Mogućnost proizvodnje tradicionalnog sira čabrenjaka u poluindustrijskim uvjetima / Possibility of čabrenjak cheese production in semi-industrial conditions
2012
Vilušić, Milica (Tehnološki fakultet, Tuzla (Bosna i Hercegovina)) | Pešić, Tijana (Tehnološki fakultet, Tuzla (Bosna i Hercegovina)) | Junuzović, Đulejman (Mljekara MFS Trade d.o.o., Doboj Istok (Bosna i Hercegovina)) | Mulalić, Sabahudin (Tehnološki fakultet, Tuzla (Bosna i Hercegovina))
In Bosnia and Herzegovina, to date, households have saved the traditional recipe of authentic cheeses. The technology of most of these cheeses is simple and adapted to conditions of modest households. A crucial role in protecting the cheeses, which were passed down from generation to generation, is a tradition and experience. This paper describes the process of čabrenjak cheese production and possibility of its production in semiindustrial conditions. Čabrenjak is basically fresh (cottage) cheese, in which after receiving various additives can be added. Salt is an essential supplement, and can be added peppers (sweet and hot), garlic, etc. After this procedure, the cheese is put to rest for several days in wooden čabar, after which it can be consumed. Čabrenjak cheese produced in the dairy “MFS Trade” d.o.o Doboj Istok has a very high average of sensory properties. The general appearance and color were scored with a maximum. The consistency is uniformly fine-grained, whey is not reversed. Cheese samples packaged in glass and bag are lower sensorial evaluation, but with a persistent characteristic properties of the product. Based on the results, in semi-industrial production of čabrenjak cheese recommended to use wooden container čabar, in order to achieve better quality and sensory properties, higher yield and longer shelf life of products.
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