Composition Profile of Traditional Slovak Ewe's Lump Cheese
Journal of Dairy Science, ISSN: 0022-0302
2025
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Example: if you select the 1-year option for an article published in 2019 and a metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019. If you select the 3-year option for the same article published in 2019 and the metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019, 2018 and 2017.
Citation Benchmarking is provided by Scopus and SciVal and is different from the metrics context provided by PlumX Metrics.
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.
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