##plugins.themes.bootstrap3.article.sidebar##
##plugins.themes.bootstrap3.article.main##
Анотація
Робота присвячена різновидам, мікробіологічним особливостям та технологічними особливостями виробництва окремих видів автентичних сирів. Метою роботи було визначити біотехнологічні особливості виробництва автентичних сирів, проаналізувати різновиди таких сирів та їх мікробіоту, визначити технологічні різновиди виробництва сирів. Використовувались монографічний, конструктивний методи, а також методи причинно-наслідкового аналізу і логічного узагальнення. Сир — найпопулярніший у світі харчовий продукт, існує 5000 сортів сиру. Хоча найбільш популярними та поширеними сирами є стандартні та вироблені на багатотоннажних виробництвах, традиційні сири також користуються популярністю завдяки своїм унікальним органолептичним властивостям. На унікальні характеристики традиційних сирів впливає багато факторів, основними з яких є якість молока, його мікробіологічний і хімічний склад та технологічні прийоми, що використовуються при виготовлені сиру. Для всіх традиційних сирів характерна присутність молочнокислих бактерій, однак використання необробленого молока іноді зумовлює наявність харчових патогенів у готовому продукті. Певні сири мають досить складну мікробіоту, що ускладнює їх виробництво та створення заквашувальних культур. Однак для багатьох сирів, особливо таких як бринза, сьогодні створені технологічні підходи для виробництва, а більшість досліджень направлені на досягнення автентичного смаку і покращення органолептичних властивостей готового продукту. Аналіз кількісного та якісного складу заквашувальної мікробіоти та технологічних особливостей різних видів традиційних сирів дає змогу визначитися зі складом нових заквашувальних композицій, які притаманні для того чи іншого продукту та підібрати шляхи підвищення ефективності виробництва таких сирів.
Ключові слова:
традиційні сири, виробництво, мікробіота, біотехнологія, молочнокислі бактерії, закваска
##plugins.themes.bootstrap3.article.details##
Як цитувати
Danylenko, S., Bondarchuk, V., Khablenko, A., Lukianets, A., Kozlovska, G., & Kopylova, K. (2023). АВТЕНТИЧНІ СИРИ: МІКРОБІОЛОГІЯ, ЗАКВАСКИ ТА ТЕХНОЛОГІЧНІ АСПЕКТИ ВИРОБНИЦТВА. Food Science and Technology, 17(3). https://doi.org/10.15673/fst.v17i3.2654
Номер
Розділ
Технологія і безпека продуктів харчування
Посилання
1. Ishchenko M, Honchar D.Competitiveness of dairy industry products of Ukraine: Current state and prospects. Journal of Economics and International Relations. 2021:(13). https://doi.org/10.26565/2310-9513-2021-13-09
2. Hawthorn J. A history of milk in the food industry. Proceedings of the Nutrition Society. 1978;37(3):211-215. https://doi.org/10.1079/PNS19780031
3. McGuffey RK., Shirley JE. Introduction History of Dairy Farming. У Encyclopedia of dairy sciences. 2011:2-11. Elsevier. https://doi.org/10.1016/B978-0-12-374407-4.00540-9
4. Fox P.F. Introduction | History of Dairy Products and Processes. У Encyclopedia of dairy sciences. 2011:12-17. Elsevier. https://doi.org/10.1016/B978-0-12-374407-4.00541-0
5. Cramp LJE, Evershed RP, Lavento M, Halinen P, Mannermaa K, Oinonen M, Kettunen J, Perola M, Onkamo P, Heyd V. Neolithic dairy farming at the extreme of agriculture in northern Europe. Proceedings of the Royal Society B: Biological Sciences. 2014;281(1791):20140819. https://doi.org/10.1098/rspb.2014.0819
6. Aryana KJ, Olson DW. A 100-Year Review: Yogurt and other cultured dairy products. Journal of Dairy Science. 2017;100(12):9987-10013. https://doi.org/10.3168/jds.2017-12981
7. Gomez R, Vioque M, Sanchez E, Mata C, Tejada L, Fernandez-Salguero J. Microbial study of farmhouse ewe cheese during storage in olive oil. Acta Microbiol. Immun. Hung. 2000;47:53-61
8. Irigoyen A, Izco JM, Ibáñez FC, Torre P. Influence of calf or lamb rennet on the physicochemical, proteolytic, and sensory characteristics of an ewe's milk cheese. International Dairy Journal. 2002;12(2002):27-34. https://doi.org/10.1016/S0958-6946(01)00147-9
9. Johnson ME. A 100-Year Review: Cheese production and quality. Journal of Dairy Science. 2017;100(12):9952-9965. https://doi.org/10.3168/jds.2017-12979
10. Fox PF, Guinee TP, Cogan TM, McSweeney PLH. Cheese: Historical aspects. У Fundamentals of cheese science. 2016:1-10. Springer US. https://doi.org/10.1007/978-1-4899-7681-9_1
11. Walter HE, Hargrove RC. Cheeses of the World. Dover Publications Inc. 1972.
12. Burkhalter G. Catalogue of Cheese. Bulletin International Dairy Federation Bologna. 1981;141:15-33.
13. Harbutt J. World cheese book. Dorling Kindersley Limited. 2009.
14. Cheese Consumption by Country World Population by Country (Live). https://worldpopulationreview.com/country-rankings/cheese-consumption-by-country. 2023.
15. Lebid L. How to make Ukrainians eat more cheese. 2021, 23 July. AgroPortal.ua. AgroPortal.ua. https://agroportal.ua/blogs/cheese-kak-zastavit-ukraintsev-est-bolshe-syrov
16. Fox PF, McSweeney PLH. Cheese: An overview. Cheese. 2017:5-21. https://doi.org/10.1016/B978-0-12-417012-4.00001-6
17. Byshovets LH, Solonko AS. The peculiarity of the development of craft cheese factories in Ukraine. Modern trends and strategies for the development of tourism and hotel and restaurant business. 2021:279-281. Cherkasy State Technological University.
