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Original scientific paper

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


Full text: croatian pdf 1.250 Kb

page 224-230

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Abstract

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.

Keywords

cheese; autochthonous technology; studies

Hrčak ID:

100987

URI

https://hrcak.srce.hr/100987

Publication date:

1.10.1974.

Article data in other languages: croatian

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