Microbiological, sensory, and physicochemical quality of curd cheeses originating from direct sales

Background and Aim: Curd cheeses are characteristic elements of the dairy assortment, mainly in Central and Eastern European countries, and constitute a numerous and diverse group of dairy products. The aim of the study was to assess the physicochemical, microbiological, and sensory quality of curd...

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Autores principales:	Ewa Januś, Piotr Sablik, Małgorzata Jakubowska, Klaudia Wróbel
Formato:	article
Lenguaje:	EN
Publicado:	Veterinary World 2021
Materias:	curd cheese microbiology physiochemistry sensory quality Animal culture SF1-1100 Veterinary medicine SF600-1100
Acceso en línea:	https://doaj.org/article/28182345a91d41acbadca87c8cab5deb
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spelling	oai:doaj.org-article:28182345a91d41acbadca87c8cab5deb2021-11-29T14:45:55ZMicrobiological, sensory, and physicochemical quality of curd cheeses originating from direct sales10.14202/vetworld.2021.3038-30470972-89882231-0916https://doaj.org/article/28182345a91d41acbadca87c8cab5deb2021-11-01T00:00:00Zhttp://www.veterinaryworld.org/Vol.14/November-2021/26.pdfhttps://doaj.org/toc/0972-8988https://doaj.org/toc/2231-0916Background and Aim: Curd cheeses are characteristic elements of the dairy assortment, mainly in Central and Eastern European countries, and constitute a numerous and diverse group of dairy products. The aim of the study was to assess the physicochemical, microbiological, and sensory quality of curd cheeses available in marketplaces in Lublin, where they were purchased through direct sales from producers. Materials and Methods: The research material was household-produced curd cheese purchased 4 times (at 2-week intervals) from three producers. The physicochemical parameters (i.e., the total protein and fat content, active acidity, and titratable acidity) were determined in the cheeses. Microbiological assays were performed to evaluate the total number of bacteria (on milk agar), the number of yeasts and molds (on Sabouraud medium), and the number of coliform bacteria (on MacConkey medium). A general sensory evaluation was performed by a five-person panel, who assessed the appearance and color, texture, flavor, and aroma of the samples. Results: The cheeses exhibited significant differences in their protein and fat contents, but these values were within the allowable limits. Most of the evaluated cheeses had normal levels of active and titratable acidity; substantially lower titratable acidity and higher pH values were detected only in the samples from supplier A. The total number of bacteria in the curd cheese samples was high (3.2×108 colony-forming units [cfu]×g-1 cheese) and varied substantially (from 3.6×107 to 8.6×108 cfu×g-1). The growth of Gram-negative bacterial colonies on MacConkey medium was observed in the samples from suppliers B and C (5.5×103 and 1.7×104 cfu×g-1, respectively), which is an undesirable phenomenon. The number of colonies cultured on Sabouraud medium and identified as yeast-like microorganisms ranged from 1.8×104 (product from supplier A) to 4.9×105 cfu×g-1 (cheese from supplier C). The scores in the sensory evaluation of the tested curd cheeses were low. The highest mean scores were achieved for appearance and color (4.25-4.45 points). Conversely, flavor and aroma received the lowest score (3.17 points). The highest scores for both the overall assessment and each parameter separately were awarded to the curd cheese produced by supplier A. Conclusion: Our results suggest poor hygienic conditions during milk collection and processing, as well as during the distribution of these dairy products. Altogether, the purchase of products from direct sales may be associated with risks related to poor consumer health and food quality.Ewa JanuśPiotr SablikMałgorzata JakubowskaKlaudia WróbelVeterinary Worldarticlecurd cheesemicrobiologyphysiochemistrysensory qualityAnimal cultureSF1-1100Veterinary medicineSF600-1100ENVeterinary World, Vol 14, Iss 11, Pp 3038-3047 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	curd cheese microbiology physiochemistry sensory quality Animal culture SF1-1100 Veterinary medicine SF600-1100