18. Paxson H. Cheese cultures: Transforming american tastes and traditions. Gastronomica. 2010;10(4):35-47. https://doi.org/10.1525/gfc.2010.10.4.35
19. Problems and prospects of gastronomic tourism development in Ukraine (on the example of Zakarpattia oblast). Journal of Economics and International Relations. 2021;(13). https://doi.org/10.26565/2310-9513-2021-13-20
20. Fox PF. Cheese | Overview. У Encyclopedia of dairy sciences. 2002:252-261. https://doi.org/10.1016/B0-12-227235-8/00060-2
21. Fox PF, Guinee TP, Cogan TM, McSweeney PLH. Principal Families of Cheese. У Fundamentals of Cheese Science. 2016:27-69. https://doi.org/10.1007/978-1-4899-7681-9_3
22. Principal families of cheese. Cheese Problems Solved. CRC 2007. https://doi.org/10.1201/9781439823859.ch16
23. Weichselbaum E, Benelam B, Costa HS. Traditional Foods in Europe (Synthesis report No 6. 2009). Institute of Food Research.
24. Alichanidis E, Polychroniadou A. Characteristics of major traditional regional cheese varieties of East-Mediterranean countries: a review. Dairy Science and Technology. 2008;88(4-5):495-510. https://doi.org/10.1051/dst:2008023
25. Braghieri A, Girolami A, Riviezzi AM, Piazzolla N, Napolitano F. Liking of Traditional Cheese and Consumer Willingness to Pay. Italian Journal of Animal Science. 2014;13(1):3029. https://doi.org/10.4081/ijas.2014.3029
26. Licitra G. World wide traditional cheeses: Banned for business? Dairy Science & Technology. 2010;90(4):357-374. https://doi.org/10.1051/dst/2010016
27. Cardin M, Cardazzo B, Mounier J, Novelli E, Coton M, Coton E. Authenticity and Typicity of Traditional Cheeses: A Review on Geographical Origin Authentication Methods. Foods. 2022;11(21):3379. https://doi.org/10.3390/foods11213379
28. Bertrand X, Dufour V, Millon L, Beuvier E, Gbaguidi-Haore H, Piarroux R, Vuitton DA, Talon D. Effect of cheese consumption on emergence of antimicrobial resistance in the intestinal microflora induced by a short course of amoxicillin-clavulanic acid. Journal of Applied Microbiology. 2007;102(4): 1052-1059. https://doi.org/10.1111/j.1365-2672.2006.03148.x
29. Montel M-C, Buchin S, Mallet A, Delbes-Paus C, Vuitton DA, Desmasures N, Berthier F. Traditional cheeses: Rich and diverse microbiota with associated benefits. International Journal of Food Microbiology. 2014;177:136-154. https://doi.org/10.1016/j.ijfoodmicro.2014.02.019
30. Kwak HS, Ganesan P, Hong YH. Nutritional benefits in cheese. У Cheese: types, nutrition and consumption. 2012:269-289.
31. Terpstra AH. Effect of conjugated linoleic acid on body composition and plasma lipids in humans: an overview of the literature. The American Journal of Clinical Nutrition. 2004;79(3):352-361. https://doi.org/10.1093/ajcn/79.3.352
32. Basak S, Duttaroy AK. Conjugated Linoleic Acid and Its Beneficial Effects in Obesity, Cardiovascular Disease, and Cancer. Nutrients. 2020;12(7):1913. https://doi.org/10.3390/nu12071913
33. O'Shea M, Bassaganya-Riera J, Mohede IC. Immunomodulatory properties of conjugated linoleic acid. The American Journal of Clinical Nutrition. 2004;79(6):1199S-1206S. https://doi.org/10.1093/ajcn/79.6.1199S
34. Salazar JK, Gonsalves LJ, Fay M, Ramachandran P, Schill KM, Tortorello ML. Metataxonomic Profiling of Native and Starter Microbiota During Ripening of Gouda Cheese Made With Listeria monocytogenes-Contaminated Unpasteurized Milk. Frontiers in Microbiology. 2021;12. https://doi.org/10.3389/fmicb.2021.642789
35. Didienne R, Defargues C, Callon C, Meylheuc T, Hulin S, Montel M-C. Characteristics of microbial biofilm on wooden vats ('gerles') in PDO Salers cheese. International Journal of Food Microbiology. 2012;156(2):91-101. https://doi.org/10.1016/j.ijfoodmicro.2012.03.007
36. Cretenet M, Nouaille S, Thouin J, Rault L, Stenz L, François P, Hennekinne J-A, Piot M, Maillard MB, Fauquant J, Loubière P, Le Loir Y, Even S. Staphylococcus aureus virulence and metabolism are dramatically affected by Lactococcus lactis in cheese matrix. Environmental Microbiology Reports. 2011;3(3):340-351. https://doi.org/10.1111/j.1758-2229.2010.00230.x
37. Coelho MC, Malcata FX, Silva CCG. Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions. Foods. 2022;11(15):2276. https://doi.org/10.3390/foods11152276
38. Delbès C, Ali-Mandjee L, Montel M-C. Monitoring Bacterial Communities in Raw Milk and Cheese by Culture-Dependent and -Independent 16S rRNA Gene-Based Analyses. Applied and Environmental Microbiology. 2007;73(6):1882-1891. https://doi.org/10.1128/AEM.01716-06
39. DeSoucey M. Gastronationalism. American Sociological Review. 2010;75(3):432-455. https://doi.org/10.1177/0003122410372226
40. Dias C, Mendes L. Protected Designation of Origin (PDO), Protected Geographical Indication (PGI) and Traditional Speciality Guaranteed (TSG): A bibiliometric analysis. Food Research International. 2018;103:492-508. https://doi.org/10.1016/j.foodres.2017.09.059
41. Geographical indications and quality schemes explained. Agriculture and rural development. https://agriculture.ec.europa.eu/farming/geographical-indications-and-quality-schemes/geographical-indications-and-quality-schemes-explained_en
42. eAmbrosia. Language selection | European Commission. https://ec.europa.eu/info/food-farming-fisheries/food-safety-and-quality/certification/quality-labels/geographical-indications-register/.
