Analysis of the quality of curds from Slovakia and neighbouring countries

Jana Záhumenská, František Zigo, Tomáš Mihok, Mariana Kováčová, Zuzana Farkašová, Jana Výrostková, Zuzana Lacková and Mária Vargová
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Jana Záhumenská: Department of Hygiene, Technology and Health Food Safety, University of Veterinary Medicine and Pharmacy, Košice, Slovakia
František Zigo: Department of Animal Nutrition and Husbandry, University of Veterinary Medicine and Pharmacy, Košice, Slovakia
Tomáš Mihok: Department of Animal Nutrition and Husbandry, University of Veterinary Medicine and Pharmacy, Košice, Slovakia
Mariana Kováčová: Department of Hygiene, Technology and Health Food Safety, University of Veterinary Medicine and Pharmacy, Košice, Slovakia
Zuzana Farkašová: Department of Animal Nutrition and Husbandry, University of Veterinary Medicine and Pharmacy, Košice, Slovakia
Jana Výrostková: Department of Hygiene, Technology and Health Food Safety, University of Veterinary Medicine and Pharmacy, Košice, Slovakia
Zuzana Lacková: Department of Animal Nutrition and Husbandry, University of Veterinary Medicine and Pharmacy, Košice, Slovakia
Mária Vargová: Department of the Environment, Veterinary Legislation and Economy, University of Veterinary Medicine and Pharmacy, Košice, Slovakia

Czech Journal of Food Sciences, 2024, vol. 42, issue 5, 317-329

Abstract: The work deals with the evaluation of the quality of curds produced in Slovakia and neighbouring countries (Czech Republic, Poland, Hungary, Ukraine) at the time of their purchase and at the time of the end of the warranty period. Significant differences in consistency (P < 0.05) were found between the model samples of cottage cheese after sensory evaluation. Differences in total porosity were noted between curds examined on the first and last day, storage reduced porosity and changed (reduced) grain size. There was a significant difference in colour between the samples (A1-E5) (P < 0.05). Colourimetric measurement confirmed the lightest colour in sample E4 (L* = 92.87, L* - lightness) from Ukraine, which showed the lowest fat content, and the darkest sample was sample C3 from Poland (L* = 88.62). The minimum value of dry matter content was found in sample E4 (15.79 ± 2.59%) and the maximum value in sample C3 (35.82 ± 2.59%). Towards the end of the use-by date, the dry matter values slightly decreased. Statistical significance was demonstrated between the first day of purchase and the expiration date in dry matter content (P < 0.05) and between fat content in dry matter (P < 0.05). The titration acidity was exceeded in two cases, in sample B2 (first day - FD 172 °SH / last day - LD 192 °SH) and B4 (FD 162 °SH / LD 167 °SH). During the guarantee period, the growth of micromycetes in curds was statistically significant (P < 0.05).

Keywords: cheese; sensory analysis; shelf life; microbial safety; warranty period (search for similar items in EconPapers)
Date: 2024
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:42:y:2024:i:5:id:51-2024-cjfs

DOI: 10.17221/51/2024-CJFS

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