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International Journal of Food Properties Volume 26, 2023 - Issue 1
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Original Article

Fatty acid profile of traditional Slovak ewe’s and cow’s lump cheese

Peter Zajáca Faculty of Biotechnology and Food Sciences, Institute of Food Sciences, Slovak University of Agriculture in Nitra, Nitra, Slovak RepublicORCID Iconhttps://orcid.org/0000-0002-4425-4374View further author information
ORCID Icon,
Jozef Čurleja Faculty of Biotechnology and Food Sciences, Institute of Food Sciences, Slovak University of Agriculture in Nitra, Nitra, Slovak RepublicORCID Iconhttps://orcid.org/0000-0003-0039-5332View further author information
ORCID Icon,
Jozef Čaplaa Faculty of Biotechnology and Food Sciences, Institute of Food Sciences, Slovak University of Agriculture in Nitra, Nitra, Slovak RepublicORCID Iconhttps://orcid.org/0000-0001-9475-6359View further author information
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Lucia Benešováa Faculty of Biotechnology and Food Sciences, Institute of Food Sciences, Slovak University of Agriculture in Nitra, Nitra, Slovak RepublicCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0002-2321-6627View further author information
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Silvia Jakabováa Faculty of Biotechnology and Food Sciences, Institute of Food Sciences, Slovak University of Agriculture in Nitra, Nitra, Slovak RepublicORCID Iconhttps://orcid.org/0000-0002-6981-0509View further author information
ORCID Icon,
Adam Partikaa Faculty of Biotechnology and Food Sciences, Institute of Food Sciences, Slovak University of Agriculture in Nitra, Nitra, Slovak RepublicORCID Iconhttps://orcid.org/0000-0003-1390-5928View further author information
ORCID Icon &
Stanislava Zubrickáb State Veterinary and Food Insititute, Veterinary and Food Institute Bratislava, Bratislava, SlovakiaORCID Iconhttps://orcid.org/0000-0003-0387-8575View further author information
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Pages 1426-1444 | Received 27 Feb 2023, Accepted 26 May 2023, Published online: 02 Jun 2023

Figures & data

Figure 1. The technological process of Ewe’s and Cow’s Lump cheese production..

(a) Filling the cheese boiler with ewe’s milk. (b) Adding the rennet. (c,d) Mixing the curd. (e) Curd mixing with whey. (F) Mixing the curd on the grain. (G) Draining the curd into the dairy sheet. (h) Hanging the lump cheese to drain the whey. (i,j) Slicing lump cheese. (k) Slice of lump cheese. Typically, there should be small cavities in the fresh cheese. (l) Fermentation and ripening of the lump cheese for bryndza cheese production.
Figure 1. The technological process of Ewe’s and Cow’s Lump cheese production..

Figure 2. Fat content in Ewe’s Lump Cheese.

Figure 2. Fat content in Ewe’s Lump Cheese.

Figure 3. Fat content in Cow’s Lump Cheese.

Figure 3. Fat content in Cow’s Lump Cheese.

Table 1. Ewe’s lump cheese fatty acid composition.

Table 2. Cow’s lump cheese fatty acid composition.

Figure 4. Ewe’s Lump cheese content of saturated, monounsaturated and polyunsaturated fatty acids.

Figure 4. Ewe’s Lump cheese content of saturated, monounsaturated and polyunsaturated fatty acids.

Figure 5. Cow’s Lump cheese content of saturated, monounsaturated and polyunsaturated fatty acids.

Figure 5. Cow’s Lump cheese content of saturated, monounsaturated and polyunsaturated fatty acids.

Figure 6. Comparison of saturated fatty acids content in Ewe’s and Cow’s lump cheese.

Figure 6. Comparison of saturated fatty acids content in Ewe’s and Cow’s lump cheese.

Figure 7. Comparison of monosaturated fatty acids content in Ewe’s and Cow’s lump cheese.

Figure 7. Comparison of monosaturated fatty acids content in Ewe’s and Cow’s lump cheese.

Figure 8. Comparison of polyunsaturated fatty acids content in Ewe’s and Cow’s lump cheese.

Figure 8. Comparison of polyunsaturated fatty acids content in Ewe’s and Cow’s lump cheese.

Table 3. Statistical comparison (p = .001) of fatty acid composition in Cow’s and Ewe’s lump cheese.

Figure 9. PCA analysis of Ewe’s Lump Cheese according to production batch at season.

Figure 9. PCA analysis of Ewe’s Lump Cheese according to production batch at season.

Figure 10. Representation of the main parameters of Ewe’s Lump Cheese by the PCA evaluation.

Figure 10. Representation of the main parameters of Ewe’s Lump Cheese by the PCA evaluation.

Figure 11. PCA analysis of Cow’s Lump Cheese according to production season.

Figure 11. PCA analysis of Cow’s Lump Cheese according to production season.

Figure 12. Representation of the main parameters of Cow’s Lump Cheese by the PCA evaluation.

Figure 12. Representation of the main parameters of Cow’s Lump Cheese by the PCA evaluation.

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