Izlaganje sa skupa
Skripavac cheese
Višnja Magdić
Samir Kalit
Jasmina Havranek
Sažetak
The investigation showed that Škripavac cheese is traditional soft and ful-fat cheese produced on-farm level on the mountain area of Lika and Kordun. Technology of production of Škripavac cheese includes many traditional procedures and using the modern industrial produced chymosin and equipment that caused some deviation form traditional technology. Technology of Škripavac cheese production significantly differed from farm to farm causing significant variation in chemical and physical composition of cheeses. Škripavac cheese is produced from raw milk produced by very extensive cows feeding with high quantity of forage which is characterized by natural botanical composition of pastures and meadows and low concentrate feeding which gave cheese-milk specific composition with high fat content and low protein content. Considering the fact that Škirpavac cheese is produced from raw milk, demands for high hygienic quality of milk are obligatory. But, this investigation showed that most of cheese-milk had high and very high number of microorganisms (geometrical average 316000/ml) therefore the microbiological quality of cheeses were poor. From 11 analyzed cheeses in three samples were found unallowed number (more then 1000 in 1 g) of Escherichia colli, in 7 samples was found unalllowed number of Staphylococcus aureus, while in one samples was found unallowed number of sulfidreducing clostridia and in two samples were found unallowed number of yeasts and moulds.
The results of this investigation showed that standardization the technology for Škripavac cheese production on farm level is necessary to produce the cheese with more defined composition and high quality. To protect traditional characteristics of the cheese and prepare it for market, high hygienic quality of cheese-milk must be fulfilled and cheese must be produced in appropriate small scale dairy plants. After fulfill these conditions the cheese could be protected for geographical origin, according EU legislation No. 1804/99 and Croatian regulations for denomination of geographical origin for food (NN 80/05).
Ključne riječi
quality; Škripavac cheese; technology; traditional cheese
Hrčak ID:
3662
URI
Datum izdavanja:
10.5.2006.
Posjeta: 7.186 *