The effect of traditional production methods on microbial, physico‐chemical and sensory properties of ‘Slovenská bryndza’ Protected Geographical Indication cheese

Abstract

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).

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

“…The differences in the counts of coliform bacteria between “bryndza” cheese made from unpasteurized and pasteurized milk are in line with the results of other studies in this area [ 35 ]. Coliform bacteria in “bryndza” cheese have also been found by other authors [ 7 , 32 , 33 ].…”

“…The quality of “bryndza” cheese is affected by many factors, such as the composition of used ewe’s and cow’s milk, the seasonality of ewe’s milk, or the microbiota of used starter culture [ 31 , 32 , 33 ]. “Bryndza” cheese must have a dry matter content at least 44 wt.% and fat in dry matter of ewe’s “bryndza” cheese should be at least 48 wt.% and in mixed “bryndza” cheese at least 38 wt.% [ 30 ].…”

“…Some authors [ 36 ] even found higher counts of enterococci (8.0 log CFU/g) in “bryndza” cheese made from raw ewe’s milk in comparison with our results. In contrast, there are some results with very similar counts of enterococci (5.11–5.85 log CFU/g) in “bryndza” cheese made from raw and pasteurized milk in published studies [ 33 ]. The presence of enterococci in food may not always indicate faecal contamination, but rather, a violation of hygiene and sanitation principles.…”

Consumer acceptance in context: Texture, melting, and sensory properties of fried ripened curd cheese

“…That is why it is so important to provide information about the microbial, physico‐chemical and sensory characteristics of cheeses with PGI from the last decade (Semjon et al . 2018).…”

“…Consumer perception of, or preference for, traditional foods, protected by geographical indication schemes and organically produced, are other than commonly produced foods (Korzen and Lassen 2010;Lahne et al 2014). That is why it is so important to provide information about the microbial, physico-chemical and sensory characteristics of cheeses with PGI from the last decade (Semjon et al 2018). It was proved that consumers evaluate such foods as being better, i.e.…”