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Glutamic acid is a non- essential amino acid with good representation in the nature, especially in the protein of cottage cheese and grains of (up to 45 %). Glutamic acid plays an important role in the cellular metabolism, since in the above context, the citric acid cycle state with the carbohydrate metabolism. This amino acid is involved in the formation of other amino acids. The ammonia that if the toxic waste product produced during protein processing, is bonded with glutamic acid to glutamine. In the food industry the salts and esters of glutamic acid (glutamate) are important flavor enhancers.