Production of new types of semi-hard cheeses with supplements

Abstract

U radu su detaljno opisani svi parametri proizvodnje polutvrdih sireva sa dodacima. U tri ponavljanja proizvedeni su polutvrdi sirevi sa dodatkom crvene paprike i vlasca, bijelog luka i peršina te polutvrdi sir sa dodatkom kopra. Sirevi su bili na zrenju 5, 12 i 22 dana. Fizikalno-kemijske analize pokazale su da su sirevi bili izvanredne i ujednačene kakvoće, bez obzira što su proizvedeni bez pisanih naputaka, skupog pribora i napredne tehnologije. Senzorsko ocjenjivanje proveo je panel od 8 ocjenjivača metodom bodovanja, sustavom od 20 ponderiranih bodova. Ocjenjivana su svojstva: miris, okus, tekstura, naknadni okus u ustima te izgled presjeka. Na osnovi ukupnih rezultata i senzorskog ocjenjivanja proizvedeni sirevi mogu se svrstati u proizvode vrhunske kakvoće.Processing parameters of production of semi-hard cheese with additives was described in this work. Semi-hard cheeses were produced in three replicates, with addition of red pepper, chives, parsley, garlic and dill. These cheeses matured 5, 12 and 22 days. Results of physico-chemical analyses suggest excellent and equable quality, regardless to absence of strictly written technological notes and expensive equipments for cheese production. Sensory evaluation of prepared layers was conducted using a 20 pondered points method. 8 sensory analysts evaluated prepared milk layers. Assessed properties are: taste, odour, consistency, texture and a subsequent taste and appearance of the cross. Based on overall sensory results, produced cheeses, with spices, were evaluated as excellent products