Quality characteristics of ‘Pasta-Filata’ Serbian Kačkavalj cheese and regulatory compliance assessment

Abstract

The purpose of this study was to investigate the chemical, proteolysis, microbiological, colour and textural characteristics of Serbian Kačkavalj cheese in order to determine the variability degree between cheeses, compare their properties to other similar ‘Pasta Filata’ cheeses and to determine if they comply to the regulative requirements. A broad range of variations of cheese characteristics was found among Kačkavalj cheeses. The composition showed high variations: dry matter ranged from 51.52% to 58.71%; fat from 20.00% to 29.50%; fat in dry matter from 36.08% to 55.96%; NaCl from 0.93% to 3.69%; total protein from 23.25% to 30.79%. The proteolysis parameters in Kačkavalj cheeses differed significantly. The colour evaluation showed significant differences in a* and b* values, however in L* values there were no significant differences (p>0.05). The traditional Kačkavalj cheese represents the part of national heritage; thus, the comprehensive characterization was conducted to investigate quality variations between Serbian Kačkavalj cheeses. The study identified that term Kačkavalj is used despite some cheeses are not fully compliant with the National Standard. The control of fulfilling the requirements of the National Standard should be improved, as well as raising awareness and prevention of inadequate cheese labelling.

Evaluation of low sodium Kačkavalj cheese properties using 3D scanning, scanning electron microscopy and computer vision system

“…The results of the study by Satric et al . (2023) showed that in the investigated Kačkavalj cheeses, the L * parameter ranged from 87.25 to 92.08 which is in accordance with the results of our study.…”

“…2023; Satric et al . 2023). In addition to being one of the most popular cheeses, the production stages and characteristics of this cheese are defined by the Institute for Standardization of Serbia through the National Standard for Quality Requirements (Institute for Standardization of Serbia 1997) which gives this cheese a special significance.…”

“…According to our recent study Satric et al . (2023), numerous samples of Kačkavalj cheeses collected from the market (40%) were characterised with very high salt content. Therefore, the Kačkavalj cheese as a highly consumed cheese in the Balkan region and as a high salt‐containing product represents a favourable product to be investigated in this study.…”