Domestic cooked cheese
The research results of sensory properties, chemical and microbiological quality of domestic cooked cheese, which is produced around Bjelovar region, are presented in this paper.Domestic cooked cheese is Croatian autochthonous cheese produced in wider north-western region of Croatia (Bilogora, Lika,...
Saved in:
| Main Author: | |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Croatian Dairy Union
2006-06-01
|
| Series: | Mljekarstvo |
| Subjects: | |
| Online Access: | http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=3482 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1850214436156997632 |
|---|---|
| author | Slavko Kirin |
| author_facet | Slavko Kirin |
| author_sort | Slavko Kirin |
| collection | DOAJ |
| description | The research results of sensory properties, chemical and microbiological quality of domestic cooked cheese, which is produced around Bjelovar region, are presented in this paper.Domestic cooked cheese is Croatian autochthonous cheese produced in wider north-western region of Croatia (Bilogora, Lika, Banovina, Gorski Kotar and around Zagreb), and therefore should be registered as Protected Denomination of Origin (PDO) and/or Protected Geographical Indication (PGI). Sensory properties, chemical and microbiological analyses were performed on 16 samples (7 non-smoked and 9 smoked cheeses). All cheese samples were produced according to tradition. Significant unevenness was determined in sensory, chemical and microbiological quality. Domestic cooked cheese can be classified as soft cheese according to dry matter content, and as semi-hard cheese according to water content in non fat cheese matter. According to fat content in dry matter, domestic cooked cheese can be classified as fat cheese. Standardization elements are proposed. |
| format | Article |
| id | doaj-art-81464cb4ea7e44d7ac32d04b49000cb8 |
| institution | OA Journals |
| issn | 0026-704X 1846-4025 |
| language | English |
| publishDate | 2006-06-01 |
| publisher | Croatian Dairy Union |
| record_format | Article |
| series | Mljekarstvo |
| spelling | doaj-art-81464cb4ea7e44d7ac32d04b49000cb82025-08-20T02:08:54ZengCroatian Dairy UnionMljekarstvo0026-704X1846-40252006-06-015614558Domestic cooked cheeseSlavko KirinThe research results of sensory properties, chemical and microbiological quality of domestic cooked cheese, which is produced around Bjelovar region, are presented in this paper.Domestic cooked cheese is Croatian autochthonous cheese produced in wider north-western region of Croatia (Bilogora, Lika, Banovina, Gorski Kotar and around Zagreb), and therefore should be registered as Protected Denomination of Origin (PDO) and/or Protected Geographical Indication (PGI). Sensory properties, chemical and microbiological analyses were performed on 16 samples (7 non-smoked and 9 smoked cheeses). All cheese samples were produced according to tradition. Significant unevenness was determined in sensory, chemical and microbiological quality. Domestic cooked cheese can be classified as soft cheese according to dry matter content, and as semi-hard cheese according to water content in non fat cheese matter. According to fat content in dry matter, domestic cooked cheese can be classified as fat cheese. Standardization elements are proposed.http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=3482autochthonous cheesedomestic cooked cheeseProtected Denomination of Origin (PDO) and Protected Geographical Indication (PGI)senzory propertieschemical compositionmicrobiological quality of cheese |
| spellingShingle | Slavko Kirin Domestic cooked cheese Mljekarstvo autochthonous cheese domestic cooked cheese Protected Denomination of Origin (PDO) and Protected Geographical Indication (PGI) senzory properties chemical composition microbiological quality of cheese |
| title | Domestic cooked cheese |
| title_full | Domestic cooked cheese |
| title_fullStr | Domestic cooked cheese |
| title_full_unstemmed | Domestic cooked cheese |
| title_short | Domestic cooked cheese |
| title_sort | domestic cooked cheese |
| topic | autochthonous cheese domestic cooked cheese Protected Denomination of Origin (PDO) and Protected Geographical Indication (PGI) senzory properties chemical composition microbiological quality of cheese |
| url | http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=3482 |
| work_keys_str_mv | AT slavkokirin domesticcookedcheese |