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Influence of curing with smoke "Dimsi" - cheese from Bjelovar on constituents, yield and quality
; "Sirela" Industrija mliječnih proizvoda, V. Sredice 11, 43000 Bjelovar
Puni tekst: hrvatski, pdf (2 MB)
Kitonić, A. (1990). Utjecaj dimljenja na kemijski sastav, randman i organoleptička svojstva bjelovarskog dimljenog sira "Dimsi". Mljekarstvo : časopis za unaprjeđenje proizvodnje i prerade mlijeka, 40(11), 283-294. Preuzeto s https://hrcak.srce.hr/96722
Hypothesis that curing with smoke of cheese samples ripened to a certain degree decreases yield and improves the quality (taste and flavour) was tested in an experiment on industrial scale. Seven experimental productions (10000 liters each) of semihard "Dimsi" cheese were divided in 4 groups of samples. First group was cured with smoke the 5 day, second the 10, third the 15 and fourth the 20 day after production. All samples of cheese were analyzed before curing with smoke and the 30 day of age. Sensory evaluation and determination of yield took place the 30 day after production. Total solids and acidity of cheese samples increased from the 5 to the 30 day of age. Fat in total solids decreased slightly from the 5 to 30 day. Molds on the surface of cheese decreased considerably after curing with smoke. Colony counts in 1 g of cheese increased from the beginning to the end point of cheese ripening. According to the data of the study the most convenient age for "Dimsi" cheese to be put in smoke was between 15 and 20 days after manufacture.
"Dimsi" cheese; constituents; yield; quality; curing with smoke
Hrčak ID: 96722
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