EFFECT OF LACTOBACILLUS FERMENTUM ON THE PROTEIN AND AMINO ACID PROFILE OF MILK WHEY AND CURD

This study presents a comprehensive investigation of total protein, soluble protein fractions, and free amino acids in curd and whey obtained by biotechnological and acid methods of milk coagulation. The total protein content was determined using the Kjeldahl method, soluble protein fractions were analyzed by the Lowry method, and the molecular weight distribution of proteins was assessed using SDS- PAAG. The content of free amino acids was determined by high-performance liquid chromatography (HPLC) after derivatization with phenylisothiocyanate. The results demonstrated that fermentation using Lactobacillus fermentum leads to changes in the protein profile and an increase in the concentration of free amino acids in the studied samples.

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