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The effect of traditional production methods on microbial, physico‐chemical and sensory properties of ‘Slovenská bryndza’ Protected Geographical Indication cheese
Author(s) -
Semjon Boris,
Reitznerová Anna,
Poláková Zuzana,
Výrostková Jana,
Maľová Jana,
Koréneková Beáta,
Dudriková Eva,
Lovayová Viera
Publication year - 2018
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 - 10.1111/1471-0307.12522
Subject(s) - food science , production (economics) , biology , microbiology and biotechnology , macroeconomics , economics
Bryndza is a natural, white, mature and spreadable kind of cheese, and since 2008, it has been manufactured in specified mountainous areas of the Slovak Republic with Protected Geographical Indication. The aim of this work was to provide useful information about the microbial, physico‐chemical and sensory characteristics of bryndza, taking into consideration the variabilities related to the traditional methods of production technology of three bryndza cheese varieties. Statistically significant differences were observed in bryndza cheese production methods in chemical parameters of NaCl and malondialdehyde content ( P < 0.05) and in the microbial presence of Enterococcus spp. ( P < 0.001) and Staphylococcus spp. ( P < 0.01).