The yield of different Gorgonzole-type cheese varieties
2007
Seratlic, S.V., Univerzitet u Beogradu, Beograd - Zemun (Serbia). Poljoprivredni fakultet, Institut za prehrambenu tehnologiju i biohemiju | Macej, O.D., Univerzitet u Beogradu, Beograd - Zemun (Serbia). Poljoprivredni fakultet, Institut za prehrambenu tehnologiju i biohemiju | Jovanovic, S.T., Univerzitet u Beogradu, Beograd - Zemun (Serbia). Poljoprivredni fakultet, Institut za prehrambenu tehnologiju i biohemiju
The yield and the weight loss in the production of two Gorgonzola-type cheese varieties were examined. The two varieties, with commercial names Blue sapphire and Blue birch, were produced from pasteurized cow milk, using two types of Penicillium roqueforti (type esportazione and type dolce, respectively). The production was held in PKB Agroengineering, Belgrade (Serbia). The cheese weight was measured 1 day after self pressing, than after salting and 14, 30 and 60 days of ripening. According to results, the yield of both 60 days old varieties was approximately 10%, i.e. for the production of 1 kg of cheese was used approximately 10 liters of milk. Considering the fact that the proteolytical changes in Blue birch variety were higher, the weight loss of 60 days old samples was approximately 15%, comparing to approximately 13% in Blue sapphire variety.
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