Improvement of production and quality of Sjenica cheese

Abstract

Autochthonous technology of Sjenica cheese was the base for experiments applied in the modern cheese production. Research of the autochthonous processing of Sjenica cheese was performed by poll in the region of Sjenica–Pester plateau and in experimental households. In order to improve technology in modern conditions, and at the same time, to keep basic characteristics of original production, a variety of experiments were carried out. Motive of these experiments was better milk usage, technology equalizing, better work conditions appliance, cheese quality achievement and standard quality of cheese.

Autohtona tehnologija sjenièkog sira je bila baza na osnovu koje su postavljeni ogledi za proizvodnju sira u savremenijim uslovima. Izuèavanje autohtone prerade sjenièkog sira je vršeno snimanjem na širem podruèju sjenićko-pešterske visoravni i u oglednim domaćinstvima. Da bi se sagledale mogućnosti poboljšanja tehnologije u savremenim uslovima, a pri tome saèuvale osnovne karakteristike originalne proizvodnje urađen je niz ogleda. Osnovna ideja je bila bolje iskorištavanje mleka, ujednaèavanje tehnologije primena boljih uslova rada, postizanje kvaliteta sira i njegova standardnost.