Research of qualitative indicators of cacotta cheese
https://doi.org/10.48184/2304-568X-2020-3-31-35
Abstract
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.
About the Authors
F. T. Dikhanbaeva
«Almaty Technological University» JSC
Kazakhstan
Almaty
Kazakhstan
Almaty
N. Zhexenbay
«Almaty Technological University» JSC
Kazakhstan
Almaty
Kazakhstan
Almaty
R. B. Mukhtarkhanova
«Almaty Technological University» JSC
Kazakhstan
Almaty
Kazakhstan
Almaty
M. K. Alimardanova
«Almaty Technological University» JSC
Kazakhstan
Almaty
Kazakhstan
Almaty
A. V. Nagin
“Stella Alpina” LLP
Kazakhstan
Almaty
Kazakhstan
Almaty
G. G. Pistorius
“Stella Alpina” LLP
Kazakhstan
Almaty
Kazakhstan
Almaty
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Review
For citations:
Dikhanbaeva F.T., Zhexenbay N., Mukhtarkhanova R.B., Alimardanova M.K., Nagin A.V., Pistorius G.G. Research of qualitative indicators of cacotta cheese. The Journal of Almaty Technological University. 2020;(3):31-35. (In Russ.) https://doi.org/10.48184/2304-568X-2020-3-31-35
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