| 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 | 00006 | |
| Number of page(s) | 12 | |
| DOI | https://doi.org/10.1051/bioconf/202623100006 | |
| Published online | 10 April 2026 | |
Physicochemical profile of 100 Bulgarian brined cow's milk cheeses: Farm versus industrial production
1 Department of Commodity Science, Faculty of Economics, University of Economics – Varna, 9002, Varna, Bulgaria
2 Professor 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
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
© The Authors, published by EDP Sciences, 2026
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