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A comparison of the physicochemical characteristics of the regional cheese O scypek and the traditional cheese G azdowski from the P olish P odhale

2013; Wiley; Volume: 67; Issue: 2 Linguagem: Inglês

10.1111/1471-0307.12107

1471-0307

Monika Kędzierska‐Matysek, Mariusz Florek, Piotr Skałęcki, Anna Litwińczuk, Adam Chruścicki,

Food composition and properties

The quality of two types of traditional cheese manufactured in Podhale (southernmost region of Poland), that is, Oscypek (regional PDO ) and Gazdowski (native traditional product ‐ NTP ), was compared. The appearance, sensory qualities, proximate composition and intrinsic traits were evaluated. Oscypek manufactured from mixed (sheep and cow) milk received higher sensory scores for texture, taste and aroma than the traditional Gazdowski cheese made from cow's milk. Furthermore, the Oscypek cheese contained significantly more total solids and protein, but less salt. Composition could be responsible for its more cohesive texture which was defined by significantly greater cohesiveness, greater hardness, springiness, shear force and shear energy.