Sensory properties and chemical composition of Sharri cheese from Kosovo
Food sensory properties, analyses and chemical composition are very important because they provide information about product quality and end-user acceptance or preferences. An assessment of sensory characteristics and chemical composition of mountain sheep and cow’s-milk cheese from shepherd’s huts...
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| Format: | Article |
| Language: | English |
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Croatian Dairy Union
2014-11-01
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| Series: | Mljekarstvo |
| Online Access: | http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=191976 |
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| _version_ | 1849698902008135680 |
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| author | Agim Rysha Frane Delaš |
| author_facet | Agim Rysha Frane Delaš |
| author_sort | Agim Rysha |
| collection | DOAJ |
| description | Food sensory properties, analyses and chemical composition are very important because they provide information about product quality and end-user acceptance or preferences. An assessment of sensory characteristics and chemical composition of mountain sheep and cow’s-milk cheese from shepherd’s huts and industrial manufacturers in Kosovo was carried out. Consumer-oriented tests using a 9 point hedonic scale were conducted in order to determine Sharri cheese acceptability. Chemical parameters (fat content, fat content of dry matter, acidity, protein, dry matter, mineral and water content and sodium chloride content) of 45-day brine cheese samples were also analyzed. Chemical and sensory assessment demonstrated large property differences. A recommendation stems from the results showing that the standardization of both artisanal and industrial production of Sharri cheese is required. |
| format | Article |
| id | doaj-art-395f7ade70fa4fd6b04691ff3ef40c63 |
| institution | DOAJ |
| issn | 0026-704X 1846-4025 |
| language | English |
| publishDate | 2014-11-01 |
| publisher | Croatian Dairy Union |
| record_format | Article |
| series | Mljekarstvo |
| spelling | doaj-art-395f7ade70fa4fd6b04691ff3ef40c632025-08-20T03:18:46ZengCroatian Dairy UnionMljekarstvo0026-704X1846-40252014-11-0164429530310.15567/mljekarstvo.2014.0409 Sensory properties and chemical composition of Sharri cheese from KosovoAgim Rysha0Frane Delaš1GIZ Projects, Rr. Gazmend Zajmi 24, 10000 Prishtina, Kosovo Department of Biochemical Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia Food sensory properties, analyses and chemical composition are very important because they provide information about product quality and end-user acceptance or preferences. An assessment of sensory characteristics and chemical composition of mountain sheep and cow’s-milk cheese from shepherd’s huts and industrial manufacturers in Kosovo was carried out. Consumer-oriented tests using a 9 point hedonic scale were conducted in order to determine Sharri cheese acceptability. Chemical parameters (fat content, fat content of dry matter, acidity, protein, dry matter, mineral and water content and sodium chloride content) of 45-day brine cheese samples were also analyzed. Chemical and sensory assessment demonstrated large property differences. A recommendation stems from the results showing that the standardization of both artisanal and industrial production of Sharri cheese is required.http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=191976 |
| spellingShingle | Agim Rysha Frane Delaš Sensory properties and chemical composition of Sharri cheese from Kosovo Mljekarstvo |
| title | Sensory properties and chemical composition of Sharri cheese from Kosovo |
| title_full | Sensory properties and chemical composition of Sharri cheese from Kosovo |
| title_fullStr | Sensory properties and chemical composition of Sharri cheese from Kosovo |
| title_full_unstemmed | Sensory properties and chemical composition of Sharri cheese from Kosovo |
| title_short | Sensory properties and chemical composition of Sharri cheese from Kosovo |
| title_sort | sensory properties and chemical composition of sharri cheese from kosovo |
| url | http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=191976 |
| work_keys_str_mv | AT agimrysha sensorypropertiesandchemicalcompositionofsharricheesefromkosovo AT franedelas sensorypropertiesandchemicalcompositionofsharricheesefromkosovo |