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Composition Profile of Traditional Slovak Ewe's Lump Cheese

Journal of Dairy Science, ISSN: 0022-0302
2025
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Article Description

This study comprehensively analyses traditional Slovak ewe's lump cheese, focusing on determining protein content, non-protein nitrogen (NPN), casein content, fat content, dry matter and ash content. The results revealed significant variations among cheese samples collected from different producers across Slovakia, with casein content ranging from 15.33 to 23.07%, true protein content ranging from 16.0 to 23.93% and showing a strong correlation between these parameters. Additionally, non-protein nitrogen accounted for 0.51 to 0.79% of the total nitrogen in the samples. Fat content ranged from 18.31 to 31.08%, dry matter from 35.52 to 55.15% and ash content from 1.76 to 3.80%. Significant changes in individual fatty acid concentrations were also observed, which may indicate varying feeding practices and production methods among producers. These findings enhance understanding of the protein and fatty acid composition of traditional ewe's lump cheese, offering insights critical for quality control production standardisation and developing more detailed national specifications of this TSG traditional specialty guaranteed cheese.

Bibliographic Details

Peter Zajác; Jozef Čapla; Jozef Čurlej; Jana Tkáčová; Adam Partika; Lucia Benešová

American Dairy Science Association

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