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Accumulation of some free essential amino acids in dairy products

, : Accumulation of some free essential amino acids in dairy products. Izvestiya na Mikrobiologicheskiya Institut 22: 69-77

Contents of free methionine, lysine and tryptophan were determined by Escherichia coli assay in fresh and cultured cows' and ewes' milks and in fresh and ripened cows' milk White pickled and Kachkaval cheeses. The results are tabulated or graphically presented. The salient point of the findings was the very low content of the 3 acids in ripe White pickled cheese, owing to leaching out by the brine, in which the contents were much higher.


Other references

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