Changes in protein substances of brynza cheese under the influence of partial replacement of salt with potassium chloride


Keywords: brynza, brine cheese, potassium chloride, proteolysis, digestibility.

Abstract

The results of studies of protein substances of brine cheese from sheep milk with partial replacement of salt with potassium chloride in the amount of  20 and 30 % are presented in the article. Benefits of cheese as a foodstuff are a large number of vitamins B, A, E, it is rich in minerals, including trace elements and essential amino acids. The bacterial preparation RSF-742 in combination with Fresh-Q (Chr. Hansen, Denmark) was used to make the cheese, which adversely affects the development of yeast and mold, thus extending the shelf life of the cheese. Two groups of cheese were made. The first group (without Fresh-Q): K (control) using NaCl; D1 and D2 with 20 % and 30 % replacement of NaCl by KCl, respectively. Second group (with Fresh-Q): CF using NaCl; DF1 and DF2 with 20 and 30 % replacement of NaCl by KCl, respectively. The Kjeldahl method was used to determine the content of total Nitrogen, total soluble Nitrogen, Nitrogen of non-protein soluble nitrogen-containing compounds. The positive effect of salt replacement and the use of biosecurity culture on the course of proteolytic processes has been proved. Nitrogen content of soluble protein substances, which determines the dietary properties of cheese, increased in samples with 20 and 30 % replacement of table salt with potassium chloride. Determination of digestibility of proteins by digestive enzymes in vitro was performed using the basic method Pokrovsky-Ertanov. The essence of the method consists in the sequential effect on the protein of the object under study of the proteinase system and the removal by dialysis of some hydrolysis products to avoid inhibition of the reaction by low molecular weight peptides and free amino acids. Brynza with partial replacement of sodium chloride with potassium chloride is characterized by better digestibility compared to cheese, which is made by traditional technology. The data are confirmed by high rates of digestibility. The test specimens of the breeze according to these indicators fully meet the requirements of the current regulatory documentation.

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Published
2020-05-13
How to Cite
Skulska, I., & Tsisaryk, O. (2020). Changes in protein substances of brynza cheese under the influence of partial replacement of salt with potassium chloride. Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies. Series: Food Technologies, 22(93), 50-54. https://doi.org/10.32718/nvlvet-f9309