Original scientific paper

"Podravec" cheese - technology and quality

Slavko Kirin ; "Sirela" Industrija mliječnih proizvoda, Bjelovar

Abstract

"Podravec" cheese production developed in Milk plant "Sirela" Bjelovar is based on small scale technology of trapist cheese in Croatia, and Dutch Edam cheese technology. The aim of the study was to define basic elements relative to cheese production norms and to cheese standardization. According to the results of milk, whey, and cheese samples testing the following is suggested: "Podravec" is a semi-hard, pressed cheese, produced from pasteurized milk, its good yield is due to milk composition, and to ripening of plastic coated cheese, sensory quality of cheese is fair, and its bacterial quality rather poor owing to the quality of raw and pasteurized milk used in cheese production. Basic data are proposed for standard and definition of "Podravec" cheese.

Keywords

"Podravec" cheese; technology; composition; bacterial tests; sensory quality evaluation

Hrčak ID:

95860

URI

https://hrcak.srce.hr/95860

Publication date:

2.8.1991.

Article data in other languages: croatian

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