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Fermented milk from Slovakia
Žinčica is a lightly sour drink made at shepherds' huts from the ewe's-milk whey left after making lump cheese (hrudka), the raw material of bryndza. The whey is heated until its proteins float up as a thick layer (urda), which is skimmed off, stirred, cooled and left covered overnight to sour.
A short entry: the sources we found record only what is said here about Žinčica itself.
| Ewe's-milk whey | Left in the pot after the lump cheese is lifted out[ludovakultura][fermdb] |
| No added starter | Lactic bacteria from the cheese make and the vessels sour it[fermdb] |
| Starter | spontaneous (lactic flora carried over from the cheese make); older žinčica is mixed in for a sour batch |
What changes: The whey left after lifting out the sheep's cheese stays in the kettle
Output: ewe's-milk whey.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Žinčica is a lightly sour drink made at shepherds' huts from the ewe's-milk whey left after making lump cheese (hrudka), the raw material of bryndza. The whey is heated until its proteins float up as a thick layer (urda), which is skimmed off, stirred, cooled and left covered overnight to sour.
| Temperature | 90–95 °CReported[fermdb] | Heat the whey until the proteins rise |
|---|---|---|
| Acidity | pH up to 5.2Reported[fermdb] | Cover and sour until the next day |
Žinčica is the drink side of the sheep-cheese make. Unlike bryndza or the lump cheese it is made from the whey, and unlike Icelandic sýra it is heated first and drunk within a day rather than kept for months.
FermDB has the whey heated to 90–95 °C before it sours, then soured to pH 5.2 or below and drunk cooled. Lauková et al. 2020 tested 7 enterococcus isolates from žinčica from farms in central Slovakia. All were hemolysis-negative and none had the cytolysin A gene, but five carried another virulence gene (gelE, agg or esp) and four formed biofilm. The abstract covers enterococci only, not other pathogens.
Hazards the sources name: Enterococcus faecium and E. faecalis (7 isolates from žinčica; the virulence gene gelE was found in two E. faecium strains, and agg in one and esp in two E. faecalis strains; none carried the cytolysin A gene; four E. faecium strains formed biofilm; the authors call the virulence genes mostly absent, the isolates hemolysis-negative and mostly antibiotic-susceptible).
Every number is labelled with how it is known. How this atlas is made
Žinčica was made at sheep huts across the Slovak Carpathians; shepherds drank it every day and used it as a remedy for lung and stomach complaints (Encyclopedia of Slovak folk culture). The rest was fed to dogs and pigs (sk.wikipedia).
