Quality assessment of commercial Bulgarian brined cheese, purchased in the commercial network-Reference-Cited by-同舟云学术

Quality assessment of commercial Bulgarian brined cheese, purchased in the commercial network

Published:2023-12 Issue:4 Volume:15 Page:84-91
ISSN:1314-412X
Container-title:Agricultural Science and Technology
language:en
Short-container-title:AST

Author:

Buhalova D.¹,Nikolova Kr.,Milkova-Tomova Il.¹,Alexieva I.¹,Gerasimova A.²,Gentscheva G.³,Dimitrova P.¹

Affiliation:

1. Department of Nutrition and Tourism, University of Food Technologies, 26 Maritza Boulevard, 4020 Plovdiv

2. Department of Chemistry, Medical University-Varna, 84 Tzar Osvoboditel Street, 9000 Varna

3. Department of Chemistry and Biochemistry, Medical University-Pleven, 1, Saint Kliment Ohridski Street, 5800 Pleven

Abstract

Abstract. Three types of Bulgarian brined cow cheese, produced according to the Bulgarian State Standard 15:2010 (BDS), and five types, according to individual cheese makers' firm technological production instruction (TPI), have been studied. Salt content, dry matter, titratable acidity, and fat content have been determined. Using the gas chromatographic method, we have identified the fatty acid composition according to ISO 12966-1. A descriptive sensory profiling test have been conducted for each sample to determine the studied parameters such as appearance, taste, smell, and consistency. Some of the TPI samples have been characterized by a high concentration of salt (% in the total mass), a low percentage of dry matter, and high water content. Only one of the examined samples, according to TPI, met the criteria for acidity according to BDS. The gas chromatographic analysis showed an increased content of palmitic acid in one of the TPI samples. For the examined samples of white brine cow cheese, labeled as produced according to the BDS standard, the obtained results were close to or fully compliant with the standard, with the exception of the titratable acidity in one of the samples. For the samples produced by TPI, the obtained results for these samples are not inferior to those produced by BDS.

Publisher

Trakia University

Reference21 articles.

1. Atanassova S, Yorgov D, Veleva P, Zlatev T and Zlatev Z, 2023. Cheese quality assessment by use of near-infrared spectroscopy. BIO Web of Conferences, 58, 02007.

2. Bae I, Park J, Choi H, Jung H and Korean J, 2017. Emerging innovations to reduce the salt content in cheese; effects of salt on flavor, texture, and shelf life of cheese; and current salt usage. Food Science of Animal Resources, 37, 793.

3. Balabanova T and Stankov St, 2021. Sensory profiling and quality assessment of white brine cheese. Collection of reports from the National Scientific and Technical Conference with International Participation "Ecology and Health", May 13-14, Plovdiv, 74-78.

4. Balabanova T, Ivanov G, Baltajieva M and Ivanova I, 2014. Comparative study of the physicochemical characteristics of cow and buffalo milk. Scientific research of the Union of Scientists in Bulgaria - Plovdiv, series C. Technics and Technologies, XII, Union of Scientists, S 31st October – 1st November, 227-231, ISSN 1311-9419.

5. Balabanova T, Ivanova M, Vlaseva R, 2017. Effect of rennet type and ripening period on chemical properties of Bulgarian white brined cheese. International Food Research Journal, 24, 2414-24.