[A new kind of "Rumelia" cheese of goat milk [technique and organoleptic characteristics]]
1984
Baltadzieva, M. | Veinoglou, B. | Kalatzopoulos, G. | Stamenova, V. | Sfakianos, A.
The better valorization of goat's milk was one of the subjects of a common research programme between the homologous dairy laboratories of Bulgaria and Greece. We have called Rumelia a semi-hard cheese type pasta filata, which we have prepared from goat's milk. We have adapted the technology of the Provolone types cheese in goat's milk for the preparation a new type of cheese, piquant in taste, now very salted with the specific flavor of goat's milk. The obtained technology was the subject of a patent deposed to the Bulgaria Government and it was accepted with the number 31963/82. The mean composition of cheeses prepared in Greece and Bulgaria was humidity 39-40%, fat in dry matter 47-49% at ripening time two months. We have also calculate the coefficients of transformation of fat 88,6% and protein 79,5% which are very important. The yield, with humidity 40%, was 10,7% very interesting from economic point of view. The Rumelia cheese was well accepted by the Greek and Bulgarian consummers.
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