Abstract
ABSTRACTMultiple factor analysis was used to examine naturally white, mature and spreadable bryndza cheese varieties. Sensory and physiochemical properties were evaluated during storage in vacuum and non-vacuum packed conditions at 4 ± 2°C. The results of statistical method showed similarity in varieties made from pasteurized ewe milk and mixed bryndza cheese before and after storage at both package conditions (p < 0.05). The statistical method used in the study was a suitable tool for assessing differences in food quality and provided an opportunity to visualize and categorize the results with regard to shelf life and packaging.
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