PROTEOLYTIC CHANGES IN RIPENED COW, SHEEP AND GOAT CHEESES MADE BY LOCAL PRODUCERS*

摘要

The range of proteolytic changes that take place in ripened cheeses produced by local and mass manufacturers from cow, goat and sheep milk was assessed by determination of nitrogen compounds in the products, such as: total nitrogen, water-soluble nitrogen compounds at pH 4.6, peptide nitrogen content and amino acid nitrogen content. The results indicate that cheese made from sheep milk by local manufacturers contained the largest amounts of all the nitrogen forms under study. The total nitrogen content in them was 5.75%, the content of water-soluble nitrogen compounds at pH 4.6 was 18.27% Ntoui on average, peptide nitrogen was 2.63% Nwtai and amino acid nitrogen was 12.75% Ntotai- Moreover, the study showed that the concentration of individual formsof nitrogen compounds was higher in products made by local manufacturers compared to the same products made by mass manufacturers. Other parameters determined in cheese samples included pH, water, NaCl and fat content, fat content.