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Zlatar cheese: Autochthonous technology and sensory characteristics

Zlatarski sir - autohtona tehnologija i senzorne karakteristike

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Authors
Vučić, Tanja
Maćej, Ognjen
Jovanović, Snežana
Seratlić, Sanja V.
Niketić, Gordana B.
article (publishedVersion)
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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.
Keywords:
white cheeses in brine / autochthonous production / sensory analysis / beli sirevi u salamuri / autohtona proizvodnja / senzorna analiza
Source:
Prehrambena industrija - mleko i mlečni proizvodi, 2008, 19, 1-2, 97-101
Publisher:
  • Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd

ISSN: 0353-6564

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Handle
https://hdl.handle.net/21.15107/rcub_agrospace_1780
URI
http://aspace.agrif.bg.ac.rs/handle/123456789/1780
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  • Radovi istraživača / Researchers’ publications
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Poljoprivredni fakultet

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