Dangke: unveiling Indonesian traditional fermented cheese from Enrekang, South Sulawesi

Journal of Ethnic Foods

Table 3 The free amino acids composition of dangke

Amino acids (%)	Buffalo milk dangke	Buffalo milk dangke inoculated with 5% L. plantarum IIA-1A5	Buffalo milk dangke inoculated with 10% L. plantarum IIA-1A5
Essential amino acids (EAA)
His	0.51	0.54	0.52
Ile	0.90	0.75	0.53
Leu	1.66	1.40	0.98
Lys	1.30	1.14	0.83
Met	0.40	0.35	0.25
Phe	0.84	0.73	0.51
Thr	0.68	0.60	0.43
Val	1.02	0.84	0.56
Total EAA	7.31	6.35	4.61
Non-essential amino acids (NEAA)
Asp	1.14	0.95	0.69
Glu	3.94	3.28	2.32
Ala	0.51	0.43	0.31
Gly	0.31	0.27	0.19
Ser	0.87	0.75	0.54
Tyr	0.88	0.74	0.53
Arg	0.59	0.54	0.45
Total NEAA	8.24	6.96	5.03
Total amino acids	15.55	13.31	9.64
References	[21]	[21]	[21]

Bold text represents: Essential amino acids, which consist of eight types. Non-essential amino acids, which consist of seven types. Total amino acids, which is the sum of essential and non-essential amino acids

ISSN: 2352-619X