Studies of the amino acid composition of the protein product based on goat's milk fermented with Lactobacillus helveticus 3 5-1

There have been done studies of biological value of milk protein concentrate (MPC) based on goat''s milk fermented by lactic acid bacteria of the species Lactobacillus helveticus 3 5-1. It is established that proteins of fermented MPC have a complete amino acid composition and contain all essential amino acids in significant quantities. It is revealed that the fermentation of protein coagulum by cultures of Lactobacillus helveticus 3 5-1 increases the biological value of the final product.