Výskumný ústav potravinársky

Koreňová, J. – Čaplová, Z. – Rešková, Z. – Kukurová, K. – Kubincová, J. – Brežná, B. – Kuchta, T.
Lactobacilli as an adjunct culture have a weak effect on organoleptic properties as well as short- and medium-chain fatty acids of model ewes' lump cheeses
Journal of Food and Nutrition Research, 63, 2024, č. 4, s. 311-317

Janka Koreňová, Food Research Institute, National Agricultural and Food Centre, Priemyselná 4, 82475 Bratislava, Slovakia. E-mail: janka.korenova@nppc.sk

Original article
Received 20 September 2024; 1st revised 21 October 2024; accepted 14 November 2024; published online 16 November 2024.

Súhrn: Ewes’ lump cheese is an intermediary product in the production of bryndza cheese in Slovakia. It is produced from raw ewes’ milk. To guarantee its typical, rich and intense aroma, an adjunct culture may be used. Candidate lactobacilli were selected and tested by preparing model cheeses with subsequent evaluation. The prepared model cheeses had good, although similar, organoleptic properties, with statistically significant differences mainly in overall taste and total sensory score, where most of the cheeses prepared with experimental adjunct cultures were better than cheeses prepared with a commerial culture or without any starter. The free fatty acids that were determined at highest contents in all samples were decanoic acid, butanoic acid and octanoic acid, which were statistically not different between cheeses prepared with different cultures. Lactobacilli as an adjunct culture had an overall weak impact on organoleptic properties and statistically insignificant impact on the content of free short- and medium-chain fatty acids in lump cheeses made from raw ewes’ milk by the production procedure of bryndza cheese in Slovakia. Positive effects of certain adjunct cultures on aroma and taste of model cheeses were not connected with the content of short- and medium-chain fatty acids.

Kľúčové slová: ewes’ cheese; bryndza; Lactobacillus; aroma; taste; fatty acid

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