doiSerbia

Characteristics of autochthonous production of Sjenica cheese at Sjenica-Pester plateau region

Jovanović Snežana T. (Poljoprivredni fakultet Zemun-Beograd)
Maćej Ognjen D. (Poljoprivredni fakultet Zemun-Beograd)
Barać Miroljub B. (Poljoprivredni fakultet Zemun-Beograd)

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 Krstač, Cetanoviće, Rasno, Štavalj, Karajukića Bunari, Crniš, 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.

Keywords: autohthonous production, ewe's milk, white cheese in brine