Characteristics of textural and sensory properties of Oštiepok cheese

Authors

  • Peter Zajác Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Food Hygiene and Safety, Tr. A. Hlinku 2, 949 76 Nitra https://orcid.org/0000-0002-4425-4374
  • Patrí­cia Martišová Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Plant Products Storage and Processing, Tr. A. Hlinku 2, 949 76 Nitra https://orcid.org/0000-0001-7810-6858
  • Jozef Čapla Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Food Hygiene and Safety, Tr. A. Hlinku 2, 949 76 Nitra https://orcid.org/0000-0001-9475-6359
  • Jozef Čurlej Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Food Hygiene and Safety, Tr. A. Hlinku 2, 949 76 Nitra
  • Jozef Golian Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Food Hygiene and Safety, Tr. A. Hlinku 2, 949 76 Nitra

DOI:

https://doi.org/10.5219/855

Keywords:

cheese, traditional Slovak cheese, Oštiepok cheese, Slovenský oštiepok, Slovenský oštiepok cheese

Abstract

Oštiepok is a traditional half-fat semi-hard cheese made in Slovakia. The basic raw material used to produce oštiepok cheese is ewe's milk, a mixture of ewe's and cow's milk or cow's milk. Oštiepok cheese is produced either directly at a small-scale mountainside sheep farm, using the traditional on-farm method of production, or at dairies, using the industrial method. Oštiepok cheese was produced as far back as the beginning of the 18th century. An industrial production of Oštiepok cheese using cow's milk were laid by the Galbavý family in Detva (Slovakia) in 1921. The cheese is originally made by cutting off fresh sweet cheese, which is pressed into a wooden, hand-cut and decorated round shape where it is left to stand. Subsequently, it is removed and immersed in warm salty water, left to stand there until the salt penetrates completely in. Then it is necessary that it pass slightly. In its salty water, the ostrich produces its traditional durability, its surface is slightly peeled, mostly yellowish. This cheese may or may not be steamed and may be smoked or unsmoked. Slovenský oštiepok is a protected trade name under the EU's protected geographical indication. A similar cheese is made in the Polish Tatra Mountains under the name Oscypek. The cheeses differ in ingredients' ratios, cheesemaking process and the characteristics of the final products. In this study we have characterized textural and sensory properties of the Oštiepok cheese produced in Slovakia made from ewe's milk, a mixture of ewe's and cow's milk and cow's milk.

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Published

2019-02-23

How to Cite

Zajác, P. ., Martišová, P. ., Čapla, J. ., Čurlej, J. ., & Golian, J. . (2019). Characteristics of textural and sensory properties of Oštiepok cheese. Potravinarstvo Slovak Journal of Food Sciences, 13(1), 116–130. https://doi.org/10.5219/855

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