Open AccessCharacteristics of autochthonous production of Sjenica cheese at Sjenica-Pester plateau region
Author(s) -
Snežana Jovanović,
Ognjen Maćej,
Miroljub B. Barać
Publication year - 2004
Publication title -
biotechnology in animal husbandry/biotechnology in animal husbandry
Language(s) - English
Resource type - Journals
eISSN - 2217-7140
pISSN - 1450-9156
DOI - 10.2298/bah0402131j
Subject(s) - food science , aroma , brine , flavor , farmer cheese , plateau (mathematics) , cheesemaking , moisture , total dissolved solids , mathematics , biology , geography , milk products , environmental science , chemistry , environmental engineering , mathematical analysis , organic chemistry , meteorology
Characteristics and specific autochthonous technology production process of Sjenica cheese at Sjenica-Pester plateau region are presented in this paper. Sitting of Sjenica cheese autochthonous technology was performed by 22 questions opinion poll which unites basic elements and technological operations of autochthonous production. Following locations were selected Krstac, Cetanovice, Rasno, Stavalj, Karajukica Bunari, Crnis, Breza, Boljare i Leskova. Sjenica cheese had high content of moisture (53.36%). According to fat in total solids (58.42%) it belongs to a group of cheeses made of whole milk, and according to moisture on a fat-free basis (73.32%) it belongs to soft cheeses group. Sensory characteristics of cheese were good. Flavor, aroma and color had all characteristics of cheese made of ewe's milk. High level of acidity and low pH value were characteristic for a group of white cheeses in brine, to which Sjenica cheese belongs.