Original scientific paper
The effect of low temperature on the duration of cheese
Natalija Dozet
; Poljoprivredni fakultet, Zmaja od Bosne 8, Sarajevo, BiH
Marko Stanišić
Sonja Bijeljac
Abstract
The possibility to store "Livanjski" cheese and "Travnički" cheese at -25 °C from 1-13 months was examined in this study. The analysis showed that there were no considerable changes in the chemical composition of the cheeses, but there was an increased percentage of soluble proteins in the control cheese samples and the cheeses kept at temperature above zero. Organoleptic qualities of the cheeses stored in deep-freezer were satisfactory and were not inferior to the cheeses stored in normal conditions. The obtained results indicate that hard cheeses, such as "Livanjski" cheese, stand the temperatures of deep-freezing well, while the cheese structure of white brined "Travnički" cheese, made by autochthonous technology, cracks after thawing. When "Travnički" cheese was produced with a lower percentage of moisture and was stored more freshly it stood the storage at deep-freezing temperatures well.
Keywords
cheese; low temperature; travnički cheese; livanjski cheese
Hrčak ID:
115977
URI
Publication date:
1.6.1982.
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