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Krčki cheese

Zvonimir Prpić ; Agronomski fakultet, Svetošimunska 25, 10000 Zagreb
Samir Kalit
Jasmina Lukač Havranek
Mihovil Štimac
Saša Jerković

Puni tekst: hrvatski, pdf (231 KB) str. 175-194 preuzimanja: 1.867* citiraj
APA 6th Edition
Prpić, Z., Kalit, S., Lukač Havranek, J., Štimac, M. i Jerković, S. (2003). Krčki sir. Mljekarstvo, 53 (3), 175-194. Preuzeto s https://hrcak.srce.hr/1679
MLA 8th Edition
Prpić, Zvonimir, et al. "Krčki sir." Mljekarstvo, vol. 53, br. 3, 2003, str. 175-194. https://hrcak.srce.hr/1679. Citirano 04.04.2020.
Chicago 17th Edition
Prpić, Zvonimir, Samir Kalit, Jasmina Lukač Havranek, Mihovil Štimac i Saša Jerković. "Krčki sir." Mljekarstvo 53, br. 3 (2003): 175-194. https://hrcak.srce.hr/1679
Harvard
Prpić, Z., et al. (2003). 'Krčki sir', Mljekarstvo, 53(3), str. 175-194. Preuzeto s: https://hrcak.srce.hr/1679 (Datum pristupa: 04.04.2020.)
Vancouver
Prpić Z, Kalit S, Lukač Havranek J, Štimac M, Jerković S. Krčki sir. Mljekarstvo [Internet]. 2003 [pristupljeno 04.04.2020.];53(3):175-194. Dostupno na: https://hrcak.srce.hr/1679
IEEE
Z. Prpić, S. Kalit, J. Lukač Havranek, M. Štimac i S. Jerković, "Krčki sir", Mljekarstvo, vol.53, br. 3, str. 175-194, 2003. [Online]. Dostupno na: https://hrcak.srce.hr/1679. [Citirano: 04.04.2020.]

Sažetak
Krčki cheese is autochthonous Croatian cheese from the island of Krk, which belongs to the group of hard, full-fat cheeses, produced from raw, thermally untreated sheep′s milk. Taking into consideration the fact that the last investigation of Krčki cheese was done in the middle of the last century, probably some changes in technology of Krčki cheese production have occurred since this time. Therefore, the objectives of this paper were investigate the quality of sheep′s milk for Krčki cheese production, the quality of whey (as the material for production of albumin cheese quargs) and Krčki cheese, as well as the technology of Krčki cheese production on family farms on the island of Krk. Results of the composition and characteristics analyses of sheep′s milk for Krčki cheese production were as follows: milk fat 7.81%; proteins 5.59%; lactose 4.97%; total solids 19.04%; non-fat dry matter 11.06%; pH 6.66; titratable acidity 9.41 °SH, and freezing point –0.555 °C. Somatic cell count (SCC) was 407 000 cells/ml and total bacterial count (cfu) was 950 000/mL. Average composition of Krčki cheese was as follows: fat 37.38%; protein 23.24%; total solids 63.22%; moisture in solid non-fat 57.36%; fat in total solids 54.38%; salt 1.97%; pH 5.78; lactic acid content 1.216%; WSN/TN 10.15%, and TCASN/TN 6.28%. Microbiological analyses of Krčki cheese showed that only 55% of analysed samples were hygienically acceptable according to the Regulations of Microbial Standards for Foods (NN 46/94.). Therefore, the necessary modifications have to be introduced into technology of production of sheep′s milk and Krčki cheese in order to increase microbiological quality and to reduce variability in composition and quality of Krčki cheese between family farms. These are necessary for preparing the Krčki cheese for Protection Geographical Indication (PGI).

Ključne riječi
autochthonous cheese; Krk; sheep milk; whey

Hrčak ID: 1679

URI
https://hrcak.srce.hr/1679

[hrvatski]

Posjeta: 2.979 *