Ángel Alegría, Paweł Szczęsny, Baltasar Mayo, Jacek Bardowski, Magdalena Kowalczyk,
ABSTRACT Oscypek is a traditional Polish scalded-smoked cheese, with a protected-designation-of-origin (PDO) status, manufactured from ... evolves during the manufacture and ripening stages of Oscypek. To this end, we made use of both ... DGGE fingerprinting detected the predominant microorganisms in traditional Oscypek, whereas the next-generation sequencing technique (454 pyrosequencing) ... great diversity of yeast species was demonstrated in Oscypek by the PCR-DGGE method. Culturing methods enabled ...
Tópico(s): Milk Quality and Mastitis in Dairy Cows
2012 - American Society for Microbiology | Applied and Environmental Microbiology
Małgorzata Majcher, Anna Kaczmarek, Dorota Klensporf‐Pawlik, J. Pikul, Henryk H. Jeleń,
... verifying the origin and authenticity of Polish cheese, Oscypek marked with protected designation of origin (PDO) label, based on its volatile profile. Oscypek and its false imitations Oscypek-like cheeses were analyzed using a solid-phase ... applied to detect mislabeling and adulteration of PDO Oscypek cheese.
Tópico(s): Meat and Animal Product Quality
2015 - Springer Science+Business Media | Food Analytical Methods
Aleksandra Ołdak, Dorota Zielińska, Anna Rzepkowska, Danuta Kołożyn‐Krajewska,
Oscypek and korycinski are traditional Polish cheeses, exclusively produced in Tatra and in Podlasie region, respectively, produced ... depending on the Lb. plantarum strain. Strains from oscypek produced broad spectrum, and a few strains isolated ... a given strain was isolated. Strains isolated from oscypek cheese represented stronger activity against L. monocytogenes, whereas ...
Tópico(s): Microbial Inactivation Methods
2017 - Hindawi Publishing Corporation | BioMed Research International
Małgorzata Majcher, Kamila Goderska, J. Pikul, Henryk H. Jeleń,
BACKGROUND: Oscypek is a special type of Polish smoked ewe cheese with a unique flavour described as slightly sour, ... study the volatile, sensory and microbial profiles of Oscypek cheese were analysed during its various preparation stages ... data indicated that in smoked cheese such as Oscypek the levels of selected bacteria diminished after the ...
Tópico(s): Protein Hydrolysis and Bioactive Peptides
2011 - Wiley | Journal of the Science of Food and Agriculture
Małgorzata Majcher, Henryk H. Jeleń,
The unique flavor of Oscypek, a Polish ewe's milk smoked cheese, is described as slightly sour, piquant, salted, and smoked. In this paper with ... the smoking process had a fundamental influence on Oscypek aroma formation.
Tópico(s): Fermentation and Sensory Analysis
2011 - American Chemical Society | Journal of Agricultural and Food Chemistry
Monika Kędzierska‐Matysek, Mariusz Florek, Piotr Skałęcki, Anna Litwińczuk, Adam Chruścicki,
... in Podhale (southernmost region of Poland), that is, Oscypek (regional PDO ) and Gazdowski (native traditional product ‐ NTP ), ... qualities, proximate composition and intrinsic traits were evaluated. Oscypek manufactured from mixed (sheep and cow) milk received ... cheese made from cow's milk. Furthermore, the Oscypek cheese contained significantly more total solids and protein, ...
Tópico(s): Food composition and properties
2013 - Wiley | International Journal of Dairy Technology
Stanisław Minta, Magdalena Cempiel,
... the selected traditional product, which was cheese type ‘oscypek’. The research materials of the original character were ... the research took part 200 people who bought oscypek in a shop belonging to one of the ... allowed to determine the level of satisfaction of ‘oscypek’ consumers as good and indicated that for buyers ...
Tópico(s): Agricultural economics and policies
2018 - Index Copernicus International S.A. | Annals of the Polish Association of Agricultural and Agribusiness Economists
Dorota Najgebauer‐Lejko, Jacek Domagała, Maria Walczycka,
... this region, cheeses have gained special attention, with oscypek cheese being the most popular and recognizable. Oscypek is a scalded-smoked, hard cheese manufactured in ... practiced for hundreds of years by local highlanders. "Oscypek" together with "Redykołka" (mini variety of oscypek produced in various fancy shapes, i.e., animals, ...
