Composition Profile of Traditional Slovak Ewe's Lump Cheese.

This study comprehensively analyses traditional Slovak ewe's lump cheese, focusing on determining protein content, non-protein nitrogen (NPN), casein content, fat content, dry matter and ash content. The results revealed significant variations among cheese samples collected from different producers across Slovakia, with casein content ranging from 15.33 to 23.

The Effect of Heat Treatment on Cow's Milk Protein Profiles.

Milk is a food of high nutritional value processed by heat treatment. Heat treatment of milk is a technological process designed to inhibit the growth of microorganisms and extend the shelf life of products. The heating process directly affects the molecular structure of whey proteins by the process of denaturation.