Characteristics of traditional Sombor cheese -chemical composition and senzory evaluation
2006
Mijacevic, Z.M.(Fakultet veterinarske medicine, Beograd (Serbia). Katedra za higijenu i tehnologiju namirnica animalnog porekla) | Bulajic, S.B.(Fakultet veterinarske medicine, Beograd (Serbia)) | Katic, V.R.(Fakultet veterinarske medicine, Beograd (Serbia))
Sombor cheese is a soft Cheese traditionally produced from raw sheep milk in the northern part of Serbia. The traditional cheese-making technique utilized has almost remained unchanged over the years in line with local practice. Nowaday, traditional cheese-making of Sombor cheese still remains at few local farms near Sombor and is being sold at the local market in the form of cylindrical basket so called Scheit or in the wood modele called Kacica. The physicochemical characteristics of Sombor cheese (two distictive forms - Kacica and Scheit) as represented by pH, fat in dry matter (FDM), moisture in nonfat substance (MNFS) were determined. The mean value of pH, FDM and MNFS (Sombor cheese in the form of Kacica) were 5.14+/-0.10, 53.58+/-5.61% and 72.97+/-3.45%, respectively. The average value of pH, FDM and MNFS (Sombor cheese in the form of Scheit) were 5.34+/-0.10, 44.40+/-3.34% and 73.18+/-1.95%, respectively. The sensory evaluation of traditionally made Sombor cheese showed its variation in taste and consistency, as well as unstable flavour of cheese.
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