Volume: 5, 2026
5th International PhD Students’ Conference at the University of Life Sciences in Lublin, Poland:
ENVIRONMENT – PLANT – ANIMAL – PRODUCT
Abstract number: F014
DOI: https://doi.org/10.24326/ICDSUPL5.F014
Published online: 22 April 2026
Effect of brine properties and parameter correlations on smear-ripened cheeses during production
Lada Švecová*, Eva Baldíková and Eva Samková
Department of Food Biotechnologies and Agricultural Product Quality, Faculty of Agriculture and Technology, University of South Bohemia in České Budějovice, 809 Studentská St., 370 05 České Budějovice, Czech Republic
* Corresponding author: svecol08@jcu.cz
Salting is an important step in the cheesemaking process. The aim of the work was to evaluate selected physicochemical parameters of smear-ripened cheeses in relation to brine bath parameters and to assess the relationships among these properties. Cheese samples from large-scale production (n=369) and from an experiment (n=105) were analyzed (weight, active acidity, salt, dry matter, fat, and fat in dry matter contents) during and after salting. A positive correlation was observed between brine bath pH and cheese pH after salting (r=+0.3885; p˂0.001). While a negative correlation was found between brine bath pH and the total solids of cheese (r=–0.1316; p=0.011), a positive correlation was found between the salt content of the brine bath and the total solids of the cheeses (r=+0.1277; p=0.014). In the experiment, salting time was positively correlated with both salt content (r=0.8443; p˂0.001) and dry matter content of the cheeses (r=0.3414; p˂0.001).
The study was supported by funding from the Grant Agency of the University of South Bohemia (GAJU 023/2025/Z).
Keywords: chemical composition; correlations; salting; smear-ripened cheese
How to cite
Švecová L., Baldíková E., Samková E., 2026. Effect of brine properties and parameter correlations on smear-ripened cheeses during production. In: 5th International PhD Students’ Conference at the University of Life Sciences in Lublin, Poland: Environment – Plant – Animal – Product. https://doi.org/10.24326/ICDSUPL5.F014