| Issue |
BIO Web Conf.
Volume 231, 2026
International Scientific Conference “Fundamental and Applied Scientific Research in the Development of Agriculture in the Far East and Remote Regions: Transforming Agri-Systems through Disruptive Innovation” (AFE-2025)
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| Article Number | 00005 | |
| Number of page(s) | 13 | |
| DOI | https://doi.org/10.1051/bioconf/202623100005 | |
| Published online | 10 April 2026 | |
From farm to fabric: Sensory characteristics of 100 Bulgarian cheeses made from cow's milk
1 Department of Commodity Science, Faculty of Economics, University of Economics – Varna, 9002, Varna, Bulgaria
2 Prof. Dr. Asen Zlatarov Vocational High School of Tourism, Varna, 9002, Bulgaria
3 Department of Microbiology and Virusology, Faculty of Medicine, Medical University of Varna, 9000 Varna, Bulgaria
4 Department of Pharmaceutical Chemistry, Faculty of Pharmacy, Medical University of Varna, 9000 Varna, Bulgaria
5 Training Sector “Medical Laboratory Technician”, Medical College—Varna, Medical University of Varna, 9000 Varna, Bulgaria
* Corresponding author: This email address is being protected from spambots. You need JavaScript enabled to view it.
Abstract
Taste characteristics are decisive for the overall sensation of consuming traditional foods, especially those offered at farmers' markets. They are part of the sensory evaluation stage in determining the overall quality of goods based on establishing organoleptic indicators that highlight their specificity. Using a descriptive-analytical approach, methods of analysis and synthesis, as well as standardized experimental methods, the study presents the results of sensory evaluation using a scoring scale of 100 samples of traditional food products. Fifty varieties of artisanal and fifty types of industrial white brined cow's milk cheese produced in Bulgaria were evaluated. The general conclusions regarding the quality of the cheese samples tested, based on a 100-point scale for organoleptic evaluation, indicate that all samples are standard. The differences between the two groups – artisanal and industrial cheeses – are negligible. Keywords: sensory characteristics, white brine cheese, 100-point scale for organoleptic evaluation, industrial and artisanal production
© The Authors, published by EDP Sciences, 2026
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