Open AccessResearch of qualitative indicators of cacotta cheese
Author(s) -
Ф. Т. Диханбаева,
Nurshash Zhexenbay,
Р. Б. Мухтарханова,
Mariam Alimardanova,
Anjum Nagin,
Günther Pistorius
Publication year - 2021
Publication title -
almaty tehnologiâlyk̦ universitetìnìn̦ habaršysy
Language(s) - English
Resource type - Journals
eISSN - 2710-0839
pISSN - 2304-568X
DOI - 10.48184/2304-568x-2020-3-31-35
Subject(s) - valine , isoleucine , methionine , phenylalanine , leucine , amino acid , food science , lysine , chemistry , threonine , composition (language) , biochemistry , serine , linguistics , philosophy , enzyme
The amino acid composition of semi-soft Caciotta cheese, produced by Stella Alpina LLP was determined. Caciotta cheese, contains a large amount of protein and fat, and is a biologically valuable product. The energy value of cheese ranges from 10 to 18 kJ. 13 amino acids were found in the composition of C ac ott a cheese. The research data shows that the largest in content of 7 out of 10 amino acids leucine, isoleucine, phenylalanine, valine, lysine, threonine, methionine are non-essential .