DOI - Mendel University Press

DOI identifiers

DOI: 10.11118/978-80-7509-996-9-0141

ANALÝZA OBSAHU SOLI A SENZORICKÝCH PARAMETROV OVČÍCH SYROV SLOVENSKEJ PRODUKCIE / ANALYSIS OF SALT CONTENT AND SENSORY PARAMETERS OF SHEEP CHEESES FROM SLOVAK PRODUCTION

Silvia Jakabová1, Jozef Golian1, Lucia Benešová2, Jozef Čurlej1, Peter Zajác1, Jozef Čapla1
1 Ústav potravinárstva, SPU, Tr. A. Hlinku 2, 949 76 Nitra, Slovensko
2 Výskumné centrum AgroBioTech, SPU, Tr. A. Hlinku 2, 949 76 Nitra, Slovensko

The contribution focuses on the analysis of salt content and selected sensory parameters in soft and ripened sheep cheeses from Slovak production. Slight differences in salt content were found within soft cheeses (bryndza type), as well as in ripened sheep cheeses. The determined salt contents were compared with available nutritional parameters stated on product labels. None of the analyzed samples exceeded the permitted salt levels, so salt contents exceeding 2.5g/100g of the product were not found. Sensory parameters evaluated were appearance and consistency as well as aroma and taste. Positive correlation was observed only among sensory properties (p=0.0003). From the overall assessment, sheep cheese of bryndza type C2.1 was rated as the best (16.00±0.71 points), and among ripened sheep cheeses, sample C3.5 - Sheep cheese ripened for 12 months had the highest average sensory score (19.00±0.71 points).

Keywords: sensory analysis, salt content, soft and ripened sheep cheeses

pages: 141-147, online: 2024



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