Zlatar cheese: Autochthonous technology and sensory characteristics
Zlatarski sir - autohtona tehnologija i senzorne karakteristike
Апстракт
Zlatar cheese is one of the most famous autochthonous dairy products in Serbia. It is produced in the area of mountain Zlatar by autochthonous technology. One of the main characteristics of autochthonous Zlatar cheese is that it is produced from full fat cow milk. According to MFFB content all samples of Zlatar cheese belong to soft cheeses group, and by FTS content they belong to a group of full fat cheeses. Sensory analysis of cheeses involved evaluation of appearance, color, cross section, flavor, aroma and consistency. By this analysis cheeses were ranked in five categories: excellent, very good, good, positive and negative. Total number of examined samples was 149.
Zlatarski sir je jedan od najpoznatijih autohtonih mlečnih proizvoda u Srbiji. Proizvodi se od punomasnog kravljeg mleka po autohtonoj tehnologiji u podnožju Zlatara, u okolini Nove Varoši. Po sadržaju VBMS sirevi pripadaju grupi mekih sireva, a po sadržaju MuSM svi ispitani uzorci zlatarskog sira svrstani su u grupu punomasnih sireva. Senzornom analizom kojom je ocenjen opšti izgled, boja, presek, ukus, miris i konzistencija, uzorci sira svrstani su u pet kategorija: odličan, vrlo dobar, dobar, zadovoljava i ne zadovoljava. Ukupno je ocenjeno 149 uzoraka zlatarskog sira.
Кључне речи:
white cheeses in brine / autochthonous production / sensory analysis / beli sirevi u salamuri / autohtona proizvodnja / senzorna analizaИзвор:
Prehrambena industrija - mleko i mlečni proizvodi, 2008, 19, 1-2, 97-101Издавач:
- Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd
Институција/група
Poljoprivredni fakultetTY - JOUR AU - Vučić, Tanja AU - Maćej, Ognjen AU - Jovanović, Snežana AU - Seratlić, Sanja V. AU - Niketić, Gordana B. PY - 2008 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/1780 AB - Zlatar cheese is one of the most famous autochthonous dairy products in Serbia. It is produced in the area of mountain Zlatar by autochthonous technology. One of the main characteristics of autochthonous Zlatar cheese is that it is produced from full fat cow milk. According to MFFB content all samples of Zlatar cheese belong to soft cheeses group, and by FTS content they belong to a group of full fat cheeses. Sensory analysis of cheeses involved evaluation of appearance, color, cross section, flavor, aroma and consistency. By this analysis cheeses were ranked in five categories: excellent, very good, good, positive and negative. Total number of examined samples was 149. AB - Zlatarski sir je jedan od najpoznatijih autohtonih mlečnih proizvoda u Srbiji. Proizvodi se od punomasnog kravljeg mleka po autohtonoj tehnologiji u podnožju Zlatara, u okolini Nove Varoši. Po sadržaju VBMS sirevi pripadaju grupi mekih sireva, a po sadržaju MuSM svi ispitani uzorci zlatarskog sira svrstani su u grupu punomasnih sireva. Senzornom analizom kojom je ocenjen opšti izgled, boja, presek, ukus, miris i konzistencija, uzorci sira svrstani su u pet kategorija: odličan, vrlo dobar, dobar, zadovoljava i ne zadovoljava. Ukupno je ocenjeno 149 uzoraka zlatarskog sira. PB - Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd T2 - Prehrambena industrija - mleko i mlečni proizvodi T1 - Zlatar cheese: Autochthonous technology and sensory characteristics T1 - Zlatarski sir - autohtona tehnologija i senzorne karakteristike EP - 101 IS - 1-2 SP - 97 VL - 19 UR - https://hdl.handle.net/21.15107/rcub_agrospace_1780 ER -
@article{ author = "Vučić, Tanja and Maćej, Ognjen and Jovanović, Snežana and Seratlić, Sanja V. and Niketić, Gordana B.", year = "2008", abstract = "Zlatar cheese is one of the most famous autochthonous dairy products in Serbia. It is produced in the area of mountain Zlatar by autochthonous technology. One of the main characteristics of autochthonous Zlatar cheese is that it is produced from full fat cow milk. According to MFFB content all samples of Zlatar cheese belong to soft cheeses group, and by FTS content they belong to a group of full fat cheeses. Sensory analysis of cheeses involved evaluation of appearance, color, cross section, flavor, aroma and consistency. By this analysis cheeses were ranked in five categories: excellent, very good, good, positive and negative. Total number of examined samples was 149., Zlatarski sir je jedan od najpoznatijih autohtonih mlečnih proizvoda u Srbiji. Proizvodi se od punomasnog kravljeg mleka po autohtonoj tehnologiji u podnožju Zlatara, u okolini Nove Varoši. Po sadržaju VBMS sirevi pripadaju grupi mekih sireva, a po sadržaju MuSM svi ispitani uzorci zlatarskog sira svrstani su u grupu punomasnih sireva. Senzornom analizom kojom je ocenjen opšti izgled, boja, presek, ukus, miris i konzistencija, uzorci sira svrstani su u pet kategorija: odličan, vrlo dobar, dobar, zadovoljava i ne zadovoljava. Ukupno je ocenjeno 149 uzoraka zlatarskog sira.", publisher = "Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd", journal = "Prehrambena industrija - mleko i mlečni proizvodi", title = "Zlatar cheese: Autochthonous technology and sensory characteristics, Zlatarski sir - autohtona tehnologija i senzorne karakteristike", pages = "101-97", number = "1-2", volume = "19", url = "https://hdl.handle.net/21.15107/rcub_agrospace_1780" }
Vučić, T., Maćej, O., Jovanović, S., Seratlić, S. V.,& Niketić, G. B.. (2008). Zlatar cheese: Autochthonous technology and sensory characteristics. in Prehrambena industrija - mleko i mlečni proizvodi Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd., 19(1-2), 97-101. https://hdl.handle.net/21.15107/rcub_agrospace_1780
Vučić T, Maćej O, Jovanović S, Seratlić SV, Niketić GB. Zlatar cheese: Autochthonous technology and sensory characteristics. in Prehrambena industrija - mleko i mlečni proizvodi. 2008;19(1-2):97-101. https://hdl.handle.net/21.15107/rcub_agrospace_1780 .
Vučić, Tanja, Maćej, Ognjen, Jovanović, Snežana, Seratlić, Sanja V., Niketić, Gordana B., "Zlatar cheese: Autochthonous technology and sensory characteristics" in Prehrambena industrija - mleko i mlečni proizvodi, 19, no. 1-2 (2008):97-101, https://hdl.handle.net/21.15107/rcub_agrospace_1780 .