Original scientific paper

Production and quality of Šuica cheese

Boro Mioč ; Agronomski fakultet, Zavod za specijalno stočarstvo, Svetošimunska 25, 10000 Zagreb
Vesna Pavić
Neven Antunac
Jasmina Lukač Havranek

Abstract

Šuica cheese belongs to the group of soft, white, full fat cheeses, produced from fresh, non-pasteurised sheep milk, or ä combination of sheep's and cow's milk, used immediately after milking. The high acidity level, naturally present in sheep's milk, allows it to curdle without maturing. A total of 50 samples of sheep's milk cheese were taken from 10 family holdings (5 from each), which were subsequently chemically analysed and sensory assessed. The results of chemical analyses enabled us to determine the average values of the following parameters: water 49.18 %, dry matter 50.82 %, milk fat 26.35 %, protein 16.28 %, NaCl 3.62 %, ash 4.57 %, Ca 0.55 % andP 0.18 %. The acidity (pH) of cheese reached 4.69. According to its chemical composition, Šuica cheese closely resembles to Travnik cheese. The sensory properties of the cheese were assessed at 15.85 points from a maximum of 20 points.

Keywords

cheese; Šuica; chemical composition; sensory assessment

Hrčak ID:

93329

URI

https://hrcak.srce.hr/93329

Publication date:

6.12.2000.

Article data in other languages: croatian

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