The present work is focussed to determine the Macedonian white brined cheese’s free amino acid
profile. Four variants of the Macedonian white brined cheese to analyze and determine free amino
acid concentration; cheese samples define the Macedonian white brined cheese as a typical cheese.
All free amino acids were specified, except the amino acid tyrosine. The detected amino acids in the
tested cheese variants were present in different but approximate parameter values. The estimated
essential free amino acids, the concentration of lysine was found highest in all examined samples with
values from 26.40 ± 0.02 mg% to 28.20 ± 0.04 mg% and the concentration of threonine was the lowest
from 3.19 ± 0.02 mg% to 3.32 ± 0.02 mg%). In the detected unessential free amino acids, the
concentration of aspartic amino acid was highest in all the samples with values from 11.02 ± 0.05
mg% to 11.32 ± 0.03 mg% and the concentration of proline was at the lowest level from 4.16 ± 0.06
mg% to 4.22 ± 0.04 mg%.