Characterization of Blat’ácké Zlato Cheese

What is it about?

Each cheese has characteristics that make it unique. Among them, we could mention their color, texture, flavor, and aroma, attracting the consumers. These characteristics are given during the cheese production process. Even if the Blat’ácké Zlato cheese has been part of the Czech culture for several decades, there is a lack of deep knowledge to describe it scientifically. That is the reason for this study. We evaluate the in vitro antioxidant activity of Blat’ácké Zlato cheese and its relationship with specific peptide profiles. Antioxidant assays (DPPH, ABTS, TPC) were applied to ethanol-soluble (EtOH-SN) and non-protein nitrogen (NPN) fractions. Physicochemical parameters—including moisture, pH, texture, and dry matter—were analyzed across different batches. Significant batch-dependent variations were observed in antioxidant activity and total phenol content. NPN fractions showed higher DPPH and TPC values, while ABTS activity was greater in EtOH-SN. Correlations between antioxidant activity and individual HPLC peptide peaks were identified. Principal component analysis revealed batch differentiation driven by specific peptides.

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Why is it important?

Obtaining deeper knowledge of the composition and functional properties of the Blat’ácké Zlato cheese could make it possible to know not only the nutritional value, but also the functional properties that are gaining more attention in recent times. Cheeses not only have high content of salt or fat, but also provide components that act as antioxidants, immunoprotectives, among other properties that are beneficial for consumers' health.