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A comparison of the physicochemical characteristics of the regional cheese O scypek and the traditional cheese G azdowski from the P olish P odhale
Author(s) -
KędzierskaMatysek Monika,
Florek Mariusz,
Skałecki Piotr,
Litwińczuk Anna,
Chruścicki Adam
Publication year - 2014
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12107
Subject(s) - food science , aroma , chemistry , taste , whey protein , texture (cosmology) , composition (language) , flavor , linguistics , philosophy , artificial intelligence , computer science , image (mathematics)
The quality of two types of traditional cheese manufactured in Podhale (southernmost region of Poland), that is, Oscypek (regional PDO ) and Gazdowski (native traditional product ‐ NTP ), was compared. The appearance, sensory qualities, proximate composition and intrinsic traits were evaluated. Oscypek manufactured from mixed (sheep and cow) milk received higher sensory scores for texture, taste and aroma than the traditional Gazdowski cheese made from cow's milk. Furthermore, the Oscypek cheese contained significantly more total solids and protein, but less salt. Composition could be responsible for its more cohesive texture which was defined by significantly greater cohesiveness, greater hardness, springiness, shear force and shear energy.