Amino Acid Composition of Whey and Cottage Cheese Under Various Rennet Enzymes

Abstract

Rennet cheeses occupy an important place in the diets of the population of Ukraine. The technology of making cheeses depends on both the quality of raw materials and the quality of enzymes that are used to curdle milk. Therefore, the study of the effect of rennet enzymes obtained using advanced biotechnology on the transformation of milk protein and amino acids into a finished product is of scientific and practical importance. Considering the above, the purpose of this study was to investigate the amino acid composition of whey and cottage cheese for the use of various enzyme preparations. Three groups of samples (n=5) were formed to set up the experiment. Cow's milk for research was selected from clinically healthy cows during the milking period. In the control group of samples, rennet of microbial origin was used for milk clotting. In the first experimental group of samples, an enzyme preparation extracted from rennet of dairy calves was used according to the method of Yu.Ya. Svyrydenko. In the second experimental group, an enzyme preparation obtained by extraction of rennet enzymes according to the method of S.V. Merzlov was used. The content of amino acids in milk, whey, and cheeses was determined by capillary electrophoresis. Studying the milk used for the experiment, it was found that the content of amino acids (lysine, methionine + cystine, tryptophane, valine, leucine, isoleucine, phenylalanine + tyrosine, proline, serine, alanine, glycine, histidine, arginine, aspartic acid and glutamine) did not significantly differ from the typical indicators of milk obtained in central Ukraine. It was found that the use of rennet enzymes extracted according to the method of S.V. Merzlov is accompanied by a decrease in the content of amino acids in serum by an average of 15.9%

Keywords

• milk clotting
• casein
• whey proteins
• enzyme preparation