Characteristics of autochthonous production of Sjenica cheese at Sjenica-Pester plateau region

Abstract

Characteristics and specific autochthonous technology production process of Sjenica cheese at Sjenica-Pester plateau region are presented in this paper. Sitting of Sjenica cheese autochthonous technology was performed by 22 questions opinion poll which unites basic elements and technological operations of autochthonous production. Following locations were selected Krstač, Cetanoviće, Rasno, Štavalj, Karajukića Bunari, Crniš, Breza, Boljare i Leskova. Sjenica cheese had high content of moisture (53.36%). According to fat in total solids (58.42%) it belongs to a group of cheeses made of whole milk, and according to moisture on a fat-free basis (73.32%) it belongs to soft cheeses group. Sensory characteristics of cheese were good. Flavor, aroma and color had all characteristics of cheese made of ewe's milk. High level of acidity and low pH value were characteristic for a group of white cheeses in brine, to which Sjenica cheese belongs.

Cilj ovog rada je bio da se istaknu najvažnije karakteristike autohtone tehnologije sjeničkog sira na području sjeničko-pešterske visoravni. Snimanje autohtone tehnologije sjeničkog sira izvršeno je pomoću ankete sastavljene od 22 pitanja, koja objedinjuju osnovne elemente i tehnološke operacije autohtone proizvodnje. Odabrane su sledeće lokacije: Krstač Cetanoviće, Rasno, Štavalj, Karajukića Bunari, Crniš, Breza, Boljare i Leskova. Sjenički sir se odlikovao visokim sadržajem vode (53.36%). Prema sadržaju masti u suvoj materiji (58.42%) spada u grupu masnih sireva, a prema sadržaju vode u bezmasnoj materiji sira (73.32%) pripada grupi mekih sireva. Senzorne karakteristike sira bile su dobre. Ukus, miris i boja bili su tipični za sireve izrađene od ovčijeg mleka. Visok stepen kiselosti i niska pH vrednost bili su karakteristični za grupu belih sireva u salamuri u koju spada i sjenički sir.