Quality evaluation of Korbačik cheese

Authors

  • Juraj Čuboň Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Animal Products Evaluation and Processing, Tr. A. Hlinku 2, 949 76 Nitra
  • Simona Kunová Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Hygiene and Food Safety, Tr. A. Hlinku 2, 949 76 Nitra
  • Miroslava Kačániová Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Microbiology, Tr. A. Hlinku 2, 949 76 Nitra
  • Peter Haščí­k Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Animal Products Evaluation and Processing, Tr. A. Hlinku 2, 949 76 Nitra
  • Marek Bobko Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Animal Products Evaluation and Processing, Tr. A. Hlinku 2, 949 76 Nitra
  • Ondřej Bučko Slovak University of Agriculture in Nitra, Faculty of Agrobiology and Food Resources, Department of Animal Husbandry, Tr. A. Hlinku 2, 949 76 Nitra
  • Jana Petrová Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Microbiology, Tr. A. Hlinku 2, 949 76 Nitra
  • Petronela Cviková Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Animal Products Evaluation and Processing, Tr. A. Hlinku 2, 949 76 Nitra

DOI:

https://doi.org/10.5219/549

Keywords:

physico-chemical parameters, sensory parameters, malondialdehide, lump cheese

Abstract

The aim of the present study was analysed the physical and chemical parameters in lump cheese and Korbáčik cheese. Sensory evaluation was performed only in Korbáčik cheese. There was compared quality of Korbáčik cheese made from lump cheese ripened one and three weeks. The statistical analysis of the moisture showed significant differences (p <0.001) among Korbáčik cheese made from raw material ripened one and three weeks. Average moisture of the Korbáčik made from cheese ripened one week was 44.73% and of the Korbáčik made from cheese ripened three weeks was 53.73%. The statistical analysis of the dry mater value showed significant differences (p <0.001) among the Korbáčik cheese made from raw material ripened one and three weeks. Average value of dry matter of the Korbáčik made from cheese ripened one week was 55.27% and of the Korbáčik made from cheese ripened three weeks was 46.27%. The statistical analysis of the fat content showed significant differences (p <0.01) among the Korbáčik cheese made from raw material ripened one and three weeks. Average fat content of the Korbáčik made from cheese ripened one week was 22.67% and of the Korbáčik made from cheese ripened three weeks was 20.20%. The statistical analysis of the fat content in dry matter showed significant differences (p <0.001) among Korbáčik cheese made from raw material ripened one and three weeks. Average NaCl content in the Korbáčik made from cheese ripened one week was 3.78% and in the Korbáčik made from cheese ripened three weeks was 2.93%. The statistical analysis of MDA content showed significant differences (p <0.05) among the Korbáčik cheese made from raw material ripened one and three weeks. Average MDA content in the Korbáčik made from cheese ripened one week was 0.29 mg.kg-1 and in the Korbáčik made from cheese ripened three weeks was 0.36 mg.kg-1. Korbáčik cheese made from cheese aged 3 weeks was practically in all sensory parameters better evaluated than the Korbáčik cheese made from cheese aged one week.

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Published

2015-12-13

How to Cite

Čuboň, J. ., Kunová, S. ., Kačániová, M. ., Haščí­k, P. ., Bobko, M. ., Bučko, O. ., Petrová, J. ., & Cviková, P. . (2015). Quality evaluation of Korbačik cheese. Potravinarstvo Slovak Journal of Food Sciences, 9(1), 523–529. https://doi.org/10.5219/549

Issue

Vol. 9 No. 1 (2015): Potravinarstvo

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Articles

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This license permits non-commercial re-use, distribution, and reproduction in any medium, provided the original work is properly cited, and is not altered, transformed, or built upon in any way.

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