Original scientific paper

Some aspects of new technology of Sombor cheese

Ivica Vujičić ; Tehnološki fakultet, Bulevar Cara Lazara 1, 21000 Novi Sad
Vera Vujičić
A. Hassan ; Univerzitet Assiut, Egipat

Abstract

The traditional making procedure of Sombor cheese includes several special operations which are in many ways unique: 1. Water is added to milk up to 30% before renneting; 2. Fresh curd pieces are immediately after whey drainage immersed into water for 10-60 minutes; 3. The curd pieces are sliced and put into wooden container and by using a ring outside it. About 1/3 to 1/2 of cheese is outside the container wherein ripening takes place as well. These operations have many disadvantages from the point of view of industrial production. Therefore, the traditional procedure had to be modified. The adding water to milk, curd immersion into water and cheese ripening in wooden containers have been successfully substituted by standard procedures common for other soft-type cheeses. New processing method makes it possible to use standard equipment for full mechanization at large scale production.

Keywords

Sombor cheese; new technology

Hrčak ID:

111390

URI

https://hrcak.srce.hr/111390

Publication date:

2.4.1978.

Article data in other languages: croatian

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