Quality evaluation of Korbačik cheese

• Main Authors: Juraj Čuboň, Simona Kunová, Miroslava Kačániová, Peter Haščík, Marek Bobko, Ondřej Bučko, Jana Petrová, Petronela Cviková
• Format: Article
• Language: English
• Published: HACCP Consulting 2015-12-01
• Series: Potravinarstvo
• Subjects: physico-chemical parameters; sensory parameters; malondialdehide; lump cheese
• Online Access: http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/549

<table style="height: 625px;" border="0" cellspacing="0" cellpadding="0" width="662" align="left"><tbody><tr><td height="625" align="left" valign="top"><p>The aim of the present study was analysed the physical and chemical parameters in lump cheese and Korb&aacute;čik cheese. Sensory evaluation was performed only in Korb&aacute;čik cheese. There was compared quality of Korb&aacute;čik cheese made from lump cheese ripened one and three weeks. The statistical analysis of the moisture showed significant differences (<em>p</em><em>&nbsp;&lt;</em>0.001) among Korb&aacute;čik cheese made from raw material ripened one and three weeks. Average moisture of the Korb&aacute;čik made from cheese ripened one week was 44.73% and of the Korb&aacute;čik made from cheese ripened three weeks was 53.73%. The statistical analysis of the dry mater value showed significant differences (<em>p</em><em>&nbsp;&lt;</em>0.001) among the Korb&aacute;čik cheese made from raw material ripened one and three weeks. Average value of dry matter of the Korb&aacute;čik made from cheese ripened one week was 55.27% and of the Korb&aacute;čik made from cheese ripened three weeks was 46.27%. The statistical analysis of the fat content showed significant differences (<em>p</em><em>&nbsp;&lt;</em>0.01) among the Korb&aacute;čik cheese made from raw material ripened one and three weeks. Average fat content of the Korb&aacute;čik made from cheese ripened one week was 22.67% and of the Korb&aacute;čik made from cheese ripened three weeks was 20.20%. The statistical analysis of the fat content in dry matter showed significant differences (<em>p</em><em>&nbsp;&lt;</em>0.001) among Korb&aacute;čik cheese made from raw material ripened one and three weeks. Average NaCl content in the Korb&aacute;čik made from cheese ripened one week was 3.78% and in the Korb&aacute;čik made from cheese ripened three weeks was 2.93%. The statistical analysis of MDA content showed significant differences (<em>p</em><em>&nbsp;&lt;</em>0.05) among the Korb&aacute;čik cheese made from raw material ripened one and three weeks. Average MDA content in the Korb&aacute;čik made from cheese ripened one week was 0.29 mg.kg^-1 and in the Korb&aacute;čik made from cheese ripened three weeks was 0.36 mg.kg^-1. Korb&aacute;čik cheese made from cheese aged 3 weeks was practically in all sensory parameters better evaluated than the Korb&aacute;čik cheese made from cheese aged one week.</p></td></tr></tbody></table> <!--[endif] -->