Investigation of D-amono-acid content of shepp milk by different heat-treating and products from sheep milk

Abstract

Milk and dairy product provide very good examples of the occurrence of D-amino acids in the processing of raw foods. Altough a consensus has not been reached on D-amino acid, at present their negative consequences outnumber their positive effect. We have studied the free D-amino acid content of sheep milk. All of the investigated products contained significant level of free D-amino acids. The free D-aspartic acid content of the products was 16.9-39.5%, while the free D-glutamic acid content was 13.3-27% in the percent of total free amino acids. The racemization of aspartic acid was higher, than at glutamic acid at every investigated. The D-amino acid content of fermented milk products was higher than in case of different cheeses.