Amino Acid Analysis for Analysing and Optimising Alternative Dairy Products
As the demand for alternative dairy products continues to grow, ensuring the nutritional quality and authenticity of these products is more important than ever. Amino acid analysis plays a crucial role in evaluating protein content, optimising production processes, and improving product formulation. This article explores the importance of amino acid analysis in plant-based milk alternatives and precision-fermented dairy proteins.
Amino Acids – the Building Blocks of Proteins
The human body needs 20 different amino acids to grow and function properly. They are divided into those considered to be “essential” because the body can’t produce them, and “non-essential” which can be created by the body. There are nine essential amino acids, histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, and valine, all of which need to be obtained from a person’s diet.
Milk and dairy products, in particular, are excellent sources of protein, providing all nine essential amino acids in optimal proportions. As complete proteins, they contribute significantly to overall nutrition by delivering key nutrients that support growth and bodily functions. But how do alternative dairy products measure up in terms of protein quality?
Plant-Based Milk Alternatives
Alternative milk refers to animal milk substitutes derived from plants such as legumes, nuts, seeds, grains and pulse. It is a well-established product category that offers a wide range of options for consumers allergic or intolerant to dairy, or who are seeking substitutes that are either deemed healthier or kinder to animals and the environment.
From a nutrition perspective, plant-based alternatives contain fewer nutrients than cow’s milk, and apart from soya milk, their protein levels are typically much lower. The amino acid profile of plant-based milk differs from cow’s milk, with some essential amino acids being absent. Amino acid analysis of dairy-free beverages can provide exact nutritional data and help to ensure individuals get adequate amounts of protein in their diet.
Quantifying levels of amino acids in milk substitutes is used for quality control purposes during production on the raw ingredients and the finished product as well as during product development.
Precision Fermentation for the Production of Alternative Dairy Products
In recent years, companies have utilised precision fermentation to produce milk and dairy products. This technique enables the production of milk proteins, such as casein and whey, by using genetically modified microorganisms in cell culture. The proteins are the same as those in the traditional beverage, however, their production process is animal-free. This technique is not new, a well-known example is the production of the pharmaceutical drug insulin. Precision fermentation paves the way to a more sustainable food production ecosystem. Amino acid analysis of cell culture media during production ensures optimised cell growth and proliferation conditions, while final product analysis would form part of the quality control product release criteria.
Amino acid analysis is a powerful tool for evaluating and optimising alternative milk and dairy products, whether in plant-based substitutes or precision-fermented dairy proteins. It ensures accurate nutritional labelling, supports product formulation, and enhances quality control processes. As the food industry continues to innovate, companies involved in cell-cultured meat and dairy will greatly benefit from this precise analytical technique to create high-quality, nutritionally sound products that meet consumer demands.
Get in Touch
At AltaBioscience, our food and beverage analysis service allows to quantify all amino acids in any type of samples. We are a UKAS accredited testing laboratory (No. 2370) offering two amino acid analysis services, total and free, with both services accredited to ISO 17025:2017. To find out more, contact our analysts or email info@altabioscience.com.