43. Nelli A, Venardou B, Skoufos I, Voidarou C, Lagkouvardos I, Tzora A. An Insight into Goat Cheese: The Tales of Artisanal and Industrial Gidotyri Microbiota. Microorganisms. 2023;11(1):123. https://doi.org/10.3390/microorganisms11010123
44. Litopoulou-Tzanetaki E, Tzanetakis N. Microbiological characteristics of Greek traditional cheeses. Small Ruminant Research. 2011;101(1-3):17-32. https://doi.org/10.1016/j.smallrumres.2011.09.022
45. Kamber U. The Traditional Cheeses of Turkey: Cheeses Common to All Regions. Food Reviews International. 2007;24(1):1-38. https://doi.org/10.1080/87559120701761833
46. Adanacioglu H, Albayram Z. A Conjoint Analysis of Consumer Preferences for Traditional Cheeses in Turkey : A Case Study on Tulum Cheese. Korean Journal for Food Science of Animal Resources. 2012;32(4):458-466. https://doi.org/10.5851/kosfa.2012.32.4.458
47. Carić M. Ripened Cheese Varieties Native to the Balkan Countries. У Cheese: Chemistry, Physics and Microbiology. 1993:263-279. https://doi.org/10.1007/978-1-4615-2648-3_9
48. Gudkov AV. Cheeses of the former USSR. Cheese: Chemistry, Physics and Microbiology. 1993:281-299. Springer US. https://doi.org/10.1007/978-1-4615-2648-3_10
49. Hernik J, Walczycka M, Sankowski E, Harris BJ. Cultural Heritage-Possibilities for Land-Centered Societal Development. Springer International Publishing. 2022. https://doi.org/10.1007/978-3-030-58092-6
50. Najgebauer-Lejko D, Domagała J, Walczycka M. Traditional Cheeses from the Malopolska Region. У Environmental History. 2021:171-190. Springer International Publishing. https://doi.org/10.1007/978-3-030-58092-6_11
51. Zajác P, Beňová E, Židek R, Čapla J, Benešová L, Čurlej J, Golian J. Detection of adulteration of traditional Slovak bryndza ewe's cheese with cow's lump cheese by isoelectric focusing of gamma caseins. International Journal of Food Properties. 2021;24(1):1034-1060. https://doi.org/10.1080/10942912.2021.1953066
52. The method of making "BUDZ WITH SPICES" cheese in the conditions of the highlands of the Ukrainian Carpathians; patent 86075 UA; МПК A23C 19/02 (2006.01) A23C 19/082 (2006.01) / Hachak YuR, Mariichyn MV, Binkevych VIa, Bilyk OIa. - № u 2013 07998; stated 25.06.2013; published 10.12.2013, Bul. № 23
53. Tyvodar M. Traditional cattle breeding of the Ukrainian Carpathians in the second half of the 19th and the first half of the 20th centuries: a historical and ethnological study.- Uzhhorod: Karpaty,1994
54. The method of making sheep's cheese in the conditions of the highlands of the Ukrainian Carpathians; pat. on a useful model 83013 UA ; МПК A23C 19/02 (2006.01) A23C 19/082 (2006.01) / Boichuk RM, Boichuk RR, Boichuk OR, Binkevych VIa, Bilyk OIa, Mykytyn LIe, Hachak YuR.- № u 2013 01939; stated 18.02.2013; published 27.08.2013, Bul. № 16
55. Slyvka ІM, Tsisaryk OY. Properties of lactic acid bacteria isolated from traditional dairy products of Ukraine. Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies. Series: Agricultural sciences. 2016;18(1):126-131.
56. eAmbrosia Oscypek. Language selection | European Commission. https://ec.europa.eu/info/food-farming-fisheries/food-safety-and-quality/certification/quality-labels/geographical-indications-register/details/EUGI00000013686
57. eAmbrosia Slovenský oštiepok. Language selection | European Commission. https://ec.europa.eu/info/food-farming-fisheries/food-safety-and-quality/certification/quality-labels/geographical-indications-register/details/EUGI00000013750
58. Semjon B, Maľová J, Vataščinová T, Maľa P. Sensory profile of Parenica cheese varieties made from pasteurized cow's milk. Potravinarstvo Slovak Journal of Food Sciences. 2019;13(1):76-82. https://doi.org/10.5219/1024
59. Bilyk OY, Dronyk GV, Slyvka NB, Gutyj BV. Calculation of recipes and development of a technological scheme for the production of albumen cheese "Urda" for industrial enterprises. Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies. 2017;19(75):65-71. https://doi.org/10.15421/nvlvet7513
60. Registration number 3117 Registration date 11.11.2019 Application number I201800003 Application submission date 19.12.2018 Geographical indication. BRYNDJA SHEEP OF HUTSUL Ukrainian geographical indications. https://gi-ua.com/pershi-ukraїnski-gz/; Ukrpatent - Hutsulska ovecha bryndzia: https://ukrpatent.org/atachs/3117.pdf;
61. Fox PF, Guinee TP, Cogan TM, McSweeney PLH. Microbiology of Cheese Ripening. У Fundamentals of Cheese Science. 2016:333-390. https://doi.org/10.1007/978-1-4899-7681-9_11
62. Galukh BI. Study of structural and mechanical parameters of cheese made from the milk of different species of animals. Scientific Bulletin of the Lviv National University of Veterinary Medicine and Biotechnology named after S.Z. Gzhitskyi. 2010;12(3-4):14-18.
