Izvorni znanstveni članak
Studies on the new types of cheese on the basis of autochthonous technology
Natalija Dozet
; Poljoprivredni fakultet, Zmaja od Bosne 8, Sarajevo, BiH
Marko Stanišić
Sonja Sumenić
Sažetak
In the mountain regions of Jugoslavia and especially in the regions of Bosna and Hercegovina the autochthonous cheesemaking is developed. Some of this cheeses are excelling in quality and its fame on markets. Other cheeses are good in the quality but were not statisfactorily investigated in technology and quality. We carried through a systematic examination of the autochthonous cheese "presukača" or "cooked" cheese, with plastic or "cooking" cheese curd. Presukača is made usually from cow's milk, but sometimes from a mixture of cow's and ewe milk. Experiments were carried out on the cheese technology and succeeded in ascertaining the precise technological method and process with necessary corresponding indexes. Typical detail of cheese manufacture is fermentation of curd in hot whey (60°C) and kept warm until it ripens. The mass of curd must be shiny, elastic and stringy.
Ključne riječi
cheese; autochthonous technology; studies
Hrčak ID:
100987
URI
Datum izdavanja:
1.10.1974.
Posjeta: 1.534 *