Comparative studies on the gross composition of White brined cheese and its imitations, marketed in the town of Stara Zagora

N. Naydenova, T. Iliev, G. Mihaylova, S. Atanasova
Abstract. The gross chemical composition of a total of 39 white brined cheese samples and 13 of its imitation products were studied during March 2009–November 2011. Extreme variability of the basic quality parameters of the white brined cheese marketed in the town of Stara Zagora has been established. Dry matter, fat in dry matter and moisture in the non-fatty substance vary in large levels within the range 33.79÷46.18 %, 47.35÷61.24 and 70.83÷83.18%, respectively for all 24 studied unpacked market cheese samples. Fat to protein ratio in these samples was in the range 1.09÷1.82. The values of DM, FDM and MNS in packed market white brined cheese samples were in the range 35.37÷49.87%; 48.38÷54.72 and 68.67÷78.58%. Fat to protein ratio in these samples was in the range 1.18÷1.48. The ripening index of market packed white brined cheese samples varies widely from 15.12 to 19.00%. Dairy factory imitation palm oil cheeses demonstrate significantly lower short-chain fatty acid (С4:0÷С10:0) levels. The very low values for this group of fatty acids in the imitation cheese demonstrated great substitution of the milk fat and large quantity of the palmitic (С16:0; 44.09÷44.25%) and stearic (С16:0; 38.95÷40.97%) fatty acids in comparison to natural white brined cheeses – 25.43÷29.86% and 6.45÷5.77%, respectively. Fat to protein ratio in the cheese imitation samples was in the range 2.05÷3.90.

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Microscopic method for qualification of the cut surface of white brined cheese

P. Boyanova, P. Panayotov, V. Ganchovska, A. Bosakova – Ardenska

Abstract. There has been made a research of the cut surface of cheese which is one of the defining indicators for its organoleptic characteristics. This research uses hardware and software tools to automate and objectify the process of quality evaluation of cheese. Seven white brined cheeses purchased from the commercial chain have been studied. Cut surfaces were taken with a microscopic camera and acquired images were processed for the detection of defects by calculating the so called coefficient of diversity (K ). Computing shows clear differences between cheeses with diverse structure of the cut surface – their div coefficients of diversity differ significantly. The results show that it is possible to achieve better characterization of the cut surface using a computer system.

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Comparative studies on the fatty acid composition of White brined cheese, marketed in the town of Stara Zagora

The study was carried out in March-April 2009. Ten cheese samples representing different cheese batches were sampled to compositional and fatty acid profile analysis. The palm oil and four white-brined cheeses (2 representing palm oil cheese batches and 2 – free of palm oil cheese batches) were purchased from a commercial manufacturer. Other six cheeses were purchased from the market where they were offered as “free of vegetable oil”. An extremely high level of saturated (73.55÷75.78%) fatty acids is established for 3 cheese batches due mainly to the higher amount of lauric (34.86÷36.97%), or palmitic acid (30.24÷34.00%). The high levels of the hypercholesterolemic fatty acids of the dairy factory palm oil cheeses and four market batches in combination with the very low or very high n-6/n-3 fatty ratios in these products pose a risk to consumer health. Only one of the all six market cheeses offered as “free of vegetable oil” dairy products does not cause suspicion of added vegetable fat or unfair sale to the customers.

Comparative studies on the fatty acid composition of White brined cheese, marketed in the town of Stara Zagora

N. Naydenova, K. Davidova, T. Iliev, G. Mihaylova