63. Bolgova NV, Huba SO, Sklyarenko YI, Tsyhura VV, Marchenko MM. Dependence of the production process of rennet semi-solid cheeses on quality indicators of raw milk. Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies. 2019;21(92):42-46. https://doi.org/10.32718/nvlvet-f9208
64. Cartaşev A. Traditional Moldovan cheese microflora. У Modern Technologies in the Food Industry (р. 67).
65. Guo L, Xu W, Li C, Wang F, Guo Y, Ya M. Determination of the microbial community of traditional Mongolian cheese by using culture‐dependent and independent methods. Food Science & Nutrition. 2022. https://doi.org/10.1002/fsn3.3117
66. Li J, Zheng Y, Xu H, Xi X, Hou Q, Feng S, Wuri L, Bian Y, Yu Z, Kwok L-Y, Sun Z, Sun T. Bacterial microbiota of Kazakhstan cheese revealed by single molecule real time (SMRT) sequencing and its comparison with Belgian, Kalmykian and Italian artisanal cheeses. BMC Microbiology. 2017;17(1). https://doi.org/10.1186/s12866-016-0911-4
67. Jin H, Mo L, Pan L, Hou Q, Li C, Darima I, Yu J. Using PacBio sequencing to investigate the bacterial microbiota of traditional Buryatian cottage cheese and comparison with Italian and Kazakhstan artisanal cheeses. Journal of Dairy Science. 2018;101(8):6885-6896. https://doi.org/10.3168/jds.2018-14403
68. Kačániová M, Terentjeva M, Kunová S, Haščík P, Kowalczewski PŁ, Štefániková J. Diversity of microbiota in Slovak summer ewes' cheese "Bryndza". Open Life Sciences. 2021;16(1):277-286. https://doi.org/10.1515/biol-2021-0038
69. Markusková B, Lichvariková A, Szemes T, Koreňová J, Kuchta T, Drahovská H. Genome analysis of lactic acid bacterial strains selected as potential starters for traditional Slovakian bryndza cheese. FEMS Microbiology Letters 2018. https://doi.org/10.1093/femsle/fny257
70. Planý M, Kuchta T, Šoltýs K, Szemes T, Pangallo D, Siekel P. Metagenomic Analysis of Slovak Bryndza Cheese Using Next-Generation 16S rDNA Amplicon Sequencing. Nova Biotechnologica et Chimica. 2016;15(1): 23-34. https://doi.org/10.1515/nbec-2016-0003
71. Pangallo D, Šaková N, Koreňová J, Puškárová A, Kraková L, Valík L, Kuchta T. Microbial diversity and dynamics during the production of May bryndza cheese. International Journal of Food Microbiology. 2014;170: 38-43. https://doi.org/10.1016/j.ijfoodmicro.2013.10.015
72. Nalepa B, Markiewicz LH. Microbiological Biodiversity of Regional Cow, Goat and Ewe Milk Cheeses Produced in Poland and Antibiotic Resistance of Lactic Acid Bacteria Isolated from Them. Animals. 2022;13(1): 168. https://doi.org/10.3390/ani13010168
73. Alegría Á, Szczesny P, Mayo B, Bardowski J, Kowalczyk M. Biodiversity in Oscypek, a Traditional Polish Cheese, Determined by Culture-Dependent and -Independent Approaches. Applied and Environmental Microbiology. 2012;78(6)77:1890-1898. https://doi.org/10.1128/AEM.06081-11
74. Berthold-Pluta A, Pluta A, Zaniecka M. Microbiological quality of oscypek cheeses. Medycyna weterynaryjna. 2011;67(5):335-338.
75. Kushnir II, Tsisaryk OY, Shalovylo SH, Gutyj BV, Kushnir GV, Slyvka IM, Musiy LY. The ability of enterococci extracted from traditional Carpathian cheese bryndza to produce biologically active substances. Ukrainian Journal of Veterinary and Agricultural Sciences. 2020;3(3):15-19. https://doi.org/10.32718/ujvas3-3.03
76. Musiy LY, Tsisaryk OY, Slyvka IM, Kushnir II. Antagonistic activity of strains of lactic acid bacteria isolated from Carpathian cheese. Regulatory Mechanisms in Biosystems.2020;11(4):572-578. https://doi.org/10.15421/022089
77. Slyvka IM, Tsisaryk OY, Dronyk GV, Musiy LY. Strains of lactic acid bacteria isolated from traditional Carpathian cheeses. Regulatory Mechanisms in Biosystems. 2018;9(1):62-68. https://doi.org/10.15421/021808
78. Yerlikaya O, Akbulut N. (Identification, biochemical and technological properties of Enterococcus species isolated from raw milk and traditional dairy products. Ukrainian Food Journal. 2020;9(4):809-819. https://doi.org/10.24263/2304-974X-2020-9-4-7
79. Bilyk O, Slyvka N, Gutyj B, Dronyk H, Sukhorska O. Study of the different ways of proteins extraction from sheep and cow whey for "urda" cheese production. EUREKA: Life Sciences. 2017;3:3-8. https://doi.org/10.21303/2504-5695.2017.00333
80. Tsisaryk O, Slyvka I, Musiy L. Research of properties of traditional Carpathian cheeses. Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies. 2019;21:69-78. https://doi.org/10.32718/nvlvet-f9112
81. Slyvka IM, Tsisaryk OY. Biotechnological aspects of the construction of a bacterial preparation for cheese production. Tekhnolohiia vyrobnytstva i pererobky produktsii tvarynnytstva. 2015;1:120-126.
82. Kushnir II, Tsisaryk OY, Kushnir IM, Skulska IV. The technology of manufacturing cheese from cow's milk using a starter culture Enteroplan. Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies. 2022;24(96):9-15. https://doi.org/10.32718/nvlvet-a9602
83. Halukh BI. Technological modes of salting cheese and their influence on the quality indicators of the finished product. Scientific Bulletin of the SZ Gzhitsky Lviv National University of Veterinary Medicine and Biotechnology. 2013;15(1-3):58-63.
84. Skulska IV, Tsisaryk О. Study of microbiological parameters of cheese made with partial replacement of sodium chloride with potassium chloride. Food resources. Series: Technical sciences. 2015;4:58-62.
