Dairy Ingredients for Food Processing

Table 16.10.

Distribution of amino acids in 2% milk and selected cheeses as compared to the recommended daily allowance for adults.

Amino acids

Concentration in 2%

reduced fat milk,

(mg/serving of 244 g)

Milk - solids

not - fat

a^

(mg/g)

Cheddar

cheese - mg/oz

(28 g)

Pasteurized Process American cheese,

mg/oz (28 g)

Cottage cheese, mg/4 oz (113 g)

Recommended daily allowance for adults,

(mg/day)

b^

Essential

Histidine

230

10.31

248

256

516

980

Isoleucine

517

22.98

438

290

913

1,300

Leucine

835

37.16

676

555

597

2,900

Lysine

676

30.12

587

623

1,255

2,700

Methionine

c^

213

9.5

185

162

467

1,300

Phenyl alanine

d^

412

18.34

372

319

837

2,300

Threonine

385

17.12

251

204

688

1,400

Tryptophan

120

5.34

91

92

173

350

Valine

571

25.39

471

376

962

1,680

Non - essential

Alanine

294

13.1

199

157

806

—

Arginine

309

13.76

267

263

709

—

Aspartic acid

647

28.79

454

386

1,051

—

Cysteine

78

3.5

35

40

144

—

Glutamic acid

1,786

79.48

1,727

1,303

3,363

—

Glycine

181

8.04

122

103

338

—

Proline

826

36.78

796

639

1,799

—

Serine

463

20.66

413

303

871

—

Tyrosine

412

18.34

341

344

827

—

a based on 8.67% MSNF for whole milk; b values calculated for 70 - kg male adult; c total sulphur - containing amino acids, methionine plus cysteine; d total aromatic amino acids, phenylalanine plus tyrosine Adapted from Miller et al. (2007)

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