Research of qualitative indicators of Cacotta cheese
Автор: Dikhanbaeva F. T., Zhexenbay N., Mukhtarkhanova R. B., Alimardanova M. K., Nagin A. V., Pistorius G. G.
Журнал: Вестник Алматинского технологического университета @vestnik-atu
Рубрика: Техника и технологии
Статья в выпуске: 3 (128), 2020 года.
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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.
Caciotta, amino acid composition, capillary electrophoresis, chromatogram, semi-soft cheese
Короткий адрес: https://sciup.org/140250898
IDR: 140250898 | DOI: 10.48184/2304-568X-2020-3-31-35