85. Bilyi VYu, Merzlov SV. The effect of different rennet enzymes on the technological and sensory parameters of cheese. Bulletin of the Poltava State Agrarian Academy. 2022;(1):103-109. https://doi.org/10.31210/visnyk2022.01.13
86. Neposhyvailenko NO, Korniienko IM, Anatskyi AS. Improvement of the recipe for the preparation of brine cheese of the "brynza" type with an increased titer of lactic acid bacteria. Collection of scientific works of the Dnipro State Technical University (technical sciences). 2022;1(40):164-174. https://doi.org/10.31319/2519-2884.40.2022.20
87. Skulska I, Tsisaryk O. Improve the technology of brynza from sheep's milk by adding a bioprotective culture. Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies. 2019;21(91):104-109. https://doi.org/10.32718/nvlvet-f9118
88. Bilyk OYa, Dronyk HV. Research on the biological value of albuminous Urd cheese. Food science and technology. 2014; (29). https://doi.org/10.15673/2073-8684.29/2014.33593
89. Semjon B, Reitznerová A, Poláková Z, Výrostková J, Maľová J, Koréneková B, Dudriková E, Lovayová V. The effect of traditional production methods on microbial, physico-chemical and sensory properties of 'Slovenská bryndza' Protected Geographical Indication cheese. International Journal of Dairy Technology. 2018;71(3):709-716. https://doi.org/10.1111/1471-0307.12522
90. Bonczar G, Regula-Sardat A, Pustkowiak H. Wpływ substytucji mleka owczego mlekiem krowim na właściwości bundzu. Żywność Nauka Technologia Jakość. 2009;16(5).
91. Majcher MA, Jeleń HH. Key Odorants of Oscypek, a Traditional Polish Ewe's Milk Cheese. Journal of Agricultural and Food Chemistry. 2011;59(9):4932-4937. https://doi.org/10.1021/jf2002602
2. Hawthorn J. A history of milk in the food industry. Proceedings of the Nutrition Society. 1978;37(3):211-215. https://doi.org/10.1079/PNS19780031
3. McGuffey RK., Shirley JE. Introduction History of Dairy Farming. У Encyclopedia of dairy sciences. 2011:2-11. Elsevier. https://doi.org/10.1016/B978-0-12-374407-4.00540-9
4. Fox P.F. Introduction | History of Dairy Products and Processes. У Encyclopedia of dairy sciences. 2011:12-17. Elsevier. https://doi.org/10.1016/B978-0-12-374407-4.00541-0
5. Cramp LJE, Evershed RP, Lavento M, Halinen P, Mannermaa K, Oinonen M, Kettunen J, Perola M, Onkamo P, Heyd V. Neolithic dairy farming at the extreme of agriculture in northern Europe. Proceedings of the Royal Society B: Biological Sciences. 2014;281(1791):20140819. https://doi.org/10.1098/rspb.2014.0819
6. Aryana KJ, Olson DW. A 100-Year Review: Yogurt and other cultured dairy products. Journal of Dairy Science. 2017;100(12):9987-10013. https://doi.org/10.3168/jds.2017-12981
7. Gomez R, Vioque M, Sanchez E, Mata C, Tejada L, Fernandez-Salguero J. Microbial study of farmhouse ewe cheese during storage in olive oil. Acta Microbiol. Immun. Hung. 2000;47:53-61
8. Irigoyen A, Izco JM, Ibáñez FC, Torre P. Influence of calf or lamb rennet on the physicochemical, proteolytic, and sensory characteristics of an ewe's milk cheese. International Dairy Journal. 2002;12(2002):27-34. https://doi.org/10.1016/S0958-6946(01)00147-9
9. Johnson ME. A 100-Year Review: Cheese production and quality. Journal of Dairy Science. 2017;100(12):9952-9965. https://doi.org/10.3168/jds.2017-12979
10. Fox PF, Guinee TP, Cogan TM, McSweeney PLH. Cheese: Historical aspects. У Fundamentals of cheese science. 2016:1-10. Springer US. https://doi.org/10.1007/978-1-4899-7681-9_1
11. Walter HE, Hargrove RC. Cheeses of the World. Dover Publications Inc. 1972.
12. Burkhalter G. Catalogue of Cheese. Bulletin International Dairy Federation Bologna. 1981;141:15-33.
13. Harbutt J. World cheese book. Dorling Kindersley Limited. 2009.
14. Cheese Consumption by Country World Population by Country (Live). https://worldpopulationreview.com/country-rankings/cheese-consumption-by-country. 2023.
15. Lebid L. How to make Ukrainians eat more cheese. 2021, 23 July. AgroPortal.ua. AgroPortal.ua. https://agroportal.ua/blogs/cheese-kak-zastavit-ukraintsev-est-bolshe-syrov
16. Fox PF, McSweeney PLH. Cheese: An overview. Cheese. 2017:5-21. https://doi.org/10.1016/B978-0-12-417012-4.00001-6
17. Byshovets LH, Solonko AS. The peculiarity of the development of craft cheese factories in Ukraine. Modern trends and strategies for the development of tourism and hotel and restaurant business. 2021:279-281. Cherkasy State Technological University.
18. Paxson H. Cheese cultures: Transforming american tastes and traditions. Gastronomica. 2010;10(4):35-47. https://doi.org/10.1525/gfc.2010.10.4.35
19. Problems and prospects of gastronomic tourism development in Ukraine (on the example of Zakarpattia oblast). Journal of Economics and International Relations. 2021;(13). https://doi.org/10.26565/2310-9513-2021-13-20
20. Fox PF. Cheese | Overview. У Encyclopedia of dairy sciences. 2002:252-261. https://doi.org/10.1016/B0-12-227235-8/00060-2
21. Fox PF, Guinee TP, Cogan TM, McSweeney PLH. Principal Families of Cheese. У Fundamentals of Cheese Science. 2016:27-69. https://doi.org/10.1007/978-1-4899-7681-9_3
22. Principal families of cheese. Cheese Problems Solved. CRC 2007. https://doi.org/10.1201/9781439823859.ch16
23. Weichselbaum E, Benelam B, Costa HS. Traditional Foods in Europe (Synthesis report No 6. 2009). Institute of Food Research.
