The comparative parameters of autochthonous and industrial manufacture of Sjenički cheese

Abstract

The comparative survey of quality of Sjenički cheese manufactured by the autochthonous technology and under industrial conditions (control cheese), is presented in this paper. The basic properties of the autochthonous cheese are the high content of fat in DM, the lower content of proteins and the higher content of water, in comparison to control cheeses. Ewe's milk cheeses had the highest yield (32.15%), cheese produced from mixed ewe's and cow's milk had the yield of 21.55%, and the lowest yield was detected in cheeses of cow's milk (15.17%). The results of chemical compositions and the yield were in agreement with literature data pertained to this group of cheeses.

U radu je dat uporedni prikaz kvaliteta sjeničkog sira proizvedenog autohtonom tehnologijom i istog sira proizvedenog u industrijskim uslovima (ogledni sir). Osnovne odlike autohtonog sira su visok sadržaj masti u suvoj materiji, nešto niži sadržaj proteina i viši sadržaj vode u odnosu na ogledne sireve. Sirevi proizvedeni od ovčijeg mleka imali su najveći randman (32,15%), od mešanog ovčijeg i kravljeg mleka nešto manji (21,55%), a najmanji randman bio je kod sireva izrađenih od kravljeg mleka (15,7%). Dobijeni rezultati koji se odnose na hemijski sastav i randman u saglasnosti su sa rezultatima drugih autora koji se odnose na ovu grupu sireva.