Sensory evaluation and microbiological characterization of autochthonous Sombor cheese

In this paper the results of organoleptic evaluation, chemical and microbiological analysis of Sombor cheese were presented. Sombor cheese is a type of autochthonous cheese whose traditional processing method is still in use in areas of northern part of Serbia. The sensory profile, chemical and microbiological analysis were performed on 19 samples of traditionally made cheese collected from two households. The sensory evaluation of cheese samples showed its variation in taste and consistency, as well as an unstable cheese flavour. Generally, the traditionally made Sombor cheese in wood modules received a higher score than the cheese produced in the cylindric form. According to the fat content in dry matter Sombor cheese can be classified as a fat cheese and depending of water content in non fat cheese matter, Sombor cheese belongs to the group of soft cheeses. Fat in dry matter and content of total nitrogen showed great variations which indicate the unevenness in technology and unconsistent quality of the raw substrate. Results of microbiological examination showed that lactic acid bacteria were the most abundant flora during manufacturing and early ripening of this cheese. Among them, Lactococci, Lactobacilli and Enterococci represented the main microbial groups of lactic microflora