24. Alichanidis E, Polychroniadou A. Characteristics of major traditional regional cheese varieties of East-Mediterranean countries: a review. Dairy Science and Technology. 2008;88(4-5):495-510. https://doi.org/10.1051/dst:2008023
25. Braghieri A, Girolami A, Riviezzi AM, Piazzolla N, Napolitano F. Liking of Traditional Cheese and Consumer Willingness to Pay. Italian Journal of Animal Science. 2014;13(1):3029. https://doi.org/10.4081/ijas.2014.3029
26. Licitra G. World wide traditional cheeses: Banned for business? Dairy Science & Technology. 2010;90(4):357-374. https://doi.org/10.1051/dst/2010016
27. Cardin M, Cardazzo B, Mounier J, Novelli E, Coton M, Coton E. Authenticity and Typicity of Traditional Cheeses: A Review on Geographical Origin Authentication Methods. Foods. 2022;11(21):3379. https://doi.org/10.3390/foods11213379
28. Bertrand X, Dufour V, Millon L, Beuvier E, Gbaguidi-Haore H, Piarroux R, Vuitton DA, Talon D. Effect of cheese consumption on emergence of antimicrobial resistance in the intestinal microflora induced by a short course of amoxicillin-clavulanic acid. Journal of Applied Microbiology. 2007;102(4): 1052-1059. https://doi.org/10.1111/j.1365-2672.2006.03148.x
29. Montel M-C, Buchin S, Mallet A, Delbes-Paus C, Vuitton DA, Desmasures N, Berthier F. Traditional cheeses: Rich and diverse microbiota with associated benefits. International Journal of Food Microbiology. 2014;177:136-154. https://doi.org/10.1016/j.ijfoodmicro.2014.02.019
30. Kwak HS, Ganesan P, Hong YH. Nutritional benefits in cheese. У Cheese: types, nutrition and consumption. 2012:269-289.
31. Terpstra AH. Effect of conjugated linoleic acid on body composition and plasma lipids in humans: an overview of the literature. The American Journal of Clinical Nutrition. 2004;79(3):352-361. https://doi.org/10.1093/ajcn/79.3.352
32. Basak S, Duttaroy AK. Conjugated Linoleic Acid and Its Beneficial Effects in Obesity, Cardiovascular Disease, and Cancer. Nutrients. 2020;12(7):1913. https://doi.org/10.3390/nu12071913
33. O'Shea M, Bassaganya-Riera J, Mohede IC. Immunomodulatory properties of conjugated linoleic acid. The American Journal of Clinical Nutrition. 2004;79(6):1199S-1206S. https://doi.org/10.1093/ajcn/79.6.1199S
34. Salazar JK, Gonsalves LJ, Fay M, Ramachandran P, Schill KM, Tortorello ML. Metataxonomic Profiling of Native and Starter Microbiota During Ripening of Gouda Cheese Made With Listeria monocytogenes-Contaminated Unpasteurized Milk. Frontiers in Microbiology. 2021;12. https://doi.org/10.3389/fmicb.2021.642789
35. Didienne R, Defargues C, Callon C, Meylheuc T, Hulin S, Montel M-C. Characteristics of microbial biofilm on wooden vats ('gerles') in PDO Salers cheese. International Journal of Food Microbiology. 2012;156(2):91-101. https://doi.org/10.1016/j.ijfoodmicro.2012.03.007
36. Cretenet M, Nouaille S, Thouin J, Rault L, Stenz L, François P, Hennekinne J-A, Piot M, Maillard MB, Fauquant J, Loubière P, Le Loir Y, Even S. Staphylococcus aureus virulence and metabolism are dramatically affected by Lactococcus lactis in cheese matrix. Environmental Microbiology Reports. 2011;3(3):340-351. https://doi.org/10.1111/j.1758-2229.2010.00230.x
37. Coelho MC, Malcata FX, Silva CCG. Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions. Foods. 2022;11(15):2276. https://doi.org/10.3390/foods11152276
38. Delbès C, Ali-Mandjee L, Montel M-C. Monitoring Bacterial Communities in Raw Milk and Cheese by Culture-Dependent and -Independent 16S rRNA Gene-Based Analyses. Applied and Environmental Microbiology. 2007;73(6):1882-1891. https://doi.org/10.1128/AEM.01716-06
39. DeSoucey M. Gastronationalism. American Sociological Review. 2010;75(3):432-455. https://doi.org/10.1177/0003122410372226
40. Dias C, Mendes L. Protected Designation of Origin (PDO), Protected Geographical Indication (PGI) and Traditional Speciality Guaranteed (TSG): A bibiliometric analysis. Food Research International. 2018;103:492-508. https://doi.org/10.1016/j.foodres.2017.09.059
41. Geographical indications and quality schemes explained. Agriculture and rural development. https://agriculture.ec.europa.eu/farming/geographical-indications-and-quality-schemes/geographical-indications-and-quality-schemes-explained_en
42. eAmbrosia. Language selection | European Commission. https://ec.europa.eu/info/food-farming-fisheries/food-safety-and-quality/certification/quality-labels/geographical-indications-register/.
