Table 2.
Physical and chemical properties of Bulgarian white brined cheese. The data are according to the Bulgarian National Standard BDS 15:2010.
| Properties | Type of Bulgarian White Brined Cheese | ||||
|---|---|---|---|---|---|
| Cow’s | Sheep’s | Buffalo’s | Goat’s | Mixed | |
| Dry matter (%) 1 | 46.0 | 48.0 | 48.0 | 48.0 | 46.0 |
| Fat in dry matter (%) 1 | 44.0 | 48.0 | 48.0 | 44.0 | 45.0 |
| Total (Thörner) acidity (°T) | |||||
| Cheese | 200–270 | ||||
| Brine | 160–180 | ||||
| Salt (%) | |||||
| Cheese | 3.5 ± 0.5 | ||||
| Brine | 6–10 | ||||
| Ripening (%) 1,2 | 14.0 | 16.0 | 14.0 | 14.0 | 14.0 |
| Energy value (kcal/100 g) 1 | 264 | 287 | 287 | 264 | 269 |
1 Minimal value; 2 The ratio of soluble to total protein.