Study of amino acid composition of milk obtained in Kyiv, Vinnitsa and Cherkasy regions as raw materials for soft cheese

Abstract

With the development of mankind and food technologies, milk has turned into a raw material with which
the entire industry works and without its products it is difficult to imagine the present. Dairy products are
included in people's diets in various forms, one of such products is soft rennet cheese. Milk proteins contain
almost all the amino acids normally found in proteins. It is known that lysine helps to increase the level of
hemoglobin in the blood and the absorption of Phosphorus, Calcium and Ferrum by the body. The main
value of proteins is their irreplaceability with other food substances. In the human body, food proteins are
broken down into amino acids, a certain part of them is broken down into organic keto acids, from which
new amino acids are synthesized again in the body, and then the proteins needed by the body. These are the
so-called substitute amino acids. The production of soft cheeses occupies an important place in
cheesemaking and belongs to the most dynamically developing segments. Salted cheeses are the most
popular in Ukraine, and for many, including people with impaired carbohydrate metabolism, a daily
product. Today, the problem of rational use and processing of food resources into food products with
complete amino acid composition is particularly relevant for the population. Amino acids are one of the most natural universal regulators of metabolism and vital activity of the human body. Examining the milk used for the experiment, it was found that the content of amino acids (lysine, methionine + cystine, tryptophan, valine, leucine, isoleucine, phenylalanine + tyrosine, proline, serine, alanine, glycine, histidine, arginine, aspartic acid and glutamine) is likely did not differ from the typical indicators of milk obtained in central Ukraine. The conducted studies established that the content of the studied amino acids in the milk of the cows ranged from 0.064±0.06 to 0.561±0.01 g/100 g. It is worth noting that the content of the studied amino acids in the section of the studied regions had certain differences. This study showed that glutamine and leucine had the highest content in milk among the studied amino acids.