43. Nelli A, Venardou B, Skoufos I, Voidarou C, Lagkouvardos I, Tzora A. An Insight into Goat Cheese: The Tales of Artisanal and Industrial Gidotyri Microbiota. Microorganisms. 2023;11(1):123. https://doi.org/10.3390/microorganisms11010123
44. Litopoulou-Tzanetaki E, Tzanetakis N. Microbiological characteristics of Greek traditional cheeses. Small Ruminant Research. 2011;101(1-3):17-32. https://doi.org/10.1016/j.smallrumres.2011.09.022
45. Kamber U. The Traditional Cheeses of Turkey: Cheeses Common to All Regions. Food Reviews International. 2007;24(1):1-38. https://doi.org/10.1080/87559120701761833
46. Adanacioglu H, Albayram Z. A Conjoint Analysis of Consumer Preferences for Traditional Cheeses in Turkey : A Case Study on Tulum Cheese. Korean Journal for Food Science of Animal Resources. 2012;32(4):458-466. https://doi.org/10.5851/kosfa.2012.32.4.458
47. Carić M. Ripened Cheese Varieties Native to the Balkan Countries. У Cheese: Chemistry, Physics and Microbiology. 1993:263-279. https://doi.org/10.1007/978-1-4615-2648-3_9
48. Gudkov AV. Cheeses of the former USSR. Cheese: Chemistry, Physics and Microbiology. 1993:281-299. Springer US. https://doi.org/10.1007/978-1-4615-2648-3_10
49. Hernik J, Walczycka M, Sankowski E, Harris BJ. Cultural Heritage-Possibilities for Land-Centered Societal Development. Springer International Publishing. 2022. https://doi.org/10.1007/978-3-030-58092-6
50. Najgebauer-Lejko D, Domagała J, Walczycka M. Traditional Cheeses from the Malopolska Region. У Environmental History. 2021:171-190. Springer International Publishing. https://doi.org/10.1007/978-3-030-58092-6_11
51. Zajác P, Beňová E, Židek R, Čapla J, Benešová L, Čurlej J, Golian J. Detection of adulteration of traditional Slovak bryndza ewe's cheese with cow's lump cheese by isoelectric focusing of gamma caseins. International Journal of Food Properties. 2021;24(1):1034-1060. https://doi.org/10.1080/10942912.2021.1953066
52. The method of making "BUDZ WITH SPICES" cheese in the conditions of the highlands of the Ukrainian Carpathians; patent 86075 UA; МПК A23C 19/02 (2006.01) A23C 19/082 (2006.01) / Hachak YuR, Mariichyn MV, Binkevych VIa, Bilyk OIa. - № u 2013 07998; stated 25.06.2013; published 10.12.2013, Bul. № 23
53. Tyvodar M. Traditional cattle breeding of the Ukrainian Carpathians in the second half of the 19th and the first half of the 20th centuries: a historical and ethnological study.- Uzhhorod: Karpaty,1994
54. The method of making sheep's cheese in the conditions of the highlands of the Ukrainian Carpathians; pat. on a useful model 83013 UA ; МПК A23C 19/02 (2006.01) A23C 19/082 (2006.01) / Boichuk RM, Boichuk RR, Boichuk OR, Binkevych VIa, Bilyk OIa, Mykytyn LIe, Hachak YuR.- № u 2013 01939; stated 18.02.2013; published 27.08.2013, Bul. № 16
55. Slyvka ІM, Tsisaryk OY. Properties of lactic acid bacteria isolated from traditional dairy products of Ukraine. Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies. Series: Agricultural sciences. 2016;18(1):126-131.
56. eAmbrosia Oscypek. Language selection | European Commission. https://ec.europa.eu/info/food-farming-fisheries/food-safety-and-quality/certification/quality-labels/geographical-indications-register/details/EUGI00000013686
57. eAmbrosia Slovenský oštiepok. Language selection | European Commission. https://ec.europa.eu/info/food-farming-fisheries/food-safety-and-quality/certification/quality-labels/geographical-indications-register/details/EUGI00000013750
58. Semjon B, Maľová J, Vataščinová T, Maľa P. Sensory profile of Parenica cheese varieties made from pasteurized cow's milk. Potravinarstvo Slovak Journal of Food Sciences. 2019;13(1):76-82. https://doi.org/10.5219/1024
59. Bilyk OY, Dronyk GV, Slyvka NB, Gutyj BV. Calculation of recipes and development of a technological scheme for the production of albumen cheese "Urda" for industrial enterprises. Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies. 2017;19(75):65-71. https://doi.org/10.15421/nvlvet7513
60. Registration number 3117 Registration date 11.11.2019 Application number I201800003 Application submission date 19.12.2018 Geographical indication. BRYNDJA SHEEP OF HUTSUL Ukrainian geographical indications. https://gi-ua.com/pershi-ukraїnski-gz/; Ukrpatent - Hutsulska ovecha bryndzia: https://ukrpatent.org/atachs/3117.pdf;
61. Fox PF, Guinee TP, Cogan TM, McSweeney PLH. Microbiology of Cheese Ripening. У Fundamentals of Cheese Science. 2016:333-390. https://doi.org/10.1007/978-1-4899-7681-9_11
62. Galukh BI. Study of structural and mechanical parameters of cheese made from the milk of different species of animals. Scientific Bulletin of the Lviv National University of Veterinary Medicine and Biotechnology named after S.Z. Gzhitskyi. 2010;12(3-4):14-18.
63. Bolgova NV, Huba SO, Sklyarenko YI, Tsyhura VV, Marchenko MM. Dependence of the production process of rennet semi-solid cheeses on quality indicators of raw milk. Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies. 2019;21(92):42-46. https://doi.org/10.32718/nvlvet-f9208
64. Cartaşev A. Traditional Moldovan cheese microflora. У Modern Technologies in the Food Industry (р. 67).
65. Guo L, Xu W, Li C, Wang F, Guo Y, Ya M. Determination of the microbial community of traditional Mongolian cheese by using culture‐dependent and independent methods. Food Science & Nutrition. 2022. https://doi.org/10.1002/fsn3.3117
66. Li J, Zheng Y, Xu H, Xi X, Hou Q, Feng S, Wuri L, Bian Y, Yu Z, Kwok L-Y, Sun Z, Sun T. Bacterial microbiota of Kazakhstan cheese revealed by single molecule real time (SMRT) sequencing and its comparison with Belgian, Kalmykian and Italian artisanal cheeses. BMC Microbiology. 2017;17(1). https://doi.org/10.1186/s12866-016-0911-4
67. Jin H, Mo L, Pan L, Hou Q, Li C, Darima I, Yu J. Using PacBio sequencing to investigate the bacterial microbiota of traditional Buryatian cottage cheese and comparison with Italian and Kazakhstan artisanal cheeses. Journal of Dairy Science. 2018;101(8):6885-6896. https://doi.org/10.3168/jds.2018-14403
68. Kačániová M, Terentjeva M, Kunová S, Haščík P, Kowalczewski PŁ, Štefániková J. Diversity of microbiota in Slovak summer ewes' cheese "Bryndza". Open Life Sciences. 2021;16(1):277-286. https://doi.org/10.1515/biol-2021-0038
69. Markusková B, Lichvariková A, Szemes T, Koreňová J, Kuchta T, Drahovská H. Genome analysis of lactic acid bacterial strains selected as potential starters for traditional Slovakian bryndza cheese. FEMS Microbiology Letters 2018. https://doi.org/10.1093/femsle/fny257
70. Planý M, Kuchta T, Šoltýs K, Szemes T, Pangallo D, Siekel P. Metagenomic Analysis of Slovak Bryndza Cheese Using Next-Generation 16S rDNA Amplicon Sequencing. Nova Biotechnologica et Chimica. 2016;15(1): 23-34. https://doi.org/10.1515/nbec-2016-0003
71. Pangallo D, Šaková N, Koreňová J, Puškárová A, Kraková L, Valík L, Kuchta T. Microbial diversity and dynamics during the production of May bryndza cheese. International Journal of Food Microbiology. 2014;170: 38-43. https://doi.org/10.1016/j.ijfoodmicro.2013.10.015
72. Nalepa B, Markiewicz LH. Microbiological Biodiversity of Regional Cow, Goat and Ewe Milk Cheeses Produced in Poland and Antibiotic Resistance of Lactic Acid Bacteria Isolated from Them. Animals. 2022;13(1): 168. https://doi.org/10.3390/ani13010168
73. Alegría Á, Szczesny P, Mayo B, Bardowski J, Kowalczyk M. Biodiversity in Oscypek, a Traditional Polish Cheese, Determined by Culture-Dependent and -Independent Approaches. Applied and Environmental Microbiology. 2012;78(6)77:1890-1898. https://doi.org/10.1128/AEM.06081-11
74. Berthold-Pluta A, Pluta A, Zaniecka M. Microbiological quality of oscypek cheeses. Medycyna weterynaryjna. 2011;67(5):335-338.
