Research of qualitative indicators of cacotta cheese

Алматы технологиялық университетінің хабаршысы

F. T. Dikhanbaeva¹  M. K. Alimardanova¹  N. Zhexenbay¹  R. B. Mukhtarkhanova¹  G. G. Pistorius²  A. V. Nagin² 

[1] «Almaty Technological University» JSC;“Stella Alpina” LLP;

关键词: caciotta, amino acid composition;    capillary electrophoresis;    chromatogram;    semi-soft cheese;   

DOI  :  10.48184/2304-568X-2020-3-31-35

来源: DOAJ

【 摘 要 】

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 Cacotta 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.

【 授权许可】

Unknown