| Title: | The Impact of Different Factors on the Quality and Volatile Organic Compounds Profile in 'Bryndza' Cheese |
| Author(s): | Stefanikova J; Duckova V; Miskeje M; Kacaniova M; Canigova M; |
| Address: | "AgroBioTech Research Centre, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia. Department of Technology and Quality of Animal Products, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia. Department of Fruit Science, Viticulture and Enology, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia. Department of Bioenergy, Food Technology and Microbiology, Institute of Food Technology and Nutrition, University of Rzeszow, Cwiklinkiej 1, 35601 Rzeszow, Poland" |
| ISSN/ISBN: | 2304-8158 (Print) 2304-8158 (Electronic) 2304-8158 (Linking) |
| Abstract: | "The aim of this study was to evaluate the influence of different factors on the basic physicochemical and microbiological parameters, as well as volatile organic compounds of traditionally (farm) and industrially produced 'bryndza' cheese. The samples were obtained from eight producers in different areas of Slovakia during the ewe's milk production season, from May to September. The physicochemical parameters set by the legislation were monitored by reference methods. The 'bryndza' cheese microbiota was determined by using the plate cultivation method. There was analysis of volatile organic compounds carried out by electronic nose, as well as gas chromatography mass spectrometry. Seasonality and production technology (traditional and industrial ones) are the main factors that affect the standard quality of 'bryndza' cheese. Lactic acid bacteria were dominated from bacterial microbiota, mostly presumptive lactococci, followed presumptive lactobacilli and enterococci. The numbers of coliform bacteria were higher in traditionally produced 'bryndza' cheese than in industrially produced 'bryndza' cheese. The presence of Dipodascus geotrichum was detected in all samples. There were key volatile organic compounds such as ethyl acetate, isoamyl acetate, 2-butanone, hexanoic acid, D-limonene, and 2,3-butanedione. The statistically significant differences were found among 'bryndza' cheese samples and these differences were connected with the type of milk and dairies" |
| Keywords: | electronic nose gas chromatography microbiota volatile organic compounds 'bryndza' cheese; |
| Notes: | "PubMed-not-MEDLINEStefanikova, Jana Duckova, Viera Miskeje, Michal Kacaniova, Miroslava Canigova, Margita eng APVV-16-0244/Agentura na Podporu Vyskumu a Vyvoja/ Switzerland 2020/09/03 Foods. 2020 Aug 29; 9(9):1195. doi: 10.3390/foods9091195" |
