Sensory profile of Parenica cheese varieties made from pasteurized cow's milk


  • Boris Semjon University of Veterinary Medicine and Pharmacy in Košice, Department of Food Hygiene and Technology, Komenského 73, 041 81 Košice
  • Jana Maľová University of Veterinary Medicine and Pharmacy in Košice, Department of Food Hygiene and Technology, Komenského 73, 041 81 Košice
  • Tatiana Vataščinová University of Veterinary Medicine and Pharmacy in Košice, Department of Food Hygiene and Technology, Komenského 73, 041 81 Košice
  • Pavel Maľa University of Veterinary Medicine and Pharmacy in Košice, Department of Food Hygiene and Technology, Komenského 73, 041 81 Košice



cheese, sensory profile, parenica, storage, statistics,


Parenica is a steamed, lightly smoked or unsmoked cheese wounded into a roll made from pasteurized cow's milk, with characteristic pronounced fibrous structure of curd. The aim of this work was to set up the sensory profile of smoked and unsmoked parenica cheese varieties made from pasteurized cow's milk and changes in sensory descriptors during 14 days of storage period at the temperature of 4 ±2 °C. Descriptive analysis was carried out by 18 trained assessors, who used a vocabulary of 26 terms to quantitatively describe appearance, aroma, consistency and taste of the experimental samples and also these overall sensory parameters with acceptability. Assessors evaluated the intensity of each descriptor by assigning the score on a 10 points linear scale. Analysis of variance found significant differences between cheese varieties (p <0.05) and the effect of storage period (p <0.05) on sensory quality of experimental parenica cheese varieties. The analysis showed that each sample group in observed representative sensory attributes was significantly different (p <0.05). Multiple factorial analysis showed in parenica cheese samples three selected components that explain more than 69% of the total variation in the dataset at the level of statistical significance p <0.05.


Download data is not yet available.


Amiri, A. Mousakhani-Ganjeh, A. Torbati, S. Ghaffarinejhad, G. Kenari, R. E. 2018. Impact of high-intensity ultrasound duration and intensity on the structural properties of whipped cream. International Dairy Journal, vol. 78, p. 152-158.

Amran, A. M., Abbas, A. A. 2011. Microbiological Changes and Determination of Some Chemical Characteristics for Local Yemeni Cheese. Jordan Journal of Biological Sciences, vol. 4, no. 2, p. 93-100.

Cais-Sokolińska, D., Pikul, J., Lasik, A. 2012. The effect of smoking on changes in functional attributes of Mozzarella cheese. African Journal of Biotechnology, vol. 11, no. 64, p. 12773-12776.

Costabel, L., Pauletti, M. S., Hynes, E. 2007. Proteolysis in Mozzarella cheeses manufactured by different industrial processes. Journal of Dairy Science, vol. 90, p. 2103-2112.

Cuffia, F., George, G., Renzulli, P., Reinheimer, J., Meinardi, C., Burns, P. 2017. Technological challenges in the production of a probiotic pasta filata soft cheese. LWT-Food Science and Technology, vol. 81, p. 111-117.

Čuboň, J., Kunová, S., Kačániová, M., Haščík, P., Bobko, M., Bučko, O., Petrová, J., Cviková, P. 2015. Quality evaluation of Korbačik cheese. Potravinarstvo, vol. 9, no. 1, p. 523-529.

Di Grigoli, A., Francesca, N., Gaglio, R., Guarrasi, V., Moschetti, M., Scatassa, M. L., Settanni, L., Bonanno, A. 2015. The influence of the wooden equipment employed for cheese manufacture on the characteristics of a traditional stretched cheese during ripening. Food microbiology, vol 46, p. 81-91.

Esposito, M., Citro, A., Marigliano, L., Urbani, V., Seccia, G., Marotta, M. P., De Nicola, C. 2015. Influence of different smoking techniques on contamination by polycyclic aromatic hydrocarbons in traditional smoked Mozzarella di Bufala Campana. International Journal of Dairy Technology, vol. 68, no. 1, p. 97-104.

Farahani, G., Ezzatpanah, H., Abbasi, S. 2014. Characterization of Siahmazgi cheese, an Iranian ewe's milk variety: Assessment of physico-chemical, textural and rheological specifications during ripening. LWT- Food Science and Technology, vol. 58, no. 2, p. 335-342.

Gaucheron, F., Le Graët, Y., Michel, F., Briard, V., Piot, M. 1999. Evolution of various salt concentrations in the moisture and in the outer layer and centre of a model cheese during its brining and storage in an ammoniacal atmosphere. Le Lait, vol. 79, no. 6, p. 553-566.

