Piotr Zając

This study comprehensively analyses traditional Slovak ewe lump cheese, focusing on determining protein, NPN, casein, fat, DM, and ash content. The results revealed significant variations among cheese samples collected from different producers across Slovakia, with casein content ranging from 15.33% to 23.07% and true protein content ranging from 16.0% to 23.93% and a strong correlation between these parameters. Additionally, NPN accounted for 0.51% to 0.79% of the total nitrogen in the samples. Fat content ranged from 18.31% to 31.08%, DM from 35.52% to 55.15% and ash content from 1.76% to 3.80%. Significant changes in individual fatty acid concentrations were also observed, which may indicate varying feeding practices and production methods among producers. These findings enhance understanding of the protein and fatty acid composition of traditional ewe lump cheese, offering insights critical for quality control, production standardization, and developing more detailed national specifications of this traditional specialty-guaranteed cheese.