Effect of adding alanine, phenylalanine and proline on the properties of romi cheese

Romi cheese was made with added alanine, phenylalanine, proline and mixture of both to cheese. Cheese was organoleptically and chemically examined for moisture content, fat, acidity, salt, and TN, N.P.N. and total volatile fatty acids percent. It was concluded that addition of one amino acid or a mixture of them, had no effect on cheese yield, moisture%, fat%, salt%, acidity% and T.N. of either fresh cheese samples, or during ripening for 6 months. However, the addition of amino acids markedly affected the S.N., N.P.N. and T.V.F.A. contents of cheese. Also, cheese with added amino acids was superior and its organoleptic properties than the control cheese