Changes in the amino acid profile of soft goat milk cheese upon the addition of biologically active components

This article examines the effect of propolis addition on the amino acid profile of soft cheese made from goat's milk. Ethanol propolis extract was added to the cheese in concentrations of 0.5%, 1% and 2%. Methods included high performance liquid chromatography for quantification of amino acids, microbiological testing for pathogen inhibition, physico-chemical analysis of product stability, and organoleptic assessment of consumer acceptability. The results show that propolis minimally changes the total amino acid content, but significantly increases the content of free amino acids (for example, proline by 8-15%, lysine by 4-8% and branched chain amino acids by 3-6%) due to improved microbiological stability and controlled proteolysis. Cheese retains a high level of essential amino acids, the ratio of total amino acids is 42-43%, which makes it suitable for dietary use in people with weakened immune systems or in need of high-protein nutrition. Propolis also prolongs the shelf life by reducing the growth of pathogenic microorganisms by 80-95%.

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