Packages

NAME, HEALTH MARK NUMBER AND NUTRIENTS

Country	Product name	Product name details	Health mark number	Energy value (kJ/100g)	Total fat (g/100g)	Fat saturated (g/100g)	Total Carbohydrates (g/100g)	Sugar (g/100g)	Protein (g/100g)	Salt (g/100g)	Calcium (mg/100g)
SK	Kiri	of cottage cheese and cream	PL 14221601 WE	1242	28,5	19	2,5	2,5	8,5	1,5	520
DE	Kiri	with cream	FR 72.264.001 CE	1252	29	19,5	2,0	2,0	8,5	1,3	500
AT	Kiri	with cream	FR 72.264.001 CE	1252	29	19,5	2,0	2,0	8,5	1,3	500
			RSD %	0,5	1	1,5	13	13	0	8,5	2

QUANTITATIVE INGREDIENT DECLARATION

Zložky	Jednotka	SK	DE	AT	RSD %
Ingredients	%	65	65	65	0
Fat in dry matter	%	76	-	-
Cottage cheese	%	56
Cream of it	%	-	50	50
Fresh cheese	%	-	37	37
Of which pasteurized milk	%	-	28	28

INGREDIENTS

SK	DE	AT
Cottage cheese	Cottage cheese	Cottage cheese
Drinking water	Drinking water	Drinking water
Butter	cream	cream
Milk protein	Milk protein	Milk protein
Melting salts E 452, E 341, E 331	-	-
Edible salt	Edible salt	Edible salt
Milk mineral concentrate	Milk mineral concentrate	Milk mineral concentrate
Thickener E 407	-	-

From the declared composition it is possible to conclude that product sold in Slovakia is different (presence of melting salts and thickener)

countries indicated on the label

SK	DE	AT
CZ, SK	DE	AT

Analyses

Country/ Analysis	SK	DE	AT
Fat	29,51%	29,49%	29,49%
Foreign fat in milk fat	ND %hm.	ND %hm.	ND %hm.
Fat in dry matter	68,26 g/100g	65,83 g/100g	65,99 g/100g
Salt   (Nax2,5)	1,59  g/100g	1,56  g/100g	1,57  g/100g
Dry matter	43,20 g/100g	44,8 g/100g	44,70g/100g
Sodium	6386,0mg/kg	6256,0 mg/kg	6 277,0 mg/kg
Benzoic acid	19,5mg/kg	23,6 mg/kg	23,4 mg/kg
P –hydroxybenzoic acid	<2,0 mg/kg	<2,0 mg/kg	<2,0 mg/kg
Sorbic acid	<1,0 mg/kg	<1,0 mg/kg	<1,0 mg/kg
pH	5,19	5,98	5,63

Sensory analysis

Triangle test (STN EN ISO 4120),  Simple descriptive test (STN EN ISO 6658)

1	SK	DE
Appearance	individual portions of processed cheese	individual portions of processed cheese
Texture	soft, stiffer, less spreadable	softer, better spreadable
Colour	cream-white	cream-white
Smell Flavour	cheese, cream, cream-cheese, *more acid	cheese, cream, cream-cheese

2	DE	AT
Appearance	individual portions of processed cheese	individual portions of processed cheese
Texture	soft, spreadable	soft, spreadable
Colour	cream-white	cream-white
Smell Flavour	cheese, cream, cream-cheese	cheese, cream, cream-cheese

3	AT	SK
Appearance	individual portions of processed cheese	individual portions of processed cheese
Texture	softer, better spreadable	Soft,  stiffer, less spreadable
Colour	cream-white	cream-white
Smell Flavour	cheese, cream, cream-cheese,	cheese, cream, cream-cheese, *more acid

* more acidic taste was also confirmed by analysis -  reduced pH value