Study of protein and lipid composition of soft smoked cheeses

The aim of the study is to investigate the protein and lipid profile of Adyghe smoked cheese. Objectives: analysis of the mass fraction of methyl esters of fatty acids; assessment of the biological value of the lipid fraction; study of the protein composition: content of essential and replaceable amino acids; calculation of the main indicators of the nutritional value and quality of protein in samples of Adyghe smoked cheese. The study was conducted according to generally accepted standard methods in the Biotechnology labora-tory of the Maykop State Technological University (Maykop) and in the testing center of the Kuban State Technological University (Krasnodar). The following methods and techniques were used: acid method (GOST R 55063-2012) - to determine the mass fraction of fat in terms of dry matter; capillary electrophore-sis method, according to the M-04-38-2009 method (2014 edition) in accordance with GOST R 55569-2013, GOST 31480-2012, using the Kapel-105 M system – to determine the total content of amino acids; gas chromatography method (GOST 32915-2014) on a Crystal 5000.1 gas chromatograph – to determine the fatty acid composition of the fat phase. The studies were conducted in three replicates with the results presented as an arithmetic mean at a confidence level of P = 0.95. The study of the protein and lipid profile of Adyghe smoked cheese showed that it includes all essential amino acids and 10 saturated, 6 unsatura-ted fatty acids, including 2 polyunsaturated. In Adyghe fresh and smoked cheese, the amino acid score exceeds 100 %, with the exception of phenylalanine in fresh cheese. The results of this study will help de-velop recommendations for integrating Adyghe smoked cheese into a balanced diet.