THE EFFECT OF MILK WHEY AND SUBLIMATED PEAR ON THE BIOLOGICAL VALUE OF SOFT CHEESE

Abstract

In recent years, demand for healthy dairy products, fortified foods and nutritional supplements has grown significantly among consumers around the world. However, global population growth has led to protein shortages and consumption is declining. Whey protein has a high protein efficiency and biological value and contains sulphur-containing amino acids. An indispensable source of protein in the diet is cottage cheese and curd products (curd desserts, curd pastes). The aim of the study is to investigate the biological value of curd pastes enriched with whey and freeze-dried pear powder. Using generally accepted research methods, the content of dry matter, protein, fat, carbohydrates, fibre in the samples of enriched curd pastes was determined and the energy value of the product was calculated. The amino acid profile of the curd paste samples was identified by ion-exchange column chromatography.  Studies have shown that the addition of whey concentrate in the amount of 20 % and freeze-dried pear in the amount of 10 % to the curd paste formulation gives the product an attractive appearance and a harmonious flavour profile. At the same time, the product is characterised by low calorie content (190.0 kcal), with a protein content of 4.0 %, fat – 13.7 %, carbohydrates – 12.7 %, fibre – 1.8 %. The analysis of the amino acid profile of the curd paste samples showed that the addition of whey concentrate balances the content of amino acids, including essential ones. The assessment of the adequacy of the protein components of the curd paste showed that the biological value of the protein was 70.99 %. The balance of essential amino acids in relation to the physiologically necessary norm, which is numerically characterised by the utilisation factor and the indicator of ‘comparative redundancy’, confirms the balance of the amino acid composition of essential amino acids in the product.