engleski

The application of microencapsulated rennet and autochthonous dairy cultures in the "Paški sir" cheese production

The investigation aimed to determine changes in the chemical composition and physical properties during the ripening process of “Paški sir” cheese. The experimental cheeses were produced in three different treatments: (1) cheeses produced with commercial rennet and dairy cultures, (2) cheeses produced with lyophilized autochthonous rennet and microencapsulated autochthonous dairy cultures, and (3) cheeses produced with innovative microcapsules containing autochthonous rennet and dairy cultures. For this purpose, changes in milk fat, protein, dry matter, salt content, and pH values were determined in five ripening stages (0, 30, 60, 90, and 120 days). A total of 18 cheese wheels were produced, 6 in each treatment. The results show that the changes in determining parameters are not significant (P>0.05) considering treatments (N=3). Milk fat, protein, and dry matter content are significantly different considering ripening stages (N=5, P<0.01), with their values increasing towards the end of maturation, which is typical for “Paški sir “cheese. Salt content and pH values are significantly different (P<0.01) between days 0 and 30, there is no difference in the later stages. Based on the obtained results, it can be concluded that this innovative application of microencapsulation can be used in “Paški sir “cheese production. This innovative approach can simplify production and preserve traditional cheeses’ biodiversity and distinctive organoleptic properties.

Paški sir ; cheese ; microencapsulation ; rennet ; dairy cultures

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