Abstract
“Bryndza” cheese is an important Slovak traditional regional product. New knowledge on the role of microorganisms involved the “Bryndza” ripening process may provide valuable data on its quality and safety. In our study, the “Bryndza” made from pasteurized ewes milk was studied towards total count of bacteria, coliforms bacteria, enterococci, lactic acid bacteria, and microscopic filamentous fungi. All those groups of microbiota were detected using classical microbiological methods and identified using mass spectrometry. A total of 3,758 isolates were identified with score higher than 2.00. Altogether, 13 families, 24 genus, and 44 species of microbiota were identified in Slovak cheese “Bryndza.” The most often isolated species were yeasts Yarrowia lipolitica and Dipodascus geotrichum and the lactic acid bacteria Lactobacillus paracasei subsp. paracasei.
Highlights
Sheep herding and ewes milk production are important sectors of Slovak agriculture
Geographic Indication (PGI) as it is produced in a defined mountainous regions of Slovakia [3,4]
The higher lactic acid bacteria counts were found in F7 (3.62 log cfu/g) and Klebsiella pneumoniae ssp. ozaenae
Summary
Sheep herding and ewes milk production are important sectors of Slovak agriculture. The well-known product of ewes milk is a Slovak cheese named “Bryndza” or “Oštiepok” [1,2]. Geographic Indication (PGI) as it is produced in a defined mountainous regions of Slovakia [3,4]. This raw material is allowed to dry on the mountain hut to form lump sheep’s cheese. It is transferred to a bryndziarna (cheese “Bryndza” production), where it is sorted and washed with water and left to mature at 20°C in a cheese bath. The rind is removed from the cheese, the excess liquid (whey) is expelled, and the cheese is crushed. “Bryndza” is produced from raw ewes milk at
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