smallcap˜D-Amino acids in dairy products: detection, origin and nutritional aspects. I. Milk, fermented milk, fresh cheese and acid curd cheese.

Abstract

Significant amounts of free D-amino acids (D-AA) have been detected in raw milk and pasteurized milk made there-from, yoghurt, curdled milk, goat milk fresh cheese, and Harzer cheese. The relative amounts of D-AA were determined by capillary gas chromatography of N(O)-pentafluoropropionyl amino acid 1-propyl esters using the chiral stationary phase «Chirasil-L-Val». The occurrence of D-AA in the dairy products investigated is attributed to the action of micro-organisms