Tehnologija i kvalitet sjeničkog sira
2009
Tarik Dizdarević | Zlatan Sarić | Sonja Bijeljac | Fija Lakić
Sjenički cheese belongs to the group of white soft cheese with characteristic ripening in brine. Specific environmental condiditons and technology give original quality and emphasysed autochtonuos property to this cheese. The aim of this work was to research traditional technology and chemical, physical and sensory quality of sjenički cheese. Examinations of autochtonuous technology were made at individual cheese producers in region of municipality Sjenica. Time/temperature parameters of cheese technology were measured on that occassion. In total, 10 samples of cow milk cheese were tested. Main difference between sjenički cheese and other white pickled cheese types technology was in coagulation time which lasted longer in sjenički cheese manufacture compared to similar cheese varieties (from 4 to 6 hours). Content of basic chemical components and pH of cheese samples were following: dry solids from 36,85 to 50,00%, fat from 12,00 to 32,00%, fat in dry solids from 32,56 to 64,21% and pH value from 4,98 to 4,17. Sensory analyses showed that quality of this cheese was not uniform (12,00-18,50 points), but it was at acceptable level for all tested samples. Wide range of variations in quality direct to neccessarity of manufacture procedure typization in order to produce sjenički cheese of standard quality.
显示更多 [+] 显示较少 [-]