Amino Acid Composition of Whey and Cottage Cheese Under Various Rennet Enzymes

Abstract

Rennet cheeses occupy an important place in the diets of the population of Ukraine. The technology of making cheeses depends on both the quality of raw materials and the quality of enzymes that are used to curdle milk. Therefore, the study of the effect of rennet enzymes obtained using advanced biotechnology on the transformation of milk protein and amino acids into a finished product is of scientific and practical importance. Considering the above, the purpose of this study was to investigate the amino acid composition of whey and cottage cheese for the use of various enzyme preparations. Three groups of samples (n=5) were formed to set up the experiment. Cow's milk for research was selected from clinically healthy cows during the milking period. In the control group of samples, rennet of microbial origin was used for milk clotting. In the first experimental group of samples, an enzyme preparation extracted from rennet of dairy calves was used according to the method of Yu.Ya. Svyrydenko. In the second experimental group, an enzyme preparation obtained by extraction of rennet enzymes according to the method of S.V. Merzlov was used. The content of amino acids in milk, whey, and cheeses was determined by capillary electrophoresis. Studying the milk used for the experiment, it was found that the content of amino acids (lysine, methionine + cystine, tryptophane, valine, leucine, isoleucine, phenylalanine + tyrosine, proline, serine, alanine, glycine, histidine, arginine, aspartic acid and glutamine) did not significantly differ from the typical indicators of milk obtained in central Ukraine. It was found that the use of rennet enzymes extracted according to the method of S.V. Merzlov is accompanied by a decrease in the content of amino acids in serum by an average of 15.9%

The Combined Effect of Lactic Acid Bacteria and Galactomyces geotrichum Fermentation on the Aroma Composition of Sour Whey

“…L-phenylalanine is a precursor of phenylacetaldehyde and 2-phenylethanol-compounds that were characterized by the highest OAVs in the aroma produced by G. geotrichum on substrates with by-products of the dairy industry [12,13,26]. It is an amino acid present in sour whey and is additionally supplemented with the substrate to ensure the possibility of its bioconversion to the highest possible concentration of honey and rose aroma compounds [30]. The results of the amino acid analysis showed that during the fermentation process of the medium with sour whey almost all L-phenylalanine was metabolized, with a radical decrease in its concentration on the last day of cultivation.…”

Дослідження Амінокислотного Складу Молока Отриманого В Київській, Вінницькій Та Черкаській Областях Як Сировини Для М’яких Сирів

“…Одним із найважливішим компонентом молока є білки, що представлені в своїй основі казеїном і сироватковими білками. З хімічної точки зору білки -це високомолекулярні сполуки, що складаються з амінокислот [14]. У функціональній діяльності організму амінокислоти виконують субстратну і регуляторну функції в біосинтезі білка, активно включаються в енергетичні процеси, є джерелом фізіологічно активних амінів, беруть участь в утворенні нуклеїнових кислот, ліпідів, гормонів [15,17].…”

Comparison of the effect of different rennet enzymes on the amino acid composition and sensory parameters of Lyubitelskyi cheese

“…Acid composition is an important indicator of dairy products and characterizes their biological value (Bilyi et al, 2021;Bily & Merzlov, 2022). The physiological value of such amino acids is diverse, for example, lysine helps to increase the level of hemoglobin in the blood and the body's assimilation of phosphorus, calcium, and iron (Merzlov, 2019).…”