Characterization of domestic processed cheese production in the area of Doboj East [Bosnia and Herzegovina] | Karakterizacija proizvodnje domaćeg topljenog sira na području općine Doboj Istok [Bosna i Hercegovina]
2010
Vilušić, M.M., Tehnološki fakultet, Tuzla (Bosnia and Herzegovina) | Pešić, T.A., Tehnološki fakultet, Tuzla (Bosnia and Herzegovina) | Puškarević, E.J., Tehnološki fakultet, Tuzla (Bosnia and Herzegovina)
In the area of Doboj Istok, Tuzla Canton, domestic processed cheese produced by the traditional recipe and as such, is fairly represented in local households. Most commonly, it is in the form of rings and up to 5 cm thick, depending on the amount of recovered fresh cheese and milk, as well as on the size of the mold. This paper describes the process of production and characteristics and sensory properties of the domestic processed cheese. Fresh cheese and fresh cow milk, and a small amount of cream, butter and baking soda were used for the production of the processed cheese. Processed cheese is smooth and glossy on surface, uniform light yellow in color, without blob and holes, but with few air bubbles in the cheese dough. The odour was pleasant, characteristic for this type of cheese with no additions of foreign odours. Taste is clearly defined, characteristic of the product, without foreign tastes and with moderate flavour. Variation of dry matter, fat, and sensory properties of processed cheese depends on the mode of production and quality of raw materials used. The three samples used in this research can be classified into a group of processed cheese for cutting, while the fourth sample can be classified into a group of spreadable cheeses. Homemade processed cheese is sensory evaluated with average scores from 18.38 to 19.71, which provide additional opportunities for the production of processed cheese standard quality.
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