The purpose of this study is to analyze the nutritional components of amino acids, minerals, vitamins and β-glucan using general components analysis, using soybean fermented cheese, isolated soybean protein fermented cheese, and A company milk cheese. The content of protein was 11.96±0.68% and the c...
The purpose of this study is to analyze the nutritional components of amino acids, minerals, vitamins and β-glucan using general components analysis, using soybean fermented cheese, isolated soybean protein fermented cheese, and A company milk cheese. The content of protein was 11.96±0.68% and the content of ash was 2.21±0.02%, which was significantly higher(p<0.05) than that of milk cheese of company A, and the content of fat was low in soybean fermented cheese. The contents of glutamate, phenylalanine and alanine were higher in the free amino acid than in the soybean fermented cheese. The contents of phenylalanine, arginine and glutamate were higher in the fermented soybean protein cheese and in the milk cheese of A company, glutamate, proline and lysine contents were higher. The content of constituent amino acids was 1165.94±1.45 mg of glutamate, 515.35±1.50 mg of aspartate, and 482.44±0.91 mg of leucine in case of soybean fermented cheese per 100 g, respectively. The content of glutamate 1393.15±1.45 mg and aspartate 666.01±1.50 mg, leucine 634.51±0.91mg, and the milk of Company A contained 1715.97±1.45 mg of glutamate, 798.72±0.91 mg of leucine and 685.31±5.18 mg of proline. The content of calcium, vitamin A and vitamin E was highest in milk A of company A compared with the other two kinds of fermented cheese. The content of vitamin B1 was the highest in the case of soybean fermented cheese. It is thought that the development of soybean fermented cheese needs to expand the range of choices and choice of various kinds of cheese to consumers and to increase the marketability development of cheese through continuous research.
The purpose of this study is to analyze the nutritional components of amino acids, minerals, vitamins and β-glucan using general components analysis, using soybean fermented cheese, isolated soybean protein fermented cheese, and A company milk cheese. The content of protein was 11.96±0.68% and the content of ash was 2.21±0.02%, which was significantly higher(p<0.05) than that of milk cheese of company A, and the content of fat was low in soybean fermented cheese. The contents of glutamate, phenylalanine and alanine were higher in the free amino acid than in the soybean fermented cheese. The contents of phenylalanine, arginine and glutamate were higher in the fermented soybean protein cheese and in the milk cheese of A company, glutamate, proline and lysine contents were higher. The content of constituent amino acids was 1165.94±1.45 mg of glutamate, 515.35±1.50 mg of aspartate, and 482.44±0.91 mg of leucine in case of soybean fermented cheese per 100 g, respectively. The content of glutamate 1393.15±1.45 mg and aspartate 666.01±1.50 mg, leucine 634.51±0.91mg, and the milk of Company A contained 1715.97±1.45 mg of glutamate, 798.72±0.91 mg of leucine and 685.31±5.18 mg of proline. The content of calcium, vitamin A and vitamin E was highest in milk A of company A compared with the other two kinds of fermented cheese. The content of vitamin B1 was the highest in the case of soybean fermented cheese. It is thought that the development of soybean fermented cheese needs to expand the range of choices and choice of various kinds of cheese to consumers and to increase the marketability development of cheese through continuous research.
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