Izvorni znanstveni članak
Autochthonous scalded cheese from Bilogora and Podravina region - tradition and production
Ivan Štefekov
; "Sirela" Industrija mliječnih proizvoda, V. Sredice 11, 43000 Bjelovar
Sažetak
Study of autochthonous variants of cheese production based on boiled, acidified milk in the region of Bilogora and Podravina provided information for industrial production of a new type of cheese designated "Graničar". Experimental cheese samples produced using raw milk (6.5 to 9 °SH), heated (88 to 98 °C), added with 2.5% of vinegar, and reheated contained 51.15% of total solids, 48.85 of water, 46,00% of fat in total solids, 1.5% of salt, and average degree of acidity was of 45.10 °SH, the pH value 5.55. Average pH values of whey varied from 5.8 to 4.8, protein contents in whey attained 0.77% to 1.15%, and cheese yield 10.37% to 11.40%. Sensorial evaluation of quality of experimental cheese samples enabled samples to enter "Extra" and "1st" class. Keeping quality of cheese samples reached 1 to 2 months (temperatures 6 to 8 °C, or about 18 °C), and if proper case was taken 10 to 12 months (6 °C).
Ključne riječi
autochthonous scalded cheese; "Graničar" - new type of cheese; technology; content; keeping quality of cheese
Hrčak ID:
96695
URI
Datum izdavanja:
2.9.1990.
Posjeta: 1.733 *