DOI: 10.11118/978-80-7701-100-6-0032

KVALITA TRADIČNÝCH SYROV Z MLIEKA KRÁV PINZGAUSKÉHO PLEMENA V RÔZNYCH ŠTÁDIÁCH LAKTÁCIE

QUALITIES OF TRADITIONAL CHEESES MADE FROM PINZGAUER COWS' MILK AT DIFFERENT STAGES OF LACTATION

Juraj Čuboň¹, Jana Tkáčová¹, Lukáš Hleba², Miroslava Hlebová³

¹ Ústav potravinárstva, Fakulta biotechnológie a potravinárstva, Slovenská poľnohospodárska univerzita, Tr. A. Hlinku 2, 949 76, Nitra, Slovensko

² Ústav biotechnológie, Fakulta biotechnológie a potravinárstva, Slovenská poľnohospodárska univerzita, Tr. A. Hlinku 2, 949 76, Nitra, Slovensko

³ Ústav biológie, Fakulta prírodných vied, Univerzita sv. Cyrila a Metoda, Nám. J. Herdu 2, 917 01, Trnava, Slovensko

The aim of the work was to analyze the milk and traditional milk products from Pinzgau cows in three stages of lactation. For the purposes of the work, we selected 3 different types of cheese from the view of processing. One cheese is processed in the classical way with rennet and subsequent steaming, the second is processed in the classical way with fermentation and subsequent heating and the third is processed from secondary raw materials and subsequent heating and filtration. The work analyzes the quality of milk and traditional Slovak cheeses in the 1^st phase of lactation (from 5 days after calving to 100 days), in the 2^nd phase of lactation (from 100 to 200 days) and in the 3^rd phase of lactation (over 200 days after calving). The fat content in milk was 4.15 in the first phase of lactation, 4.08 in the 2^nd phase and 4.25 g·100 g⁻¹ in the 3^rd phase of lactation. The protein content was 3.34 in the first phase of lactation, 3.22 in the second phase and 3.58 g·100 g⁻¹ in the third phase of lactation. A 5-point sensory scale was used for sensory analysis. Smoked cheese Oštiepok received a total number of points in the first phase of lactation of 24.6, in the second phase 24.5 and in the third phase of lactation of 24.9. Curd produced using classical technology received 22.2 in the first phase of lactation, 22.2 in the second phase and 23.4 in the third phase of lactation in the sensory evaluation. Oštiepok cheese from the milk of Pinzgau breed cows had a fat content in the first phase of lactation of 28.56 in the second phase 25.68 and in the third phase of lactation of 27.02 g·100 g⁻¹. The content of fat in dry matter was the lowest in the 1st phase of lactation 49.48 and the highest in the 2^nd phase 51.29 g·100 g⁻¹. The parameter water in fat-free cheese mass in cheese Oštiepok was the lowest in the 1st phase 64.91 and the highest in the 2^nd phase of lactation 64.56 g·100 g⁻¹. Curd and whey cheese Urda are very similar at first glance, but curd contains all milk proteins and Urda only whey, there are also differences in production technology and chemical composition. The dry matter content in curd was from 23.62 (2^nd phase) to 24.68 g·100 g⁻¹ (1^st phase). In Urda cheese the dry matter content was higher, in the 2nd phase 34.94 and in the 1st phase 35.89 g·100 g⁻¹. The big differences between curd and Urda cheese are in the titratable acidity. The titratable acidity of curd was lowest in the 3^rd stage of lactation 87.58 and highest in the 1st stage of lactation 88.60°SH. In whey cheese Urda the lowest acidity was in the 2nd stage of lactation 16.42 and highest in the 1st stage of lactation 17.71°SH. In none of the monitored cheese quality indicators did we find any significant differences between the lactation stages, which could be influenced by the fact that milk and cheeses from all three groups of cows were analyzed at the same time.

Keywords: milk, traditional cheeses, quality parameters, Pinzgau breed, lactation stages

pages: 32-40, online: 2026