75. Kushnir II, Tsisaryk OY, Shalovylo SH, Gutyj BV, Kushnir GV, Slyvka IM, Musiy LY. The ability of enterococci extracted from traditional Carpathian cheese bryndza to produce biologically active substances. Ukrainian Journal of Veterinary and Agricultural Sciences. 2020;3(3):15-19. https://doi.org/10.32718/ujvas3-3.03
76. Musiy LY, Tsisaryk OY, Slyvka IM, Kushnir II. Antagonistic activity of strains of lactic acid bacteria isolated from Carpathian cheese. Regulatory Mechanisms in Biosystems.2020;11(4):572-578. https://doi.org/10.15421/022089
77. Slyvka IM, Tsisaryk OY, Dronyk GV, Musiy LY. Strains of lactic acid bacteria isolated from traditional Carpathian cheeses. Regulatory Mechanisms in Biosystems. 2018;9(1):62-68. https://doi.org/10.15421/021808
78. Yerlikaya O, Akbulut N. (Identification, biochemical and technological properties of Enterococcus species isolated from raw milk and traditional dairy products. Ukrainian Food Journal. 2020;9(4):809-819. https://doi.org/10.24263/2304-974X-2020-9-4-7
79. Bilyk O, Slyvka N, Gutyj B, Dronyk H, Sukhorska O. Study of the different ways of proteins extraction from sheep and cow whey for "urda" cheese production. EUREKA: Life Sciences. 2017;3:3-8. https://doi.org/10.21303/2504-5695.2017.00333
80. Tsisaryk O, Slyvka I, Musiy L. Research of properties of traditional Carpathian cheeses. Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies. 2019;21:69-78. https://doi.org/10.32718/nvlvet-f9112
81. Slyvka IM, Tsisaryk OY. Biotechnological aspects of the construction of a bacterial preparation for cheese production. Tekhnolohiia vyrobnytstva i pererobky produktsii tvarynnytstva. 2015;1:120-126.
82. Kushnir II, Tsisaryk OY, Kushnir IM, Skulska IV. The technology of manufacturing cheese from cow's milk using a starter culture Enteroplan. Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies. 2022;24(96):9-15. https://doi.org/10.32718/nvlvet-a9602
83. Halukh BI. Technological modes of salting cheese and their influence on the quality indicators of the finished product. Scientific Bulletin of the SZ Gzhitsky Lviv National University of Veterinary Medicine and Biotechnology. 2013;15(1-3):58-63.
84. Skulska IV, Tsisaryk О. Study of microbiological parameters of cheese made with partial replacement of sodium chloride with potassium chloride. Food resources. Series: Technical sciences. 2015;4:58-62.
85. Bilyi VYu, Merzlov SV. The effect of different rennet enzymes on the technological and sensory parameters of cheese. Bulletin of the Poltava State Agrarian Academy. 2022;(1):103-109. https://doi.org/10.31210/visnyk2022.01.13
86. Neposhyvailenko NO, Korniienko IM, Anatskyi AS. Improvement of the recipe for the preparation of brine cheese of the "brynza" type with an increased titer of lactic acid bacteria. Collection of scientific works of the Dnipro State Technical University (technical sciences). 2022;1(40):164-174. https://doi.org/10.31319/2519-2884.40.2022.20
87. Skulska I, Tsisaryk O. Improve the technology of brynza from sheep's milk by adding a bioprotective culture. Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies. 2019;21(91):104-109. https://doi.org/10.32718/nvlvet-f9118
88. Bilyk OYa, Dronyk HV. Research on the biological value of albuminous Urd cheese. Food science and technology. 2014; (29). https://doi.org/10.15673/2073-8684.29/2014.33593
89. Semjon B, Reitznerová A, Poláková Z, Výrostková J, Maľová J, Koréneková B, Dudriková E, Lovayová V. The effect of traditional production methods on microbial, physico-chemical and sensory properties of 'Slovenská bryndza' Protected Geographical Indication cheese. International Journal of Dairy Technology. 2018;71(3):709-716. https://doi.org/10.1111/1471-0307.12522
90. Bonczar G, Regula-Sardat A, Pustkowiak H. Wpływ substytucji mleka owczego mlekiem krowim na właściwości bundzu. Żywność Nauka Technologia Jakość. 2009;16(5).
91. Majcher MA, Jeleń HH. Key Odorants of Oscypek, a Traditional Polish Ewe's Milk Cheese. Journal of Agricultural and Food Chemistry. 2011;59(9):4932-4937. https://doi.org/10.1021/jf2002602