Microbial diversity and volatile odour-active compounds of barrelled ewes' cheese as an intermediate product that determines the quality of winter bryndza cheese

Galactomyces geotrichum – moulds from dairy products with high biotechnological potential

“…The mould G. geotrichum with lactococci and lactobacilli prevails in this product. In this particular case G. geotrichum was also responsible for aroma formation (Sadecka et al, 2016).…”

“…The most frequently described sources of G. geotrichum isolation are summarized in Figure 1. The majority of publications concerning the G. geotrichum mould are related to its presence in the dairy industry, especially in cheeses (Binetti et al, 2013;Chebeňová-Turcovská et al, 2011;Flores--Magallón et al, 2011;Goerges et al, 2008;Majcher et al, 2014;Sadecka et al, 2016;. This mould belongs to secondary microflora and is able to survive in ripening cheese where the pH is low and where water activity and salt concentration are high (Binetti et al, 2013).…”

Galactomyces geotrichum - moulds from dairy products with high biotechnological potential [pdf]

“…A second important finding of this research was that the profile of aroma compounds produced by G. geotrichum did not differ in other species of G. geotrichum (Gamero et al, 2016). In 2016 Sadecka et al became interested in another traditional cheese from Slovakia -barrelled ewe's cheese. From winter bryndza cheese production the intermediate product is taken out and it is subjected to long-ripening.…”

The Impact of Different Factors on the Quality and Volatile Organic Compounds Profile in “Bryndza” Cheese

“…Slovak “bryndza" cheese is natural, white, spreadable cheese, and manufactured by the traditional method. It is recognized in the European Union by Protected Geographic Indication (PGI) status as cheese produced in specified mountainous regions of Slovakia [ 3 ], where unpasteurized ewe’s milk is processed immediately after milking by renneting at 29–31 °C for 30 min, using chymosin or chymosin–identical rennet [ 4 ], and the cheese grain is formed into the lump cheese. The lump cheese is drained at 18–22 °C for 24 h and is left to ripen for 3 days at 18–22 °C.…”

“…There are several studies related to the variability of “bryndza” that are lack of common characteristics of this Slovak cheese [ 5 ]. Ewe’s cheese represents a matrix with a specific composition which reflected ewe’s milk, as well as different autochthonous non-starter lactic acid bacteria (NSLAB) that produce typical aroma profile of ewe’s lump cheese, barrelled ewe’s cheese and “bryndza” cheese [ 4 , 5 ]. Kacaniova et al [ 6 ] identified 870 isolates from coliforms, enterococci, lactic acid bacteria (LAB) and yeasts in Slovak “bryndza” cheese by MALDI–TOF MS profiling.…”