Application of multiple factor analysis for the descriptive sensory evaluation and instrumental measurements of bryndza cheese as affected by vacuum packaging

Figures & data

Figure 1. (A) Bryndza cheese samples before storage; (B) bryndza cheese samples after storage in non-vacuum–packed conditions; (C) bryndza cheese samples after storage in vacuum packed conditions.

BU, bryndza cheese made from unpasteurised ewe milk; BP, bryndza cheese made from pasteurised ewe milk; BM, bryndza cheese made from unpasteurised ewe milk with addition of cow lump cheese from pasteurised milk (50%); BS, before storage; NP, after the 14^th day of storage without packaging; VP, after the 14^th day of vacuum packaging storage.

Table 1. Physicochemical results of bryndza cheese samples (means ± SD).

Parameter	Storage	Bryndza cheese varieties			Two-way ANOVA table [p value]
		BU	BP	BM	Variety (V)	Storage (S)	Interaction (V × S)
pH	BS	5.13 ± 0.31^Aa	5.13 ± 0.26^Aa	5.21 ± 0.29^ABa	< 0.01	0.119	0.164
	NP	5.25 ± 0.28^Aa	5.02 ± 0.27^Ab	5.34 ± 0.22^Aa
	VP	5.11 ± 0.24^Aa	5.07 ± 0.19^Aa	5.13 ± 0.21^Ba
Dry matter [%]	BS	49.78 ± 1.93^Aa	47.80 ± 1.96^Ab	47.08 ± 4.51^Aa	< 0.001	< 0.001	< 0.01
	NP	65.65 ± 3.53^Ba	58.26 ± 6.30^Bb	57.67 ± 3.63^Bb
	VP	50.63 ± 1.18^Aa	47.57 ± 2.54^Ab	44.86 ± 0.90^Ac
Protein in dry matter [%]	BS	41.21 ± 4.49^Aa	38.82 ± 2.41^Aa	40.27 ± 4.71^Aa	< 0.001	0.048	< 0.01
	NP	40.91 ± 3.34^Aa	36.52 ± 3.21^Ab	43.02 ± 1.51^Ba
	VP	38.10 ± 2.50^Ba	37.98 ± 1.70^Aa	40.43 ± 2.49^Aa
Fat in dry matter [%]	BS	51.45 ± 2.50^Aab	52.89 ± 2.09^Aa	50.81 ± 3.92^Ab	< 0.001	0.148	< 0.001
	NP	51.30 ± 3.89^Aa	55.87 ± 3.26^Bb	48.81 ± 1.39^Ac
	VP	54.37 ± 1.71^Ba	53.31 ± 1.49^Aa	50.34 ± 1.39^Ab
Salt in moisture [%]	BS	4.39 ± 1.51^Aa	5.55 ± 1.22^Ab	5.48 ± 0.34^Ab	0.403	< 0.001	< 0.001
	NP	9.89 ± 1.32^Ba	7.95 ± 2.19^Bb	8.53 ± 0.55^Bb
	VP	5.33 ± 1.99^Aa	5.09 ± 0.92^Aa	4.91 ± 0.88^Aa

BU, bryndza cheese made from unpasteurised ewe milk; BP, bryndza cheese made from pasteurised ewe milk; BM, bryndza cheese made from unpasteurised ewe milk with addition of cow lump cheese from pasteurised milk (50%); BS, before storage; NP, after the 14^th day of storage without packaging; VP, after the 14^th day of vacuum packaging storage; V, the main effect of bryndza cheese variety; S, the main effect of storage in vacuum and non-vacuum packed bryndza cheese samples; V × S - interaction effect between varieties and storage; ^A–C, in a column means (storage conditions) without a common superscript letter differ (p < 0.05); ^a–c, in a row means (cheese variety) without a common superscript letter differ (p < 0.05).

Table 2. Results of colour analysis of bryndza cheese samples during storage (means ± SD).

