Quality assessment of commercial Bulgarian brined cheese, purchased in the commercial network
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 fa...
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| Format: | Article |
| Language: | English |
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Trakia University. Faculty of Agriculture, Stara Zagora
2023-12-01
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| Series: | Agricultural Science and Technology |
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| Online Access: | https://agriscitech.eu/quality-assessment-of-commercial-bulgarian-brined-cheese-purchased-in-the-commercial-network/ |
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| author | D. Buhalova Kr. Nikolova Il. Milkova-Tomova I. Alexieva A. Gerasimova G. Gentscheva P. Dimitrova |
| author_facet | D. Buhalova Kr. Nikolova Il. Milkova-Tomova I. Alexieva A. Gerasimova G. Gentscheva P. Dimitrova |
| author_sort | D. Buhalova |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-03-08T00:33:20Z |
| format | Article |
| id | doaj.art-32c3ee25dd664f77b8fba17675ee6795 |
| institution | Directory Open Access Journal |
| issn | 1313-8820 1314-412X |
| language | English |
| last_indexed | 2024-03-08T00:33:20Z |
| publishDate | 2023-12-01 |
| publisher | Trakia University. Faculty of Agriculture, Stara Zagora |
| record_format | Article |
| series | Agricultural Science and Technology |
| spelling | doaj.art-32c3ee25dd664f77b8fba17675ee67952024-02-15T13:48:21ZengTrakia University. Faculty of Agriculture, Stara ZagoraAgricultural Science and Technology1313-88201314-412X2023-12-01154849110.15547/ast.2023.04.043Quality assessment of commercial Bulgarian brined cheese, purchased in the commercial networkD. Buhalova0Kr. Nikolova 1Il. Milkova-Tomova 2I. Alexieva3 A. Gerasimova 4G. Gentscheva5 P. Dimitrova6Department of Nutrition and Tourism, University of Food Technologies, 26 Maritza Boulevard, 4020 PlovdivDepartment of Physics and Biophysics, Medical University-Varna, 84 Tzar Osvoboditel Street, 9000 VarnaDepartment of Nutrition and Tourism, University of Food Technologies, 26 Maritza Boulevard, 4020 PlovdivDepartment of Nutrition and Tourism, University of Food Technologies, 26 Maritza Boulevard, 4020 PlovdivDepartment of Chemistry, Medical University-Varna, 84 Tzar Osvoboditel Street, 9000 VarnaDepartment of Chemistry and Biochemistry, Medical University-Pleven, 1, Saint Kliment Ohridski Street, 5800 PlevenDepartment of Nutrition and Tourism, University of Food Technologies, 26 Maritza Boulevard, 4020 PlovdivAbstract. 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.https://agriscitech.eu/quality-assessment-of-commercial-bulgarian-brined-cheese-purchased-in-the-commercial-network/white brined cheesefoodfatty acidphysicochemical characteristicssensory analysis |
| spellingShingle | D. Buhalova Kr. Nikolova Il. Milkova-Tomova I. Alexieva A. Gerasimova G. Gentscheva P. Dimitrova Quality assessment of commercial Bulgarian brined cheese, purchased in the commercial network Agricultural Science and Technology white brined cheese food fatty acid physicochemical characteristics sensory analysis |
| title | Quality assessment of commercial Bulgarian brined cheese, purchased in the commercial network |
| title_full | Quality assessment of commercial Bulgarian brined cheese, purchased in the commercial network |
| title_fullStr | Quality assessment of commercial Bulgarian brined cheese, purchased in the commercial network |
| title_full_unstemmed | Quality assessment of commercial Bulgarian brined cheese, purchased in the commercial network |
| title_short | Quality assessment of commercial Bulgarian brined cheese, purchased in the commercial network |
| title_sort | quality assessment of commercial bulgarian brined cheese purchased in the commercial network |
| topic | white brined cheese food fatty acid physicochemical characteristics sensory analysis |
| url | https://agriscitech.eu/quality-assessment-of-commercial-bulgarian-brined-cheese-purchased-in-the-commercial-network/ |
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