THE IMPACT OF PROCESSING TECHNOLOGY ON THE QUALITY OF TRADITIONAL SLOVAK SHEEP CHEESES

Abstract

This study evaluates the impact of different processing technologies on the quality characteristics of traditional Slovak sheep cheeses, with a focus on steamed and whey-based varieties. The effects of processing temperature and salt application were examined in relation to dry matter (DM), fat in dry matter (FDM), moisture on fat-free basis (MFFB), NaCl content, malondialdehyde (MDA) levels, and microbiological quality. Cheeses such as Korbáčik and Parenica, which undergo longer heating at higher temperatures, showed the lowest DM values, while cheeses like Oštiepok and Stored sheep cheese, processed at lower temperatures or only salted, had higher DM content. Urda, a whey cheese, had distinct characteristics with significantly lower fat and DM content but the highest MFFB. NaCl content varied with processing method, being highest in Stored sheep cheese. MDA content was reduced in thermally processed cheeses, indicating improved oxidative stability. Microbiological analysis revealed a decrease in total bacterial count (TBC) following heat treatment. These findings highlight how processing variables influence the nutritional and microbiological quality of traditional sheep cheeses, contributing to improved understanding of their technological and health attributes.