Chemical Characteristics of Sheep Cheese Ripened in a Traditional Shepherd's Skin Bag and Polyethylene Bag

Abstract

 The chemical composition of cheese samples produced using different maturation technologies was investigated. Tushetian Guda cheese, one of the most renowned cheese varieties of Eastern Georgia, has been traditionally manufactured for centuries in the mountainous region of Tusheti. Samples were collected from two communities in Tusheti: (1) the Ivanaurta community, village Vestmo -sheep cheese matured in a traditional guda (sheepskin bag), and (2) the Samtsikhe community, village Chigho - sheep cheese matured in polyethylene bags. The results showed that the mass fraction of dry matter in the cheese matured in guda was 72%, whereas that of cheese matured in polyethylene bags was 60%. Titratable acidity reached 210°T and 120°T, respectively. Protein content in dry matter was 44.26% in the guda-matured cheese and 29.95% in the polyethylene-matured cheese. Fat content in dry matter was 45.8% and 44.0%, while salt content was 8.9% and 13.5%, respectively. Moisture content was 28% in the cheese matured in guda and 40% in cheese matured in polyethylene. These differences are attributed to the duration of maturation and storage conditions. The traditional guda, which serves both as the maturation and storage vessel, promotes the development of a specific microbiota, resulting in an intensified aromatic profile and the formation of a unique flavor and texture. The use of polyethylene bags for the maturation and storage of Tushetian Guda cheese significantly affects the product’s ecological authenticity and the development of its characteristic microbial ecosystem. Cheese matured in polyethylene exhibits a considerably weaker aromatic profile compared to guda-matured cheese, as the process occurs in a hermetically sealed environment that may also support the growth of anaerobic microflora. From an ecological perspective, polyethylene bags exert a severe environmental impact due to their non-biodegradable nature, persisting in the environment for centuries. Their use negatively affects local ecosystems, contributes to biodiversity loss, and poses an irreversible threat to the distinctive and ecologically pristine environment of Tusheti.