Quality assessment of commercial Bulgarian brined cheese, purchased in the commercial network

D. Buhalova1, Kr. Nikolova2*, Il. Milkova-Tomova1, I. Alexieva1, A. Gerasimova3, G. Gentscheva4, P. Dimitrova1

1Department of Nutrition and Tourism, University of Food Technologies, 26 Maritza Boulevard, 4020 Plovdiv
2Department of Physics and Biophysics, Medical University-Varna, 84 Tzar Osvoboditel Street, 9000 Varna
3Department of Chemistry, Medical University-Varna, 84 Tzar Osvoboditel Street, 9000 Varna
4Department of Chemistry and Biochemistry, Medical University-Pleven, 1, Saint Kliment Ohridski Street, 5800 Pleven

(Manuscript received 21 June 2023; accepted for publication 17 November 2023)

Abstract. Three types of Bulgarian brined cow cheese, produced according to the Bulgarian State Standard 15:2010 (BDS), and five types, according to individual cheese makers’ firm technological production instruction (TPI), have been studied. Salt content, dry matter, titratable acidity, and fat content have been determined. Using the gas chromatographic method, we have identified the fatty acid composition according to ISO 12966-1. A descriptive sensory profiling test have been conducted for each sample to determine the studied parameters such as appearance, taste, smell, and consistency. Some of the TPI samples have been characterized by a high concentration of salt (% in the total mass), a low percentage of dry matter, and high water content. Only one of the examined samples, according to TPI, met the criteria for acidity according to BDS. The gas chromatographic analysis showed an increased content of palmitic acid in one of the TPI samples. For the examined samples of white brine cow cheese, labeled as produced according to the BDS standard, the obtained results were close to or fully compliant with the standard, with the exception of the titratable acidity in one of the samples. For the samples produced by TPI, the obtained results for these samples are not inferior to those produced by BDS.