The Impact of Different Factors on the Quality and Volatile Organic Compounds Profile in “Bryndza” Cheese

• Published in: Foods 2020-09, Vol.9 (9), p.1195
• Main Authors: Stefanikova, Jana, Duckova, Viera, Miskeje, Michal, Kacaniova, Miroslava, Canigova, Margita
• Format: Article
• Language: English
• Subjects: Acetic acid; Alcohol; Amino acids; Bacteria; Cheese; Chemical properties; Chromatography; Coliforms; Cultivation; Dairies; Dairy products; electronic nose; Electronic noses; Ethyl acetate; Fatty acids; Food; Food science; Gas chromatography; Gram-positive bacteria; Hexanoic acid; Isoamyl acetate; Lactic acid; Lactic acid bacteria; Lactobacilli; Legislation; Libraries; Limonene; Mass spectrometry; Mass spectroscopy; Microbiology; Microbiota; Milk; Milk production; Organic compounds; Parameters; Physicochemical properties; Quality management; Scientific imaging; Seasonal variations; Statistical analysis; Statistical methods; Sulfur; Testing; Vacuum distillation; VOCs; Volatile organic compounds; “bryndza” cheese
• ISSN: 2304-8158; 2304-8158
• DOI: 10.3390/foods9091195

The aim of this study was to evaluate the influence of different factors on the basic physicochemical and microbiological parameters, as well as volatile organic compounds of traditionally (farm) and industrially produced “bryndza” cheese. The samples were obtained from eight producers in different areas of Slovakia during the ewe’s milk production season, from May to September. The physicochemical parameters set by the legislation were monitored by reference methods. The “bryndza” cheese microbiota was determined by using the plate cultivation method. There was analysis of volatile organic compounds carried out by electronic nose, as well as gas chromatography mass spectrometry. Seasonality and production technology (traditional and industrial ones) are the main factors that affect the standard quality of “bryndza" cheese. Lactic acid bacteria were dominated from bacterial microbiota, mostly presumptive lactococci, followed presumptive lactobacilli and enterococci. The numbers of coliform bacteria were higher in traditionally produced “bryndza” cheese than in industrially produced “bryndza” cheese. The presence of Dipodascus geotrichum was detected in all samples. There were key volatile organic compounds such as ethyl acetate, isoamyl acetate, 2-butanone, hexanoic acid, D-limonene, and 2,3-butanedione. The statistically significant differences were found among “bryndza” cheese samples and these differences were connected with the type of milk and dairies.