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Asian Journal of Dairy and Food Research, volume 34 issue 4 (december 2015) : 290-293

Texture properties of Slovak Bryndza measured by instrumental analysis

Jozef Curlej*, Radoslav Židek, Lubomír Belej, Marek Šnirc, Jozef Capla, Peter Zajac
1<p>Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences,&nbsp;Tr. A. Hlinku-2, 949 01 Nitra, Slovak Republic.</p>
Cite article:- Curlej* Jozef, Židek Radoslav, Belej Lubomír, Šnirc Marek, Capla Jozef, Zajac Peter (2015). Texture properties of Slovak Bryndza measured by instrumental analysis . Asian Journal of Dairy and Food Research. 34(4): 290-293. doi: 10.18805/ajdfr.v34i4.6880.

ABSTRACT

The aim of the study was to determine textural properties (hardness, composition) related to nine Slovak Bryndza commercial samples (industrial cheeses from pasteurized ewe milk) targeted to uniaxial compression. Instrumental texture measurements were found to vary between samples because of the manufacturing procedure and composition. In both evaluated texture traits, the highest average values 1.555 kg and 2.185 kg/s were recorded in the sample SL 7. On the other hand, the lowest average value for hardness (0.254 kg) and composition (0.439 kg/s) was detected in the sample SL 4. Non-parametric Wilcoxon signed ranks test was used to evalute the texture characteristics of these cheeses. Significant differences (p<0.05) were recorded in measured peak possitive force values (presents hardness) upon comparative trials in 23 cases and 22 significant differences were found in positive area values (presents composition). In conclusion, understanding the formation of textural properties during the product development, production or storage can reduce the variability of current commercial bryndza.

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