Physicochemical profile of 100 Bulgarian brined cow's milk cheeses: Farm versus industrial production

Determining quality is a mandatory stage in the release of food products for sale. Using standardized experimental methods and a descriptive-analytical approach, methods of analysis and comparison, the study presents the results of an assessment of the physicochemical characteristics of 100 samples of a traditional food product as part of its overall quality determination. The physicochemical profile of 50 types of artisanal and 50 industrial white brined cheeses made from cow's milk produced in Bulgaria was determined. The overall conclusions regarding the quality of the cheese samples tested based on physicochemical indicators show deviations in individual parameters. Despite this, better results were obtained for the artisanal samples. Keywords: physicochemical profile, white brine cheese, industrial and artisanal technology