Accumulation of free amino acids during the ripening process of White soft cheese

Sirovina i tehnološke operacije koje prate proces izrade sireva doprinose značenju što ga imaju kao jednom od najvažnijih resursa koncentriranih bjelančevina. Ulazeći u sastav mlijeka odnosno iz njega proizvedenog sira, molekulu mliječnih bjelančevina sačinjavaju aminokiseline čiji broj, vrsta i količinska zastupljenost u proizvodu, utvrđuju njegovu vrijednost kao namirnice.On the basis of the results got by Aminoanalyzer Beckam automatic 120 C for the influence of the ripening up to 60 days on the changes in free amino acids content of soft white cheese made from cows milk, could be concluded: According to the raw material except arginine which was not found in the milk, after producing of milk and during the ripening of the soft white cheese, the same free amino acids were identified whose content varies in very wide limits. In the young cheese (which is made only 24 hours) the content of all free amino acids decreases in accordance to the raw materials for 59.25%, during which the threonine and serine decrease at the most, while valine, histidine, aspartic acid, glycine and thirosine decrease with a lower inteseness. Relatively, alanine and leucine show the highest accumulation while methionine, phenilalanine, isoleucine and cystine show not so high accumulation. The highest accumulation of free amino acids during the ripening of soft white cheese, is achieved in the course of the 15th-30th day, after which it decreases with higher intereness up to the 60th day. In the course of the first 15 days leucine, phenilalanine and cystine have relatively the highest increase, but up to the 30th day of the ripening the higher accumulation of aspartic acid, proline, glicine, alanine, methionine and valine follows. After 30 days of ripening generally the accumulation of all free amino acids decreases, so that in the 60th day there is still leucine (78.28%), phenilalanine (8.92%), and cystine (6.30%), while in the rest of all free amino acids belongs 6.50%. According to the physiological meaning essential free amino acid in the white soft cheese was 91.79%, partly changeable 6.58% and changeable 1.63%. Tripthophane was not distinguished by the Beckam automatic amino-analyzer 120 C