Considering that some of milk beverages contain various types of additives like coffee or chicory as healthier option, the aim of this research is to examine if milk beverages could serve as additional source of asparagine, which could support the body to meet needs for dispensable amino acids. For the purpose of asparagine content determination, the choice fell on the method based upon redox reaction of asparagine with potassium permanganate, KMnO4. The values show that the concentration of asparagine in the milk samples with chicory as an additive is higher (0.98 – 1.07 mg/l), in comparison with milk samples without additives where lower asparagine concentrations (0.26 - 0.40 mg/l) can be observed. Taking into account the above presented results it can be concluded that in addition to the specified amount of amino acids the consumer receives through milk, certain amounts of dispensable amino acids can be entered through supplements, as it is the case with asparagine from coffee or chicory.

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Abstract:The main purpose of this research study is the determination of volatile flavoring substance acetaldehyde in some fermented, industrially manufactured dairy products, offered on the Bitola's market and the comparison with acetaldehyde quantities measured in fermented dairy products produced in laboratory conditions. Six samples of fermented dairy products (yoghurt and sour milk) were purchased from the local supermarkets and four samples were "homemade" manufactured in laboratory conditions. Results of the acetaldehyde quantities in different fermented dairy products were obtained through the observation of acetaldehyde values successively in a two week period and, in order to confirm the mutual correlation of variables, i.e. of the absorbance and concentration, calibration curve was created. The highest acetaldehyde quantities in all fermented dairy samples were measured on the first day of this research study, while after the fifteenth day of examination acetaldehyde concentration in each sample was equal to zero. Undoubtedly, certain conditions like pH, temperature, strain ratio, etc. need to be met.UDC classification: 637; DOI: http://dx