Stručni rad
https://doi.org/10.15567/mljekarstvo.2015.0408
Production technology and some quality parameters of Njeguši cheese
Slavko Mirecki
orcid.org/0000-0002-9759-521X
; Biotechnical Faculty, Mihaila Lalica 1, 81000 Podgorica, Montenegro
Nikola Popović
; Biotechnical Faculty, Mihaila Lalica 1, 81000 Podgorica, Montenegro
Neven Antunac
; University of Zagreb, Faculty of Agriculture, Svetosimunska 25, 10000 Zagreb, Croatia
Nataša Mikulec
orcid.org/0000-0002-9981-5626
; University of Zagreb, Faculty of Agriculture, Svetosimunska 25, 10000 Zagreb, Croatia
Dijana Plavljanić
; University of Zagreb, Faculty of Agriculture, Svetosimunska 25, 10000 Zagreb, Croatia
Sažetak
Industrialization of agricultural production and depopulation of areas that are recognized by traditional products, reached its peak during the last few decades. This represents a significant risk that the technology of traditional agricultural products, especially cheeses, can go into oblivion. Njeguši cheese is one of the famous Montenegrin traditional dairy products which originates from the mountain Lovćen and its peripheral areas. Produced by traditional technology, it belongs to a group of full fat, hard cheeses. Owing to its characteristic, spicy taste and pleasant odour, Njeguši cheese can be compared with some of the most famous hard cheeses. Originally it is made from ewe’s milk, but also, cow’s, goat’s and their mixture in different proportions, are increasingly used, which may be the treat to the originality of Njeguši cheese. The present study offers a description of original Njeguši cheese technology, followed by analysis of the chemical quality of ewe’s milk, cheese and whey. Thereat milk, cheese and whey samples were taken from 5 households located at the place of cheese origin - the Njeguši village. Chemical quality of ewe’s milk, cheese and whey was determined by method of FTIR spectrophotometry. Milk fat in the dry matter and moisture in cheese non-fat basis were mathematically calculated. The average content of milk fat in ewe’s milk was 4.92 %, proteins 4.59 %, lactose 4.14 % and total solids non-fat 9.46 %. Accordingly, the analysed cheeses belonged to full fat, semi-hard cheese due to 51.73 % fat in total solids and 60.07 % moisture in non-fat basis. The only deviation from original technology was shortening of the ripening period. Apart from the main objective - the preservation of the original technology, this study could significantly contribute to the process of protection of origin of Njeguši cheese, because the technology of cheese fulfilled the requirements listed in the National Law on the protection of designations of origin.
Ključne riječi
Njeguši cheese; ewe’s milk; technology; protection of designations of origin
Hrčak ID:
148188
URI
Datum izdavanja:
11.11.2015.
Posjeta: 2.118 *