Simple item page
 

Aroma profile and lactic acid bacteria characteristic of traditional Slovak cheese “May bryndza”

cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtual.author-orcid0000-0002-0153-4624
cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcid4ddc81ce-066b-4d2e-a9f3-015a6c34a525
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
dc.abstract.enThis paper describes the results of the characterization of a traditional Slovak cheese called “May bryndza” with regard to the profiles of volatile organic compounds and lactic acid bacteria. Samples of “May bryndza“ cheese produced solely from unpasteurized ewe's milk were collected from 4 different Slovak farms, and samples of the cheese produced from a mixture of 2 types of milk (raw ewe's and pasteurized cow's milk) were collected from 3 different Slovak industrial dairies. There were 15 compounds detected and identified by the electronic nose. The impact of the kind of milk and the kind of dairy on the aroma profile of the product was not confirmed by PCA. The compounds with the highest relative contents in samples were acetoin (2.59%–24.55%), acetic acid (6.69%–13.39%), methoxy-phenyl-oxime (4.49%–8.52%), butanoic acid (1.89%–5.67%), and 2,3-butanediol (0.98%–4.08%), which were determined with gas chromatography. A total of 1533 isolates of LAB were obtained from the “May bryndza” cheese samples. Four families, five genera, and 19 species were identified with mass spectrometry, and isolated bacteria, both from the farm and industry dairies were the most frequently found to belong to Lactococcus lactis subsp. lactis.
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliation.instituteKatedra Technologii Żywności Pochodzenia Roślinnego
dc.contributor.authorŠtefániková, Jana
dc.contributor.authorÁrvay, Július
dc.contributor.authorKunová, Simona
dc.contributor.authorKowalczewski, Przemysław Łukasz
dc.contributor.authorKačániová, Miroslava
dc.date.accessioned2026-02-26T11:23:13Z
dc.date.available2026-02-26T11:23:13Z
dc.date.issued2022
dc.description.bibliographybibliogr.
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.description.if2,3
dc.description.number7
dc.description.points40
dc.description.volume28
dc.identifier.doi10.1177/10820132211039916
dc.identifier.eissn1532-1738
dc.identifier.issn1082-0132
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/7495
dc.languageen
dc.relation.ispartofFood Science and Technology International
dc.relation.pages580-591
dc.rightsClosedAccess
dc.sciencecloudnosend
dc.subject.envolatile components
dc.subject.encheese
dc.subject.ensensory analysis
dc.subject.enchromatography analysis
dc.titleAroma profile and lactic acid bacteria characteristic of traditional Slovak cheese “May bryndza”
dc.typeJournalArticle
dspace.entity.typePublication