Determination of Optimal Protein Amount in Macedonian White Brined Cheese

Abstract

White brined cheese is a popular dairy product that is enjoyed by people all over the world. One of the key nutrients found in white cheese is protein, which plays a crucial role in maintaining the health and function of the human body. This protein is an essential nutrient that is required by the body for a range of functions, including building and repairing tissues, supporting immune function, and regulating hormone production. In this research paper the optimal protein amounts for Macedonian white brined cheese was determined. White brined cheese is Macedonian traditional product with specific taste and quality parameters. Four variants of Macedonian white brined cheese were analysed for their protein amount during ripening period of 60 days. The protein amount of white brined cheese comes primarily from casein, which is a slow-digesting protein found in milk. Casein is considered a high-quality protein, as it contains all the essential amino acids required by the body to build and repair tissues. According to the data obtained from the laboratory analyses, it was determined that the optimal range for protein amount in Macedonian white brine cheese was between 12.91±0.01% to 13.18±0.01%. Also it was determined that the protein level in analysed cheese samples were statistically significant at level p<0.05; Keywords: white brined cheese, protein, casein, optimal amount;