## 4 Discussion  
The quality of \"bryndza\" cheese is affected by many factors, such as the composition of used ewe's and cow's milk, the seasonality of ewe's milk, or the microbiota of used starter culture [31; 32; 33]. \"Bryndza\" cheese must have a dry matter content at least 44 wt.% and fat in dry matter of ewe's \"bryndza\" cheese should be at least 48 wt.% and in mixed \"bryndza\" cheese at least 38 wt.% [30]. The reason for fat, fat in dry matter and dry matter content fluctuation in \"bryndza\" cheese from farm dairies is that the fat content in milk is not standardized in the traditional production. It is known that the fat and dry matter content of ewe's milk changes naturally during the season [34]. Industrial dairies also use cow's milk to \"bryndza\" cheese production, which explains lower fat content in the \"bryndza\" cheese from these producers (B3 and B8). Most \"bryndza\" cheese samples from the industrial producer (B3) had lower dry matter content than it is in legislative requirements. The changes in the composition of ewe's milk and in the produced lump cheese, as well during the season were also reflected in the sensory properties of \"bryndza\" cheese. Coliform bacteria are considered as indicators of faecal contamination or poor hygien conditions in obtaining and processing milk into cheese or low counts of competing LAB. The counts of LAB were high in the analyzed \"bryndza\" samples, therefore, the coliform bacteria counts indicate poor hygiene in milk processing into cheese. The exception is the counts of coliform bacteria in the \"bryndza\" cheese from farmers B1 and B2. The differences in the counts of coliform bacteria between \"bryndza\" cheese made from unpasteurized and pasteurized milk are in line with the results of other studies in this area [35]. Coliform bacteria in \"bryndza\" cheese have also been found by other authors [7; 32; 33]. Higher counts of enterococci were found in \"bryndza\" cheese samples made from unpasteurized ewe's milk on farms. Some authors [36] even found higher counts of enterococci (8.0 log CFU/g) in \"bryndza\" cheese made from raw ewe's milk in comparison with our results. In contrast, there are some results with very similar counts of enterococci (5.11-5.85 log CFU/g) in \"bryndza\" cheese made from raw and pasteurized milk in published studies [33]. The presence of enterococci in food may not always indicate faecal contamination, but rather, a violation of hygiene and sanitation principles. In the case of some food (cheese and fermented meat products), enterococci are added into them in a \begin{table}
\begin{tabular}{l c c c c c c c c} \hline \multicolumn{2}{c}{**Volatile Organic Compounds (TIC\% Area)**} & **B1** & **B2** & **B3** & **B4** & **B5** & **B6** & **B7** & **B8** \\ \hline \multirow{4}{*}{Esters} & ethyl acetate & 3.10 & 5.26 & 6.10 & 3.63 & 3.63 & 8.07 & ND & 4.65 \\  & 2-phenetyl acetate \({}^{\text{a,b}}\) & 0.93 & 1.37 & 8.07 & 0.85 & ND & 0.60 & ND & 3.34 \\  & acetoin acetate \({}^{\text{a}}\) & ND & 0.77 & 1.97 & ND & 1.14 & 0.90 & ND & 1.05 \\  & isoamyl acetate & ND & ND & 1.76 & ND & ND & ND & ND & 3.04 \\ \hline Monoterpenes & D-limonene \({}^{\text{a,b}}\) & 1.05 & 0.76 & 0.50 & ND & ND & ND & 0.71 & ND \\ \hline \multicolumn{2}{l}{Oxime} & phenyl-methoxy-oxime & 8.54 & 5.69 & 4.40 & 4.33 & 4.20 & 3.74 & 4.46 & 5.15 \\ \hline \multicolumn{2}{l}{\({}^{\text{1}}\) Listed are the compounds that represented min. 1\% in at least one bryndza cheese. \({}^{\text{2}}\) Letters in superscript} \\ \multicolumn{2}{l}{indicates statistically significant difference (\(p<0.05\)): \({}^{\text{a}}\)—among samples depending on type of milk; \({}^{\text{b}}\)—among} \\ \multicolumn{2}{l}{samples depending on daries. \({}^{\text{3}}\) ND—not detected.} \\ \end{tabular}
\end{table} 
Table 5: _Cont._targeted way to improve organoleptic properties [37]. Enterococci and yeast in ewe's cheese made from raw milk contribute to the formation of acetic acid esters [38]. Various genera and species of LAB are present in the microbiota of raw ewe's milk.