White cheeses in the brine from goat's milk

Abstract

The brief survey on the development of goat breeding and processing of goat's milk into the cheeses is presented in this paper. This part of milk manufacturing was loaded by many problems. There are numerous varieties of cheeses made from goat's milk. Due to a wide production of white cheeses, (in many countries and regions) we paid attention to brined white cheeses. The composition, properties and validity of goat's milk were emphasized by its quality. According to general principles of manufacturing, the production of brined cheeses of goat's milk is divergent and specific. On the base of the available literature, the cheese are classified into subcategories by the common technology elements, but first of all by their ripening and conserving in the brine or salty whey, as well as by their specific taste and smell.

U ovom radu dat je kratak osvrt na razvoj kozarstva i preradu mlijeka u kozije sireve. To je grana mljekarske proizvodnje, koja je bila opterećena mnogim problemima. Mnogobrojni su sirevi od kozijeg mlijeka, a u ovom radu smo obradili bijele sireve u salamuri, jer se proizvode na dosta širokom području, u više zemalja i regiona. Kratkim pregledom kvaliteta kozijeg mlijeka, istakli smo njegov sastav, svojstva i vrijednost. Proizvodnju sireva u salamuri od kozijeg mlijeka, uz opšte principe prerade, karakteriše raznovrsnost i specifičnost prerade. Prema dostupnoj literaturi, istaknute su podgrupe sireva koje imaju zajedničke elemente tehnologije, ali osnovna pripadnost ovoj velikoj grupi je zrenje i čuvanje sira u salamuri ili slanoj surutki, i specifičan ukus i miris.