Chapman, K. W., Lawless, H. T., Boor, K. J. 2001. Quantitative descriptive analysis and principal component analysis for sensory characterization of ultrapasteurized milk. In Journal of Dairy Science, vol. 84, no. 1, p. 12-20.

ISO 13299:2016. Sensory analysis - Methodology - General guidance for establishing a sensory profile.

ISO 8589: 2007. Sensory analysis - General guidance for the design of test rooms.

Kassambara, A., Mundt, F. 2007. factoextra: Extract and Visualize the Results of Multivariate Data Analyses. R package version 1.0.5.

Lawless, H. T., Heymann, H. 2010. Descriptive Analysis. In Lawless, H. T. Heymann, H. Sensory Evaluation of Food: Principles and Practices New York: Springer-Verlag, p. 227-257. ISBN-13: 978-1-4419-6487-8.

Nedomová, Š., Kilián, L., Pytel, R., Kumbár, V. 2017. Effect of ripening time on colour and texture properties in cheese. Potravinarstvo Slovak Journal of Food Sciences, vol. 11, no. 1, p. 296-301.

Ozcan, T., Akpinar-Bayizit, A., Sahin, O. I., Yilmaz-Ersan, L. 2011. The formation of polycyclic hydrocarbons during smoking process of cheese. Mljekarstvo, vol. 61, no. 3, p. 193-198.

Pavelková, A., Flimelová, E., Vietoris, V. 2012. Sensory evaluation of fresh cheese taste with the addition of oregano. Potravinarstvo Slovak Journal of Food Sciences, vol. 6, no. 1, p. 34-36.

Paz, N. F., Goncalvez De Oliveira, E., Villalva, F. J., Armada, M., Ramón, A. N. 2017. Effect of pH at drainage on the physicochemical, textural and microstructural characteristics of mozzarella cheese from goat milk. Food Science and Technology, vol. 37, no. 2, p. 193-201.

Publication of an application pursuant to Article 6(2) of Council Regulation (EC) No 510/2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs. OJ C 249, 21.10.2007, p. 26-30.

R Core Team. 2017. R: A Language and Environment for Statistical Computing. Vienna, Austria : R Foundation for Statistical Computing.

Salek, R. N., Černíková, M., Pachlová, V., Bubelová, Z., Konečná, V., Buňka, F. 2017. Properties of spreadable processed Mozzarella cheese with divergent compositions of emulsifying salts in relation to the applied cheese storage period. LWT-Food Science and Technology, vol. 77, p. 30-38.

Scatassa, M. L., Gaglio, R., Macaluso, G., Francesca, N., Randazzo, W., Cardamone, C., Di Grigoli, A., Moschetti, G., Settanni, L. 2015. Transfer, composition and technological characterization of the lactic acid bacterial populations of the wooden vats used to produce traditional stretched cheeses. Food microbiology, vol. 52, p. 31-41.

Sebastien, L. Josse, J., Husson, F. 2008. FactoMineR: An R Package for Multivariate Analysis. Journal of Statistical Software, vol. 25, p. 1-18.

Semjon, B., Král, M., Pospiech, M., Reitznerová, A., Maľová J., Tremlová, B., Dudriková, Eva. 2018. Application of multiple factor analysis for the descriptive sensory evaluation and instrumental measurements of bryndza cheese as affected by vacuum packaging. International Journal of Food Properties, vol. 21, no. 1, p. 1508-1522.

Smit, G., Smit, B. A., Engels, W. J. 2005. Flavour formation by lactic acid bacteria and biochemical flavour profiling of cheese products. FEMS microbiology reviews, vol. 29, no. 3, p. 591-610.

Sulejmani, E., Hayaloglu, A. A. 2016. Influence of curd heating on proteolysis and volatiles of Kashkaval cheese. Food chemistry, vol. 211, p. 160-170.

Todaro, M., Palmeri, M., Settanni, L., Scatassa, M. L., Mazza, F., Bonanno, A., Di Grigoli, A. 2017. Effect of refrigerated storage on microbiological, chemical and sensory characteristics of a ewes' raw milk stretched cheese. Food Packaging and Shelf Life, vol. 11, p. 67-73.

Zimanová, M., Greifová, M., Body, P., Herian, K. 2016. Technológia Výroby Parených syrov. Chemické Listy, vol. 110, no. 4, p. 258-262.



How to Cite

Semjon, B. ., Maľová, J. ., Vataščinová, T. ., & Maľa, P. . (2019). Sensory profile of Parenica cheese varieties made from pasteurized cow’s milk. Potravinarstvo Slovak Journal of Food Sciences, 13(1), 76–82.

Most read articles by the same author(s)