Kvargli
2004
Slavko Kirin
In this paper the results of organoleptic characteristics, chemical and microbiological analysis of kvargli, types of autochthonous cheese from Bjelovar whose traditional processing method is still in use in wide area of north-west Croatia, and neighbouring countries Slovenia and Hungary although under different names, are presented. The name «kvargli» as well as other names for similar type of cheeses is explained. The name is closely linked to raw materials used for cheese making. Organoleptic, chemical and microbiological analyses were performed on 14 cheese samples collected in period from 18th october till 13th december 2003. Besides regular the most of kvargli are characterised by cones shape varying in diameter, heights and mass. Kvargli with paprika addition are usually grey-pinkish in colour from external, while those without paprika have pale grey colour. On cut the colour is pinkish with noticeable white grains throughout the cut area. Cheeses without paprika are white in colour on cut. The body of cheese is usually fragile, with pleasant smoke and slightly sour flavour and taste. By its fat content in the dry matter (< 14.99%), more then half of kvargli belong to law-fat cheeses group, while by its water content (=58.52%) they belong to semi-hard cheeses. Certain number of analysed cheeses showed pronounced sourness and saltness (=2.43%). The most common organisms of microbiological contamination where enterobacteria, including E. coli, yeasts and moulds.
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