ABSTRACT

“Slovak bryndza” is a traditional Slovak cheese manufactured by milling a lump of matured ewe’s cheese or by milling a mixture of lump ewe’s cheese and lump cow’s cheese. The percentage of lump ewe’s cheese is greater than 50% w/w dry matter. Differences in the purchase prices of ewe’s and cow’s milk create the potential for adulteration. The detection of cow’s milk compounds by isoelectric focusing of γ-caseins after plasmolysis is a suitable method for the determination of adulteration of this traditional cheese. The analysis and final results may be affected by factors affecting laboratory activity and biological factors. Biological factors are manifested primarily as variations in the casein content of ewe’s and cow’s milk. Despite this variation, this method may also be used for quantification purposes. We were able to establish a reliable calibration line from the internal reference materials prepared in our laboratory. The mean composition of Slovak bryndza cheese determined in our research was protein 18.7 ± 1.9 g 100 g⁻¹, fat 24.0 ± 1.8 g 100 g⁻¹, lactose 1.5 ± 1.9 g 100 g⁻¹, ash 4.5 ± 0.3 g 100 g⁻¹, fat in dry matter 49.3 ± 2.6 g 100 g⁻¹, casein 18.4 ± 1.9 g 100 g⁻¹, gamma casein 0.60 ± 0.19 g 100 g^−1, and bovine-to-ovine gamma casein ratio 0.65 ± 0.12 g 100 g⁻¹.

摘要

“斯洛伐克bryndza”是一种传统的斯洛伐克奶酪，通过研磨一块成熟的母羊奶酪或通过研磨一块母羊奶酪和块状牛奶酪制成。块状母羊奶酪的百分比大于 50% w/w 干物质。母羊奶和牛奶的购买价格差异造成了掺假的可能性。通过质壁分离后γ-酪蛋白的等电聚焦检测牛奶化合物是确定这种传统奶酪掺假的合适方法。分析和最终结果可能受到影响实验室活动和生物因素的因素的影响。生物因素主要表现为母羊和牛奶中酪蛋白含量的变化。尽管有这种变化，但这种方法也可用于量化目的。我们能够从我们实验室制备的内部参考材料中建立可靠的校准线。在我们的研究中确定的斯洛伐克 bryndza 奶酪的平均成分是蛋白质 18.7 ± 1.9 g 100 g^-1 , 脂肪 24.0 ± 1.8 g 100 g ^-1 , 乳糖 1.5 ± 1.9 g 100 g ^-1 , 灰分 4.5 ± 0.3 g 100 g ^-1 , 干物质脂肪 49.3 ± 2.6 g 100 g ^-1 , 酪蛋白 1.9. g 100 g ^-1、γ酪蛋白0.60 ± 0.19 g 100 g ^-1和牛-羊γ酪蛋白比0.65 ± 0.12 g 100 g ^-1。