Czech J. Food Sci., 2024, 42(5):317-329 | DOI: 10.17221/51/2024-CJFS

Analysis of the quality of curds from Slovakia and neighbouring countriesOriginal Paper

Jana Záhumenská ORCID...1, František Zigo ORCID...2, Tomáš Mihok ORCID...2, Mariana Kováčová ORCID...1, Zuzana Farkašová ORCID...2, Jana Výrostková ORCID...1, Zuzana Lacková ORCID...2, Mária Vargová3
1 Department of Hygiene, Technology and Health Food Safety, University of Veterinary Medicine and Pharmacy, Košice, Slovakia
2 Department of Animal Nutrition and Husbandry, University of Veterinary Medicine and Pharmacy, Košice, Slovakia
3 Department of the Environment, Veterinary Legislation and Economy, University of Veterinary Medicine and Pharmacy, Košice, Slovakia

The work deals with the evaluation of the quality of curds produced in Slovakia and neighbouring countries (Czech Republic, Poland, Hungary, Ukraine) at the time of their purchase and at the time of the end of the warranty period. Significant differences in consistency (P < 0.05) were found between the model samples of cottage cheese after sensory evaluation. Differences in total porosity were noted between curds examined on the first and last day, storage reduced porosity and changed (reduced) grain size. There was a significant difference in colour between the samples (A1–E5) (P < 0.05). Colourimetric measurement confirmed the lightest colour in sample E4 (L* = 92.87, L* – lightness) from Ukraine, which showed the lowest fat content, and the darkest sample was sample C3 from Poland (L* = 88.62). The minimum value of dry matter content was found in sample E4 (15.79 ± 2.59%) and the maximum value in sample C3 (35.82 ± 2.59%). Towards the end of the use-by date, the dry matter values slightly decreased. Statistical significance was demonstrated between the first day of purchase and the expiration date in dry matter content (P < 0.05) and between fat content in dry matter (P < 0.05). The titration acidity was exceeded in two cases, in sample B2 (first day – FD 172 °SH / last day – LD 192 °SH) and B4 (FD 162 °SH / LD 167 °SH). During the guarantee period, the growth of micromycetes in curds was statistically significant (P < 0.05).

Keywords: cheese; sensory analysis; shelf life; microbial safety; warranty period

Received: March 14, 2024; Revised: July 24, 2024; Accepted: August 1, 2024; Prepublished online: August 8, 2024; Published: October 30, 2024  Show citation

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Záhumenská J, Zigo F, Mihok T, Kováčová M, Farkašová Z, Výrostková J, et al.. Analysis of the quality of curds from Slovakia and neighbouring countries. Czech J. Food Sci. 2024;42(5):317-329. doi: 10.17221/51/2024-CJFS.
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