Izvorni znanstveni članak
Optimizing the production and quality of brined Feta and Domiati cheese types
Ljubica Tratnik
; Prehrambeno-biotehnološki fakultet, Pierottijeva 6, 10000 Zagreb
Rajka Božanić
Andreja Harjač
Damir Kozlek
Sažetak
Brined Feta and Domiati cheese types were produced from whole milk and partially skimmed milk with 1,8% of fat. Renneting of salted milk (5% NaCl) for Domiati cheese production was performed at 40°C with and without CaCl2 (0.02%) addition. It was established that the addition of CaCl2 was not necessary as in case at reneting of unsalted milk for Feta type cheeses (at 30°C). Domiati type cheeses had much softer consistency, higher pH value, calcium, phosphorus and salt but lower protein and fat content than Feta type cheeses. Domiati cheeses can be consumed when fresh although better sensory scores are obtained during ripening in brine. Maximum scores for this type of cheese were obtained after 20 days of ripening, and 14 days for Feta cheese. Ripening of cheeses during 28 days have been performed at 12°C and the brine with 10% NaCl had satisfactory influence on sensory properties for both cheeses. Cheeses produced from partially skimmed milk, with 1.8% of fat, had desirable sensory properties, harder consistency and higher protein, mineral and salt but lower fat content, than cheeses produced from whole milk. The yield of Domiati cheeses was slightly higher than that of Feta type cheeses, especially when whole milk was used (for 18.9%) in comparison when partially skimmed milk was used (for 13.2%).
Ključne riječi
cheeses; Feta and Domiati; production; composition; yield; sensory properties
Hrčak ID:
93288
URI
Datum izdavanja:
4.9.2000.
Posjeta: 1.832 *