Parameter	Storage	Bryndza cheese varieties			Two-way ANOVA table [p value]
		BU	BP	BM	Variety (V)	Storage (S)	Interaction (V × S)
L* (lightness)	BS	91.94 ± 0.67^Aa	92.52 ± 1.72^Aa	91.66 ± 0.63^Aa	< 0.001	< 0.001	< 0.001
	NP	81.13 ± 6.06^Ba	86.23 ± 2.18^Bb	83.22 ± 2.03^Bc
	VP	90.48 ± 0.55^Aa	90.74 ± 0.82^Aa	93.09 ± 2.87^Ab
a* (redness)	BS	−2.12 ± 0.23^Aa	−2.95 ± 0.04^Ab	−1.89 ± 0.03^Aa	< 0.001	< 0.001	< 0.001
	NP	−0.21 ± 0.60^Ba	−1.61 ± 0.59^Bb	−0.32 ± 0.73^Ba
	VP	−1.93 ± 0.12^Aab	−2.17 ± 0.27^Ca	−1.67 ± 0.22^Ab
b* (yellowness)	BS	20.13 ± 2.05^Aa	18.79 ± 0.45^Ab	18.43 ± 1.20^Ab	< 0.001	< 0.001	< 0.001
	NP	36.04 ± 2.11^Ba	25.80 ± 1.49^Bb	27.31 ± 2.76^Bc
	VP	18.87 ± 0.79^Aa	16.82 ± 0.60^Cb	19.42 ± 1.67^Aa
C* (chroma)	BS	20.25 ± 2.02^Aa	19.02 ± 0.44^Aab	18.53 ± 1.19^Ab	< 0.001	< 0.001	< 0.001
	NP	36.05 ± 2.10^Ba	25.87 ± 1.48^Bb	27.33 ± 2.76^Bc
	VP	18.97 ± 0.78^Aa	16.96 ± 0.63^Cb	19.50 ± 1.69^Aa
h* (hue angel)	BS	96.52 ± 1.20^Aa	99.24 ± 0.39^Ab	96.18 ± 0.55^Aa	< 0.001	< 0.001	< 0.01
	NP	90.65 ± 1.05^Ba	93.93 ± 1.40^Bb	90.92 ± 1.39^Ba
	VP	96.09 ± 0.57^Aa	97.55 ± 0.76^Cb	95.09 ± 0.32^Cc

BU, bryndza cheese made from unpasteurised ewe milk; BP, bryndza cheese made from pasteurised ewe milk; BM, bryndza cheese made from unpasteurised ewe milk with addition of cow lump cheese from pasteurised milk (50%); BS, before storage; NP, after the 14^th day of storage without packaging; VP, after the 14^th day of vacuum packaging storage; V, the main effect of bryndza cheese variety; S, the main effect of storage in vacuum- and non-vacuum–packed bryndza cheese samples; V × S, interaction effect between varieties and storage; ^A–C, in a column means (storage conditions) without a common superscript letter differ (p < 0.05); ^a–c, in a row means (cheese variety) without a common superscript letter differ (p < 0.05).

Table 3. Results of texture analysis of bryndza cheese samples during storage (means ± SD).

Parameter	Storage	Bryndza cheese varieties			Two-way ANOVA table [p value]
		BU	BP	BM	Variety (V)	Storage (S)	Interaction (V × S)
Hardness [g]	BS	30.94 ± 2.01^Aa	31.74 ± 1.21^Aa	31.23 ± 1.08^Aa	< 0.001	< 0.001	< 0.001
	NP	39.07 ± 2.18^Ba	43.31 ± 1.73^Bb	44.07 ± 3.28^Bb
	VP	43.07 ± 3.09^Ca	50.41 ± 3.38^Cb	49.44 ± 3.60^Cb
Stickiness [g]	BS	−20.27 ± 1.56^Aa	−21.53 ± 1.88^Aa	−19.97 ± 1.59^Aa	< 0.001	< 0.001	< 0.001
	NP	−28.63 ± 2.68^Ba	−33.41 ± 1.34^Bb	−34.55 ± 1.68^Bb
	VP	−32.20 ± 4.66^Ca	37.39 ± 1.93^Cb	36.79 ± 1.89^Cb

BU, bryndza cheese made from unpasteurised ewe milk; BP, bryndza cheese made from pasteurised ewe milk; BM, bryndza cheese made from unpasteurised ewe milk with addition of cow lump cheese from pasteurised milk (50%); BS, before storage; NP, after the 14^th day of storage without packaging; VP, after the 14^th day of vacuum packaging storage; V, the main effect of bryndza cheese variety; S, the main effect of storage in vacuum- and non-vacuum–packed bryndza cheese samples; V × S, interaction effect between varieties and storage; ^A–C, in a column means (storage conditions) without a common superscript letter differ (p < 0.05); ^a–c, in a row means (cheese variety) without a common superscript letter differ (p < 0.05).

Figure 2. Sensory profile of bryndza cheese samples during storage.

BU, bryndza cheese made from unpasteurised ewe milk; BP, bryndza cheese made from pasteurised ewe milk; BM, bryndza cheese made from unpasteurised ewe milk with addition of cow lump cheese from pasteurised milk (50%); BS, before storage; NP, after the 14^th day of storage without packaging; VP, after the 14^th day of vacuum packaging storage.

Figure 3. Multiple factor analysis plot of bryndza cheese varieties individuals during storage.

BU, bryndza cheese made from unpasteurised ewe milk; BP, bryndza cheese made from pasteurised ewe milk; BM, bryndza cheese made from unpasteurised ewe milk with addition of cow lump cheese from pasteurised milk (50%); BS, before storage; NP, after the 14^th day of storage without packaging; VP, after the 14^th day of vacuum packaging storage.

Figure 4. Quantitative variables of multiple factor analysis used for evaluation of bryndza cheese varieties during storage.