The influence of different kind of milk on quality of Sjenica cheese and Sjenica type cheeses made by autohthonous technology

Abstract

In this paper, influence of the composition of autohtonous Sjenica cheese and composition of cheese made from cow milk in the type of Sjenica cheese were comparatively investigated. Autohtonous Sjenica cheese, made from ewe's milk and Sjenica type cheese made from cow's milk both had high content of moisture (53.46% and 59.56% respectively), which is the result of production process (coagulation time, curd processing, drying and salting). According to moisture content in fat free basis - MFFB (73.51% and 73.38% respectively) both cheeses belong to soft cheeses group, and according to fat in total solids - FTS (58.66% and 46.75% respectively) they belong to a group of whole milk cheeses. Ripening coefficient of Sjenica cheese made from ewe's milk (21.42%) was larger than ripening coefficient of Sjenica type cheese made from cow's milk (20.41%). Big differences in chemical composition of both cheeses are due to non-uniformly technology, which imposes need to assimilate technology process of Sjenica cheese production and fulfill geographic origin protection of Sjenica cheese as autohthonous cheese characteristic for wider area of Sjenicko-pesterska plateau.

U radu je komparativno ispitivan uticaj sastava autohtonog sjeničkog i sira izrađenog od kravljeg mleka u tipu sjeničkog. Autohtoni sjenički sir od ovčijeg mleka i sir u tipu sjeničkog od kravljeg mleka odlikovali su se visokim sadržajem vode (53.46% i 59.56% respektivno), što je posledica načina izrade (vreme kaogulacije, način obrade gruša, ceđenje i soljenje). Prema sadržaju vode u bezmasnoj materiji sira -VBMS (73.51% i 73.38% respektivno), spadaju u grupu mekih sireva, a prema sadržaju masti u suvoj materiji - MuSM (58.66% i 46.75% respektivno) spadaju u grupu punomasnih sireva. Koeficijent zrelosti bio je nešto veći kod sjeničkog sira izrađenog od ovčijeg mleka (21.42%) u odnosu na sir od kravljeg mleka u tipu sjeničkog (20.41%). Velike razlike u hemijskom sastavu obe vrste sireva posledica su neujednačene tehnologije, što nameće potrebu da se tehnološki proces izrade sjeničkog sira ujednači i stvore uslovi da može da se izvrši geografska zaštita i zaštita porekla sjeničkog sira kao autohtonog sira na širem području Sjeničko-Pešterske visoravni.