Tópico(s): Microbial Metabolites in Food Biotechnology
2021 - Springer International Publishing | Environmental history
... demonstrates how a rather unlikely destination actor, the oscypek cheese, is enacted in different versions as it ...
Tópico(s): Geographies of human-animal interactions
2011 - Elsevier BV | Annals of Tourism Research
... They give milk for production of traditional products (oscypek, bundz, bryndza, redykolka, zentyca), wool and delicious meat. ...
Tópico(s): Agriculture and Biological Studies
2014 - Agricultural University of Cracow | Geomatics Landmanagement and Landscape
Peter Zajác, Patrícia Martišová, Jozef Čapla, Jozef Čurlej, Jozef Golian,
... in the Polish Tatra Mountains under the name Oscypek. The cheeses differ in ingredients' ratios, cheesemaking process ...
Tópico(s): Fermentation and Sensory Analysis
2019 - HACCP Consulting | Potravinarstvo Slovak Journal of Food Sciences
Aleksandra Ołdak, Dorota Zielińska, Anna Łepecka, Ewa Długosz, Danuta Kołożyn‐Krajewska,
... isolated from different types of Polish regional cheeses (Oscypek and Korycinski) were assessed for selected probiotic properties ...
Tópico(s): Proteins in Food Systems
2019 - Springer Science+Business Media | Probiotics and Antimicrobial Proteins
Arkadiusz Szterk, Karol Ofiara, Bartosz Strus, Ilkhom Abdullaev, Karolina Ferenc, Maria Sady, Sylwia Flis, Zdzisław Gajewski,
... among the examined cheeses, the seasonal sheep cheeses (Oscypek) and mountain cow cheeses were characterized by the ...
Tópico(s): Protein Hydrolysis and Bioactive Peptides
2022 - Multidisciplinary Digital Publishing Institute | Foods
Władysław Migdał, Slavomír Marcinčák, Maria Walczycka, Jacek Domagała, Agnieszka Pluta-Kubica, Magda Filipczak‐Fiutak, Anna Migdał, Łukasz Migdał,
... used to produce traditional cheeses: bundz, bryndza podhalańska, oscypek, redykołka—on the Polish side and Slovenská bryndza, ...
Tópico(s): Mycotoxins in Agriculture and Food
2024 - BioMed Central | Journal of Ethnic Foods
Anna Berthold‐Pluta, Antoni Pluta, M. Zaniecka,
Tópico(s): Seed and Plant Biochemistry
2011 - Polish Society of Veterinary Sciences | Medycyna Weterynaryjna
Tópico(s): Animal Diversity and Health Studies
2012 - Nature Portfolio | Nature
Krzysztof Gorlach, Martyna Wierzba-Kubat, Anna Jastrzębiec-Witowska, Piotr Novak,
... empirical cases of the following regional products, namely: oscypek cheese, zatorski karp (local pound fish), and lisiecka ...
Tópico(s): Sustainable Urban and Rural Development
2016 - | Socio hu
Małgorzata Woźniak, Piotr Gomułka, Katarzyna Mierzejewska, Joanna Korpalska,
... ankietowanych studentów najbardziej znanymi polskimi produktami tradycyjnymi są: oscypek (79%), faworki (75%), a najmniej (9%) fefernuszki. Ponad ...
Tópico(s): Consumer Attitudes and Food Labeling
2018 - De Gruyter Open | Annales Universitatis Mariae Curie-Sklodowska sectio B – Geographia Geologia Mineralogia et Petrographia
Jacek Domagała, Dorota Najgebauer‐Lejko, Maria Walczycka,
... s milk for the production of “Bryndza Podhalanska,” “Oscypek,” and “Redykołka”—regional products with an EU’s ...
Tópico(s): Agricultural economics and policies
2021 - Springer International Publishing | Environmental history