Specifics and quality of domestic cooked cheeses from Una-Sana Canton

Abstract

Una-Sana Canton with geographical and climatic characteristics abounds in different types of cheese produced from cow's milk. In this paper presents the production process and the results of chemical and sensory analysis of three types of domestic cow's cheeses, where acetic acid and whey were used for milk coagulation, and the heating temperature of milk ranged from 90°C to 95°C. For the third type of cheese, the milk coagulated using its own microflora, and the heating temperature ranged from 50°C to 55°C. Cheeses produced by coagulation of milk using their own microflora and whey could be classified as semi-soft cheeses, and cheese obtained by coagulation of milk with acetic acid in the group of semi-hard cheeses. Sensory analysis of the cheeses showed that the cheese produced by coagulation of milk with acetic acid had the highest total score of 94.10 points; then followed the cheese obtained coagulation of milk by its own microflora with 84.16 points, and the lowest number of points 81.92 had the cheese produced by coagulation of milk using whey.