[Amino acid composition of kashkaval (cheese made of sheep milk) treated with antimold agents]

Studied were 14 batches of ewe milk kashkaval and 13 batches of Vitosha yellow cheese treated with protective antimold agents, such as antiplessin and 'potassium sorbate with movilit'. Kjeldahl's method was employed to determine the total protein, and acid hydrolysis of proteins by means of an automatic amino acid analysis unit HD 1200 ERDG, CSSR to determine the amount of free amino acids. It was found that on the 60th day of the ripening of kashkaval treated with antiplessin the total protein averaged 25.16 per cent; with the use of 'potassium sorbate with movilit' it was 25.39 per cent, on an average. On the 60th day of ripening Vitosha yellow cheese contained 23.97, resp., 23.81 per cent total protein. With the employment of acid hydrolysis is protein in both types of kashkaval the following amino acids were produced: lysine, histidine, arginine, asparagic acid, treonine, serine, glutamic acid, proline, glycine, alanine, valine, methionine, tyrosine, isoleucine, leucine, and phenylalanine. It was also established that from the 30th up to the 60th day of ripening the amino acids were subjected to transformation. Highest were the amounts of lysine, asparagic acid, glutamic acid, proline, methionine, tyrosine, and leucine. During ripening no production of cystine was demonstrated. Both antiplessin and 'potassium sorbate with movilit' did not have any negative effect on the ripening of these types of kashkaval.