Food Research Institute

Bryndza and other variants of traditional Slovak cheeses made from sheep's milk are characterized by unique and intensive organoleptic properties. The institute of NPPC-VÚP focuses on the qualitative characterization of Slovak bryndza in terms of the content of microorganisms and volatile aromatic substances. The researchers use modern methods of molecular biology and gas chromatography. The results of the research are published, the scientific and professional publications are available on the website of the institute or through the FB NPPC.