engleski

Innovative technology in “Paški sir” cheese production

First records about “Paški sir” cheese production date back to 1912. During the next decades, the production procedure was modernized but traditional principles of curd processing and maturation had been kept the same. The aim of the project “Potential of microencapsulation in cheese production” is the revitalization of production technology for the rennet used in cheese production by incorporating a modern method for microencapsulation of indigenous rennet and dairy cultures. The cheeses matured for 60 days were divided into three groups: (1) cheeses produced with natural commercial rennet and commercial dairy cultures (2) cheeses produced with lyophilized indigenous lamb rennet and microencapsulated dairy cultures (3) cheeses produced with innovative microcapsules containing indigenous lamb rennet and dairy cultures. Sensory evaluation of produced cheeses was carried out. A systematic scoring of evaluated parameters was used with maximum points for exterior appearance, texture, cross-section, color, aroma, and flavour. The results showed that innovative microcapsules containing indigenous rennet and dairy cultures were suitable for “Paški sir” cheese. The application of microencapsulated rennet has no geographical limitations and can be used regionally and globally. This approach allows producers the use pasteurization and production of cheese with the same traits as the one made from raw milk, but with no risk of microbial contamination. This is of great importance for cheeses with protected designations of origin (PDO) in the territory of the EU. The application of this innovative approach in indigenous rennet and dairy cultures preparation for use in traditional cheese production can significantly maximize their recognition in the global market.

dairy cultures ; microencapsulation ; protected designations of origin ; rennet ; sensory evaluation

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