spellingShingle	curd cheese microbiology physiochemistry sensory quality Animal culture SF1-1100 Veterinary medicine SF600-1100 Ewa Januś Piotr Sablik Małgorzata Jakubowska Klaudia Wróbel Microbiological, sensory, and physicochemical quality of curd cheeses originating from direct sales
description	Background and Aim: Curd cheeses are characteristic elements of the dairy assortment, mainly in Central and Eastern European countries, and constitute a numerous and diverse group of dairy products. The aim of the study was to assess the physicochemical, microbiological, and sensory quality of curd cheeses available in marketplaces in Lublin, where they were purchased through direct sales from producers. Materials and Methods: The research material was household-produced curd cheese purchased 4 times (at 2-week intervals) from three producers. The physicochemical parameters (i.e., the total protein and fat content, active acidity, and titratable acidity) were determined in the cheeses. Microbiological assays were performed to evaluate the total number of bacteria (on milk agar), the number of yeasts and molds (on Sabouraud medium), and the number of coliform bacteria (on MacConkey medium). A general sensory evaluation was performed by a five-person panel, who assessed the appearance and color, texture, flavor, and aroma of the samples. Results: The cheeses exhibited significant differences in their protein and fat contents, but these values were within the allowable limits. Most of the evaluated cheeses had normal levels of active and titratable acidity; substantially lower titratable acidity and higher pH values were detected only in the samples from supplier A. The total number of bacteria in the curd cheese samples was high (3.2×108 colony-forming units [cfu]×g-1 cheese) and varied substantially (from 3.6×107 to 8.6×108 cfu×g-1). The growth of Gram-negative bacterial colonies on MacConkey medium was observed in the samples from suppliers B and C (5.5×103 and 1.7×104 cfu×g-1, respectively), which is an undesirable phenomenon. The number of colonies cultured on Sabouraud medium and identified as yeast-like microorganisms ranged from 1.8×104 (product from supplier A) to 4.9×105 cfu×g-1 (cheese from supplier C). The scores in the sensory evaluation of the tested curd cheeses were low. The highest mean scores were achieved for appearance and color (4.25-4.45 points). Conversely, flavor and aroma received the lowest score (3.17 points). The highest scores for both the overall assessment and each parameter separately were awarded to the curd cheese produced by supplier A. Conclusion: Our results suggest poor hygienic conditions during milk collection and processing, as well as during the distribution of these dairy products. Altogether, the purchase of products from direct sales may be associated with risks related to poor consumer health and food quality.
format	article
author	Ewa Januś Piotr Sablik Małgorzata Jakubowska Klaudia Wróbel
author_facet	Ewa Januś Piotr Sablik Małgorzata Jakubowska Klaudia Wróbel
author_sort	Ewa Januś
title	Microbiological, sensory, and physicochemical quality of curd cheeses originating from direct sales
title_short	Microbiological, sensory, and physicochemical quality of curd cheeses originating from direct sales
title_full	Microbiological, sensory, and physicochemical quality of curd cheeses originating from direct sales
title_fullStr	Microbiological, sensory, and physicochemical quality of curd cheeses originating from direct sales
title_full_unstemmed	Microbiological, sensory, and physicochemical quality of curd cheeses originating from direct sales
title_sort	microbiological, sensory, and physicochemical quality of curd cheeses originating from direct sales
publisher	Veterinary World
publishDate	2021
url	https://doaj.org/article/28182345a91d41acbadca87c8cab5deb
work_keys_str_mv	AT ewajanus microbiologicalsensoryandphysicochemicalqualityofcurdcheesesoriginatingfromdirectsales AT piotrsablik microbiologicalsensoryandphysicochemicalqualityofcurdcheesesoriginatingfromdirectsales AT małgorzatajakubowska microbiologicalsensoryandphysicochemicalqualityofcurdcheesesoriginatingfromdirectsales AT klaudiawrobel microbiologicalsensoryandphysicochemicalqualityofcurdcheesesoriginatingfromdirectsales
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Microbiological, sensory, and physicochemical quality of curd cheeses originating from direct sales

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